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Collectively defining the vision of the Food Design Lab

Collectively defining the vision of the Food Design Lab

A few months after taking up her post, Julia Kunkel, director of the Food Design Lab, organised a day of reflection in May 2021 with players in the agri-food sector, distributors, researchers and students to reflect on and share their respective projections for the food of tomorrow.

The objective of the « Future Food Design Vision » colloquium was to co-construct and drive the strategic vision of the Food Design Lab and to define its research terrain for the coming years, clarifying the role of design and innovation in the food domain.

A conference on food macro-trends led by Carlin Creative allowed us to detect the weak and emerging signals of our society. Among them: Wellness & Care, Naturality & Ethics, Global / Glocal / Local and Phygital Experiences. These major trends helped identify the decisions to be made today to better plan for tomorrow.

Biocoop, Côteaux Nantais, Esprit Cuisine, Vite mon marché, Infarm, Nantes Métropole, INRAE, and many other partners were also able to exchange during this day of reflection through a co-creation workshop.

This highlight of the event enabled participants to better understand the role of design in the food issues of today and tomorrow, through its holistic approach to uses and experiences.

From this workshop emerged a strong demand for education and transmission through design for a better understanding of our food system. Design was seen as a reconciling link between producers and users.

The other demand that emerged from this collective exchange between actors in the food sector was the desire to collectively imagine future scenarios, "food fictions" for the year 2030, in order to stage these trends and visions.

Thus, following the colloquium, the Food Design Lab students were asked to imagine their first food design fiction.

This prospective project is based on the alliance of digital technologies and food (food tech) in a virtuous and innovative circle that is positive for the various ecosystems. The students thus looked at the issue of phygital, which has become essential for "connected food", from the place of production to consumption. During this project, they collected imaginations, stimulated visions of possible futures and produced models using the "design fiction" method, to develop an inspiring prospective scenario, looking towards 2030.

The Food Design Lab’s research axes selected at the end of this colloquium are the following:

  • Education & Pedagogy
  • Territorial enhancement
  • Food resilience, trust and transparency
  • Fragility and health care food
  • "Less is more", waste and food monotony
  • New uses

In order to deal with these research areas, several design tools have been identified, such as an event dedicated to food design in Nantes, a trend watch, a food material library, but also the use of food fiction and educational tools (educational games, anthropology and food guides, guided tours, etc.).

These axes will also help define the approach of the Food Design Lab research chair.