Food design for sustainability

Lancaster University facilitated a Food Design for Sustainability workshop at the Design Research Society 50th Anniversary Conference, Brighton, 27th July, 2016

Dr Stephen Clune, Prof. Adrian Friday and Dr Roger Whitham from Lancaster University facilitated a Food Design for Sustainability workshop at the Design Research Society 50th Anniversary Conference, Brighton, 27th July, 2016. The workshop resulted in a series of engagement cards to stimulate discussion, and action on how design may contribute to a more sustainable food system.

Food is critical for sustainability:

  • Just shy of 1/3rd of our global carbon footprint is food related
  • Up to 1/3 of the food purchased in the developed world is wasted by the consumer
  • Approximately 60% of the adult population in the USA, UK and Australia is overweight or obese – with no signs of this trend decreasing

This is very much a wicked problem that we were interested in exploring with respect to how design contributes to and may ameliorate the above concerns. What we purchase, where we purchase, how we store, cook, prepare and eat food are all influenced by our designed environment.

Within the workshop, we built upon an initial set engagement cards we developed through our expertise in Life Cycle Assessment of food, social practice theory, and design for behavoural change.

These cards were intended to: 1. Understand food sustainability better, 2. Understand people, practices and the environment, 3. Understand how design may intervene – in identifying strategies for change. The conversation cards were expanded on through the event by the contribution of the expert participants from Australia, England, Italy, Netherlands, Tawian, Thailand, Uruguay and the USA.

The participants contributed to the development a completed set of cards that are available as an open source resource for those interested in bring about a more sustainable food system.

Images of the workshop are available on flickr here

Completed cards and resources are avaliable to download below.

 

Special thanks to participants Carlos Teixeira, Kyungeun Sung, Rick Schifferstein, Serena Pollastri, Hayley Alter, Treechada Chotiratanapinun, Wen Huei Chou and Silvana Juru

 

 

 

 

Downloads

PDF

food design for sustainability conversation cards

version for online viewing

PDF

food design for sustainability conversation cards

print friendly version

PDF

environmental, economic and protein costs of food

A3 poster to print

excel sheet of food resource raw data

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