Problem Statement
In food consumption, physical and human dimensions are rarely taken into account. Are consumers likely to consume food differently if they are more aware of these issues?
Concept Development
To help map out the food system, I analysed the consumption of food on three levels:
1. Considering how many stakeholders are involved in the consumption of an everyday dinner.
2. Examining the typical distances ingredients have to travel to reach the end consumer.
3. Considering the working conditions of those who prepare the meal (which may not be initially evident to the end-consumer).
Visual Outcome
Using my research findings, I created an engaging publication that encourages audiences to reflect more on the food they eat.
Front cover of publication.
The indirect and direct stakeholders involved in the production of food.
Looking at how far items in an everyday dinner travel to reach our dinner tables.
Looking at the poor working conditions of employees in the food industry.