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....

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...