changes in their food habits and food system habits, like the stop smoking movement, could be a way to make a significant change. It is clear from the evaluation in this dissertation that everyone needs to be a part of the food system change. Like the German artist Joseph Beuys ideas on the social sculpture where everyone has a part in shaping it, design has a role in making sure everyone has a role in helping shape the food system. As designers, we have to make sure that everyone has a seat at the table and that seat offers an equitable opportunity. A project that develops a way for everyone to have a voice equitably, both locally and globally, would be a step in the right direction towards significant change. There is much power in the food system. Many people and organisations hold power, particularly those from affluent western nations. Those powers and biases should be removed from anything designed to discuss change as part of designing equity in this system. Another key reoccurring theme in this dissertation is the idea or lack of idea about what most people want. Conceivably the British public has been pre-programmed by PR machines to reflect what they want people to think they want, and this is a significant hurdle in food system redesign. However, what can be lost in trying to change is understanding people's choices, motivations, tastes, cultures and opinions about food. A research-led design project that looks at understanding what people want from their food and their food system would be a crucial endeavour in understanding how we can support change as designers. Food is personal. Understanding people's choices around food would potentially support more significant change than just trying to persuade people to do something different. As we have seen many people have tried to persuade and cajole and it has not had much of an impact. This final research-led design idea could be the most viable in laying the foundation for an outcome with the ability to create significant change. This idea seems most likely for my practice going forward. This dissertation has made me consider this topic more and more as a basis for change. If we can understand what underlies people's food choices and how they feel about food. The ways they currently consume and enjoy food, their desires for a food system, and how to change that to compete against what we have now. I believe we can have an enormous change, socially, economically, and food. This change needs to be led by designers, without biases but with empathy.
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