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Semipermanent

Dutch food designer Carolien Niebling on why the future of food might not be fake meat or veganism, but sausages

Sausage design

Dutch food designer Carolien Niebling on why the future of food might not be fake meat or veganism, but sausages

The humble sausage is a 5000-year-old invention, and that is exactly the beauty of it, Dutch food designer Carolien Niebling says. After all, what better way to judge just how innovative a product is through its longevity and whether it stands the test of time? This is why Niebling has embarked on a journey to redesign the sausage to include less meat for a more sustainable future. While visiting for Auckland’s 2019 Semipermanent festival, she has a chat about the future of food, why more designers need to be influencing the food industry, and more.

Q&A

The world’s biggest companies are on a quest to make their artificial intelligence assistants empathise with the human condition, from Google’s AI assistant, to Apple’s Siri, to Microsoft’s Cortana. But the woman at forefront of Google’s Empathy Lab, Nike and Apple design alumni Danielle Krettek, doesn’t want to give AI a literal human face. She says the technology industry is chasing a false grail if it thinks creating ‘humanoids’ is the best way forward for humanity. Instead, her work is focused on researching the quirks that make us human and designing intuitive technology that complements us, rather than imitating us. On a trip to Vivid Sydney, Elly Strang had a chat to Krettek about bringing emotions to the fore of design and tech, whether machines will ever feel empathy, and more.