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28 Grams of Happiness: Research
  -    -  28 Grams of Happiness: Research

28 Grams of Happiness: Research

Why do we like a certain food? Will healthy food make us feel happier? And if so, how can we make healthy food taste more exciting? If depression and anxiety can be a result of an unhealthy intestinal flora, how can we improve that? And why is chocolate so tempting and does it really make us happier? What does food do to our brain and can we anticipate the effects? Could we get happier and smarter by picking the right things to eat?


The food design research project 28 Grams of Happiness explores how to cultivate mental and emotional well-being through food. The research concluded into a lunch or dinner experience, which gives a peak into the research, and follows a journey through three layers. The first is the superficial layer, our senses, the way we perceive the world around us. By analyzing how we experience food, its tastes, flavors, smells and textures, we can break down why we enjoy what we enjoy so much. The second layer will dive deeper into existing groundbreaking and innovative research on the impact of food on our brain. Newly discovered scientific facts in the world of psychobiotics, for example, have identified foods that enhance our moods as well as our mental capacities, learning skills and the speed at which we process our thoughts. The final layer explores how we can cultivate our physical health, and in particular the health of our digestive system. While focusing on our intestinal bacterial flora and how to properly feed it in order to cure and prevent mental discomfort, we also look at the potential impact of this research on the development of a more preventive and personalized healthcare.

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Photography by Ruud Scheerens & Rive Roshan