A school-based intervention to improve children’s eating behaviors in México

Mexico is one of the countries with the highest number of overweight children<br/>and adolescents in the world and, unfortunately, schools are an important cause<br/>of this problem. Despite the efforts of the Mexican Government in creating new<br/>regulations to reduce the availability of high-calorie food products within and<br/>near schools,...

Beyond a food container: Enhancing the relationship between ultra-processed sustainable food products and consumers through multisensory packaging experience

Consumers encounter many food choices in the supermarket, including ultra-processed food. Observing in the context and reflecting on the daily interactions, these products often present with product identities visually, and the food does not transparently show on the packaging. Consumers can see images of dishes, contextual visuals, labels,...

Reducing food waste from online grocery shopping: A digital intervention to help consumers buy less excessively

With more than half of all food waste taking place at home, a transition in our consumer behaviour is needed if we want a future with less waste. While supermarkets and food producers have strong incentives and have the tools to reduce waste on their side, consumers seem to be less concerned about wasting food. However, they are also caught in a...

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....

Designing the veggie transition: A strategy towards a successful vegetarian menu at the biggest Olympic training center in the Netherlands

Floods, long periods of drought, wildfires, and natural disasters are becoming more frequent, in more extreme proportions. Our current food system is a major contributor to this. In particular, the livestock industry. This is due to the amount of land and water that the livestock sector uses, and the emission of greenhouse gasses. In order to...

Lego my dining: a toolkit for the delivery food experience

The delivery food has been embedded in our daily lives. With just a few clicks, people can enjoy the food without cooking or going to restaurants. However, In OFD (Online Food Delivery) industry, there lies a mixed problem containing service limitation, business challenge and low salary. Firstly, the customer service is limited to only...

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...

Stimulating seasonality in food consumption: from a restrictive perspective to a celebration of local and fresh products

We are used to having access to a wide range of products every day of the year. Technology and import enable this offer, as fresh products were initially seasonal bound. The topic of seasonality is often researched and discussed in the light of sustainability and health. The focus is either on how to reduce food miles or why a connection with...

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...

Support healthy eating habits for chronic dieters

Because of their over-concern with body shape and weight, chronic dieters may eventually damage their physical and mental health. Typical problems include hair loss, extreme hunger, depression, and food obsession. For the sake of their health, they have to get rid of chronic dieting and change their restrained eating behavior. This project will...

Fruit in your food: Repositioning the perception of fruit in meals served by caterers

Throughout history, there have been different attitudes towards eating fruit in the human diet. Currently, fruit is mainly perceived as a snack, that is to be eaten as a separate piece. Various developments in the history of the Netherlands like industrialisation, emancipation and internationalisation, have contributed to this position. With the...

Position and communicate the value of an emerging frozen food service system

This project intends to develop the initial brand communication strategy for Foodtrick, an emerging frozen food service system that attempts to expand its business into the B2B market. The system provides a simplified cooking procedure to tackle operational hurdles in the food service industry, such as labour shortage and increasing food wastage...

SeeFood: Building a startup for augmented reality restaurant menus

This project started from an initial idea to use augmented reality for a new innovative restaurant menu, with the aim of validating and building this idea as a startup. An exploration of the augmented reality market and the 3D scanning market was done to establish the technical feasibilities needed to realise this idea. Further, a deep...

Food Poetry: A Future Vision for 3D Food Printing in Urban Japan

This graduation thesis is about finding a meaningful application for the emerging technology of 3D food printing within the cultural context of urban Japan. The method was based on Verganti’s Design driven innovation to (re)define the meaning of the product. The analysis phase deconstructed the product into its physical capabilities and its...

Love is Hunting: Design for Meaningful Cat Feeding Practices

Veggie-Table: Designing an inspiring tool to encourage the consumption of leftover vegetables at home

Food waste is the fastest growing issue of our time. Countries in the EU discard an estimated 89 million tons of food every year. Worse, the food waste will increase to about 126 million tons in 2020 if we do not take action (European Union Committee, 2014). Moreover, most countries are burying food waste in the landfills. This manner of...

Food for Mood: A study to unravel our moody food interactions

Food and mood are inseparably connected to each other. What you eat has an influence on how you feel. On the other hand, the mood you are in influences what you (would like to) eat. Why do we choose certain products, and why do these products give us comfort? This was the theme of this graduation project.<br/><br/>Prior research on food and mood...

Cambodian Delights: A multi-cultural exploration into the acceptation of insects as ingredients

This master thesis project describes the process of the designing of a model that offers a way to improve the acceptation of insects as ingredients.<br/>The final designs show an answer to the assignment: a product or product service combination, which contributes to increasing (multi contextual) insect consumption by improving the acceptation ...