Designing Food Cultures: sustainable diets and the question of 'what's good enough'?

这项研究旨在对文化塑造食物选择的方式、什么是“可持续饮食”以及它是为谁准备的等问题提出新的见解。它旨在使食品生产者、消费者和政策制定者与设计师共同参与，促进发展新的食品、饮食和饮食文化方法。虽然围绕可持续粮食消费的论述发生了重大变化，但在环境问题、人类健康和营养需求以及如何在文化上评价粮食之间的冲突领域仍未得到解决。优先级和“什么是足够好的”（Garnett 2017）的问题指向了一个脱节的未来，对“可持续饮食”的看法也不一致。我们需要解决支配这些观点的文化潜台词；不仅要看我们吃什么，更重要的是我们怎么吃。因此，本研究建议使用激进和批判性的设计干预来探索“文化价值”的作用-食物在社会中使用的方式，被珍惜和有意义的东西，以及“烹饪资本”-对我们食物选择的影响，无论是社会经济，性别还是名人和在线平台的影响。它将通过食物和流行文化之间的关系的镜头考虑食品相关系统，食品政策和政治的环境影响。将设计和分析一系列餐饮体验和实验形式的干预措施，以确定通过设计重新思考文化与食物之间关系的方法，从而支持更可持续的英国食品未来。

This research aims to develop new insights into the ways culture shapes food choices, what a 'sustainable diet' can be and who it is for. It aims to engage food producers, consumers and policymakers, alongside designers to facilitate the development of new approaches to food, eating and food cultures. Whilst there have been significant changes in the discourses surrounding sustainable food consumption, there remain unresolved areas of conflict between environmental concerns, the needs of human health and nutrition and how food is valued culturally. Questions of priority and 'what is good enough' (Garnett 2017) point to a disjointed future, with discordant perspectives on 'sustainable diets'. The cultural subtexts governing these perspectives need to be addressed; looking not only at what we eat but more importantly how we eat. Accordingly, this study proposes the use of radical and critical design interventions to explore the role of 'cultural value' - the way that food is used in and by society, what is cherished and meaningful, and 'culinary capital' - the influences over our food choices, be they socio-economic, gendered or affected by celebrity and online platforms. It will consider the environmental impacts of food-related systems, food policy and politics through the lens of the relationship between food and popular culture. Interventions in the form of a series of dining experiences and experiments will be devised and analysed to identify ways in which rethinking the relationship between culture and food through design can support a more sustainable UK food future.