Strategies for food longevity

Eva van Genuchten; Ingrid Mulder; N. Schaaf

doi:10.3233/978-1-61499-820-4-139

Strategies for food longevity

Eva van Genuchten, Ingrid Mulder, N. Schaaf

Design Conceptualization and Communication

Research output: Chapter in Book/Conference proceedings/Edited volume › Conference contribution › Scientific › peer-review

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Abstract

Although food has been circular by nature, the current food supply chain has turned into an unfortunate linear system. The challenges of transitioning towards a sustainable food eco-system requires radical changes and new perspectives, where things are done differently. Starting with related work in the field of design for product longevity, the current work explores the role of design in developing food systems on eco-systemic level that work as efficient as possible, and create a world without waste. Eight local initiatives in Rotterdam have been studied. From the lessons learned, nine strategies were formulated. Although these strategies seem to work well and are promising starting points for innovation, it remains difficult to build sustainable business models around these strategies that can be scaled and sustained. Initiatives oftentimes keep struggling with the current system and finding the proper scale for their business. It can be
concluded that design promises to play an important role in accelerating this transition towards a circular and future-proof food system.

Original language	English
Title of host publication	PLATE
Subtitle of host publication	Product Lifetimes And The Environment conference proceedings
Editors	C. Bakker, R. Mugge
Place of Publication	Amsterdam
Publisher	IOS Press
Pages	139-143
Number of pages	5
ISBN (Electronic)	ISBN 978-1-61499-820-4
ISBN (Print)	ISBN 978-1-61499-819-8
DOIs	https://doi.org/10.3233/978-1-61499-820-4-139
Publication status	Published - 2017
Event	PLATE 2017: Product Lifetimes and the Environment - Delft, Netherlands Duration: 8 Nov 2017 → 10 Nov 2017

Publication series

Name	Research in Design Series
Publisher	IOS Press
Volume	9
ISSN (Print)	1569-7258
ISSN (Electronic)	1879-8233

Conference

Conference	PLATE 2017
Country	Netherlands
City	Delft
Period	8/11/17 → 10/11/17

Keywords

Design for sustainability
Emerging initiatives
Food
Product longevity
TransitionS

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10.3233/978-1-61499-820-4-139

RIDS9-0139Final published version, 407 KBLicence: CC BY-NC

http://resolver.tudelft.nl/uuid:4d71dc49-3a81-4b87-a144-2237671f6793

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title = "Strategies for food longevity",

abstract = "Although food has been circular by nature, the current food supply chain has turned into an unfortunate linear system. The challenges of transitioning towards a sustainable food eco-system requires radical changes and new perspectives, where things are done differently. Starting with related work in the field of design for product longevity, the current work explores the role of design in developing food systems on eco-systemic level that work as efficient as possible, and create a world without waste. Eight local initiatives in Rotterdam have been studied. From the lessons learned, nine strategies were formulated. Although these strategies seem to work well and are promising starting points for innovation, it remains difficult to build sustainable business models around these strategies that can be scaled and sustained. Initiatives oftentimes keep struggling with the current system and finding the proper scale for their business. It can beconcluded that design promises to play an important role in accelerating this transition towards a circular and future-proof food system.",

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author = "{van Genuchten}, Eva and Ingrid Mulder and N. Schaaf",

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Strategies for food longevity. / van Genuchten, Eva; Mulder, Ingrid; Schaaf, N.

PLATE : Product Lifetimes And The Environment conference proceedings. ed. / C. Bakker; R. Mugge. Amsterdam : IOS Press, 2017. p. 139-143 (Research in Design Series; Vol. 9).

Research output: Chapter in Book/Conference proceedings/Edited volume › Conference contribution › Scientific › peer-review

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AB - Although food has been circular by nature, the current food supply chain has turned into an unfortunate linear system. The challenges of transitioning towards a sustainable food eco-system requires radical changes and new perspectives, where things are done differently. Starting with related work in the field of design for product longevity, the current work explores the role of design in developing food systems on eco-systemic level that work as efficient as possible, and create a world without waste. Eight local initiatives in Rotterdam have been studied. From the lessons learned, nine strategies were formulated. Although these strategies seem to work well and are promising starting points for innovation, it remains difficult to build sustainable business models around these strategies that can be scaled and sustained. Initiatives oftentimes keep struggling with the current system and finding the proper scale for their business. It can beconcluded that design promises to play an important role in accelerating this transition towards a circular and future-proof food system.

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