The Strong Link of Food and Its Design

by uchi-meshi
food design

As one of the most important factors shaping our daily lives, food forms one of the greatest common languages ​​we share all over the world, and intersects with design at many different and important points. Food design, which we have been hearing more and more frequently in the last 10 years, is one of them. This term, which we can define simply as the strong links between food and design, can be used to express different innovations in almost every field of food. The development of food design in different processes, from production to packaging and presentation, from space to logistics and transfer; it also opens many new doors for the food scene of the future.

Fields of Food Design

When you think of shaped foods and fancy plates when you think of food design, you are not alone. Although it is known more and more, some ambiguities in this field still continue. The reason is that the main discipline of food design is divided into many sub-titles. In general, we can divide food design into sub-headings such as design for food, design with food, industrial food design, space design for food, food service design, food systems design, sustainable food design.


Design with food refers to designs made on the edible foodstuff itself during the production phase. Many products can be given as examples, from chocolate to ice cream to packaged chips. Industrial food design also includes mass and large productions that focus on the texture of the food product, its form and color, and the product itself. Food and design, on the other hand, is the area where chefs show their skills. The designs created by the chefs, who push the boundaries of the culinary arts, with food products on the plate, enter this field. Sustainable food designs are the most closely related with the future of food design


Sustainable Designs in Food

Sustainability of food and kitchens that work with zero waste are two important topics for the gastronomy of the future. In the world before the pandemic process, we were witnessing the hard work and social responsibility projects of all restaurants in order to reach sustainable natural materials and work in waste-free kitchens. Recyclable kitchen utensils in terms of sustainability and environmental protection, new ideas and designs that reduce the use of plastic were on the agenda. The re-increase of the use of plastic and big chain brand products with the pandemic underlines the necessity of design needs in this field.


Many restaurants have started to focus on takeaway. As the number and variety of package services increased, the production materials and features of the packages that entered our homes and were delivered to us became more questionable. Today’s food packages need to have a structure that both protects the product sufficiently and does not threaten health. In addition, being recyclable is a top priority for the upcoming period. It is known that many design studies are carried out in this area today and it is desired to reduce the use of plastic. Bags, take away cups, cardboard coffee cups can all be turned into designs that support the environment and sustainability. The list goes on, with examples such as edible spoons and tea and coffee cups, water-soluble toothpicks, egg trays made from waste paper, materials from vegetable waste that can be replanted in the ground, clothes and bags made from bark and leaves.

Designs for Food Affect Taste

It is supported by many studies that the materials we serve the food, such as glasses or plates, have a profound effect on the taste. Different and new designs that affect the taste in this important step of design for food offer different and new experiences from the beverage to the food eaten. It is possible to see cooking techniques and appliances that provide convenience in the kitchen in the design category for food. Design becomes an important factor affecting the dining experience from beginning to end.

food design

Vertical Agricultural Era

Vertical agriculture, which provides huge advantages in agriculture in terms of workforce, irrigation amount and area, is another important example of sustainable food designs. Vertical agriculture, which we have seen in many countries of the world in closed or open areas, enables the materials needed to be grown easily in much smaller areas.

Food Areas Design And Interior Architecture

The areas where food products are promoted or the restaurants where they are served are another attractive area of ​​design. Before the pandemic, we were witnessing different and interesting design examples, especially when we saw that the restaurants gave importance to a unique ambiance as much as the food they served. From the lighting to the music playing on the chef’s table, the clothes and communication styles of the staff, and even the temperature of the space, every area of ​​the space becomes a part of its design. The designs made on the dining experience, from the preparation of the food to the way it is presented, and the use of different design materials and objects, again come to the fore.


The same goes for home kitchens and experiences with home-cooked meals. New generation food designs can take the experience of cooking and serving food at home to different dimensions. In short, food design, which produces alternative and functional solutions for many needs in the food sector, provides the environment for the creation of many new opportunities and sub-industry for the gastronomy scene.

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