To improve meals for people with dysphagia, we explored the views of people with dysphagia, their supporters and allied health professionals on a range of food design strategies (e.g. food shaping and food presentation techniques), including 3D food printing. From November 2021 to February 2022, an online survey of (1) adults with dysphagia (n = 30) and (2) supporters of people with dysphagia and allied health professionals (n = 22) was conducted. The survey included multiple choice, Likert scale and open-ended questions. Data was analysed descriptively. Most participants across the two groups had used at least one food design strategy for texture-modified foods and none had used 3D food printing. People with dysphagia were less likely to use food shaping techniques in preparing their texture-modified meals than other respondents. Supporters of people with dysphagia and allied health professionals were more likely than people with dysphagia to use food shaping techniques and to consider that 3D food printing could improve the visual appeal and enjoyment of texture-modified foods. A range of issues impacting the feasibility of 3D food printing were identified. The use of food design strategies for texture-modified foods may increase the food choices and mealtime enjoyment of people with dysphagia. Further research exploring how people with dysphagia and their supporters engage with 3D food printing could identify further influences on their future use of these technologies.

To qualify as food design, technological details must be placed in perspective of the all-encompassing challenge of designing a successful, tasty food product that contributes to a desirable society. Articles describing food product development typically focus on technological issues, while they should provide a broader, multidisciplinary perspective to inform food design. Furthermore, food design articles also consider the creative and developmental processes followed to innovate. Including a description of the future consumption context can complete the discourse.

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.

This article builds on the understanding of restaurants as food tourism attractions that contribute to the protection and promotion of terroir. This is specifically relevant in relation to Michelin-starred restaurants which are recognized as must-go places worldwide. Menu design is one of the elements that inform the relationships between locality and luxury in restaurants through food. Drawing on a qualitative study based on interviews with ten chefs of Michelin-starred restaurants in the region of Girona (Catalonia, Spain), the article analyses the role of local food in the design of menus in luxury gastronomy. Results show that while food with a local origin is crucial in menu design, chefs acknowledged the difficulty of building seasonal and sustainable supply chains and the impact of global influences on the restaurant experiences. Also, the article discusses the relationships between producers and chefs in terms of economic and environmental situations that inform the territorial connection between production and consumption. The implications for food tourism management and marketing are also explained.

This article presents a project carried out as a design-led systemic action aimed at tackling food poverty among people experiencing homelessness in Turin, Italy. Building on their experience in this project, the authors discuss the complex and multidimensional nature of homelessness-related food poverty within a mature socio-economic context and argue how design enabled systemic actions to understand and tackle this phenomenon. First, the article describes the birth and development of the ongoing project. It outlines the background scenario within which Alimenta started eight years ago, by presenting the issues and the spotty response to food poverty performed by the civil society and the city administration at that time. Then, it outlines how Alimenta was designed to address the health and social needs related to the scarcity and the qualitative deficiencies of food resources for the people hosted in the city’s public shelters. It highlights the relevance of the multi-stakeholder perspective and of the co-design and co-production approach – promoted by the project team – in allowing the city actors to better deal with food poverty and to counter the several criticalities at stake. Second, the authors describe how by enabling multi-level relationships between local actors, and by coordinating and facilitating actions pursuing different objectives, Alimenta has contributed to a systemic response to the material and immaterial aspects of food poverty. The article thus presents the achievements of the project regarding the well-being of the beneficiaries and the new local food system created. Finally, a focus is given to the knowledge that the project has generated in relation not only to the phenomenon of food poverty and to the possible ways of facing it but also to the possible role of designers in this kind of contexts. Thus, the authors discuss the limits of Alimenta and the potential scalability of the designed interventions from a ‘design for policy’ perspective.

We report on community food growing as an instance of practice-based sustainability research focused on the design of interactive systems for food growing in future cities. We present a case study with a series of workshops using speculative and participatory design approaches focused on creatively exploring futures of urban food growing with a local neighbourhood community. Working with local grassroots communities is often perceived as more egalitarian for promoting viable long-term and embedded change in cities, yet little work has studied this approach for urban food growing. To explore how we might better articulate and conceptualize collaborative food growing futures, we discuss the creation of bottom-up visions as contestations to hegemonic narratives of power and control in cities. These are affected by, limitations of present resources and infrastructures, inability to work at scale due to lack of buy-in of stakeholders, and erroneous promises of future technologies. Through these reflections on grassroots futures as complex assemblages of social and material realities, we provoke researchers and practitioners to look at envisioning future possibilities with participants, as a web of practices and stakeholders. We further suggest that researchers and practitioners explore these interconnections through assemblages of socio-material realities and visions of high- and low-tech futures. This work is important because it provides a new approach to looking at the design of future technologies for cities and addressing systemic issues of hegemonic food systems through bottom-up actionable futures.

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.

This research approaches co-created citizen science from an interdisciplinary design perspective and is aligned with ideals of democratic and participatory co-creation of knowledge, its dissemination and implementation. We propose a new theoretical and practical design framework to be added to citizen science: convivial food system design. Convivial food system design is a new relational and tactical way to approach the development of a regenerative food system. Citizen science approaches can also benefit convivial food system design through activating communities of practice to share their insights and actively participate in co-food systems design processes. The integration of convivial food systems design and citizen science offers a deep, holistic and radical relation between amateur, civic and academic (scientific) knowledge in the production of alternatives to industrial food systems. This article shows the possibilities and potentials of this new conceptual integration through a theoretical framework and case study ‘experiment’ – the Huon Valley Food Hub project, Tasmania, Australia.