Post eight
By Marie Good
Collaborative group work has played an essential role in the discovery and exploration of my understanding into the issue that is obesity and healthy living. It has allowed for an accepting space where a knowledge bank was allowed to be created based on different experiences, insights and conducted research points that group members had acquired. During a recent brainstorming session, this and also the ability to communicate ideas verbally helped me to discover possibilities and to create a proposal.
The possibilities discovered included:
- Food allergies, particularly in response to food additives and man made chemicals, are not being highlighted as an important consideration in the design spaces and marketing environments products exist in.
- Edutainment has an important role to play in the future of humanity and how we relate to and perceive the world and who we are in it.
- People are generally uninterested in taking the time to discover how food properties and their chemical make up can influence bodies in particular ways.
- There is a general lack of understanding on where to seek qualified, experienced and reliable advice for the issues of healthy living and obesity.
- Our information receptors are at over capacity when it comes to ‘fad diets’ and fad ways of conducting healthy living, that we become overwhelmed and undereducated about real issues.
Through my possibilities I was able to create a problem statement for further design responses to be investigated as a solution to influence change.
Problem Statement
Design a way of assisting people in understanding and building awareness about the nutritional breakdowns of consumables.
Proposal
I have realised the main issue within obesity and healthy living appears to be a lack of education and a lack of attitude to learn, because of an oversaturation of inaccurate information and a tried and tired nutritional panel that is unexciting and inefficient to read.
I aim to create a service design, which will essentially act off the back of the success of pop up restaurants and food trucks. I propose to create a travelling restaurant space that serves food and drink products in response to where the patron is sitting in that restaurant space. The restaurant space will be separated through aesthetic style based on degrees of nutrition and the balance of a meal, ranging from very bad to very good. In order to gather an interest from the general public in such an event, I propose working with and gaining the participation of well known health, fitness and nutrition actors and developing a three phase campaign; 1 – tease. 2 – excite. 3 – sustain. The results themselves, will educate participants to develop an awareness and conscious attitude towards the nutritional value of their food.
Emergent Practices 
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