Community In transition in terms of cuilinary ritual: design of personalized food delivery service

Abstract

FOOE explores the next popular element in culinary rituals: improving eating quality relates to health and well-being. The design is based on research and inquiries and inspired by the subscription business model and service model. FOOE is a customized food distribution App that provides a subscription service on raw food delivery. The algorithm offers the optimized food choice according to each user’s condition. Users can monitor their nutrient intake concerning body statistics on the application. The thesis will elaborate on the business model, distribution model, sustainable goals, and application overview.

This project analyzes future culinary trends from the perspective of world food history, e.g., the genetic and climatic discrepancies that determined the regional culinary traits and politics and economies that provoked food hierarchies in changing forms throughout global history. Quality eating is one of the trends, but there are realistic factors that encumber many populations to adopt healthy diets. One particular reason is that work/study plus household chores take up a large amount of individual time. Paying much attention to meals causes fatigue, which elicits a necessity to change the present food ritual. Singaporean and Swedish have experienced revolutionary social transitions in culinary rituals and family structure. Both involved specific facilitators such as industrialization and social consensus. The thesis will also investigate Kibbutz, an example of self-sufficient intentional living to discuss the possibility of local-reliant provisioning and a thorough study of the existing product with a similar function.