Field notes for food cultures: Developing a culture sensitive design guide for the Protein Transition

The Protein Transition is a societal transition that resolves around shifting society towards consuming more plant-based proteins instead of animal proteins. There are numerous drivers for this transition, the most well-known and considerable ones being climate change, animal welfare, public health and unfair agricultural economics.<br/><br/>To...

Design for reducing the food waste of the TUDelft banquet service

In the past decade, food waste has accepted intensive attention from society. It is increasingly acknowledged that approximately one-quarter of the food for human consumption is wasted throughout the food supply chain (Papargyropoulou , 2014). At the Delft University of Technology, It organizes a vast meeting every day in different facilities....

Food for Thought: A toolbox for chefs to inspire guests

In the Dutch republic of the 17th century, there were a lot of developments. The economy flourished, science made enormous progress and art and culture bloomed. But as many people don’t know, during this time, a food revolution was born that reached far beyond the Dutch dining tables. Healthy, seasonal and sustainable food products are central...

Designing a sensuous eating experience to connect a couple in a romantic relationship

Positive interactions amongst couples improve the quality of the romantic relationship they are part of along with their sense of well-being. It is known that maintaining a relationship takes active participation and work to avoid ending up in a relationship rut. Therefore, spending time together is a constructive way to maintain such a...

Supporting consumers to make sustainable food choices: Changing the consumption behaviour of consumers from a system perspective

The daily consumption of food influences the health of society and the planet. The current food consumption of an average Dutch consumer could be described as unsustainable behaviour (Muilwijk et al., 2019). Especially the intake of animal proteins should decrease and be replaced with plant proteins to realise a positive impact (Kramer &amp;...

Delicious Life: Motivating young Chinese migrants to try novel food

Food is of great significance in the lives of Chinese people. In addition to nutrition, it is also closely related to emotions, social interactions, environment, and culture. China's food culture is not only diverse but also developed its own characteristics in various regions. In recent years, the phenomenon of Chinese young people migrating to...

Arenga Rainforest Sugar: Designing a tool to enhance the experience of the Arenga Rainforest Sugar for coffee bar guests

Forestwise wanted a suitable way to serve their Arenga Rainforest Sugar in Dutch cafés. This brown sugar comes from Indonesia and is a tasty, healthy and sustainable alternative to regular sugar. It is wild-harvested from the Arenga palm tree, which grows naturally inside the jungle. The Arenga sugar provides the local farmers with an income...

Meat Substitutes for Flexitarians: A design driven approach to inspire food developers

This report depicts in detail the thesis project “Meat substitutes for flexitarians: A design driven approach to inspire food developers.” This project was developed as my final evaluation in Design for Interaction at the Faculty of Industrial Design at the Delft University of Technology. The project was performed from September 2011 to June...