STILL ROOM STUDIO exists to safeguard what works well and change what doesn’t in all things related to food. So that is everything really… health, climate change, education, employment, mental health, creativity, economy and industry, politics, conflict, migration, home … the list goes on. But it all starts with what and how we eat. Centre-stage to what and how we care for what works — and why and how we make change — is research, innovation and education. All done through design thinking in a research kitchen with diverse perspectives and a multisensory and interdisciplinary toolkit.  

Founder Bernardine Farrell Ph.D. has 20 years of experience bringing invaluable expertise to STILL ROOM STUDIO to inform, manage and advance sustainable food in its widest sense. Bernardine is a food anthropologist, regenerative chef, creative methods researcher and educator with award-winning research, innovation, public engagement and education work and publications.