Abstract
In recent years, more designers have been engaging in transitions for which design activity is used to develop innovations that steer change. However, little is known about how designers develop innovations to foster change along a desired transition path. In this short paper, we explore how designers can develop joint innovations that steer a transition of the Dutch food system to embrace flexibility and cater to enough. We present a new practice called Adaptable Consumption, which aims to realign food safety, quality, and sustainability. Based on our preliminary findings, we discuss how our process inspires reflections on the transition and reveals key indicators for collaborative change. We conclude by reflecting on areas of the process that need further exploration in order to stage the process and design expertise effectively in this highly complex transition context.
Keywords
Innovation, Transitions, Expert design, Transforming Practices
DOI
https://doi.org/10.21606/iasdr.2023.678
Citation
Goss, H., Tromp, N.,and Schifferstein, R.(2023) Designing adaptable consumption: a new practice to foster food system transitions., in De Sainz Molestina, D., Galluzzo, L., Rizzo, F., Spallazzo, D. (eds.), IASDR 2023: Life-Changing Design, 9-13 October, Milan, Italy. https://doi.org/10.21606/iasdr.2023.678
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Conference Track
shortpapers
Included in
Designing adaptable consumption: a new practice to foster food system transitions.
In recent years, more designers have been engaging in transitions for which design activity is used to develop innovations that steer change. However, little is known about how designers develop innovations to foster change along a desired transition path. In this short paper, we explore how designers can develop joint innovations that steer a transition of the Dutch food system to embrace flexibility and cater to enough. We present a new practice called Adaptable Consumption, which aims to realign food safety, quality, and sustainability. Based on our preliminary findings, we discuss how our process inspires reflections on the transition and reveals key indicators for collaborative change. We conclude by reflecting on areas of the process that need further exploration in order to stage the process and design expertise effectively in this highly complex transition context.