V&A Innovate: EAT

V&A Innovate: EAT – what we eat, how and where it comes from.

EAT was one of our Innovate challenge themes for 2019 – 2020. The winning team was MULTIKITCHEN X from Hoe Valley School, Woking. They designed a multi-purpose kitchen for wheelchair users and people living in small spaces.

If you are planning to deliver the HOME or COMMUNITY themes for 2020 –2021, watch our curator and designer films below about sustainable packaging and materials!

In teams of 4, 5 or 6, students are invited to choose from three contextual challenges inspired by our collections and exhibitions that ask critical questions about the issues shaping our world.

EAT asks us to explore human food habits. How do we give more people access to affordable, healthy food? What can we do to ensure that our food production is sustainable, and that we aren't wasting or polluting the planet with too much packaging? Can a design idea encourage people to make better food choices?

On this page you will find resources to inspire students exploring the EAT challenge.

Head to our teachers' resources page for an overall guide to delivering Innovate, including activity ideas and animations to introduce the project.

Industry innovation

How do we eat sustainably and use food waste in the 21st Century? For the V&A's 2019 – 2020 Innovate Challenge strand EAT, materials designer Ella Bulley explores potential future uses for sugarcane.

Collections insights

Download guidance on delivering EAT in the classroom, including activity ideas inspired by objects from our collections:

Object in Focus: Ooho! Edible Water Bottle

What if we found an edible replacement for plastic bottles? Curator May Rosenthal-Sloan shares how the team at Notpla are making packaging more sustainable.

Object in Focus: Fruit Wrappers
What can we learn from how we packaged food in the past? Curator May Rosenthal-Sloan explores why we packaged fruit in paper wrappers when we started transporting it from abroad.

Further inspiration

FOOD: Bigger than the Plate was a bold exhibition exploring current experiments at every stage of the food system – from compost to table.