Designing Sustainable Foods will show how the principles of new product design can be applied to foods and meals in order to improve their sustainability. The idea of applying the principles of new product development and design to food is well established, and the food industry already invests large sums in R&D and consumer research. Much of this research aims to create new food products for market, or to improve the sensory and/or nutritional characteristics of existing products through reformulation. This book will show how new product design principles can also be used to improve the sustainability of food products and meals. It will be written in a practical way that food companies, researchers and consumers can act upon, focusing on improving sustainability criteria, lowering waste and improving nutrition. The book’s central focus will be the integration of technology and design in developing more sustainable food products and meals; it will be a first point of reference for everyone associated with the food industry who is considering the design of sustainable foods and meals for consumers.