Category Archives: food design

Thesis Information Architecture

This week’s task – interim thesis committee reviews. Essentially an update on progress. However, after mindmapping, and sketching, and writing, and diagramming, I decided it was time for an organization over-haul and a nice graphic layout to accompany it. The result: my thesis information architecture that outlines my development process thus far. It’s obviously a WIP, but I’m well on my way to mile marker 5 of this marathon. Not exactly up to race pace yet, but getting past the crowd and into my stride.

To download the full PDF, click on this link – thesis information architecture


Labels that Grow

When I can’t get to the farmer’s market on the weekend and I’m desperately in need of some produce for a mid-week meal, I head to the grocery store- usually my local Kroger because I can walk (trading 1 carbon footprint in for another). One of the things I struggle most with is packaging for fruits and veggies (plastic bags, plastic wrap, the occasional styrofoam tray, and those annoying PLU stickers). My favorite alternative for plastic comes from BAGGU’s mesh produce bags, which I just realized they no longer carry (you can still find some on other wholesale retail websites). That’s a total bummer, they’re awesome and I’ve gotten so many complements at the market and the store!

But this student from UK, Ben Huttly has the answer. He’s created a take on packaging that solves the waste issue: using 100% biodegradable, recyclable, and plantable paper that is laser-cut and laced with seeds, an extra bonus for mother nature. The twine that holds everything together is made from natural cotton and is also 100% biodegradable. And not to mention, it’s super cute. Let’s bring this idea overseas!

Smart Reuse- Palatable Pallets

Just came across this great reuse project for leftover pallets. Perfect for a restaurant, but even more perfect for a pantry or an open-air kitchen. Provided they are in good shape, I would love to find homes for all my mix-matched tableware, linens, and rows of root vegetables among the pallet shelves. And if you haven’t seen this site, check out pinerest immediately!

Co-ops on Campus

I just came across this organization, and quite frankly, don’t know how I missed it! COFED (cooperative food empowerment directive) is a nationwide training program that reaches out to college students and educates/empowers them with ways to create and establish “ethically-sourced and cooperatively run” sustainable food stores and cafes, as an alternative to the fast food options that inevitably lead to those unflattering Freshman fifteen. Currently, they  have partnered with 8 west coast schools: University of Washington, Oregon State University, Humboldt State, UC Davis,  UC Santa Barbara, UC Berkeley, City College of San Francisco, and Cal Poly San Luis Obispo… and they have grand aspirations for the next five years: train 1,000 student leaders, initiate 35 new sustainable store fronts, and reach over 700,000 college students. They are presently seeking donations to match the $30,000 already attained through their Launch Committee, so if you have a few dollars to spare after those tax refunds, put them towards educating the next generation of America’s college students on the value of alternative food systems.


I'll always take fresh over frozen.




what katie ate

A good friend just sent me the link to this amazing food blog “What Katie Ate” – an Aussie based food photographer and food stylist. Thus, my afternoon will now consist of swooning over her artistic elegance and “tasteful” creations. Click the photo to experience yourself!

what is eating design?

Industrial designer turned food designer turned eating designer Marije Vogelzang is “inspired by the origin of food and the preparation, etiquette, history, and culture around it.” I came across the term #eatingdesign a few weeks ago, and have since been pondering it’s meaning and application to everyday life. Marije’s designs are not only beautiful, they are as she calls them, ephemeral. I am truly inspired by her work and already thinking of how to incorporate her concepts into educational platforms…how do you teach a child how and why to eat veggies when he’s never seen asparagus before?

school lunch gets a makeover

For the first time in 15 years, the USDA is raising the bar on nutrition standards in public schools! We all know the statistics, we know the problem, yet we’re still a long way from the solution. However, this is a great step toward large-scale systemic change. Along with federal funding and regulation, I (think) I’ve decided to focus my thesis research on investigating/measuring the impact of grassroots activism on nutrition education in low-income neighborhoods of (location yet TBD- most likely Savannah). Here’s a summary of the new requirements: decrease starchy veggies, reduce sodium, establish caloric max and mins, increase fruits and veggies, minimize trans fats. hallelujah! let’s fight #obesity in America! finally a happy lunch, courtesy of (not advocating for birthday cake and ice cream – but couldn’t resist the cuteness factor).

citizen designers

would be interesting to apply this approach to grocery stores, markets, convenience stores, gas stations, drug stores, etc in low-income neighborhoods or food deserts for citizens to indicate items they are most in need of. I wish this was as simple as it sounds…very excited to see the results and implications for design.


I Wish This Was….an awesome civic improvement campaign…and it is!

From brilliant designer and creator, Candy Chang:

Many cities are full of vacant storefronts and people who need things. My New Orleans neighborhood is still without a full-service grocery store. So I made these fill-in-the-blank stickers to provide an easy tool to voice what we want, where we want it. Just fill them out and put them on abandoned buildings and beyond. The stickers are custom vinyl and can be easily removed without damaging property. It’s a fun, low-barrier tool for citizens to provide civic input on-site, and the responses reflect the hopes, dreams, and colorful imaginations in different neighborhoods.

redefining the problem space

it’s a new year, which inevitably means a new resolution. first and foremost, my new year’s resolution is to curate the perfect thesis topic; it should encompass passion, proactivity, problem solving, and public debate. it should be humane, just, sensitive, and engaging, yet should answer the obvious question, “what makes this a design management problem?” in order to fulfill my master’s degree requirements. after just recently digesting all the commentary from december’s glass house conversation on food issues and public funding for food design r&d hosted by @nicola twilley: food editor, GOOD author, and co-founder of #foodprint_project, i created the following probing and possible thesis statements. thank you to all the wonderful participates for their thought-provoking responses. comments welcome 🙂 1.examining food cultures to improve nutrition education in elementary schools 2. the act of social commentary through the consumption of food design 3. investigating the relationship between “food design” and spatial experience 4. designing spatial experience to counter issues of food insecurity 5. embracing obesity challenges through intentional spatial experience and eating design 6. investigating the impact of food cultures on spatial organization 7. food as a subject to define and organize spatial relationships: experiments in how we experience food spatially 8. investigating small scale urban farming as a catalyst for larger, systemic food design r&d.

starshaped press

Love to the folks at Starshaped Press for their antique wood block press printing, and of course urban gardening as well 🙂