COMMUNal FEEDING

OF THE FUTURE

CANTEEN 2.0
OVERVIEW
Through trend research and qualitative, human-centered research, we are identifying the needs and challenges of consumers and other stakeholders in the university canteen environment. The result of our research will be scenarios of a future student cafeteria that cater to users, the environment and our rapidly changing societies alike.
CHALLENGE
What comes to your mind when you picture a university canteen in Germany? A common answer to this question usually involves the following adjectives: loud, impersonal, tasteless. We say: Let’s change this! In cooperation with the KErn - Competence Center for Nutrition Bavaria, we have launched the project "Canteen 2.0".
What does a student cafeteria of the future look like? Will it be more digital? Will it be able to reduce food waste? Could it foster creativity in the kitchen or can haute cuisine even become the norm? And will today's typical canteen concept even be able to sustain itself in the future?
 
We’re currently working on these questions in search for possible future scenarios of communal feeding.
METHOD
Through trend research and qualitative human-centered research, we’re identifying the needs and challenges of consumers and stakeholders along the canteen supply chain.
In several design sprints, we conducted research through interviews and observation of processes in public canteens. We talked to canteen customers, experts, producers, politicians, student councils and canteen staff.
 
Additionally, we found inspiration in innovative food concepts, such as Isla Coffee Berlin, Data Kitchen or the UNISG cafeteria in Bra, Italy. The gained insights helped us to identify 22 fields of opportunity. These are currently being used to develop future scenarios for university canteens. Our future scenarios touch upon topics such as inclusion, co-working, circular economy or digital and decentralized education. Each scenario will be built as a simple prototype and tested directly with relevant stakeholders. User feedback will be evaluated and used for iteration.
 
"THERE IS A WEIRD FOOD CULTURE IN GERMANY; EVERYTHING HAS TO BE FAST AND CHEAP."
Canteen Operator
"MY GOAL IS TO DIGITALIZE FROM FARM TO FORK.”
Food Innovator
"CANTEENS NEED TO BE MORE FLEXIBLE. IF PINEAPPLE IS NOT AVAILABLE, OFFER THE DESSERT WITH APPLE INSTEAD."
Supplier
RESULT
The results will be future scenarios for a university canteen that meet the needs of students and operators, and cater to environmental needs, as well as our changing societies. Building upon the developed future scenarios, a pioneer cafeteria concept will be developed and implemented on the new campus of the University of Bayreuth in Kulmbach.
Copyright 2018 - FOOD KOMPANIONS
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