Supporting Food Design Processes: Development of Food Design Cards
Youngsil Lee, Carola Breuer, Hendrik NJ Schifferstein


Food design is a relatively new discipline that requires designers to become familiar with several areas that are not currently covered in many design curricula, such as agriculture, the food industry, culinary processes and the hospitality industry. To inspire, enrich and facilitate food design processes, we developed and tested a card set reflecting the richness of the food design field. After literature review, we clustered findings into seven main categories: agriculture, industrial processing, distribution & marketing, kitchen management, eater, consumption situation, and policy & legislation. Each category is represented by five topic cards and one overview card. The card set is accompanied by instructions for six exercises. Testing the card set among individual designers and student groups showed that it was considered useful in multiple stages of the design process. In the beginning of the design process, it was used to gain overview and to inspire. Along the process, it enhanced brainstorming, facilitated discussions, created scenarios and refined ideas. In later stages, the variety of topics was helpful in evaluating whether all important design aspects had been considered.

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