Cradle to cradle, and tasty too!
For the VMT Food Event, where cradle-to-cradle guru Michael Braungart was a guest, Katja designed a menu using waste and leftovers. Returned bread was baked to create gigantic croutons which were presented as a huge bread buffet. Leftover crackers, seeds and fruit peel were processed into edible tablecloths. These leftovers combined with fresh ingredients to make a surprising dinner.
Client: VMT Food Event, 2008

How do you reduce waste?
Every year some 4 billion kilos of food is thrown away in the Netherlands. The waste free restaurant thinks that preventing leftovers is the solution. What are a restaurant’s basic needs? Tables, chairs, guests, a chef, a biogas cooker and food from the forest. Welcome to If we become a part of the natural cycle of life, there’ll be no waste at all.
Initiator: Katja Gruijters, 2009 

What does green taste like? Or purple?
The menu at the opening of a new design subsidiary gave guests the opportunity to find out. Ground green pistachios. Purple truffle potatoes. Fresh red cranberries. It all provided a wonderful combination of colours, from savoury to sweet. The Pantone Colour Menu was filmed by the Dutch TV programme Tegenlicht (VPRO channel).
Client: Hospitality Consultancy 2008.

Pantone colour menu (film)

Another face of lace
The Ander Kant exhibition on lace-inspired design at Museum Boijmans Van Beuningen in Rotterdam showed Katja’s concrete lace tiles. The exhibition opened with a high tea serving 60 edible lace tiles made of chocolate, confectionery, shortbread and shortcrust pastry. The cutlery: a real set of sculptors' tools!
Client: Museum Boijmans Van Beuningen.

How sustainable is the design of our food?
A lecture, tasting and panel discussion for Temporary Stedelijk. What has an effect on   food design? And how does this all lead to waste? Can a designer contribute to change? The edible Beautiful by Nature installation formed a stark contrast with the regulations that affect the food industry. A confrontation with thoughtless consumerism.
Client: Stedelijk Museum, 2010

Beautiful isn't necessarily tasty
A tasting for Premsela, The Netherlands Institute for Design and Fashion. After a presentation by psychologist Nancy Etcoff on the universal search for beauty, Beautiful by Nature showed the difference between mainstream food from supermarkets and ‘imperfect’ produce such as organic apples with blemishes and asparagus that’s too fat or too thin.
Client: Premsela, 2010

Vegetables from the sea
A Sea Vegetables installation in the Stedelijk Museum presented vegetables from a different perspective. Why do we eat vegetables from the land, but hardly ever from the sea? While there are hundreds of different sorts of seaweeds, some with lengths of up to 35 metres. During the evening, guests had the opportunity to taste and find out about different kinds of fresh seaweed.
Client: Stedelijk Museum, 2010.