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...

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...

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...