Wenjing is a product and service designer who hold Bachelor's degree in Industrial design from the Ontario College of Art and Design and a Master's degree in Design Products from the Royal College of Art. she has been devoted to finding pain points from the details of life. The changes in society and the environment have inspired her to think about how to develop sustainable design while fulfilling human needs.
Food holds a significant place in our lives. During my studies at RCA, I delved into research on diet and its underlying cultural aspects. I firmly believe that subtle details and daily experiences can shape human behaviour. I’m trying to capture these easily overlooked details and respond to them in my designs, then encourage people to rethink their food choices
A longing for the past food
According to the Food and Agriculture Organisation (FAO) of the United Nations, the global population will exceed 9 billion by 2050, which will pose a huge challenge to food production. Global food demand is expected to increase by 70% by 2050. With food shortages, people have very limited choices in food, 3d food printing technology continues to improve and is the best choice to help people avoid food waste. Meanwhile, foods with a high carbon footprint like beef and lamb will be charged extra taxes. People are starting to get bored with technological food and crave natural food. the syringe fork & rib clip are tools that have been used to restore the taste of real meat
Survivors of food shortages
Overbuying, unsuitable storage methods, and leaving uneaten food are still common today. Some vegetables are even thrown away because they have several signs of bug bites. We currently feed yellow mealworms with grains & waste food and use them as high-quality feeding material. This superorganism can continue to survive in the face of water scarcity and food deprivation. How will we co-exist in 100 years if the world is left with only yellow mealworms and humans？