Leyu Li is a multidisciplinary and interdisciplinary artist and critical designer, whose creative practice and research cross the boundaries between Biotechnology, Food and Sociology. She graduated from Goldsmiths, University of London, BA and MA Design in 2022 and 2024 with a First Class Honours Degree and Distinction. Her works often deal with hybrid food, biotechnology fiction, cross-cultural communication, and social media, aiming to investigate the entanglements and tension among cultures, ecologies, technologies and societies to speculate future food and alternative food futures.

Her latest critical design and bio-art project, “Broccopork, Mushchicken and Peaf”, has gone viral and gained 3M views on TikTok the project also attended Dutch Design Week and was reported by many press.  She was invited domestically and worldwide to share her projects online and offline on different platforms, like academic institutions such as RCA, Goldsmiths, Xi’an Jiaotong Liverpool University, design agency ARUP and Disegno’s global artist roundtable talk. Her works were featured in international media such as DAMN° Magazine, Dezeen, Next Nature, Mold Mag, The Future Laboratory and so on.

李乐宇 (Leyu Li) 是一位跨学科艺术家和食物设计师,她的实践和研究涉足美食学、生物技术和社会学等多个领域。她于2022年和2024年分别从伦敦大学金史密斯学院 (Goldsmiths, University of London) 获得设计学一等荣誉(First Class Honours)学士学位和Distinction硕士学位。她的作品涉及混合食品、生物技术幻想、跨文化融合和社交媒体传播,旨在探究文化、生态、技术和社会之间的复杂关系,推测出具有多种可能性的未来食物和食物未来。

她曾被国内外多个相关专业的顶尖大学和知名设计公司邀请做食物设计讲座,其中包括英国皇家艺术学院、英国奥雅纳ARUP、伦敦大学金史密斯学院、意大利Molteni&C、西交利物浦大学等。她的食物设计作品多次刊登在国际知名媒体,如Dezeen、DAMN° Magazine、Next Nature、Mold Magazine、The Future Laboratory等亮点报道。

09/2022 - 01/2024 Distinction, MA Expanded Practice: Interactions & Experiment, Goldsmiths, University of London, UK
09/2019 - 06/2022 First Class Honours, BA Design, Goldsmiths, University of London, UK
09/2018 - 06/2019 Merit, Fad 3D Design, Central Saint Martins, University of the Arts London, UK
09/2016 - 05/2018 Pass, BE Mechanical Engineering, Beijing Jiaotong University, China

2024 “CHINA&DESIGN” at Milan Design Week 2024, ADI Design Museum, Milan, Italy
2023 “Rule 6, No Rules Set”, Lewisham Southwark College, London, UK
2023 “Future Farmers Market” at Dutch Design Week 2023, Evoluon, Eindhoven, Netherlands
2022 “Where are the margins?”, Copeland Gallery, London, UK

Selected Talks and Presentations
26/10/2023 “Rituals For the Future”, Online Roundtable Talk, Disegno, London, UK
08/05/2023 “cM Donald’s and My Final Year Project Experience”, Invited Talk, Xi’an Jiaotong – Liverpool University, Suzhou, China
27/04/2023 “Food Design and Fiction: Decolonize McDonald's and Grow meat on broccoli”, Online Talk, Moma Design, Nanjing, China
26/03/2023 “cM Donald’s and Decolonization Design”, Artist Talk, The Fading Spaciousness, RCA CSSA, OXO Bargehouse, London, UK
27/10/2022 “But what if Giants, 風水(Fengshui), Carpets, Rivers, Wind and Sour Dough had to do with ARUP”, Artist Talk, ARUP, London, UK
13/08/2022 “Redesign McDonald’s Based on ‘Chinese Learning as Substance, Western Learning for Application’”, Online Talk, LuJunyi DesignLive, Beijing, China

Selected Press, Media, and Interviews
M Magazine of Molteni&C, "Rituals For The Future"

LS:N Global, The Future Laboratory, “Are hybrid meat-vegetables the future of cultivated meat?”

Tong.global, “Eating Right”, TONG Digital Paper #3, HEALTH

Dezeen, "Leyu Li proposes hybrid meaty vegetables by merging lab-grown meat with plants"

Next Nature, "Building the farm of tomorrow"

Next Nature, "Next Generation: Going viral with lab-grown meat and Leyu Li"


Finger Food Magazine, “cM Donald’s”, Finger Food Mag Issue2

DAMN° Magazine, "cM Donald’s", DAMN°84, The Everlasting Hunt for Money

Awards & Grants
2023 +86 International Food Design Competition, Shortlisted, China
2023 Tong.Global 2023 Spring Creators, Winner, UK
2022 Goldsmiths Excellence Fee Award, UK
2022 The Tom Fund, UK




Copyright © 2024 Leyu Li