Stakeholders’ awareness and perception of food design in the Netherlands
The first designers specialized in food design in the Netherlands about 25 years ago. Since then, more and more designers have joined them and presented their work at exhibitions and events. In addition, specialized food design courses and curricula have been developed. However, interviews with prof...
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| Format: | Article |
| Language: | English |
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Intellect
2024-12-01
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| Series: | International Journal of Food Design |
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| Online Access: | https://intellectdiscover.com/content/journals/10.1386/ijfd_00074_2 |
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| _version_ | 1841526393718964224 |
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| author | Hendrik N. J. Schifferstein |
| author_facet | Hendrik N. J. Schifferstein |
| author_sort | Hendrik N. J. Schifferstein |
| collection | DOAJ |
| description | The first designers specialized in food design in the Netherlands about 25 years ago. Since then, more and more designers have joined them and presented their work at exhibitions and events. In addition, specialized food design courses and curricula have been developed. However, interviews with professionals and scientists in the field of nutrition and public health show that the term food design is still largely unknown and often interpreted negatively, pointing to how food marketing manipulates consumers and seduces them into buying unhealthy products. Nevertheless, participants see opportunities for designers to support healthy and sustainable food choices by presenting them in a more attractive way or in more prominent locations. In addition, designers could improve food or optimize its packaging, improve nutrition education, redesign food environments and facilitate collaboration between stakeholders to achieve systemic change. However, to create impact, the public should better understand what food design is and how it can contribute, and designers should demonstrate that their interventions are effective. |
| format | Article |
| id | doaj-art-fd17e203ce6841189c28b8e8046e2e30 |
| institution | Kabale University |
| issn | 2056-6522 2056-6530 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Intellect |
| record_format | Article |
| series | International Journal of Food Design |
| spelling | doaj-art-fd17e203ce6841189c28b8e8046e2e302025-01-16T21:53:24ZengIntellectInternational Journal of Food Design2056-65222056-65302024-12-019213914410.1386/ijfd_00074_2http://instance.metastore.ingenta.com/content/journals/ijfd/9/2Stakeholders’ awareness and perception of food design in the NetherlandsHendrik N. J. Schifferstein0https://orcid.org/0000-0002-3424-7138ISNI: 0000000120974740 Delft University of TechnologyThe first designers specialized in food design in the Netherlands about 25 years ago. Since then, more and more designers have joined them and presented their work at exhibitions and events. In addition, specialized food design courses and curricula have been developed. However, interviews with professionals and scientists in the field of nutrition and public health show that the term food design is still largely unknown and often interpreted negatively, pointing to how food marketing manipulates consumers and seduces them into buying unhealthy products. Nevertheless, participants see opportunities for designers to support healthy and sustainable food choices by presenting them in a more attractive way or in more prominent locations. In addition, designers could improve food or optimize its packaging, improve nutrition education, redesign food environments and facilitate collaboration between stakeholders to achieve systemic change. However, to create impact, the public should better understand what food design is and how it can contribute, and designers should demonstrate that their interventions are effective.https://intellectdiscover.com/content/journals/10.1386/ijfd_00074_2sustainable foodfood designdesign impactfood marketingnutrition educationdesign education |
| spellingShingle | Hendrik N. J. Schifferstein Stakeholders’ awareness and perception of food design in the Netherlands International Journal of Food Design sustainable food food design design impact food marketing nutrition education design education |
| title | Stakeholders’ awareness and perception of food design in the Netherlands |
| title_full | Stakeholders’ awareness and perception of food design in the Netherlands |
| title_fullStr | Stakeholders’ awareness and perception of food design in the Netherlands |
| title_full_unstemmed | Stakeholders’ awareness and perception of food design in the Netherlands |
| title_short | Stakeholders’ awareness and perception of food design in the Netherlands |
| title_sort | stakeholders awareness and perception of food design in the netherlands |
| topic | sustainable food food design design impact food marketing nutrition education design education |
| url | https://intellectdiscover.com/content/journals/10.1386/ijfd_00074_2 |
| work_keys_str_mv | AT hendriknjschifferstein stakeholdersawarenessandperceptionoffooddesigninthenetherlands |