Projet de recherche, ECAL 2017


The Sausage of the Future

Can we count on the sausage to provide a solution, in order to reduce the consumption of meat? And can the use of new ingredients increase the diversity of our diets? Can the sausage make a considerable contribution to a sustainable food culture? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients – such as insects, nuts, and legumes – to reinvent the sausage of the future.

The final publication Sausage of the Future takes the reader on a journey through all the building blocks of a sausage. It stops along the way to explore issues like moistness, flavoring, glue, and preservation. The publication catalogues different types of sausages and presents lesser-known ingredients, carefully selected for their potential regarding the future. In our days, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich-food. The reason is the overconsumption of animal products. Meat, in particular, will be scarce: thus, we need alternatives.

The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was originally designed to make the most of animal protein in times of scarcity. With its wide variety of sizes and its endless choice of possible fillings, the sausage offers itself again to take a pioneering role. This time, not only to make the most of animal protein, but to be a shell for all kinds of nutrition.

Requérant principal
Carolien Niebling (cheffe de projet)

Équipe de recherche
Luc Bergeron
Thilo Alex Brunner
Alexis Georgacopoulos
Anniina Koivu

Gabriel Serero
Herman ter Weele 

Design graphique et illustrations
Helge Hjorth Bentsen
Olli Hirvonen

Emile Barret
Noortje Knulst
Jonas Marguet

Soutenu par
ECAL/Ecole cantonale d’art de Lausanne

Carolien Niebling, The Sausage of the Future, Zurich: Lars Müller Publishers, 2017.

Design Parade, Hyères, Villa Noailles, 30 juin - 24 septembre 2017.
Hublot Design Miami, Miami, 7 décembre 2017.
The Sausage of the Future, Milan, SaloneSatellite, 4-9 avril 2017.
WantedDesign, Brooklyn, 17-21 mai 2018.
Design Parade, Hyères, Villa Noailles, 29 juin - 23 septembre 2018.
Dutch Design Week, Eindhoven, Strijp, 20-28 octobre 2018.
Food Revolution 5.0, Winterthur, Gewerbemuseum, 2 décembre 2018 - 28 avril 2019
FOOD: Bigger than the plate, London, Victoria and Albert Museum, 18 mai - 10 octobre 2019.
Broken Nature: Design Takes on Human Survival, Milano, Triennale, 1 mars - 9 novembre 2019.
Serial Eater, Hornu, CID Grand-Hornu, 27 mai - 29 novembre 2020.
Prix suisses du design, Langenthal, 2-10 novembre 2019.

Lauréat du prix suisse de design (recherche) – 2019
Lauréat de la compétition des plus beaux livres de Norvège (ouvrages généraux) – 2018
Lièvre d’argent (second prix) à Die Besten – Hochparterre (catégorie design et recherche) – 2017
Lauréat du Prix Hublot design Hublot – 2017
Lauréat du Grand Prix du Jury Design Parade Hyères à la Villa Noailles – 2017

Penelope Vaglini, The Future Sausage, lofficielitalia.com, 11 mai 2017
Phillip Löwe, Wurst case scenario, Spiegel.de, 10 avril 2017
Emma Rawson, In search of the missing link: Tasting the future of sausage with Carolien Niebling, thisNZlife.co.nz, 12 Septembre 2019
Daphne Milner, Designer Carolien Niebling wants you to meet the meat we eat, itsnicethat.com, 25 Avril 2018
Spencer Bailey, How the Sausage Is Made, Literally, surfacemag.com, 30 décembre 2017
Alexander Kühn, Die Wurst der Zukunft, tagesanzeiger.ch, 7 décembre 2017
Dutch food designer Carolien Niebling on why the future of food might not be fake meat or veganism, but sausages, idealog.co.nz, 22 août 2019
Katharine Schwab, The Sausage Gets A Radical Redesign, Fastcompany.com, 4 juillet 2017
Sofia Lekka Angelopoulou, the future sausage by carolien niebling wins the design prize switzerland 2019, designboom.com, 2 novembre 2019
Ali Morris, Alternatives for meat consumption to be explored by ECAL during Milan design week, dezeen.com, 29 mars 2017

And the day after? conférence, TEDxGeneva, Genève, 22 mars 2018
Semi-Permanent, conférence, Semi-Permanent, Auckland, 15 août 2019
Conférence Design Indaba, présentation, Design Indaba, Le Cap, 27 février 2019
Future of Production, table ronde, Global Design Forum au V&A, London, 14 septembre 2019
Sustainability by Design: Innovation for a Circular Economy, table ronde, Swissnex, San Francisco, 14 janvier 2020

Mars 2014 – Novembre 2017

Collage déconstruisant une mortadelle sur fond de macro-image de brocoli, à côté du traditionnel porc et de brocoli, de carottes, de chou romanesco, de chou-fleur et de pistaches. © Emile Barret

Foie doux associé à un gel de framboise piquant et sucré. © Jonas Marguet

© Noortje Knulst

Modèle anatomique de saucisse : salami de fruits par Carolien Niebling. ECAL/Younès Klouche