International Journal of Food Design最新文献_第2页

Citizen way: Co-created citizen science meets convivial food design 市民方式:共同创造的市民科学与欢乐食品设计相结合

International Journal of Food Design Pub Date : 2023-05-12 DOI: 10.1386/ijfd_00060_1

Emily Samuels-Ballantyne, Oliver Vodeb

引用次数: 0

Designing a nostalgic hot dog brand for Rio de Janeiro 为里约热内卢设计一个怀旧的热狗品牌

International Journal of Food Design Pub Date : 2023-05-02 DOI: 10.1386/ijfd_00058_1

Mirella De Menezes Migliari, I. Perrotta

{"title":"Designing a nostalgic hot dog brand for Rio de Janeiro","authors":"Mirella De Menezes Migliari, I. Perrotta","doi":"10.1386/ijfd_00058_1","DOIUrl":"https://doi.org/10.1386/ijfd_00058_1","url":null,"abstract":"Despite having the American hot dog as its core product, the Geneal brand gradually developed as a symbol of Rio de Janeiro. The company, a Rio de Janeiro original, grounds its brand symbolism in the past – from its surge in the early 1960s – to direct visual and content campaigns, and today its communication strategy is based on representations of the beach and other iconic symbols of the city that resemble a tropical paradise, as Rio was historically known. In this article, the main frame is to analyse the latest visual assets used for the brand’s communication and representation and ultimately understand how nostalgia plays a strategic and positive role. This research was developed through exploratory methods based on cross-disciplinary bibliographical references, an in-depth interview with the brand’s general manager, newspaper articles, empirical observation and the analysis of graphic assets showcased on its social media communication, sales campaigns, graphic displays, point of sale and brand book. Due to the strong relationship between beach symbolism and the city’s culture, this analysis presents the brand inserted into the intangible heritage of Rio de Janeiro.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85490679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development 以设计为主导的植物性食品创新:以消费者为中心的产品开发的跨学科方法

International Journal of Food Design Pub Date : 2023-04-20 DOI: 10.1386/ijfd_00057_1

A. Gonera, A. Milford, Katja-Maria Prexl, Jonathan Romm, I. Berget, P. Varela

{"title":"Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development","authors":"A. Gonera, A. Milford, Katja-Maria Prexl, Jonathan Romm, I. Berget, P. Varela","doi":"10.1386/ijfd_00057_1","DOIUrl":"https://doi.org/10.1386/ijfd_00057_1","url":null,"abstract":"A more plant-based diet will contribute to food sustainability. Achieving this change requires collaboration across disciplines which is not easy to achieve. This article illustrates how interdisciplinary collaboration in a large research project can be facilitated through a design-led innovation process juxtaposing approaches from design and science. Consumer insights were used in creative workshops to ideate and develop packaging and product concepts for plant-based food focusing on ‘environment’, ‘health’ and ‘Norwegian’ design imperatives. Learning loops of alignment – creation – feedback were applied to design and test six packaging prototypes of two product categories (Pea Porridge, Faba Bean Drink). Qualitative feedback was collected from 147 consumers and a quantitative survey with 1102 Norwegian consumers tested product expected liking and product-concept match. Younger consumers and users of plant-based products exhibited a higher expected liking vs. non-users and older respondents. Packaging design adopted for specific consumer segments can positively contribute to a shift to more plant-based diets. We show how a dynamic interdisciplinary innovation approach can be powerful to creating new product ideas, getting consumers’ input and fostering collaboration and learning among disciplines. We offer other researchers and the food industry actionable opportunity areas and design imperatives for their innovation activities around plant-based food.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84186315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring co-creation with agri-food smallholders in Vietnam 探索与越南农业食品小农的共同创造

International Journal of Food Design Pub Date : 2023-04-17 DOI: 10.1386/ijfd_00056_1

Jotte I. J. C. de Koning

{"title":"Exploring co-creation with agri-food smallholders in Vietnam","authors":"Jotte I. J. C. de Koning","doi":"10.1386/ijfd_00056_1","DOIUrl":"https://doi.org/10.1386/ijfd_00056_1","url":null,"abstract":"The food system in Vietnam is changing whilst the middle class is growing. Agri-food smallholders have the strengths of responding to the changing needs of the middle class by offering freshness, proximity and convenience but they also face increasing competition from larger and international firms. At the same time, issues with food safety are prevalent and a rising concern among consumers. For this study we completed sixteen co-creation workshops between local agri-food smallholders and consumers. The goal of these workshops was to explore the value of participatory processes, non-hierarchical decision making and creativity for smallholder firms in Vietnam through co-creation workshops focused on sustainability. The outcomes show that the workshops can stimulate customer understanding and participatory processes among the smallholder businesses, but creativity in the form of novel ideas less so. The workshops did not result in directly feasible or manageable product and service concepts. The topic of sustainable food opened a dialogue: insights between the firms and customers on this topic were mutually rich. The outcomes suggest that co-creation workshops can create a sense of community and urgency for sustainability. In the future, the challenge for smallholders is to invest in participatory processes with a long-term view on sustainability as well as come to practical design outcomes on the short term.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"141 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77265853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The REKO model: Facebook as a platform for food system reconnection REKO模式:Facebook作为食品系统重新连接的平台

International Journal of Food Design Pub Date : 2023-04-10 DOI: 10.1386/ijfd_00051_1

引用次数: 2

Food markets as circular digital hubs: Prototyping enabling ICT solutions for urban food systems 粮食市场作为循环数字中心:为城市粮食系统提供ICT解决方案原型

International Journal of Food Design Pub Date : 2023-04-10 DOI: 10.1386/ijfd_00052_1

M. Bianchini, S. Maffei

{"title":"Food markets as circular digital hubs: Prototyping enabling ICT solutions for urban food systems","authors":"M. Bianchini, S. Maffei","doi":"10.1386/ijfd_00052_1","DOIUrl":"https://doi.org/10.1386/ijfd_00052_1","url":null,"abstract":"The challenges posed by the environmental sustainability and circular transition of food chains increasingly see the emergence of practices that link strategies and policies to territorial pilot projects that connect physical and digital infrastructures. This aspect is particularly evident in the change of urban production–transformation–distribution–consumption models. They are the basis of a complex system that influences individual and collective behaviours, life within neighbourhoods and the intertwining of incoming and outgoing food flows as the waste flow. The article will discuss the insight emerging from REFLOW, an EU H2020-funded project. It runs from June 2019 to May 2022, aiming to build an integrated approach for developing new participatory design and co-design practices dedicated to innovative and circular urban metabolisms to promote circular solutions capable of bringing environmental, social and economic benefits. In particular, the Milan Pilot involves the municipality of Milan, local makerspaces and FabLabs, agri-food enterprises and other local stakeholders. They collectively worked on municipal food markets to upgrade them into circularity hubs. The Milan Pilot – named ‘Food Market 4.0’ – concerns the design and prototyping of three product–service systems solutions to increase the circularity of the municipal covered markets and their offer service related to agri-food products. The solutions implemented are linked to a data layer that will be the basis of a city-wide renewal process of the 22 other ones. The prototypes could represent some of the building blocks of the datafication of the food distribution metabolisms and the start of a new interactive process of selling connected with other possible service offers.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79159196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Green food transformation systems: Role of young people in engagement and digital literacy 绿色食品转型系统:年轻人在参与和数字素养方面的作用

International Journal of Food Design Pub Date : 2023-04-10 DOI: 10.1386/ijfd_00049_1

B. Mikkelsen, M. R. Chapagain

{"title":"Green food transformation systems: Role of young people in engagement and digital literacy","authors":"B. Mikkelsen, M. R. Chapagain","doi":"10.1386/ijfd_00049_1","DOIUrl":"https://doi.org/10.1386/ijfd_00049_1","url":null,"abstract":"Food and agriculture systems have been under pressure due to climate change. Food production and consumption are known to cause up to one-third of climate impact as they occupy a large part of land for animal feeding and a significant amount of food is wasted. To reduce climate impact, therefore, food systems need to incorporate constructive approaches. These include aspects of production, distribution, consumption and disposal. It requires new digital insight and capacity-building to interpret the changes. Schools can provide an excellent arena for these changes because of their infrastructure and wide reach in society. Against this backdrop, the Sense, Science and the Magic of Food (SESAM) programme set out to study whether learning about food systems transformation could be achieved by incorporating contemporary digital technologies. The SESAM programme took place in four elementary schools (teachers: n = 12, pupils: n = 300). We developed four learning stations with a food and cultivation theme, as well as digital themes such as a simple aquaponics plant with data collection sensors, a programmable robotized raised growing bed, an artificial light-driven vertical mini farm and an autonomous programmed drone-based delivery service. The report shows that the programme was able to create important learning around food systems transformation in a school setting and was perceived as a relevant route to Education for Sustainable Development Goals (ESDG). In particular, the strong focus on science, technology, engineering and mathematics learning principles, project-based learning and the digital element was rated high. On the negative side, we found that teachers’ competencies are a crucial element and that a programme of this kind is time-consuming and needs the right type of external assistance if it was to be scaled up.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89466432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Designing for change: Closing the action gap 为变化而设计:缩小行动差距

International Journal of Food Design Pub Date : 2023-04-10 DOI: 10.1386/ijfd_00054_3

S. Finn

引用次数: 1

Reflection on the design of food systems and experiences for sustainable transformations 反思粮食系统的设计和可持续转型的经验

International Journal of Food Design Pub Date : 2023-04-10 DOI: 10.1386/ijfd_00055_3

{"title":"Reflection on the design of food systems and experiences for sustainable transformations","authors":"","doi":"10.1386/ijfd_00055_3","DOIUrl":"https://doi.org/10.1386/ijfd_00055_3","url":null,"abstract":"The importance of food and technology in modern society is undeniable. Technological advances have revolutionized how we produce, distribute and prepare food beyond local boundaries, and even how we eat. Eating is one of the most multisensory experiences in everyday life. All of our five senses (i.e. taste, smell, vision, hearing and touch) are involved. We first eat with our eyes, we can smell the food before we taste it, and then experience its textures and flavours in our mouth. However, the experience does not stop there. The sounds that come both from the environment in which we are immersed in while eating and our interactions with the food (e.g. chewing) and utensils we use to eat further influence our eating experiences. In all that, digital technology plays an increasingly important role, especially using emerging immersive technologies such as virtual and augmented reality (VR/AR). Designing at the intersection between technology and food requires multi-stakeholder commitments and a human experience-centred approach. Furthermore, it is essential to look beyond disciplinary boundaries and account for insights on various levels including the perceptual effects, experiential layers and technological advancements.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"9 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87120181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Designing digital technologies for sustainable transformations of food systems 为粮食系统的可持续转型设计数字技术

International Journal of Food Design Pub Date : 2023-04-10 DOI: 10.1386/ijfd_00048_2

引用次数: 0