Food Into Opportunities レシピブック by Udem Universidad de Monterrey is a highly esteemed winner of the very prestigious 2025 A' Design Award 銅賞 in ソーシャルデザイン Competition Category.
銅ソーシャル· 2025
Food Into Opportunities レシピブック
by Udem Universidad de Monterrey
Client: Universidad de Monterrey
A' Design Award 銅賞 Winner in ソーシャル Category
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- Verified Award Winner
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The Design
About Food Into Opportunities レシピブック
「Food Into Opportunities（食材を機会に）」は、各家庭における食品ロスの削減を支援するために制作されたレシピブックです。本書は30歳から60歳の女性を対象としています。印刷された書籍とソーシャルメディア上で発信されるデジタルコンテンツを組み合わせたハイブリッド形式を採用しました。初版では果物と野菜に焦点を当て、熟度の異なる段階に応じた活用方法を解説しています。保存方法のアドバイスと季節のレシピが、それぞれの食材を余すことなく使い切ることを後押しします。標準的なレターサイズ、ハードカバー製本、糸かがり綴じのページ構成により、キッチンでの頻繁な使用に適した一冊となっています。
The Recognition
About the A' Design Award 銅賞
Food Into Opportunities レシピブックは、創造性、独創性、鋭い洞察力で際立つ傑出したデザインに授与される、高い権威をもつ評価である A' Design Award 銅賞の受賞作品です。銅賞の受賞作品は、十分に巧みで印象的なほど創造的な工芸品であり、デザイナーの豊富な経験、想像力、機知を裏づけています。Food Into Opportunities レシピブックは、高く評価され、称賛され、愛される品であり、顕著にプロフェッショナルで革新的であることが期待されます。この A' Design Award 銅賞を受賞したデザインは、芸術・科学・デザイン・技術のベストプラクティスを取り入れており、細部への配慮に優れています。Food Into Opportunities レシピブックは、ニーズを見事に満たし、欲求に触れ、感情を魅了し、好奇心を引きつけます。
Behind the Design
Press Kit
Credits, team members and technical details provided by the designer.
- Unique Properties
- This project introduces a practical recipe book specifically designed for women aged 30 to 60. It features a hybrid format, combining a physical book with digital content across social media platforms. The first edition focuses on fruits and vegetables, offering guidance on their use at different stages of ripeness.
It includes storage tips and recipes to maximize their potential, encouraging sustainable habits in everyday life. - Dimensions & Packaging
- The constant interiors of 180 color pages, printed on a 140 gram sofa with 4x4 inks, ensuring a High graphic quality and a professional finish. The binding will be by sewing with hotmelt, providing robustness and ease of use, essential characteristics for a recipe book that will be used frequently in the kitchen.
- Tags
- Food, approval, recycling, hunger, reuse, nutrition, cooking, fruits, proteins, cereals, vegetables
- Production Technology
- The book design was developed with a strategic approach to optimize the format and the production costs, without compromising its functionality or quality. You choose a size
standard letter (21.5 x 28 cm) to minimize material waste during production printing, thus reducing environmental impact and allowing more economical production and sustainable.
The book will be hardcover with glossy lamination on the front and back covers, which ensures an attractive visual presentation and long-lasting protection. - Design Challenge
- Research question
How can graphic design encourage families to minimize food waste
in their homes?
General Objective
Develop a tool and communication strategy that raises awareness about the
food waste to women.
Specific Objectives
Report on food waste generated in homes.
Promote responsible food consumption.
Optimize the use of food. - Research
- This project has as its centerpiece a recipe book, designed as a tool practice to inform and train women between 30 and 60 years old about the impact of waste of food at home. Responding to the digital information saturation you experience
this group, the book takes advantage of the preference for physical formats, offering an experience functional and tactile in the kitchen. At the same time, complement this proposal with content digital in social networks, creating a balance between the physical and the digital.
The first edition of the book focuses on fruits and vegetables, addressing how to use them according to their stages of ripening, offering advice on efficient storage and providing
Practical recipes organized by seasons of the year. Through this approach, we seek to maximize the use of food, reduce waste and promote creativity in the kitchen, turning ingredients that are normally thrown away in delicious and easy to prepare dishes. - Inspiration
- How can graphic design inspire families to reduce food waste in their homes?
To create a tool and communication strategy that raises awareness about food waste among women.
Educate households about the extent of food waste they generate.
Promote responsible and sustainable food consumption practices.
Encourage optimal utilization of food to minimize waste. - Project Duration
- The brand seeks to establish a deep connection with food from its origin, whether in the land, the field or products of animal origin. Its objective is to raise awareness about the complete production process of each food, from its cultivation or breeding to its arrival at home, encouraging more conscious preparation and storage and responsible. The journey of food does not end on the plate; comprises an entire journey which, when understood, invites us to value and make the most of each ingredient, promoting more sustainable habits in our daily cooking.
- Operation Flow
- Various applications were developed to promote the brand and expand the reach of the project. As a complement to the book, a collection of exclusive dishes with designs was created.
that highlight the logo, icons and illustrative elements. These plates are one of the gifts to Kickstarter backers. Designed as iconic pieces of the brand, the plates They can be used both to serve the recipes in the book and to decorate. - Patents
- Eugenia Martínez-Abrego Sáenz
María Andrade Padilla
Paulina Gonzalez Gracia
Valeria Marín Guzmán - Team Members
- Eugenia Martínez-Abrego Sáenz
María Andrade Padilla
Paulina Gonzalez Gracia
Valeria Marín Guzmán - Image Credits
- Eugenia Martínez-Abrego Sáenz
María Andrade Padilla
Paulina Gonzalez Gracia
Valeria Marín Guzmán
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