To improve meals for people with dysphagia, we explored the views of people with dysphagia, their supporters and allied health professionals on a range of food design strategies (e.g. food shaping and food presentation techniques), including 3D food printing. From November 2021 to February 2022, an online survey of (1) adults with dysphagia (n = 30) and (2) supporters of people with dysphagia and allied health professionals (n = 22) was conducted. The survey included multiple choice, Likert scale and open-ended questions. Data was analysed descriptively. Most participants across the two groups had used at least one food design strategy for texture-modified foods and none had used 3D food printing. People with dysphagia were less likely to use food shaping techniques in preparing their texture-modified meals than other respondents. Supporters of people with dysphagia and allied health professionals were more likely than people with dysphagia to use food shaping techniques and to consider that 3D food printing could improve the visual appeal and enjoyment of texture-modified foods. A range of issues impacting the feasibility of 3D food printing were identified. The use of food design strategies for texture-modified foods may increase the food choices and mealtime enjoyment of people with dysphagia. Further research exploring how people with dysphagia and their supporters engage with 3D food printing could identify further influences on their future use of these technologies.
为了改善吞咽困难患者的膳食，我们探讨了吞咽困难患者、他们的支持者和专职医疗人员对一系列食品设计策略（如食品造型和食品展示技术）（包括 3D 食品打印）的看法。2021 年 11 月至 2022 年 2 月期间，对以下人员进行了在线调查：（1）患有吞咽困难的成年人（n = 30）；（2）吞咽困难患者的支持者和专职医疗人员（n = 22）。调查包括多项选择、李克特量表和开放式问题。对数据进行了描述性分析。两组的大多数参与者至少使用过一种质地改良食品的设计策略，但没有人使用过 3D 食品打印技术。与其他受访者相比，吞咽困难患者在制作质地改良餐时使用食物成型技术的可能性较低。与吞咽困难患者相比，吞咽困难患者的支持者和专职医疗人员更倾向于使用食物塑形技术，并认为 3D 食品打印技术可以提高质地改良食品的视觉吸引力和享受度。研究发现了一系列影响 3D 食品打印可行性的问题。对质地改良食品采用食品设计策略可增加吞咽困难患者的食品选择和用餐乐趣。对吞咽困难患者及其支持者如何使用 3D 食品打印技术的进一步研究，可以确定对他们未来使用这些技术的进一步影响。
{"title":"‘It looks better than a bowl of mush’: Views on the use of food design strategies, including 3D food printing, to improve meals for people with dysphagia","authors":"Rebecca Smith, Lucy Bryant, Bronwyn Hemsley","doi":"10.1386/ijfd_00071_1","DOIUrl":"https://doi.org/10.1386/ijfd_00071_1","url":null,"abstract":"To improve meals for people with dysphagia, we explored the views of people with dysphagia, their supporters and allied health professionals on a range of food design strategies (e.g. food shaping and food presentation techniques), including 3D food printing. From November 2021 to February 2022, an online survey of (1) adults with dysphagia (n = 30) and (2) supporters of people with dysphagia and allied health professionals (n = 22) was conducted. The survey included multiple choice, Likert scale and open-ended questions. Data was analysed descriptively. Most participants across the two groups had used at least one food design strategy for texture-modified foods and none had used 3D food printing. People with dysphagia were less likely to use food shaping techniques in preparing their texture-modified meals than other respondents. Supporters of people with dysphagia and allied health professionals were more likely than people with dysphagia to use food shaping techniques and to consider that 3D food printing could improve the visual appeal and enjoyment of texture-modified foods. A range of issues impacting the feasibility of 3D food printing were identified. The use of food design strategies for texture-modified foods may increase the food choices and mealtime enjoyment of people with dysphagia. Further research exploring how people with dysphagia and their supporters engage with 3D food printing could identify further influences on their future use of these technologies.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":" 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141830615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
To qualify as food design, technological details must be placed in perspective of the all-encompassing challenge of designing a successful, tasty food product that contributes to a desirable society. Articles describing food product development typically focus on technological issues, while they should provide a broader, multidisciplinary perspective to inform food design. Furthermore, food design articles also consider the creative and developmental processes followed to innovate. Including a description of the future consumption context can complete the discourse.
{"title":"Adding some zest to product development articles: How food technology findings can spark designers’ interest","authors":"H. Schifferstein","doi":"10.1386/ijfd_00069_2","DOIUrl":"https://doi.org/10.1386/ijfd_00069_2","url":null,"abstract":"To qualify as food design, technological details must be placed in perspective of the all-encompassing challenge of designing a successful, tasty food product that contributes to a desirable society. Articles describing food product development typically focus on technological issues, while they should provide a broader, multidisciplinary perspective to inform food design. Furthermore, food design articles also consider the creative and developmental processes followed to innovate. Including a description of the future consumption context can complete the discourse.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"15 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140355015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Eleanor Ratcliffe, Weston L. Baxter, M. Aurisicchio, Peter Childs, Nathalie Martin
Rituals are part of the consumer experience of goods, especially food and drink, and can contribute to consumer enjoyment of and fidelity to a specific product. However, we lack detailed description of food/beverage-related rituals and their potential impact on consumer perceptions, in particular whether and how communicating those rituals to consumers influences their attitudes. Here we use coffee as an example of a ritualized product within the UK market to explore this potential relationship and identify opportunities for design. In Study 1, we identified rituals associated with coffee preparation and consumption. In Study 2, we found that several procedural aspects of the rituals identified in Study 1 were not consistently conveyed in coffee advertising, indicating a potential gap in communication with consumers. In Study 3, we showed that communicating such rituals to consumers resulted in significantly greater willingness to pay for coffee, mediated by perceptions of social attention. This work connects growing interest in the psychological mechanisms of ritual with work on consumer perceptions and behaviour and carries significant implications for the design of messaging around food experience.
{"title":"The role of ritual communication in consumption: A consumer coffee experience","authors":"Eleanor Ratcliffe, Weston L. Baxter, M. Aurisicchio, Peter Childs, Nathalie Martin","doi":"10.1386/ijfd_00067_1","DOIUrl":"https://doi.org/10.1386/ijfd_00067_1","url":null,"abstract":"Rituals are part of the consumer experience of goods, especially food and drink, and can contribute to consumer enjoyment of and fidelity to a specific product. However, we lack detailed description of food/beverage-related rituals and their potential impact on consumer perceptions, in particular whether and how communicating those rituals to consumers influences their attitudes. Here we use coffee as an example of a ritualized product within the UK market to explore this potential relationship and identify opportunities for design. In Study 1, we identified rituals associated with coffee preparation and consumption. In Study 2, we found that several procedural aspects of the rituals identified in Study 1 were not consistently conveyed in coffee advertising, indicating a potential gap in communication with consumers. In Study 3, we showed that communicating such rituals to consumers resulted in significantly greater willingness to pay for coffee, mediated by perceptions of social attention. This work connects growing interest in the psychological mechanisms of ritual with work on consumer perceptions and behaviour and carries significant implications for the design of messaging around food experience.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":" 35","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139239985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Review of: Food and Fashion, Melissa Marra-Alvarez and Elizabeth Way (Eds) London: Bloomsbury Publishing, 320 pp., ISBN 978-1-35016-434-5, h/bk, $40.50
{"title":"Food and Fashion, Melissa Marra-Alvarez and Elizabeth Way (Eds)","authors":"Lara Rössig","doi":"10.1386/ijfd_00066_5","DOIUrl":"https://doi.org/10.1386/ijfd_00066_5","url":null,"abstract":"Review of: Food and Fashion, Melissa Marra-Alvarez and Elizabeth Way (Eds)\u0000 London: Bloomsbury Publishing, 320 pp.,\u0000 ISBN 978-1-35016-434-5, h/bk, $40.50","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90269935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Artisan chocolate is the name given to chocolate products made with reference to the traditional production process, which is followed and consumed with interest by many consumers today. The study aims to determine the framework of the concept of artisan chocolate with the aspects of professionals working on chocolate and to evaluate the chocolate production processes in terms of artisan applications. In the study that used the focus group interview method, interviews were conducted with experts in the field of artisan chocolate in different countries. The obtained data were analysed by a descriptive analysis method. As a result of the evaluations, five different themes were emerged. These include ‘Artisan Chocolate: A Passion Story’, ‘Chocolate Types and Quality in Artisan Production’, ‘Chocolate and Health’, ‘Professional Development and Change in Artisan Chocolate’ and ‘Future of Artisan Chocolate’. In light of these findings, the conceptual framework of artisan chocolate has been expanded and a new definition has been made. Participants generally associated the concept of artisan chocolate with passion, high quality, art and happiness. Tablets, bonbons, pralines, truffles and bark chocolates produced by artisan chocolatiers are considered healthful, contingent upon their cocoa ratio. Considering the study data, it is understood that artisan chocolate-making is valuable for sustainable cocoa farming. It is thought that the consumption of artisan chocolate will increase with the expanding interest in fair food, quality and naturalness in the future.
{"title":"Concept of artisan chocolate from the perspective of chocolatiers","authors":"Berkay Seçuk, Yılmaz Seçim","doi":"10.1386/ijfd_00064_1","DOIUrl":"https://doi.org/10.1386/ijfd_00064_1","url":null,"abstract":"Artisan chocolate is the name given to chocolate products made with reference to the traditional production process, which is followed and consumed with interest by many consumers today. The study aims to determine the framework of the concept of artisan chocolate with the aspects of professionals working on chocolate and to evaluate the chocolate production processes in terms of artisan applications. In the study that used the focus group interview method, interviews were conducted with experts in the field of artisan chocolate in different countries. The obtained data were analysed by a descriptive analysis method. As a result of the evaluations, five different themes were emerged. These include ‘Artisan Chocolate: A Passion Story’, ‘Chocolate Types and Quality in Artisan Production’, ‘Chocolate and Health’, ‘Professional Development and Change in Artisan Chocolate’ and ‘Future of Artisan Chocolate’. In light of these findings, the conceptual framework of artisan chocolate has been expanded and a new definition has been made. Participants generally associated the concept of artisan chocolate with passion, high quality, art and happiness. Tablets, bonbons, pralines, truffles and bark chocolates produced by artisan chocolatiers are considered healthful, contingent upon their cocoa ratio. Considering the study data, it is understood that artisan chocolate-making is valuable for sustainable cocoa farming. It is thought that the consumption of artisan chocolate will increase with the expanding interest in fair food, quality and naturalness in the future.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76483001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Disgust is a strong emotion influencing human behaviour in many domains, including food choices. For example, many western consumers are hesitant about eating insects. This is understandable as insects have been connected with the emotion of disgust. We conducted two design workshops to gain a better understanding of factors that can give rise to the emotion of disgust in the context of grasshoppers and explore alternative food design solutions. Based on the insights, we created four design fiction examples to illustrate how disgust can be an integral part of grasshopper consumption. We argue that changing the attitude of Europeans towards novel food items like grasshoppers requires exploring design strategies that neither solely focus on the sustainability benefits of insect consumption nor take disgust to be something that must be circumvented.
{"title":"Insect consumption and aesthetic disgust: Using design fiction to imagine novel food experiences","authors":"B. Boer, Mailin Lemke","doi":"10.1386/ijfd_00065_1","DOIUrl":"https://doi.org/10.1386/ijfd_00065_1","url":null,"abstract":"Disgust is a strong emotion influencing human behaviour in many domains, including food choices. For example, many western consumers are hesitant about eating insects. This is understandable as insects have been connected with the emotion of disgust. We conducted two design workshops to gain a better understanding of factors that can give rise to the emotion of disgust in the context of grasshoppers and explore alternative food design solutions. Based on the insights, we created four design fiction examples to illustrate how disgust can be an integral part of grasshopper consumption. We argue that changing the attitude of Europeans towards novel food items like grasshoppers requires exploring design strategies that neither solely focus on the sustainability benefits of insect consumption nor take disgust to be something that must be circumvented.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76871724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article presents a project carried out as a design-led systemic action aimed at tackling food poverty among people experiencing homelessness in Turin, Italy. Building on their experience in this project, the authors discuss the complex and multidimensional nature of homelessness-related food poverty within a mature socio-economic context and argue how design enabled systemic actions to understand and tackle this phenomenon. First, the article describes the birth and development of the ongoing project. It outlines the background scenario within which Alimenta started eight years ago, by presenting the issues and the spotty response to food poverty performed by the civil society and the city administration at that time. Then, it outlines how Alimenta was designed to address the health and social needs related to the scarcity and the qualitative deficiencies of food resources for the people hosted in the city’s public shelters. It highlights the relevance of the multi-stakeholder perspective and of the co-design and co-production approach – promoted by the project team – in allowing the city actors to better deal with food poverty and to counter the several criticalities at stake. Second, the authors describe how by enabling multi-level relationships between local actors, and by coordinating and facilitating actions pursuing different objectives, Alimenta has contributed to a systemic response to the material and immaterial aspects of food poverty. The article thus presents the achievements of the project regarding the well-being of the beneficiaries and the new local food system created. Finally, a focus is given to the knowledge that the project has generated in relation not only to the phenomenon of food poverty and to the possible ways of facing it but also to the possible role of designers in this kind of contexts. Thus, the authors discuss the limits of Alimenta and the potential scalability of the designed interventions from a ‘design for policy’ perspective.
{"title":"Alimenta: A design-led systemic action against homelessness-related food poverty","authors":"C. Campagnaro, R. Passaro, Giorgia Curtabbi","doi":"10.1386/ijfd_00063_1","DOIUrl":"https://doi.org/10.1386/ijfd_00063_1","url":null,"abstract":"This article presents a project carried out as a design-led systemic action aimed at tackling food poverty among people experiencing homelessness in Turin, Italy. Building on their experience in this project, the authors discuss the complex and multidimensional nature of homelessness-related food poverty within a mature socio-economic context and argue how design enabled systemic actions to understand and tackle this phenomenon. First, the article describes the birth and development of the ongoing project. It outlines the background scenario within which Alimenta started eight years ago, by presenting the issues and the spotty response to food poverty performed by the civil society and the city administration at that time. Then, it outlines how Alimenta was designed to address the health and social needs related to the scarcity and the qualitative deficiencies of food resources for the people hosted in the city’s public shelters. It highlights the relevance of the multi-stakeholder perspective and of the co-design and co-production approach – promoted by the project team – in allowing the city actors to better deal with food poverty and to counter the several criticalities at stake. Second, the authors describe how by enabling multi-level relationships between local actors, and by coordinating and facilitating actions pursuing different objectives, Alimenta has contributed to a systemic response to the material and immaterial aspects of food poverty. The article thus presents the achievements of the project regarding the well-being of the beneficiaries and the new local food system created. Finally, a focus is given to the knowledge that the project has generated in relation not only to the phenomenon of food poverty and to the possible ways of facing it but also to the possible role of designers in this kind of contexts. Thus, the authors discuss the limits of Alimenta and the potential scalability of the designed interventions from a ‘design for policy’ perspective.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"16 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83893180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article builds on the understanding of restaurants as food tourism attractions that contribute to the protection and promotion of terroir. This is specifically relevant in relation to Michelin-starred restaurants which are recognized as must-go places worldwide. Menu design is one of the elements that inform the relationships between locality and luxury in restaurants through food. Drawing on a qualitative study based on interviews with ten chefs of Michelin-starred restaurants in the region of Girona (Catalonia, Spain), the article analyses the role of local food in the design of menus in luxury gastronomy. Results show that while food with a local origin is crucial in menu design, chefs acknowledged the difficulty of building seasonal and sustainable supply chains and the impact of global influences on the restaurant experiences. Also, the article discusses the relationships between producers and chefs in terms of economic and environmental situations that inform the territorial connection between production and consumption. The implications for food tourism management and marketing are also explained.
{"title":"Designing Michelin-starred menus from the perspective of chefs: Is the presence of local food worth a trip?","authors":"Francesc Fusté-Forné, Ester Noguer-Juncà","doi":"10.1386/ijfd_00062_1","DOIUrl":"https://doi.org/10.1386/ijfd_00062_1","url":null,"abstract":"This article builds on the understanding of restaurants as food tourism attractions that contribute to the protection and promotion of terroir. This is specifically relevant in relation to Michelin-starred restaurants which are recognized as must-go places worldwide. Menu design is one of the elements that inform the relationships between locality and luxury in restaurants through food. Drawing on a qualitative study based on interviews with ten chefs of Michelin-starred restaurants in the region of Girona (Catalonia, Spain), the article analyses the role of local food in the design of menus in luxury gastronomy. Results show that while food with a local origin is crucial in menu design, chefs acknowledged the difficulty of building seasonal and sustainable supply chains and the impact of global influences on the restaurant experiences. Also, the article discusses the relationships between producers and chefs in terms of economic and environmental situations that inform the territorial connection between production and consumption. The implications for food tourism management and marketing are also explained.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78547140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Designers hope that their innovations will be adopted by the people they are designed for. How well their designs align with consumers’ cultural contexts is a key determinant of whether they are accepted or rejected. This is especially important for food solutions, as eating habits are deeply rooted in local cultures. However, academic disciplines from the humanities and social sciences that study food culture not always provide the knowledge, methods and tools that food designers need. Whereas these disciplines mainly investigate the past and present, designers look to the future to create new possibilities. In addition, designers often look for concrete, physical touchpoints they can use, whereas the other disciplines may look for sources of underlying meaning and, thereby, may generate conclusions that remain rather generic or abstract. In this article we discuss how culture and cultural context can be understood and utilized by designers. We describe models and tools designers can use to gain sociocultural insights, and we describe different strategies designers can employ to build on such knowledge in their design process. We conclude with suggestions to close the gaps between designers, design researchers and the other disciplines that study food culture.
{"title":"How to include the sociocultural context in food design: Insights, tools and strategies","authors":"Annemiek G. C. van Boeijen, H. Schifferstein","doi":"10.1386/ijfd_00061_1","DOIUrl":"https://doi.org/10.1386/ijfd_00061_1","url":null,"abstract":"Designers hope that their innovations will be adopted by the people they are designed for. How well their designs align with consumers’ cultural contexts is a key determinant of whether they are accepted or rejected. This is especially important for food solutions, as eating habits are deeply rooted in local cultures. However, academic disciplines from the humanities and social sciences that study food culture not always provide the knowledge, methods and tools that food designers need. Whereas these disciplines mainly investigate the past and present, designers look to the future to create new possibilities. In addition, designers often look for concrete, physical touchpoints they can use, whereas the other disciplines may look for sources of underlying meaning and, thereby, may generate conclusions that remain rather generic or abstract. In this article we discuss how culture and cultural context can be understood and utilized by designers. We describe models and tools designers can use to gain sociocultural insights, and we describe different strategies designers can employ to build on such knowledge in their design process. We conclude with suggestions to close the gaps between designers, design researchers and the other disciplines that study food culture.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77867808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Simran Chopra, C. Vasiliou, A. Clear, Rachel Clarke, S. Heitlinger, Özge Dilaver
We report on community food growing as an instance of practice-based sustainability research focused on the design of interactive systems for food growing in future cities. We present a case study with a series of workshops using speculative and participatory design approaches focused on creatively exploring futures of urban food growing with a local neighbourhood community. Working with local grassroots communities is often perceived as more egalitarian for promoting viable long-term and embedded change in cities, yet little work has studied this approach for urban food growing. To explore how we might better articulate and conceptualize collaborative food growing futures, we discuss the creation of bottom-up visions as contestations to hegemonic narratives of power and control in cities. These are affected by, limitations of present resources and infrastructures, inability to work at scale due to lack of buy-in of stakeholders, and erroneous promises of future technologies. Through these reflections on grassroots futures as complex assemblages of social and material realities, we provoke researchers and practitioners to look at envisioning future possibilities with participants, as a web of practices and stakeholders. We further suggest that researchers and practitioners explore these interconnections through assemblages of socio-material realities and visions of high- and low-tech futures. This work is important because it provides a new approach to looking at the design of future technologies for cities and addressing systemic issues of hegemonic food systems through bottom-up actionable futures.
{"title":"Bottom-up visions for future of food growing in cities","authors":"Simran Chopra, C. Vasiliou, A. Clear, Rachel Clarke, S. Heitlinger, Özge Dilaver","doi":"10.1386/ijfd_00059_1","DOIUrl":"https://doi.org/10.1386/ijfd_00059_1","url":null,"abstract":"We report on community food growing as an instance of practice-based sustainability research focused on the design of interactive systems for food growing in future cities. We present a case study with a series of workshops using speculative and participatory design approaches focused on creatively exploring futures of urban food growing with a local neighbourhood community. Working with local grassroots communities is often perceived as more egalitarian for promoting viable long-term and embedded change in cities, yet little work has studied this approach for urban food growing. To explore how we might better articulate and conceptualize collaborative food growing futures, we discuss the creation of bottom-up visions as contestations to hegemonic narratives of power and control in cities. These are affected by, limitations of present resources and infrastructures, inability to work at scale due to lack of buy-in of stakeholders, and erroneous promises of future technologies. Through these reflections on grassroots futures as complex assemblages of social and material realities, we provoke researchers and practitioners to look at envisioning future possibilities with participants, as a web of practices and stakeholders. We further suggest that researchers and practitioners explore these interconnections through assemblages of socio-material realities and visions of high- and low-tech futures. This work is important because it provides a new approach to looking at the design of future technologies for cities and addressing systemic issues of hegemonic food systems through bottom-up actionable futures.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74692232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：