Food Into Opportunities Recipe Book by Udem Universidad de Monterrey |
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| DESIGN DETAILS | |||||
| DESIGN NAME: Food Into Opportunities PRIMARY FUNCTION: Recipe Book INSPIRATION: How can graphic design inspire families to reduce food waste in their homes? To create a tool and communication strategy that raises awareness about food waste among women. Educate households about the extent of food waste they generate. Promote responsible and sustainable food consumption practices. Encourage optimal utilization of food to minimize waste. UNIQUE PROPERTIES / PROJECT DESCRIPTION: This project introduces a practical recipe book specifically designed for women aged 30 to 60. It features a hybrid format, combining a physical book with digital content across social media platforms. The first edition focuses on fruits and vegetables, offering guidance on their use at different stages of ripeness. It includes storage tips and recipes to maximize their potential, encouraging sustainable habits in everyday life. OPERATION / FLOW / INTERACTION: Various applications were developed to promote the brand and expand the reach of the project. As a complement to the book, a collection of exclusive dishes with designs was created. that highlight the logo, icons and illustrative elements. These plates are one of the gifts to Kickstarter backers. Designed as iconic pieces of the brand, the plates They can be used both to serve the recipes in the book and to decorate. PROJECT DURATION AND LOCATION: The brand seeks to establish a deep connection with food from its origin, whether in the land, the field or products of animal origin. Its objective is to raise awareness about the complete production process of each food, from its cultivation or breeding to its arrival at home, encouraging more conscious preparation and storage and responsible. The journey of food does not end on the plate; comprises an entire journey which, when understood, invites us to value and make the most of each ingredient, promoting more sustainable habits in our daily cooking. FITS BEST INTO CATEGORY: Social Design |
PRODUCTION / REALIZATION TECHNOLOGY: The book design was developed with a strategic approach to optimize the format and the production costs, without compromising its functionality or quality. You choose a size standard letter (21.5 x 28 cm) to minimize material waste during production printing, thus reducing environmental impact and allowing more economical production and sustainable. The book will be hardcover with glossy lamination on the front and back covers, which ensures an attractive visual presentation and long-lasting protection. SPECIFICATIONS / TECHNICAL PROPERTIES: The constant interiors of 180 color pages, printed on a 140 gram sofa with 4x4 inks, ensuring a High graphic quality and a professional finish. The binding will be by sewing with hotmelt, providing robustness and ease of use, essential characteristics for a recipe book that will be used frequently in the kitchen. TAGS: Food, approval, recycling, hunger, reuse, nutrition, cooking, fruits, proteins, cereals, vegetables RESEARCH ABSTRACT: This project has as its centerpiece a recipe book, designed as a tool practice to inform and train women between 30 and 60 years old about the impact of waste of food at home. Responding to the digital information saturation you experience this group, the book takes advantage of the preference for physical formats, offering an experience functional and tactile in the kitchen. At the same time, complement this proposal with content digital in social networks, creating a balance between the physical and the digital. The first edition of the book focuses on fruits and vegetables, addressing how to use them according to their stages of ripening, offering advice on efficient storage and providing Practical recipes organized by seasons of the year. Through this approach, we seek to maximize the use of food, reduce waste and promote creativity in the kitchen, turning ingredients that are normally thrown away in delicious and easy to prepare dishes. CHALLENGE: Research question How can graphic design encourage families to minimize food waste in their homes? General Objective Develop a tool and communication strategy that raises awareness about the food waste to women. Specific Objectives Report on food waste generated in homes. Promote responsible food consumption. Optimize the use of food. ADDED DATE: 2025-01-21 18:15:23 TEAM MEMBERS (4) : Eugenia Martínez-Abrego Sáenz, María Andrade Padilla, Paulina Gonzalez Gracia and Valeria Marín Guzmán IMAGE CREDITS: Eugenia Martínez-Abrego Sáenz María Andrade Padilla Paulina Gonzalez Gracia Valeria Marín Guzmán PATENTS/COPYRIGHTS: Eugenia Martínez-Abrego Sáenz María Andrade Padilla Paulina Gonzalez Gracia Valeria Marín Guzmán |
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| Visit the following page to learn more: https://youtu.be/_weHUGNB1T8 | |||||
| CLIENT/STUDIO/BRAND DETAILS | |
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NAME: Universidad de Monterrey PROFILE: To educate and train creative professionals who can effectively generate graphic design solutions, using different research means and design methodologies to facilitate visual communication. We aim to develop in them strategic decision-making skills focused on innovation and new technologies, taking into account the users and their environment. |
| AWARD DETAILS | |
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Food Into Opportunities Recipe Book by Udem Universidad De Monterrey is Winner in Social Design Category, 2024 - 2025.· Read the interview with designer Udem Universidad de Monterrey for design Food Into Opportunities here.· Press Members: Login or Register to request an exclusive interview with Udem Universidad de Monterrey. · Click here to register inorder to view the profile and other works by Udem Universidad de Monterrey. |
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