Four Food Creativity Methods for Food Design
- You will learn how to use the food creativity cards presented in 4 Food Design Thinking books
This introduces you to Food Design Thinking and course gives you detailed instructions on how to use four food creativity methods: StarChat, IdeaHive, IdeaMarket and IdeaShake, which are all available for purchase separately at fooddesignthinking dot org
With these methods you learn new ways to trigger your creativity and design new dishes, new food products, food services, or food events. With each of these four methods you use playing cards to generate new ideas. The playing cards make the games fun and playful creating a light atmosphere which is exactly what creativity loves.
Food Design Thinking is the process that triggers creativity and leads to innovative, meaningful, and sustainable propositions for new dishes, food products, food events, food services, food systems, and anything in between.
Restaurants, cafes, and other food businesses fail... All the time. Why? Most articles you’ll find list these reasons: location, lack of people management, lack of accounting skills, bad food execution, poor promotion, poor inventory, etc.
While these causes are all true, nobody talks about the number one reason why food businesses fail: lack of good ideas.
Food Design Thinking is the process that helps you generate ideas and final food concepts that are grounded in research, meaningful, and sustainable. Food Design Thinking is a complete process ideated by Dr. Francesca Zampollo. It consists of 52 methods most of which have been designed specifically for this process.
For any questions, don't hesitate to get in touch!
Who this course is for:
- Anyone interested in creating new dishes, new food products, new food services, and anything within food innovation
Hi there! I am a Food Design researcher, consultant, teacher, and keen public speaker. I am the founder of the Online School of Food Design© where I teach online courses on Food Design and Food Design Thinking. I am the founding editor of the International Journal of Food Design, the first and only academic journal of Food Design, and I am the founder of the International Food Design Society. I have organized the first, second, and third International Conferences on Food Design, and I have taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology. I have a Ph.D. in Design Theory applied to Food Design, and I have spent the last eight years developing the Food Design Thinking methodology, as a food-specific branch of Design Thinking.