Integrating and innovating food design and sociology – healthy eating

The aim of this paper is to discuss how food design as a discipline can strengthen its contribution to solutions that increase healthy eating patterns and environments, through a fuller and more innovative integration with food sociology and food studies perspectives in both the problem definition as well as the actual solutions. This aim is tried achieved through a brief presentation and critical discussion of general orientations within food design and food sociology/food studies in relation to the current use of social theory exemplified and contextualized through a non-exhaustive literature review of current health and nutrition initiatives and concepts. This is done, firstly, to critically, assess the usefulness of applying food design approaches to socio-health-related problems, and, secondly, to present and discuss the possible innovative benefits of increased integration between food design and food sociology both theoretically and in possible various (future) applications.