Designing the Food Transition

​The food transition has a demand problem.

​We’re making huge progress on the supply side: better plant-forward products, more sustainable sourcing and lower-impact ingredients. But changing what’s available doesn’t automatically change what people choose.

​In this interactive session, I’ll share practical examples from Smart Menu Design on how menu design and food environments can influence everyday choices, using behavioural science and real-world sales data from restaurants, caterers and institutional foodservice.

​Then we’ll put it into practice with a live menu redesign exercise.

​What we’ll cover

• ​Why availability alone doesn’t change behaviour

• ​How framing, naming, placement and structure shape choice

• ​Real-world examples from foodservice

• ​Live menu redesign + Q&A

​For people working in hospitality, foodservice, sustainability, food innovation and behaviour change — or anyone curious about how better choice design can accelerate the food transition.

​Expect practical examples, discussion and a few ideas you can use straight away.

​By registering for this event, you agree to share your registration information with the organizers of BCN Climate Week.