TU Yunwen Design
Eat My Way through Design

Press & Events

IAC 2018 Conference Presentation: Eating in Space

The paper Tutu (Yunwen Tu) has worked on with Dr. Marianna Obrist, Dr. Lining Yao, Dr. Carlos Velasco was presented at the 69th International Astronautical Congress 2018 in Bremen, Germany by our first author Dr. Obrist.

We present, how research in the field of Human-Computer Interaction (HCI) can provide a usercentered design approach to co-create the future of food and eating in space, balancing functional and experiential factors in human food-interaction design. Based on our research, we developed three design concepts that meaningfully integrate and tackle four crucial challenges for ’Eating in Space’: to be functional, sensorial, emotional, and social.
— Paper abstract
Yunwen Tu
ABC7 News: Want to save the environment? Spoiler alert: you may have to eat less hamburgers

Interviewed by Juan Carlos Guerrero, ABC7 News. With Tutu’s project In the Balance, the article and video discuss the carbon emission of a beef burger during the Global Climate Action Summit 2018. We want to pose the question that eating better for the environment does not mean sacrifice.

Check out the article and video: Want to save the environment? Spoiler alert: you may have to eat less hamburgers

Leibowitz, who also owns Mission Chinese Food, teamed up with food designer Yunwen Tu (Tutu) to demonstrate the impact of carbon emissions in food.
Tutu created identical cubes that weight differently depending on how many carbon emissions a specific food takes to produce.
— Juan Carlos Guerrero, ABC7
Yunwen Tu
SF Chronicle: Woven jerky and homemade meat as the food design of the future

Interviewed by Tara Duggan, San Francisco Chronicle. The article covers most of the work Tutu has done since July, 2018.

Please find out the interview here: Woven jerky and homemade meat as the food design of the future

Tu, 25, is a food designer based in Daly City. Though she has a day job at a more traditional design consulting firm, Tu develops ideas for “alternative food futures” in anticipation of climate change and explosive population growth. Using design principles normally devoted to making smart phones or computers, she imagines what new forms food might take and then creates interactive educational exhibits about food sustainability that have been shown in museums and conferences in the Bay Area and Europe, including one currently on display at the California Academy of Sciences.
— Tara Duggan, SF Chronicle
Yunwen Tu
CGTN America: “Food designer” helps restaurants make climate-friendly choices

Interviewed by Mark Niu, CGTN America at The Perennial restaurant. The interview was aired on CGTN America, CCTV9 (in China), Dish TV 279 and Comcast 171 (in the Bay Area). 

Please find out the interview here: “Food designer” helps restaurants make climate-friendly choices

Tutu, as she’s known, shows me her In the Balance project, which demonstrates how you need lot of foods — oranges, tomatoes, broccoli, salmon, eggs, and an extra salmon— to surpass the amount of carbon dioxide emitted from cheese.

“How a lot of businesses produce food now is actually based on the customer’s and consumer’s needs,’ said Tu. ‘So if we help people learn about how to choose better food, more sustainable way to eat food, we’ll make a different decision for those businesses.”
— Mark Niu, CGTN America
Yunwen Tu
Exhibition: Foodtopia 2030

Tutu (Yunwen Tu) had curated a Future Food Design Exhibition FoodTopia 2030 at FoodInno Symposium 2018.

Exhibition Abstract

What will food look like if we change the food production process?

What will the future utensil be if the dining behavior shifted?

Can the perception of food waste be reformed to reflect a better future? 

Eating is one of the most repetitive behaviors yet most of the time we do it without much reflection. This inspiring group of talented designers is exploring the meaningful moments of making, eating and storing food. The exhibition demonstrates the design of foods, utensils, dining manners, social interactions, and the production methods in an alternative future. We want to invite you into those moments and reimagine the future of our dining culture and food society. Why don’t we eat differently? What is a preferable food future to you? 





Yunwen Tu