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

这项研究旨在对文化如何塑造食物选择，什么是“可持续饮食”，以及它对谁来说，发展出新的见解。它的目的是让食品生产者、消费者和政策制定者与设计师一起参与，以促进食品、饮食和食品文化的新方法的发展。虽然围绕可持续食品消费的讨论发生了重大变化，但环境关切、人类健康和营养的需求以及食品在文化上的价值之间仍然存在着尚未解决的冲突领域。优先考虑的问题和“什么是足够好”(加内特2017)指出了一个错综复杂的未来，对“可持续饮食”的看法也不一致。支配这些观点的文化潜台词需要得到解决；不仅要看我们吃什么，更重要的是看我们怎么吃。因此，这项研究建议使用激进和批判性的设计干预措施来探索“文化价值”--食物在社会中和被社会使用的方式，什么是珍视的和有意义的，以及“烹饪资本”--对我们食物选择的影响，无论是社会经济、性别或受名人和网络平台的影响。它将通过食物和流行文化之间的关系的视角来考虑与食物有关的系统、食物政策和政治对环境的影响。以一系列用餐体验和实验的形式进行的干预将被设计和分析，以确定如何通过设计重新思考文化和食物之间的关系，以支持更可持续的英国食物未来。

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.