This research approaches co-created citizen science from an interdisciplinary design perspective and is aligned with ideals of democratic and participatory co-creation of knowledge, its dissemination and implementation. We propose a new theoretical and practical design framework to be added to citizen science: convivial food system design. Convivial food system design is a new relational and tactical way to approach the development of a regenerative food system. Citizen science approaches can also benefit convivial food system design through activating communities of practice to share their insights and actively participate in co-food systems design processes. The integration of convivial food systems design and citizen science offers a deep, holistic and radical relation between amateur, civic and academic (scientific) knowledge in the production of alternatives to industrial food systems. This article shows the possibilities and potentials of this new conceptual integration through a theoretical framework and case study ‘experiment’ – the Huon Valley Food Hub project, Tasmania, Australia.
本研究从跨学科设计的角度探讨共同创造的公民科学，并与民主和参与式共同创造知识、传播和实施的理想保持一致。我们提出了一个新的理论和实践的设计框架，以添加到公民科学:欢乐的食物系统设计。欢乐食物系统设计是一种新的关系和战术方式来接近再生食物系统的发展。公民科学方法还可以通过激活实践社区来分享他们的见解并积极参与共同食品系统设计过程，从而使欢乐食品系统设计受益。欢乐食品系统设计和公民科学的整合在工业食品系统替代品的生产中提供了业余，公民和学术(科学)知识之间深刻，全面和激进的关系。本文通过理论框架和案例研究“实验”——澳大利亚塔斯马尼亚州的Huon Valley Food Hub项目，展示了这种新概念整合的可能性和潜力。
{"title":"Citizen way: Co-created citizen science meets convivial food design","authors":"Emily Samuels-Ballantyne, Oliver Vodeb","doi":"10.1386/ijfd_00060_1","DOIUrl":"https://doi.org/10.1386/ijfd_00060_1","url":null,"abstract":"This research approaches co-created citizen science from an interdisciplinary design perspective and is aligned with ideals of democratic and participatory co-creation of knowledge, its dissemination and implementation. We propose a new theoretical and practical design framework to be added to citizen science: convivial food system design. Convivial food system design is a new relational and tactical way to approach the development of a regenerative food system. Citizen science approaches can also benefit convivial food system design through activating communities of practice to share their insights and actively participate in co-food systems design processes. The integration of convivial food systems design and citizen science offers a deep, holistic and radical relation between amateur, civic and academic (scientific) knowledge in the production of alternatives to industrial food systems. This article shows the possibilities and potentials of this new conceptual integration through a theoretical framework and case study ‘experiment’ – the Huon Valley Food Hub project, Tasmania, Australia.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87850148","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}
Despite having the American hot dog as its core product, the Geneal brand gradually developed as a symbol of Rio de Janeiro. The company, a Rio de Janeiro original, grounds its brand symbolism in the past – from its surge in the early 1960s – to direct visual and content campaigns, and today its communication strategy is based on representations of the beach and other iconic symbols of the city that resemble a tropical paradise, as Rio was historically known. In this article, the main frame is to analyse the latest visual assets used for the brand’s communication and representation and ultimately understand how nostalgia plays a strategic and positive role. This research was developed through exploratory methods based on cross-disciplinary bibliographical references, an in-depth interview with the brand’s general manager, newspaper articles, empirical observation and the analysis of graphic assets showcased on its social media communication, sales campaigns, graphic displays, point of sale and brand book. Due to the strong relationship between beach symbolism and the city’s culture, this analysis presents the brand inserted into the intangible heritage of Rio de Janeiro.
{"title":"Designing a nostalgic hot dog brand for Rio de Janeiro","authors":"Mirella De Menezes Migliari, I. Perrotta","doi":"10.1386/ijfd_00058_1","DOIUrl":"https://doi.org/10.1386/ijfd_00058_1","url":null,"abstract":"Despite having the American hot dog as its core product, the Geneal brand gradually developed as a symbol of Rio de Janeiro. The company, a Rio de Janeiro original, grounds its brand symbolism in the past – from its surge in the early 1960s – to direct visual and content campaigns, and today its communication strategy is based on representations of the beach and other iconic symbols of the city that resemble a tropical paradise, as Rio was historically known. In this article, the main frame is to analyse the latest visual assets used for the brand’s communication and representation and ultimately understand how nostalgia plays a strategic and positive role. This research was developed through exploratory methods based on cross-disciplinary bibliographical references, an in-depth interview with the brand’s general manager, newspaper articles, empirical observation and the analysis of graphic assets showcased on its social media communication, sales campaigns, graphic displays, point of sale and brand book. Due to the strong relationship between beach symbolism and the city’s culture, this analysis presents the brand inserted into the intangible heritage of Rio de Janeiro.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85490679","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}
A. Gonera, A. Milford, Katja-Maria Prexl, Jonathan Romm, I. Berget, P. Varela
A more plant-based diet will contribute to food sustainability. Achieving this change requires collaboration across disciplines which is not easy to achieve. This article illustrates how interdisciplinary collaboration in a large research project can be facilitated through a design-led innovation process juxtaposing approaches from design and science. Consumer insights were used in creative workshops to ideate and develop packaging and product concepts for plant-based food focusing on ‘environment’, ‘health’ and ‘Norwegian’ design imperatives. Learning loops of alignment – creation – feedback were applied to design and test six packaging prototypes of two product categories (Pea Porridge, Faba Bean Drink). Qualitative feedback was collected from 147 consumers and a quantitative survey with 1102 Norwegian consumers tested product expected liking and product-concept match. Younger consumers and users of plant-based products exhibited a higher expected liking vs. non-users and older respondents. Packaging design adopted for specific consumer segments can positively contribute to a shift to more plant-based diets. We show how a dynamic interdisciplinary innovation approach can be powerful to creating new product ideas, getting consumers’ input and fostering collaboration and learning among disciplines. We offer other researchers and the food industry actionable opportunity areas and design imperatives for their innovation activities around plant-based food.
{"title":"Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development","authors":"A. Gonera, A. Milford, Katja-Maria Prexl, Jonathan Romm, I. Berget, P. Varela","doi":"10.1386/ijfd_00057_1","DOIUrl":"https://doi.org/10.1386/ijfd_00057_1","url":null,"abstract":"A more plant-based diet will contribute to food sustainability. Achieving this change requires collaboration across disciplines which is not easy to achieve. This article illustrates how interdisciplinary collaboration in a large research project can be facilitated through a design-led innovation process juxtaposing approaches from design and science. Consumer insights were used in creative workshops to ideate and develop packaging and product concepts for plant-based food focusing on ‘environment’, ‘health’ and ‘Norwegian’ design imperatives. Learning loops of alignment – creation – feedback were applied to design and test six packaging prototypes of two product categories (Pea Porridge, Faba Bean Drink). Qualitative feedback was collected from 147 consumers and a quantitative survey with 1102 Norwegian consumers tested product expected liking and product-concept match. Younger consumers and users of plant-based products exhibited a higher expected liking vs. non-users and older respondents. Packaging design adopted for specific consumer segments can positively contribute to a shift to more plant-based diets. We show how a dynamic interdisciplinary innovation approach can be powerful to creating new product ideas, getting consumers’ input and fostering collaboration and learning among disciplines. We offer other researchers and the food industry actionable opportunity areas and design imperatives for their innovation activities around plant-based food.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84186315","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}
The food system in Vietnam is changing whilst the middle class is growing. Agri-food smallholders have the strengths of responding to the changing needs of the middle class by offering freshness, proximity and convenience but they also face increasing competition from larger and international firms. At the same time, issues with food safety are prevalent and a rising concern among consumers. For this study we completed sixteen co-creation workshops between local agri-food smallholders and consumers. The goal of these workshops was to explore the value of participatory processes, non-hierarchical decision making and creativity for smallholder firms in Vietnam through co-creation workshops focused on sustainability. The outcomes show that the workshops can stimulate customer understanding and participatory processes among the smallholder businesses, but creativity in the form of novel ideas less so. The workshops did not result in directly feasible or manageable product and service concepts. The topic of sustainable food opened a dialogue: insights between the firms and customers on this topic were mutually rich. The outcomes suggest that co-creation workshops can create a sense of community and urgency for sustainability. In the future, the challenge for smallholders is to invest in participatory processes with a long-term view on sustainability as well as come to practical design outcomes on the short term.
{"title":"Exploring co-creation with agri-food smallholders in Vietnam","authors":"Jotte I. J. C. de Koning","doi":"10.1386/ijfd_00056_1","DOIUrl":"https://doi.org/10.1386/ijfd_00056_1","url":null,"abstract":"The food system in Vietnam is changing whilst the middle class is growing. Agri-food smallholders have the strengths of responding to the changing needs of the middle class by offering freshness, proximity and convenience but they also face increasing competition from larger and international firms. At the same time, issues with food safety are prevalent and a rising concern among consumers. For this study we completed sixteen co-creation workshops between local agri-food smallholders and consumers. The goal of these workshops was to explore the value of participatory processes, non-hierarchical decision making and creativity for smallholder firms in Vietnam through co-creation workshops focused on sustainability. The outcomes show that the workshops can stimulate customer understanding and participatory processes among the smallholder businesses, but creativity in the form of novel ideas less so. The workshops did not result in directly feasible or manageable product and service concepts. The topic of sustainable food opened a dialogue: insights between the firms and customers on this topic were mutually rich. The outcomes suggest that co-creation workshops can create a sense of community and urgency for sustainability. In the future, the challenge for smallholders is to invest in participatory processes with a long-term view on sustainability as well as come to practical design outcomes on the short term.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"141 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77265853","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}
The rise of the globalized, industrial food system has widened the distance between producers and consumers. Over the last several years there has been a call for closing the distance between producers and consumers, and for more transparency in food systems. This need can be filled via procurement of local food, but there are often barriers to connect producers and consumers even when they live in proximity. The REKO model (short for Fair Consumption in Swedish) offers space for virtual reconnection via Facebook, which is used as its communication and ordering platform. The use of an already existing platform, which is often already widely in use among producers and consumers, has allowed the REKO concept to replicate and diffuse very effectively. Thus, REKO is a situated example of how digital interaction can radically alter the producer/consumer interactions in a local food community without having to invest heavily in infrastructures and technological developments. Drawing on experiences from the REKO network, this article explores the opportunities for food system reconnection, as well as the limitations of utilizing an existing technological platform to reconfigure local food interactions.
{"title":"The REKO model: Facebook as a platform for food system reconnection","authors":"","doi":"10.1386/ijfd_00051_1","DOIUrl":"https://doi.org/10.1386/ijfd_00051_1","url":null,"abstract":"The rise of the globalized, industrial food system has widened the distance between producers and consumers. Over the last several years there has been a call for closing the distance between producers and consumers, and for more transparency in food systems. This need can be filled via procurement of local food, but there are often barriers to connect producers and consumers even when they live in proximity. The REKO model (short for Fair Consumption in Swedish) offers space for virtual reconnection via Facebook, which is used as its communication and ordering platform. The use of an already existing platform, which is often already widely in use among producers and consumers, has allowed the REKO concept to replicate and diffuse very effectively. Thus, REKO is a situated example of how digital interaction can radically alter the producer/consumer interactions in a local food community without having to invest heavily in infrastructures and technological developments. Drawing on experiences from the REKO network, this article explores the opportunities for food system reconnection, as well as the limitations of utilizing an existing technological platform to reconfigure local food interactions.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":" 26","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72379450","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}
The challenges posed by the environmental sustainability and circular transition of food chains increasingly see the emergence of practices that link strategies and policies to territorial pilot projects that connect physical and digital infrastructures. This aspect is particularly evident in the change of urban production–transformation–distribution–consumption models. They are the basis of a complex system that influences individual and collective behaviours, life within neighbourhoods and the intertwining of incoming and outgoing food flows as the waste flow. The article will discuss the insight emerging from REFLOW, an EU H2020-funded project. It runs from June 2019 to May 2022, aiming to build an integrated approach for developing new participatory design and co-design practices dedicated to innovative and circular urban metabolisms to promote circular solutions capable of bringing environmental, social and economic benefits. In particular, the Milan Pilot involves the municipality of Milan, local makerspaces and FabLabs, agri-food enterprises and other local stakeholders. They collectively worked on municipal food markets to upgrade them into circularity hubs. The Milan Pilot – named ‘Food Market 4.0’ – concerns the design and prototyping of three product–service systems solutions to increase the circularity of the municipal covered markets and their offer service related to agri-food products. The solutions implemented are linked to a data layer that will be the basis of a city-wide renewal process of the 22 other ones. The prototypes could represent some of the building blocks of the datafication of the food distribution metabolisms and the start of a new interactive process of selling connected with other possible service offers.
{"title":"Food markets as circular digital hubs: Prototyping enabling ICT solutions for urban food systems","authors":"M. Bianchini, S. Maffei","doi":"10.1386/ijfd_00052_1","DOIUrl":"https://doi.org/10.1386/ijfd_00052_1","url":null,"abstract":"The challenges posed by the environmental sustainability and circular transition of food chains increasingly see the emergence of practices that link strategies and policies to territorial pilot projects that connect physical and digital infrastructures. This aspect is particularly evident in the change of urban production–transformation–distribution–consumption models. They are the basis of a complex system that influences individual and collective behaviours, life within neighbourhoods and the intertwining of incoming and outgoing food flows as the waste flow. The article will discuss the insight emerging from REFLOW, an EU H2020-funded project. It runs from June 2019 to May 2022, aiming to build an integrated approach for developing new participatory design and co-design practices dedicated to innovative and circular urban metabolisms to promote circular solutions capable of bringing environmental, social and economic benefits. In particular, the Milan Pilot involves the municipality of Milan, local makerspaces and FabLabs, agri-food enterprises and other local stakeholders. They collectively worked on municipal food markets to upgrade them into circularity hubs. The Milan Pilot – named ‘Food Market 4.0’ – concerns the design and prototyping of three product–service systems solutions to increase the circularity of the municipal covered markets and their offer service related to agri-food products. The solutions implemented are linked to a data layer that will be the basis of a city-wide renewal process of the 22 other ones. The prototypes could represent some of the building blocks of the datafication of the food distribution metabolisms and the start of a new interactive process of selling connected with other possible service offers.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79159196","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}
Food and agriculture systems have been under pressure due to climate change. Food production and consumption are known to cause up to one-third of climate impact as they occupy a large part of land for animal feeding and a significant amount of food is wasted. To reduce climate impact, therefore, food systems need to incorporate constructive approaches. These include aspects of production, distribution, consumption and disposal. It requires new digital insight and capacity-building to interpret the changes. Schools can provide an excellent arena for these changes because of their infrastructure and wide reach in society. Against this backdrop, the Sense, Science and the Magic of Food (SESAM) programme set out to study whether learning about food systems transformation could be achieved by incorporating contemporary digital technologies. The SESAM programme took place in four elementary schools (teachers: n = 12, pupils: n = 300). We developed four learning stations with a food and cultivation theme, as well as digital themes such as a simple aquaponics plant with data collection sensors, a programmable robotized raised growing bed, an artificial light-driven vertical mini farm and an autonomous programmed drone-based delivery service. The report shows that the programme was able to create important learning around food systems transformation in a school setting and was perceived as a relevant route to Education for Sustainable Development Goals (ESDG). In particular, the strong focus on science, technology, engineering and mathematics learning principles, project-based learning and the digital element was rated high. On the negative side, we found that teachers’ competencies are a crucial element and that a programme of this kind is time-consuming and needs the right type of external assistance if it was to be scaled up.
{"title":"Green food transformation systems: Role of young people in engagement and digital literacy","authors":"B. Mikkelsen, M. R. Chapagain","doi":"10.1386/ijfd_00049_1","DOIUrl":"https://doi.org/10.1386/ijfd_00049_1","url":null,"abstract":"Food and agriculture systems have been under pressure due to climate change. Food production and consumption are known to cause up to one-third of climate impact as they occupy a large part of land for animal feeding and a significant amount of food is wasted. To reduce climate impact, therefore, food systems need to incorporate constructive approaches. These include aspects of production, distribution, consumption and disposal. It requires new digital insight and capacity-building to interpret the changes. Schools can provide an excellent arena for these changes because of their infrastructure and wide reach in society. Against this backdrop, the Sense, Science and the Magic of Food (SESAM) programme set out to study whether learning about food systems transformation could be achieved by incorporating contemporary digital technologies. The SESAM programme took place in four elementary schools (teachers: n = 12, pupils: n = 300). We developed four learning stations with a food and cultivation theme, as well as digital themes such as a simple aquaponics plant with data collection sensors, a programmable robotized raised growing bed, an artificial light-driven vertical mini farm and an autonomous programmed drone-based delivery service. The report shows that the programme was able to create important learning around food systems transformation in a school setting and was perceived as a relevant route to Education for Sustainable Development Goals (ESDG). In particular, the strong focus on science, technology, engineering and mathematics learning principles, project-based learning and the digital element was rated high. On the negative side, we found that teachers’ competencies are a crucial element and that a programme of this kind is time-consuming and needs the right type of external assistance if it was to be scaled up.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89466432","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}
Food is central and critical to all that we do, and yet today’s global food system is operating in unsustainable fashion – failing to adequately feed billions while simultaneously exceeding planetary boundaries. Further, in fewer than thirty years the world will need to provide sufficient nutrition for an additional 2 billion citizens with far less environmental impact – arguably the ultimate challenge of needing to do more with less. We are well aware that the food system must undergo transformational change to meet this challenge, but the pace of change remains insufficient. There is substantial opportunity for designers to play a key role in closing the knowledge-action gap and driving the needed change to a sustainable, equitable food system.
{"title":"Designing for change: Closing the action gap","authors":"S. Finn","doi":"10.1386/ijfd_00054_3","DOIUrl":"https://doi.org/10.1386/ijfd_00054_3","url":null,"abstract":"Food is central and critical to all that we do, and yet today’s global food system is operating in unsustainable fashion – failing to adequately feed billions while simultaneously exceeding planetary boundaries. Further, in fewer than thirty years the world will need to provide sufficient nutrition for an additional 2 billion citizens with far less environmental impact – arguably the ultimate challenge of needing to do more with less. We are well aware that the food system must undergo transformational change to meet this challenge, but the pace of change remains insufficient. There is substantial opportunity for designers to play a key role in closing the knowledge-action gap and driving the needed change to a sustainable, equitable food system.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82928621","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}
The importance of food and technology in modern society is undeniable. Technological advances have revolutionized how we produce, distribute and prepare food beyond local boundaries, and even how we eat. Eating is one of the most multisensory experiences in everyday life. All of our five senses (i.e. taste, smell, vision, hearing and touch) are involved. We first eat with our eyes, we can smell the food before we taste it, and then experience its textures and flavours in our mouth. However, the experience does not stop there. The sounds that come both from the environment in which we are immersed in while eating and our interactions with the food (e.g. chewing) and utensils we use to eat further influence our eating experiences. In all that, digital technology plays an increasingly important role, especially using emerging immersive technologies such as virtual and augmented reality (VR/AR). Designing at the intersection between technology and food requires multi-stakeholder commitments and a human experience-centred approach. Furthermore, it is essential to look beyond disciplinary boundaries and account for insights on various levels including the perceptual effects, experiential layers and technological advancements.
{"title":"Reflection on the design of food systems and experiences for sustainable transformations","authors":"","doi":"10.1386/ijfd_00055_3","DOIUrl":"https://doi.org/10.1386/ijfd_00055_3","url":null,"abstract":"The importance of food and technology in modern society is undeniable. Technological advances have revolutionized how we produce, distribute and prepare food beyond local boundaries, and even how we eat. Eating is one of the most multisensory experiences in everyday life. All of our five senses (i.e. taste, smell, vision, hearing and touch) are involved. We first eat with our eyes, we can smell the food before we taste it, and then experience its textures and flavours in our mouth. However, the experience does not stop there. The sounds that come both from the environment in which we are immersed in while eating and our interactions with the food (e.g. chewing) and utensils we use to eat further influence our eating experiences. In all that, digital technology plays an increasingly important role, especially using emerging immersive technologies such as virtual and augmented reality (VR/AR). Designing at the intersection between technology and food requires multi-stakeholder commitments and a human experience-centred approach. Furthermore, it is essential to look beyond disciplinary boundaries and account for insights on various levels including the perceptual effects, experiential layers and technological advancements.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"9 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87120181","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 Special Issue focuses on exploring the latest trends in the use of information technology to cope with emerging societal transformations on the food system and its interrelations. It aims to be a starting point, especially to show what a key role designers play today in the ongoing transformation process and transition of food systems. It shows that the great challenge of digital innovation in the food sector is to re-design not only the products, but also the services and processes imposed by the ongoing digital transformation.
{"title":"Designing digital technologies for sustainable transformations of food systems","authors":"","doi":"10.1386/ijfd_00048_2","DOIUrl":"https://doi.org/10.1386/ijfd_00048_2","url":null,"abstract":"This Special Issue focuses on exploring the latest trends in the use of information technology to cope with emerging societal transformations on the food system and its interrelations. It aims to be a starting point, especially to show what a key role designers play today in the ongoing transformation process and transition of food systems. It shows that the great challenge of digital innovation in the food sector is to re-design not only the products, but also the services and processes imposed by the ongoing digital transformation.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85327462","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}
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