Research

Beginning with an honours research project, Fair Food Chefs was born out of the desire to explore a theoretical understanding of how design thinking practices could be adopted by South East Queensland’s hospitality industry in order to sustain a resilient food future.

The study focuses on the intermediate role of chefs as influential in their ability to dictate and conform to food practices. This data visualisation aims to exhibit the circumstances that hinder or advance actions towards fairer food practices for SEQ chefs and apprentice chefs.

The studio outcome of this study is visually communicated below via a deduction of thematic topics connecting to findings generalised from six interviews with SEQ chefs and apprentice chefs.

Please click to enlarge

Please click to enlarge