Reflection on the design of food systems and experiences for sustainable transformations | Intellect Skip to content
Designing Digital Technologies for Sustainable Transformations of Food Systems
  • ISSN: 2056-6522
  • E-ISSN: 2056-6530


The importance of food and technology in modern society is undeniable. Technological advances have revolutionized how we produce, distribute and prepare food beyond local boundaries, and even how we eat. Eating is one of the most multisensory experiences in everyday life. All of our five senses (i.e. taste, smell, vision, hearing and touch) are involved. We first eat with our eyes, we can smell the food before we taste it, and then experience its textures and flavours in our mouth. However, the experience does not stop there. The sounds that come both from the environment in which we are immersed in while eating and our interactions with the food (e.g. chewing) and utensils we use to eat further influence our eating experiences. In all that, digital technology plays an increasingly important role, especially using emerging immersive technologies such as virtual and augmented reality (VR/AR). Designing at the intersection between technology and food requires multi-stakeholder commitments and a human experience-centred approach. Furthermore, it is essential to look beyond disciplinary boundaries and account for insights on various levels including the perceptual effects, experiential layers and technological advancements.

This study was supported by the:
  • EC within the Horizon 2020 programme through the ERC SenseX (Award 638605)
This article is Open Access under the terms of the Creative Commons Attribution 4.0 International licence (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited. The CC BY licence permits commercial and noncommercial reuse. To view a copy of the licence, visit

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