Food design thinking

As part of London Design Week, from 20-23 September, shoppers will discover some guest traders among the regulars, showcasing the latest in food design thinking. Researchers from the Royal College of Art and Imperial College London have partnered with Borough Market to stage a series of interactive design interventions.

From tracking your culinary knife prowess, to a new invention that makes cooking with tofu appealing to westerners, visitors will be guided by specially designed map handouts that outline a treasure trail of ‘food design thinking’ throughout 12 stalls at the Market.

You will find:

  • Ting-Yu Liu’s Tofu Press and tasting demonstrations, revealing the tastiest way to eat tofu. This is one of the most popular ways to cook with tofu in China, although is relatively unknown in the west and could transform western perception of this currently under-valued, yet highly sustainable form of protein.
  • Seagrass Packaging—food packaging made from seagrass fiber which has antibacterial properties and is biodegradable, so it could reduce foodwaste as well as plastic packaging waste.
  • Highlights for children and families include Nico Cooks and Tastes—a toolkit that helps children to develop adventurous and healthy eating habits by integrating storytelling and hands-on activities,
  • Cozy Cutlery also promotes healthy eating for children by using tactile cutlery that helps them to slow down their eating speeds.
  • A Celebration of Coffee Rituals will consider how many of the daily rituals that make our lives meaningful revolve around food and drink, whether bringing people together, to relax, or to signal the start of a new day. With this in mind, participants will be invited to reflect on their own coffee rituals that involve coffee and design new ones. 

Food Design Thinking is the latest output from a vast network of researchers, students, designers and industry partners, led by the RCA and Imperial College London, with a shared interest in applying design thinking, scientific and engineering expertise to the complete food supply and consumption cycle.