Food design’s impact on future urban living

The Connector host Belinda Coates and Dr Dolly Daou discuss how food design is redefining the way we live, work, and eat in cities. By exploring the connection between humans, ecosystems, and the built environment, Dr Daou shows how thoughtful urban planning can improve access to fresh food, reduce waste, and strengthen community.

Concepts like the 15-Minute City bring residents closer to essential resources and local produce, supporting cultural identity and circular economies.

Dr Daou explains that food design, which began in Europe in the 1980s, focuses on creating systems, products, and strategies across the entire food cycle—from production and distribution to recycling. Her research fosters collaboration with policymakers and businesses to forecast consumption patterns while conserving natural resources, making cities more resilient and sustainable.

Revitalising underused retail and industrial spaces into neighbourhood food markets can transform these areas into social and cultural hubs.

Three key ideas drive her vision: first, neighbourhood food markets strengthen connections between consumers, farmers, and fresh food sources; second, addressing premature harvesting preserves nutrition, flavour, and reduces waste; and third, policies like France’s food donation laws help redistribute unsold food to those in need.

Dr Daou also emphasises celebrating local ingredients and balancing cultural, social, and economic factors to maintain unique food identities in urban environments.