Food Design
Kate Sweetapple & Gemma Warriner
- By the year 2050, the UN has warned that current trajectory of production, consumption, and waste, we won't produce enough food to feed the demands of our global population
- Designers are uniquely positioned to imagine the myriad opportunities to transform what and how we eat to secure our food future
- Leveraging new technologies and scientific knowledge, designers are not only rethinking what we eat but how we produce it
- Through the critical lens of design, there is opportunity to transform consumption into a more satisfying experience
- Food is also a compelling vehicle for designers to discuss questions about our contemporary times and the ethics of the future
Tomorrow's Meatball
- visual exploration of the future of food
- alternative ingredients, technologies etc
- considerations to combat unsustainable appetite for meat
- our demand for food will increase by 70% in 35 years
*IDEA - advertise/brand 'future foods' the same way we now advertise popular foods
- purpose: to get people used to seeing these foods and create appeal/ make them look delicious
*Opportunity to host photoshoot for the content of the project
- Have this as the main outcome and use the images for branding/adverts/editorial etc
- photograph food supplements, HUEL etc in an appealing/fun/appetising/ copying popular existing food branding and advertising
Energy!
- Conceptual food photography series playing on our general ideas of energy sources
- combines food and household appliances
Soba Allergy
Tattoo Checker
- About 0.03% of people are allergic to soba noodles but this is not widely known and is known to catch out unsuspecting tourists
- 230 Street Promotion Committee designed a rub-on tattoo, which when applied with soba noodle water, turns sufferers skin red
- the redness appears through the clear areas of the tattoo
Future of Food
- Imagines new ways of eating, preparing and dealing with food
- items perform futuristic function;
egg printer: grows and cooks eggs with yolks in any pattern or shape
cheese extruder: duplicates proteins and creates cheese-like substance which would flow out the sides
Nothing Food
- focusing on the potential projections of 3D printed food in 2040
- combines natural food with biochemistry and current processed food methods
Cuts of Beef
- Inspired by cuts of beef
- perceived as shapes, rather than meat
- recognised as prints and patterns
- Tomomi selected 5 different cuts of beef, the patterns of which have been translated into the original textile designs
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