Pop-up research restaurant on Satiation 
‘All you can eat enough’
Proeflab Wageningen, NL, 2018.

Concept, Art direction & Design Direction for a research project during an internship period at Food Design studio Katja Gruijters
Research in collaboration with researchers from Wageningen University, professor Kees de Graaf, a scientific researcher who specializes in human nutrition and eating behavior which work closely with Katja Gruijters from Feed Your Mind Foundation.

‘All you can eat enough’ pop-up restaurant offered six-course menu and it aims to observe how certain properties of food and the environment have an effect on eating behavior. Every diners will be closely observed (with permission from the guests) by the scientists from Waginengen University. The small-scale study examines how people respond to, for example, the color and form of food or to the used service. Also, the menu tackled the food waste problem by using food byproduct to make fruit leather. How do they react when they have to amuse each other with a food harpoon. How do they eat mango leather or powdered passion fruit. And how much do they eat? 

The aim of this research is to contribute to the development of knowledge and experience about the influence of food design on eating behavior. With this knowledge, the Feed Your Mind foundation wants to help improve the dietary pattern of people. Invited guests of this first pop-up version are representatives from the entire food chain.

Pop-Up research restaurant "All You can Eat Enough" is made possible by the Province of Gelderland, Wageningen University and Research, Creative Industries Fund, Ede municipality, Studio Katja Gruijters, Multitude, Pleuni Doet, Ed van Hinte and Marieke Laméris Proeflab Wageningen.

A pop-up restaurant is is first launched as pilot dinner on 9 November 2018  at Proeflab Wageningen. In the future, it will be officially open in World Food Centre in Ede & expects a thousand of people to take part in this research restaurant.

Development & Process on the research on 6 factors which involved Food Design, Interaction and Sensory Embodiment.