Eating Design. So can we really feed the world? Yes — and here’s how. Over the past six months I’ve been trying to figure out how we can feed ourselves sustainably and equitably without wrecking the planet. I’ve been reading, interviewing experts, and blogging as I learn. This, the final post of the series, is a synthesis of what I’ve found out. If the world goes on with business as usual, there’s not going to be enough food to feed everyone by 2050.
A lot of things would have to change. And a lot of things should change! Let’s start with population. There’s another option that actually works better: Improve the lives of poor women and children. “If you want parents to make the choice to reduce their number of offspring, there’s no better way than making sure those offspring survive,” said Joel Cohen, author of the magisterial book How Many People Can the Earth Support? More on population. This is counterintuitive. As sustainable agriculture expert Gordon Conway writes in his book, One Billion Hungry: Can We Feed the World? More on yield vs. distribution. How children react to a robot like HelloSpoon? It’s Okay to Play With Food! Using Play Kitchens to Teach Good Food Habits | The Cleaner Plate Club. By Beth Some years ago, I found myself in the aisle of a large toy store trying to find play food to go with a toy shopping basket and the play kitchen Santa was bringing for Christmas.
I was struck by how hard it was to find “real” play food instead of cookies, ice cream, pizza, hot dogs, junk food, and worst, branded fast food play sets. Just like real world groceries, I had to pay more and had far fewer options to get fruits, vegetables, meats and breads. Recently, I read research “Familiarizing with Toy Food” by Meghan Lynch from the University of Toronto. The research centered on how play in toy kitchens shapes children’s attitudes toward food. INTERVIEW with MEGHAN LYNCH, Nutrition Education and Behavior Researcher, questions in bold, and her answers are below.
Your research focuses on how a child’s social environment shapes his or her attitude toward food, meaning not just what foods are provided for children to eat, but shaping how they view food. Lynch, M. Lynch, M. Lynch, M. Experience Kaleidoscope | dic. Design by Tangible Stories: Enriching Interactive Everyday Products with Ludic Value. Design by Tangible Stories:Enriching Interactive Everyday Products with Ludic Value Tek-Jin Nam * and Changwon Kim Department of Industrial Design, KAIST, Daejeon, Republic of Korea This paper presents a design method that enhances the ludic value of interactive everyday products.
The purpose of this method is to help designers create meaningful products in the digital realm while preserving the benefits of technology. There is a great opportunity for design to enhance the extra experiential value of products and systems in a world with digital technologies. Keywords – Emotional Value of Technological Products, Aesthetics of Interaction, Design Method, Interactive Product Design, Narrative Based Design, Serendipity, Tangible Interaction. Relevance to Design Practice – This research helps interactive product and system designers create emotional and meaningful objects in the digital realm. Citation: Nam, T., & Kim, C. (2011). Copyright: © 2011 Nam and Kim. Introduction Literature Review. Active Values. Many of us want to lead more sustainable lives, but actually doing so is a massive challenge.
For mainstream shoppers who want to try to make better consumption choices, it is near impossible to access understandable information that connects directly to the values you are trying to act on. Our project aims to make this easier, by opening up Sainsbury’s internal sustainability data, and making it manageable and engaging for consumers to use. Once customers have told Sainsbury’s what matters to them, Active Values can deliver personalised, accessible and timely information through a range of digital tools for use at home, in- store and on-the-go, supporting customers in their individual ambitions to consume more mindfully.
By acting on their values, customers are voicing their demand for more sustainable products, driving improvements in the supply chain and beyond, as businesses compete to deliver the products and services which best reflect customers’ values. Youtube. Does This Ice Cream Look Delicious or Disgusting? For the Answer, We Go Back to Our Early Ancestors : This is MOLD. When I was a kid I begged my mom to make me green eggs and ham for breakfast, but when she served it to me (beside a crispy strip of bacon and buttered English muffin), I refused to eat it. Turns out my childhood aversion to cartoon-colored food wasn’t simply a case of adolescent squeamishness, but a long-ingrained biological response. Oxford University experimental psychologist and food perception specialist (and resident MOLD crush) Charles Spence backs me up.
“Visual cues…can set up expectations about what it is we think we’re going to taste and what the flavor will be,” he said in a recent interview with NPR’s The Salt. “And those expectations tend to be a very powerful determinant of what we actually experience.” So what does that actually means in terms of your tastebuds? But even if I stayed true to my ancestral roots when I pushed away that plate of scrambled green eggs, these color rules aren’t true across the board.
The Behavior Wizard | GreenPath Behaviors Preview. By the Stanford Behavior Wizard Team An overview of GreenPath behaviors and techniques for achieving them. GreenPath Behavior Overview If you want someone to commit to a new behavior for the long term, you are seeking a Green Path Behavior. Examples include: Health: Agree to consume flax seed oil each morning, from now on.Environment: Resolve to always use fluorescent light bulbs.Commerce: Decide to buy a new brand of toothpaste from now on.Relationships: Get married. Green Path Behaviors imply a life change. In our view, the fulfillment part is much like a Blue Path Behavior (because the behavior will soon become familiar). As with the 14 other behavior change types. 1. For example, Couple the trigger with an existing habitIncrease the perceived ability (self-efficacy) by making the behavior easier to doReduce demotivation by making the behavior more familiar The challenge is in influencing the target audience to perform the behavior and then getting them to repeat it, from today onward. 1.
Comida chatarra y gaseosas, los mejores amigos de la obesidad | detulado | Salud. Pan, mermelada, queso, mandarina y avena es, por ejemplo, el refrigerio de un colegio en Bogotá, del que su rector asegura los niños le huyen porque prefieren comprar paquetes, perros calientes y frituras. Una hamburguesa con salsas, gaseosa y papas a la francesa contiene unas mil calorías que no solo son dañinas sino difíciles de eliminar. Algunas personas aseguran que muchas de las veces es la única opción que tienen, bien sea por falta de tiempo o economía. En el caso de las verduras, solo 28,1% de la población las consume diariamente. Míriam Lucía Ojeda, nutricionista de la Pontificia Universidad Javeriana, señala que estos son hábitos alimenticios que vienen de la casa.
"Muchas veces porque a los papás no les gusta ‘x' o ‘y' comida, le inculcan a los niños a no comerla". Janeth Osorio Guzmán, directora de Cobertura y Equidad del Ministerio de Educación, señala que un plato ideal para el desayuno de un niño debe tener una proteína, un lácteo, azúcar, una grasa y un cereal. INFOGRAPHIC | FOODA / Blog & Notizie. Above, we examined major U.S. cities spending habits when it comes to groceries and restaurants. Of note: • Austin, TX, residents spend almost twice ($6,301) the US annual average for dining out. • In fact, five average Detroit households (the nation’s lowest spenders) can eat on one Austinite’s food budget. • If Manhattan were its own city, it would be No. 1 for food spending ($13,079) and No. 1 for share of food budget spent on restaurants (59%). • In Atlanta, dining out accounts for 57% percent of the city’s average total food and drink spending annually, the highest in the US and 28% higher than the US average. • Denver residents allocate 22 percent of their daily spending to food, more than any other big city in the country.
Above, we investigated food spending for various age groups, income brackets, household status over the course of the year. Our salaries are set. Those tiny decisions add up. INFOGRAPHIC: Food spending in the biggest US cities None of this may be groundbreaking. Hanni Rützler – Welcome. In-Vitro-Burger (July 2013) How will we feed ourselves in the future? How is our sustenance processed and produced? How do urban, global, social and nutritional trends develop? Does “organic” food have a future or will genetically modified food make a late breakthrough? What methods can be used to feed human beings in the future? The field of nutrition defines and reflects future developments like no other.
Hanni Rützler gets to the heart of these issues with in-depth, thought-provoking and well-designed lectures. Hanni Rützler has written numerous books on the subject of “future food” and is the author of the annual FOOD REPORT put out by the Zukunftsinstitut, a publishing group devoted to future and trend analysis. Ecuación de búsqueda. Facilis - Programa SI. Alícia Foundation. Congreso Otras maneras de comer. Food consumption is an important aspect of cultural behavior. No society permits their members to eat absolutely anything, at any moment, in any place, in any way, and with anyone. Food has been subjected to rules and customs that intersect with each other at different symbolic levels. The uses of a food and its different combinations, the order in which certain foods are consumed, the composition of a dish, the number and hours eaten of the different meals of the day, are all phenomena that are codified in a more or less precise manner.
These codes are the result of a process whose reasoning can uncovered in the history of every society and culture. There are certain phenomena that, for different reasons, lead to the specialization and particularization of food consumption models that manifest a weakening of the social determinisms that weigh on individuals and their food habits. Think.Eat.Save. Reduce Your Footprint Campaign. Variation in fruit and vegetable consumption among adults in Britain. An analysis from the... - Abstract.
Home - fooddesign2012. Organización Panamericana de la Salud. Colombia. Abaco.org.co. Topics we cover. Foodsecurity_s.pdf. Nutrition. Using international standards and guidance, WFP’s nutrition experts advise on appropriate food baskets for people facing hunger and the risk of malnutrition. Of course, diets are different all over the world and food assistance has to be matched with what the local population is used to cooking and eating. Learn more Early years crucial Some of our programmes have a very specific nutritional objective, and try to address a specific deficiency or improve the nutritional intake of a specific group of people.
Research confirms that good nutrition in the early years of life is crucial for human growth and mental development. Nutrition in all operations But nutrition considerations cut across all WFP operations and programmes. Malnutrition affects millions of people around the world. Renewed Efforts Against Child Hunger. World Hunger Notes -- Obesity in Developing Countries: People are Overweight But Still Not Well Nourished by Chris Burslem. Obesity in Developing Countries: People are Overweight But Still Not Well Nourished Chris Burslem, IFPRI (November 11, 2004) For as long as the world has known it, malnutrition has been associated with hunger, conjuring up images of gaunt and prematurely aged children and adults. In 2004, malnutrition is still very much with us, and it is taking on a new form as well. To be sure, there are still far too many hungry and underfed people--1.1 billion at last count. Perhaps most surprisingly, these aren't all cheeseburger-eating Westerners.
Chronic non-communicable diseases now cause close to 60 percent of all deaths worldwide. Overweightness and obesity, the most glaring outward sign of the changing face of malnutrition in developing countries, increase the chances of a person falling prey to the other non-communicable diseases. While data on obesity in the developing world are limited, the highest rates appear to be in the South Pacific. Age is also no longer a safeguard. In Hunger's Shadow. WorkingPaper4.pdf.
Health, Nutrition, and Recreation. These Twenty Young People Are Changing the Food System in Huge Ways. Innovations in agriculture don’t just come from veteran environmentalists or food industry heavyweights. In fact, youth around the world are creating inspiring projects and products that are changing how we grow, prepare, and eat food.
Food Tank is excited to showcase twenty young entrepreneurs who are shaking up the global food system! Nikhil Arora and Alex Velez, graduates of the University of California, Berkeley, turned away from the world of consulting and investment banking to pursue mushroom cultivation. After successfully growing oyster mushrooms using coffee grounds and cardboard boxes, they launched Back to the Roots, which delivers sustainable growing kits to your front door. They sell mushroom kits, which grow mushrooms in a cardboard box, and AquaFarm, a self-cleaning fish tank that uses the fishes’ waste to grow food. Their mission is to “make food personal again through the passionate development of tools that educate and inspire, one family at a time.”
AGS: Sustainable food consumption and production. Food consumption and production trends and patterns are among the main causes of pressure on the environment. Fundamental changes in the ways food is produced, processed, transported and consumed are indispensable for achieving sustainable development. Sustainable consumption and production in food and agriculture is a consumer-driven, holistic concept that refers to the integrated implementation of sustainable patterns of food consumption and production, respecting the carrying capacities of natural ecosystems.
It requires consideration of all the aspects and phases in the life of a product, from production to consumption, and includes such issues as sustainable lifestyles, sustainable diets, food losses and food waste management and recycling, voluntary sustainability standards, and environmentally friendly behaviours and methods that minimize adverse impacts on the environment and do not jeopardize the needs of present and future generations. London Flagship Food Boroughs Tackling Obesity. Fri 18 Jul 2014 Story by The Food Revolution Team Today, the Mayor of London announced ambitious new pilots to tackle childhood obesity through schools and communities in London, UK. As part of the new school food plan, two London boroughs have been chosen to take part in a 5-year pilot ‘Lighter London’ which aims to tackle child obesity and related issues. The two chosen boroughs – Lambeth and Croydon – have each been awarded c£600k to pioneer school-based and community projects to tackle current health issues through better diets and food education.
Each borough will implement programmes and initiatives that make changes to the way that food is served in schools, hospitals and on the high street. The ‘Lighter London’ programme will bring together a coalition of agencies working in partnership across a targeted area to tackle obesity issues in a coordinated way not seen before in the UK. The Food Revolution Team. Crickets and Other Insects Next Big Trend in Food : News : Food World News. Future Food Salons — Alimentary Initiatives. Cargill Harvest Provisions. Harvest Provisions School Foodservice Trends and Insights.
Nutrition and Food | Gallup Historical Trends. Food is a drug, and we have to learn to say no | Rosie Boycott. Civil Eats | Promoting critical thought about sustainable agriculture and food systems. Tomorrow Machine. Food. Food Security.