Sustainable Food Design Study Unveils Tofu Culture Evolution

A study on the F-U-BVF analytical model for sustainable food design, focusing on tofu culture, reveals the evolution of food lifestyle influenced by regional differences and user consciousness. The integration of design methodology with sociological concepts like “Field and Habitus” forms the F-U-BVF framework for sustainable food design innovation. This framework aims to guide users towards sustainable lifestyles by deconstructing the structural relationship of sustainable food design. The analysis of modern dietary habits emphasizes the importance of user behavior, field space, value orientation, and food culture in shaping sustainable dietary lifestyles.

The production and consumption of tofu and soy products play a significant role in global food sustainability, offering high-quality plant proteins and addressing ecological and health concerns. The concept of sustainable diets promotes the balance between human health and environmental impact, reflecting the values and preferences of consumers. The Food and Agriculture Organization recognizes sustainable diets as patterns that promote health, have low environmental impact, and are culturally acceptable. The regional cultural variability carried by food reflects different social patterns and the relationship between food and regional contexts.

Sustainable food design interventions focus on optimizing the relationship between ecological, social, economic, and health impacts throughout a product’s life cycle. By combining bottom-up consumer awareness with top-down design strategies, sustainable food design aims to drive innovation and promote sustainable change. The study delves into user needs, dietary lifestyle research methodology, and the applicability of the F-U-BVF framework in analyzing tofu culture. It highlights the importance of understanding user requirements, stakeholder analysis, and consumer demand for sustainable food innovation.

The study reveals the structural relationships, design processes, and tools for sustainable food design based on the F-U-BVF framework. It emphasizes the iterative process of exploration, design intervention, and feedback to create sustainable food solutions aligned with user needs and sustainability goals. The design approach focuses on problem-solving, enhancing user experiences, and effectively connecting multiple stakeholders in the food culture. By deconstructing and reorganizing tofu culture, the study offers a design methodology for material and non-material outputs that promote sustainable food innovation and address complex social challenges.

In conclusion, the F-U-BVF framework provides a systematic approach to sustainable food design, offering insights into sustainable food innovation, user experiences, and stakeholder engagement. The study aims to guide future research and practice in sustainable food design, promoting the development of plant-based dietary lifestyles and enhancing social responsibility in food design practices.