Designing adaptable consumption
A new practice to foster food system transitions.
H. Goss (TU Delft - Form and Experience)
N. Tromp (TU Delft - Form and Experience)
Hendrik N.J. Schifferstein (TU Delft - Form and Experience)
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Abstract
In recent years, more designers have been engaging in transitions for which design activity is used to develop innovations that steer change. However, little is known about how designers develop innovations to foster change along a desired transition path. In this short paper, we explore how designers can develop joint innovations that steer a transition of the Dutch food system to embrace flexibility and cater to enough. We present a new practice called Adaptable Consumption, which aims to realign food safety, quality, and sustainability. Based on our preliminary findings, we discuss how our process inspires reflections on the transition and reveals key indicators for collaborative change. We conclude by reflecting on areas of the process that need further exploration in order to stage the process and design expertise effectively in this highly complex transition context.
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