The speakers for this theme:

Sanne Kistemaker (Muzus): ‘(Un)healthy baby food through the eyes of parents’
Behavioural and contextual change for healthier children.
The city of Amsterdam wants all the children of Amsterdam to grow up healthy. They developed the approach ‘Amsterdam Approach Healthy Weight’ to prevent and reduce the overweight of children. To succeed, everyone is needed, the child, its parents, professionals in education, care, welfare, sportclubs and companies. The foundation for overweight is determined in the first 1000 days of a child. But parents do not always make the healthiest choices in what food they give their baby or toddler. How do you change the behaviour of parents into a healthy lifestyle in a context of misleading marketing, convenience and ignorance?

Anouk van der Poll (Embassy of Water): ‘Waterpositive building - let’s go mainstream!’
Over the next three years, the Embassy of Water will focus on water use in and around our homes. The way we use water does not contribute to a balanced water system. In fact, an average home is currently harmful to nature.
In the transition to circular, sustainable building, water is still too often forgotten. Even though fantastic methods and techniques have been developed to do things differently!
We can use rainwater, recycle water, save water, treat water decentralized, and infiltrate water. Also revalue (waste)water as a precious resource.
At the Embassy of Water, we look at what is needed to make a shift towards regenerative and water-positive building. We only design and build things with a restorative effect, so that a home can contribute to an improvement of our living environment.

Chloé Rutzerveld (Embassy of Food): ‘Supermarket of the Future’
This year, we will focus on a critical analysis of the food design discipline. We will research promising food projects with which designers raise questions about our current food system or about our role as consumers, and yet did not make it to the shelves of the supermarket. The findings will be presented in the supermarket of the future at Dutch Design Week (DDW).

Promising projects do not always find their way to producers, the market and ultimately to consumers. Why is that and what can we do to advance these projects? Why is it not possible to scale up, and is that even desirable for every project? How can we strengthen the role and urgency of food designers in the food system? The Embassy of Food 2021 is based on research and analysis, and we hope this will also reveal the need for system changes.

Monique Simons (WUR): ‘Tipping the balance in dietary change’
To enable a healthy future for people and the planet, it is crucial that we switch to sustainable and healthy food consumption. How can we encourage people to do so? And why has this not been possible to date, despite the existing knowledge and available sustainable products?

Tipping the balance is a collaboration with Wageningen University (WUR), WAAG and Ahold Delhaize. We combine key enabling methodologies from the creative industry in the field of behavior and empowerment with research and expertise in food environments, healthy lifestyles, eating behavior and the market.

The aim of Tipping the balance is to investigate which factors and strategies stimulate citizens to make healthier and more sustainable food choices. We investigate which fundamental phenomena influence stakeholders (citizens, policy makers, food industry) to achieve social acceptance of new food environments - on all layers: from supplier to consumer.

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