A distinguishing part of our everyday experience is the making and consuming of food, and the rituals therein. The aim of this design thinking project is to question current paradigms of food procurement, preparation and consumption and, through mapping the physical and human dimensions of the food system, explore the interconnections and relationships of salient issues in order to highlight both the problems and opportunities for improvement.
This project includes mapping where ingredients for a certain meal our group came from. The visual maps highlight the source of where the ingredients came from, and the route they may have travelled. In this way we can determine the ‘food miles’ associate with the meal.