The focus of the year is on food and innovation in food, food and packaging design.
Agenda items at the event where:
Omnom is the only chocolate factory in Iceland that specialises in 'bean-to-bar' chocolate, using only high-quality cocoa beans. Omnom places a strong emphasis on design in everything they do. The Iceland Academy of the Arts and Omnom will collaborate on new ideas at the Design Summit.
Omnom is Iceland's only chocolate maker specialising in "bean-to-bar" chocolate — using only high-quality cocoa beans. Design is paramount in everything Omnom does. For DesignThing, the Iceland University of the Arts will collaborate with Omnom to explore new ideas.
Jody Eddy is an experienced chef, writer and consultant. She has published numerous cookbooks and written articles for prestigious food magazines. She has worked in some of the world's most prestigious restaurants and has received various awards for her writing.
Jody Eddy is an experienced chef, writer, and consultant in the world of food culture. She has published numerous cookbooks and written articles for prestigious culinary publications. She has worked in some of the world's most renowned restaurants and received various accolades for her writing.
The brewery Grugg&Makk captures the flavour of a place and time from the Icelandic nature, thus creating a balance between cooking and design. The founders are Kjartan Óli Guðmundsson, a chef and product designer, and Sveinn Steinar Benediktsson, a designer. With their production, the partners seek to capture the idea of "how do places taste?"“
The brewing company Grugg&Makk; blends design and culinary craft with inspiration drawn from Icelandic nature, to capture the essence of a specific place. Grugg&Makk; was founded by Kjartan Óli Guðmundsson, a chef and product designer, and Sveinn Steinar Benediktsson, a designer. Together, they experiment with methods to answer: "What does a place taste like?"“
This is going to be something.
Not just a concert, but a very visual one with one of our very best!
The festival will conclude with sweet tunes and a stomp. A ticket for the seven baths and the concert costs 6,900.- and can be ordered by sending to: [email protected]
This is going to be something.
Not just a concert, but a very visual concert with one of our very best!
The event will conclude with sweet tones and splashing rhythm. The price for the concert and a bath in Geosea is 6900, and to order you send an email to: [email protected]
Jóhanna Margrét, a graphic designer and tattoo artist based in Barcelona, regularly travels around the country and Europe, adorning people with her art. Jóhanna will be in the area offering a complimentary food tattoo at the house on Saturday – first come, first served.
Jóhanna Margrét is a graphic designer and tattoo artist based in Barcelona. She regularly travels around Iceland and Europe, decorating people with her art. Jóhanna will be at Stéttin on Saturday offering food-themed tattoos on the house – come and get one.
A food and innovation-related film will be shown on the big screen at the Design Conference. Plenty of popcorn will be available for everyone! How will you season your popcorn?
A film about food and innovation will be shown at DesignThing. Plenty of popcorn for everyone! How will you spice up your popcorn?
MMinister of Innovation, Reconstruction and Higher Education of Iceland. He was chairman of the Social Democratic Party from 2016 to 2022 and has sat on Althingi for The Social Democratic Party since 2016 í Northeastern Constituency. He is a former architect, dancer and lyricist.
Minister of Culture, Innovation and Universities.
Member of Parliament for the Social Democratic Alliance since 2016 in the Northeast constituency. He is a former architect, dancer, and lyricist.
Eldblóm is the brainchild of the artist and choreographer Sigríður Sófía Níelsdóttir. It extends its tentacles far and wide, from dance to product design, food, fireworks displays, poetry and more. The event will be a memorable fusion of wine tasting, theatre, product design and dance.
Eldblóm, Flowers of Fire, is the idea of the artist and choreographer Sigríður Soffía Níelsdóttir.
The event will be a memorable fusion of wine tasting, theatre, product design, and dance.
The restaurants of Húsavík are taking full part in Design Week and are offering new and exciting dishes for the occasion. What can you try?
Restaurants in Húsavík will take part in DesignThing and offer new and exciting dishes to celebrate the event. What would you like to try?
First, second and third-year students and lecturers from the Product Design department at LHÍ will be holding an open studio at the Design Conference. At the Iceland Academy of the Arts, product design students tackle social and environmental challenges with creative solutions and promote the participation of designers in society.
First-, second- and third-year product design students and teachers from the Iceland University of the Arts will host an open workshop during DesignThing. The students at IUA emphasise how design can respond to challenges in innovative and responsible ways and explore how designers can strengthen their connection to society and influence the future.
The runny jelly is on its way back to the party tables!
A dessert for children with freeze-dried blueberries
Jelly/Jell-O is making its way back onto the party tables!
A dessert for children with freeze-dried blueberries
Eirný Ósk Sigurðardóttir, the cheese queen of Iceland, is a cheese expert with over 30 years' experience. She has worked as a cheese judge at home and abroad, ran the cheese shop Búrið and a cheese school, and the list goes on. Eirný will offer guests colourful and exciting flavour worlds, presented in a creative way.
Eirný Ósk Sigurðardóttir, Iceland's "Cheese Queen," is a renowned cheese expert with over 30 years of experience. At DesignThing, Eirný will present and lead a tasting that invites guests into a vibrant and flavoursome world of cheese, presented in a creative and engaging way.
The design team Til & Frá will be opening a pop-up shop, where new and exciting products from Icelandic goats and sheep will be presented and sold. You are warmly invited to the opening on Thursday, 25th September at 21:00. Guests will be offered a tasting of the new food and drink products – while stocks last.
The design team Til & Frá will host a pop-up shop where new and exciting products made from Icelandic goats and sheep will be introduced and sold. We warmly welcome you to the opening on Thursday, 25th September at 9:00 PM. Guests will be invited to taste the new food products and drinks – while supplies last.
Eirný Ósk Sigurðardóttir, the cheese queen of Iceland, is a cheese expert with over 30 years' experience. She has worked as a cheese judge at home and abroad, ran the cheese shop Búrið and a cheese school, and the list goes on. Eirný will offer guests colourful and exciting flavour worlds, presented in a creative way.
Eirný Ósk Sigurðardóttir, Iceland's "Cheese Queen," is a renowned cheese expert with over 30 years of experience. At DesignThing, Eirný will present and lead a tasting that invites guests into a vibrant and flavoursome world of cheese, presented in a creative and engaging way.
Birgir Örn Smárason is the Head of Sustainability at Matís. He is an environmental scientist with extensive experience in research and development.
on sustainable food production. He regularly speculates about the future, particularly how food production will change and what we will eat.
Birgir Örn Smárason is Head of Sustainability at Matís. He is an environmental scientist with extensive experience in research and development of sustainable food production. He regularly contemplates the future, especially how food production will change and what we will be eating.
The innovation project "Snail Farming, Sustainable Use of Waste Heat" focuses on snail farming as a new sideline for Icelandic farmers. Waste heat from geothermal heat pumps is utilised, and the project aims to increase value creation in agriculture with sustainable, high-quality products.
The innovation project "Snail Farming: Sustainable Utilisation of Wasted Heat" explores snail farming as a new supplementary agricultural activity for Icelandic farmers. It utilises waste heat from geothermal power plants and aims to increase value creation in agriculture through sustainable, high-quality products.
We catch a large quantity of mackerel, which is mostly processed into meal. It is an excellent food and therefore an underutilised resource.
We catch a large amount of blue whiting, most of which is processed into meal. It is excellent food and therefore an underutilised resource.
Björn Steinar is a product designer who explores new ways of tackling the globalised world. His projects provide a sharp insight into the complex production chains that underpin our everyday lifestyle – like one large-scale design research project.
Björn Steinar is a product designer who explores new ways of addressing the challenges of a globalised world. His projects offer a sharp perspective on the complex production processes that underpin our everyday lifestyle – like one large design investigation.
Branding Bríet – Soffía Kristín Jónsdóttir, an agent at Icelandsync, comes to talk about her work, design protection and creating brands.
Branding Bríet – Soffía Kristín Jónsdóttir, an agent at Icelandsync, will present her work and talk about creating a brand.
Hæ/Hi is a collaboration of designers from Iceland and Seattle. The project connects creative people to explore the countries' shared values of sustainability, quality craftsmanship, and the influence of nature on design. The result of the collaboration is an exhibition that combines the aesthetics of the US West Coast with the Nordic aesthetic.
Hæ/Hi is a design collaboration between designers from Iceland and Seattle, connecting creatives from both countries to explore shared values such as sustainability, craftsmanship, and the influence of nature. The project results in exhibitions and objects that blend Nordic and Pacific Northwest aesthetics, fostering creative exchange between the two communities.
Hugdetta is a design company based in North Iceland. The company was founded by the couple and product designers Róshildur Jónsdóttir and Snæbjörn Þór Stefánsson. Hugdetta draws inspiration from Icelandic culture, nature and daily life, bridging the gap between traditional Icelandic design and a contemporary approach.
Hugdetta is a design studio based in North Iceland. The company was founded by the husband-and-wife team of product designers Róshildur Jónsdóttir and Snæbjörn Þór Stefánsson. From the start, Hugdetta has been inspired by Icelandic culture, nature, and daily life, bridging traditional Icelandic design with a modern, playful twist.
Urban Beat is a design studio that specialises in outdoor kitchens. The team is at the forefront of technology, using virtual reality, among other things. The popularity of outdoor kitchens has increased in Iceland in recent years, and it will be interesting to learn what needs to be considered when designing them.
Urban Beat is a design studio specialising in outdoor kitchens. The team is highly advanced in terms of technology and makes use of virtual reality. Outdoor kitchens have become more popular in Iceland in recent years, and it will be interesting to learn about the outdoor kitchen design process.
Búi Bjarmar is a product designer who works mostly on social-focused projects. He founded the company CrowBbar Protein and developed, among other things, energy bars made from insects. It will be interesting to hear about the creative process behind Búi's projects – what has worked and what hasn't!
Búi Bjarmar is a product designer who primarily works on community-focused projects. He founded the company CrowBbar Protein and, among other things, developed energy bars made from insects. It will be interesting to hear about Búi's creative process – what has worked and what hasn't!
Meet Flytevi, Sweden's first community sea greenhouse, where food is innovatively grown below the sea level. The project is led by the University of Gothenburg's Centre for Ocean and Society. We get an insight into the design process, sustainability and innovation in food production.
Explore Flytevi, Sweden's first urban blue community garden, which revolves around innovative ways to grow sustainable food below the surface. The project is led by the University of Gothenburg's Centre for Sea and Society. We will learn about the design process, sustainability, and food innovation.
Siggi Burger Jesus, winner of the 2024 Street Food Battle and silver medallist of 2025, also known as the Brixton one, is coming and will ensure that some otherworldly street food and BBQ will dance on the palates of guests, while at his stall, Steini from Húsavík beer will be flowing to match the street food.
Siggi Burger Jesus, winner of Götubitið 2024 and silver medallist in 2025, also known from Brixton, will be there to ensure that real street food and BBQ from another dimension dance on the guests' taste buds. Joining him at the stall will be Steini from Húsavík Öl, serving drinks in perfect harmony with the street food.
Húsavík Öl is an independent brewery in the old dairy on Húsavík. Thorsteinn Snævar Benediktsson, the owner, is one of the country's leading brewers and has won numerous awards at various beer festivals. Innovation is the company's main focus, with an emphasis on creating new and exotic flavour experiences.
Húsavík Öl is an independent craft brewery located in a former dairy station in Húsavík. Þorsteinn Snævar Benediktsson, the owner, is one of Iceland's leading brewers and has collected numerous awards. Húsavík Öl is constantly experimenting with new ingredients, techniques, and flavour profiles — blending the unexpected with the familiar.
Stefán Pétur Sólveigarson is the project manager for Hraðinn, the Innovation Centre of Húsavík, and Fab Lab Húsavík. Stefán manages the day-to-day operations, welcomes visitors and provides advice on design and innovation. He graduated as a product designer in 2005 and has worked as a designer ever since. He is also a keen amateur cook.
Stefán Pétur Sólveigarson is the project manager of Hraðið – the Húsavík Innovation Centre – and Fab Lab Húsavík. Stefán oversees daily operations, welcomes people and provides guidance and consulting. He graduated in product design in 2005 and has since worked extensively in the field, but also loves cooking.
1+1+1 is an experimental collaboration of designers from 3 Nordic countries. Hugdetta from Iceland, Petra Lilja from Sweden and Alto+Alto from Finland. The project explores and rethinks objects by having each design studio create an object consisting of three different parts, which are then assembled in an unexpected and unpredictable way.
1+1+1 is an experimental collaboration between designers from three Nordic countries – Hugdetta from Iceland, Petra Lilja from Sweden and Aalto+Aalto from Finland. The project examines and reimagines objects by having each studio design an object consisting of three distinct parts and then mixing the parts up into unpredictable combinations.
Janek Beau and Max Greiner, two master's students from the Iceland Academy of the Arts, present a research project on Kolmunna—which is processed into fishmeal instead of being consumed. The project explores how food culture and the utilisation of produce can be rethought.
Janek Beau and Max Greiner, two master's students from IUA, present an examination of Iceland's fishing industry, where Blue Whiting—abundant in local waters—is processed into fishmeal rather than being consumed. Through a site-specific intervention in Vopnafjörður, this project reintroduces the fish as street food, questioning industrial hierarchies and exploring how to reshape food culture.
Grásleppan has dedicated itself to drawing attention to countless untapped opportunities, whether through the utilisation of raw materials or the preservation of cultural and historical assets. It has grand ambitions for the future, and it will be exciting to follow its progress.
The lumpfish has dedicated itself to drawing attention to the countless underutilised opportunities, whether in the use of raw materials or the preservation of cultural and historical values. It has big plans for the future, and it will be exciting to follow its journey ahead.
Ever since the settlement, hardfish has sustained the nation and has become woven into the Icelandic national soul. But how can we adapt this fantastic food for the modern age and make it more accessible? Stöppfiskur seeks to answer this question and ensure that hardfish still has a place on the nation's dinner tables.
Hardfish (fish jerky) has always been a staple part of the Icelandic diet and has become deeply ingrained in the nation's soul. But how can we bring this classic food into the 21st century? Stökkfiskur aims to answer this question and ensure that people can continue to enjoy this gem of Icelandic culinary heritage.
Plans by Orkidea, a collaboration for innovation in food production in the South of Iceland, to establish biogas and fertiliser plants in the region will be announced. A circular economy in food production is the future!
Plans will be presented by Orkídea, a collaboration on innovation in food production in South Iceland, to establish biogas and fertiliser plants in the region. The circular economy in food production is the future!
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Off-venue
16:15 → Gróa is a documentary film about organic farming in Iceland.,
The film's directors will host a Q&A session after the screening, which will take place at Stéttin.
21:00 → Opening party for the exhibition at Verbúðin, Hæ/Hi, Hugdettu, 1+1+1 and Kjörbúðarinnar/
Opening of the Hæ/Hi exhibition in Verbúðin, Hugdetta, 1+1+1 and The Design Grocery Store
(Eng→Ice) = The talk is in English and translated into Icelandic
(Ice→Eng) = The talk is in Icelandic and translated to English
Please note this programme is subject to change at very short notice.
NOTE: This programme is dynamic and may change at very short notice.
10:00 → Opening of Design Thing (Ice + Eng)
10:05 → Eirný, cheese queen, design of cheese moulds
10:20 → Design of Bríet's brand and Collab/Branding Bríet and Collab (Ice→Eng)
10:35 → Matís – Blue Whiting: From Ocean to Plate
10:50 → Break
11:00 → Community greenhouse on the seabed / Sweden's first urban blue community garden (Eng→Ice)
11:30 → Cod jerky, hard fish in snack form/Dried fish the new way (Ice→Eng)
12:00 → Lunch break
1:00 pm → 5:00 pm – Exhibition Hæ/Hi, Hugdetta, 1+1+1, To and from, The Greyfish and The Co-op in the Shed Hæ/Hi exhibition, To and Fro, The Lumpfish and The Design Grocery Store at Verbúðin
13:30 → Jody Eddy, Sacred Design and Food (Eng→Ice)
2:00 pm → Omnom, design and chocolate
14:30 → Break
15:00 → Survival Gear, Shit-Aid and Food Resuscitation
Shit happens and what to do with it
15:25→ Matís, what will we eat in 2050? (Ice→Eng)
15:45 → Break
16:00 → The future of Lumpfish (Ice→Eng)
16:45 → Steam, Snail farming in Iceland
5pm → Steini in Húsavík for a beer and Siggi Hamborgara Jesús in Skansinn at Stéttin.
Steini from Húsavík Beer and Siggi Hamburger Jesus in Stéttin
17:10 → Coffee break
17:30 → Logi Einarsson, address by the Minister of Innovation
17:45 → Fireworks, a fusion of wine tasting, theatre, product design, and dance
18:30 → 21:00 Restaurants in Húsavík are offering new dishes on the menu.
Restaurants in Húsavík are offering new dishes on the menu.
21:00 → Programme in the twilight; Húsavík beer, Jesus burger, silent disco and experience
A fun evening programme in the twilight; local beer, Burger Jesus, silent disco, and fire.
10:00 → Morning coffee
10:30 → Orchid, Food and the Cycle – the role of biogas/
Food and circular processes – the role of biogas
11:00 → Björn Steinar Blumenstein, Journey of the Banana/Banana Story (Eng→Ice)
10:30 → 17:50 Four Icelandic food-related films at the Whale Museum (see screenings below)/
Three Icelandic food-related films at the Whale Museum (see screening below)
10:30 → 18:30 Food tattoos available / Free at Verbúðin
11:30 → Murky and Mac, how does a place taste
12:00 → Lunch break
13:00 → 17:00 – Exhibition: Hi/Hi, Hugdetta, 1+1+1, To and Fro, The Lumpfish and The Design Grocery Store
13:30 → Jody Eddy, Designing a Cookbook, the World Around It and fucking it up (Eng→Ice)
14:00 → Urban Beat, outdoor kitchen design (Ice→Eng)
14:30 → Break
15:00 → Eirný + Grugg and Makk, the cheese school + wild ale (booking required) 1.5 hours
Cheese school and wild fermentations (registration required) 1.5 hours Sign me up
The course will take place at Salka restaurant.
15:00 → Introduction of a new jelly, better announced later.
15:30 → Steini at Húsavík pub and Siggi Hamborgara Jesús at the Skansin on Stéttin/
Steini from Húsavík Beer and Siggi Hamburger Jesus in Stéttin
17:00 → Marshmallow BBQ grilling competition, teams of 2, one child and one adult. Great prizes for first and second place. Registration takes place at the headphones table before the competition on Stéttin. Great prizes for first and second place. Registration takes place at the headphones table in Stéttin (Ice+Eng)
17:00 → New Eldblóm cocktail menu at Fosshotel Húsavík
18:00 → 21:00 The restaurants in Húsavík are offering new dishes on the menu
21:00 – Mugison at the Sea Baths. This is going to be something special. A ticket for the Sea Baths and the concert is 6,990.- To book, send to: [email protected] Our one and only Mugison will perform in GeoSea, the price for the concert and a bath in GeoSea is 6990 and to order you send an email to: [email protected]
Food-related films
Shows at the Whale Museum
10:30 → Goseland – Icelandic Food Tradition and Culinary History. English subtitles, 97 minutes.
13:00 → Gróa is a documentary about organic farming in Iceland. English subtitles, 75 minutes.
14:30 → Fish without a place. The film's directors will host a Q&A session after the screening. The film features both English and other languages, with English subtitles provided throughout. 31 minutes.
15:15 → Goseland – Icelandic Food Tradition and Culinary History
17:30 → Grásleppan, a short and beautiful documentary by Rut Sigurðardóttir about lumpfish fishing, featuring the fishermen Birgir and Eiríkur from Bakkafjörður at their finest. In Icelandic, 18 minutes.Grásleppan is a beautiful documentary by Rut Sigurðardóttir about lumpfish fishing, featuring the fishermen Birgir and Eiríkur from Bakkafjörður at their finest. In Icelandic, 18 minutes.
Off-venue
15:00 → Cheese School with Eirný, the Cheese Queen, consisting of an aromatic lecture and tasting. The cheese board features a variety of wonderful cheeses with accompanying accompaniments. Price: 6,900.-
Cheese school, Eirný Cheese Queen, consisting of fragrant cheese education and tasting. On the cheese board are different kinds of delightful cheeses with accompanying sides. Price per person 6900.- Sign me up