Blog post by Spring 2016 project team that worked with Josephine, a food start-up, to develop strategies to engage potential customers with disabilities.
Blog Post by Spring 2016 project team, a collaborative project with UCSF to create Oaxacan cooking contests for Seaside, California high schoolers to reduce the effect of lead-contaminated food gifts sent from Mexico.
“Food might be seen a kind of basic raw material, but maybe more importantly, it’s what unites us as a species.” – Jessica Helfand
Design Spud is looking for a new friend! Spring 2016 Eat.Think.Design undergraduate internship opportunity.
Blog Post by Spring 2015 project team, a collaborative project with diabetic inmates and healthcare providers to improve the food environment at San Quentin State Prison.
Blog Post by Spring 2015 team about their new venture, Cooking Simplified, which aims to ease the process of cooking at home.
Blog Post by Spring 2015 team about their work helping children develop healthy eating habits through an edible education program.
Blog Post by Spring 2015 team about their work for client Golden Age Home in Kingston, Jamaica to improve and diversify the diet options of the residents at an affordable price.
Blog Post by Spring 2015 project team about their work for client San Francisco Department of Public Health to bring healthy, affordable food to corner stores in the Tenderloin.