NSCAD Design students are poised to showcase their innovations for whole food recipes from Conscious Catering. This third year design studio collaborated with Anke Kungl and Roberto Gueli, owners of Conscious Catering, to reimagine and prototype their 50+ recipes that range from veggie packed stir‑frys and soups to delicate and healthy desserts. Design students came together and practised their craft through consultation with bookbinders, publishers, prepress technicians, and printers. This class is proud to work with a catering company based out of Nova Scotia founded on a deep love for quality, wholesome food grown by local farmers.

Design students will present defining aspects from their group research in oral and written form. A few concise presentations will be followed by a selection of vivacious delectables and refreshments.

Anke and Roberto Gueli, the authors of the Conscious Cooking Cookbook voiced their excitement for the launch, saying “Our goal is to inspire whole food cooking and make it as easy and as interesting as possible. This process is helping us fine tune the presentation of our recipes so our delivery has the most effective impact.”