Designing the Food Transition

The food transition has a demand problem. We are making huge progress on the supply side: better plant-forward products, more sustainable sourcing and lower-impact ingredients. But changing what is available does not automatically change what people choose. In this interactive session, we’ll explore how menu design and food choice environments can shift everyday decisions, without relying on people to care more, read more labels or consciously choose the “sustainable” option. Rosanne Hakfoort, founder of Smart Menu Design, will share practical insights from behavioural science, menu design and real-world sales data, with examples from restaurants, caterers and institutional foodservice. Then we’ll put the principles into practice in a live menu redesign exercise. For people working in hospitality, foodservice, catering, sustainability, food innovation and behaviour change, and anyone interested in how better choice design can accelerate the food transition. Expect practical examples, an interactive challenge and time to connect over drinks afterwards. By registering for this event, you agree to share your registration information with the organizers of BCN Climate Week.