Juliet Norton, University of California, Irvine

Ankita Raturi, University of California, Irvine

Bonnie Nardi, University of California, Irvine

Sebastian Prost, Open Lab, Newcastle University, UK

Samantha McDonald, University of California, Irvine

Daniel Pargman, K TH Royal Institute of Technology

Oliver Bates, Lancaster University

Maria Normark, Södertörn University

Bill Tomlinson, University of California, Irvine

Nico Herbig, German Research Center for Artificial Intelligence (DFKI)

Lynn Dombrowski, Indiana University – Purdue University – Indianapolis

Insights

→ The paradigms and practices of HCI research risk perpetuating the shortcomings of food systems.

→ Before designing technological solutions, we must understand current food systems and how technology is already being used.

→ We must enable food
sovereignty, push for new
policies, and reconfigure
the trust and power
relationships
in food systems.
repercussions of antibiotic resistance,
the pervasiveness of poverty, and the
tensions between local and global
systems. The workshop culminated in
a design session focused on techniques
and paradigms for future components of
a sustainable food system.
Designing sustainable food systems,
including the sociotechnical systems
that work toward that ideal, is key to
producing stable climates, societies,
and economies. The ongoing and future
changes in climate, food security,
and socioeconomic issues are further
complicated by a tenuous geopolitical
context. Given this reality, it is
imperative that we are deliberate in
This year at the ACM CHI Conference,
we gathered as a group of HCI
researchers, designers, and practitioners
to reflect on our role in designing
sustainable food systems [ 1]. Designing
them is a challenge that involves all
parts and actors of the food system [ 2],
including production and agriculture,
processing and manufacturing,
wholesale and logistics, retail and food
services, purchasing and consumption,
and waste management. Fifteen
participants represented and discussed
ongoing investigations into designing
technologies for food and sustainability
[ 3]. We considered the role of waste,
the use of food as medicine, the

T
A Grand
Challenge for
HCI: Food +
Sustainability

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