(Re)Designing food waste systems using the design frameworks of chefs
An exploration of the potential application in the New Zealand context: The case of 'Good Neighbour'
29 May 2020
Blakeway, P. (2020). (Re)Designing Food Waste Systems Using the Design Frameworks of Chefs. An Exploration of the Potential Application in the New Zealand Context: The Case Of ‘Good Neighbour’. (A partially redacted thesis for the degree of Master of Design Enterprise at Otago Polytechnic, Dunedin, New Zealand). https://doi.org/10.34074/thes.5599
Approximately thirty per cent of all food produced around the globe is wasted at some point in the food chain while there is still hunger in the population. Tackling food waste is a global necessity for our populations, economies and our environment.
This thesis explores the redesigning of food waste systems, in the New Zealand context, through the lens of the design frameworks of the fine dining chef. The case study centres on the food recovery within the social enterprise, The Good Neighbour Trust in Tauranga, New Zealand, and critically analyses the Five Phase Culinary Design Model. While our tacit knowledge is a crucial part of the culinary experience it is limiting within the wider context of food design. With the experience gained during this case study it has become apparent that if we are to seek radical innovation we must redesign the model to plan for that throughout the design process.
Keywords: culinary arts, design practice, culinary creativity, sustainability, master-apprentice pedagogy
Peter Blakeway's primary supervisor was Adrian Woodhouse.
This thesis is available under a Creative Commons Attribution-NonCommercial-NoDerivatives licence CC BY-NC-ND 4.0.