Udem Universidad de Monterrey의 Food Into Opportunities 레시피 북

디자이너 Udem Universidad de Monterrey의 작품 Food Into Opportunities 레시피 북은(는) 매우 권위 있는 2025 A' Design Award 동상의 소셜 디자인 부문에서 탁월한 수상작입니다.

동소셜· 2025

Food Into Opportunities 레시피 북

디자이너: Udem Universidad de Monterrey

클라이언트: Universidad de Monterrey

소셜 부문 A' Design Award 동상 수상작

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사이트 방문 A' Design Award에서 보기 보도 자료 수상 배지

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디자인

Food Into Opportunities 레시피 북 소개

'Food Into Opportunities'는 가정에서 음식물 쓰레기를 줄이는 데 도움을 주기 위해 제작된 레시피 북이다. 이 책은 30세에서 60세 여성을 주 대상으로 한다. 인쇄된 책과 소셜 미디어 플랫폼에서 공유되는 디지털 콘텐츠를 결합한 하이브리드 형식을 취한다. 초판은 과일과 채소에 초점을 맞추어 숙성 단계별로 이를 활용하는 방법을 설명한다. 보관 방법에 대한 조언과 제철 레시피는 각 식재료를 온전히 사용할 수 있도록 돕는다. 표준 레터 규격, 하드커버 제본과 실 제본 방식의 페이지는 주방에서의 잦은 사용에 적합하다.

수상 인정

A' Design Award 동상 소개

Food Into Opportunities 레시피 북, 이 작품은 A' Design Award 동상 수상작으로, 창의성, 독창성, 영민함으로 돋보이는 뛰어난 디자인에 수여되는 높은 권위의 인정입니다. 동상 수상작은 충분히 숙련되고 인상적으로 창의적인 작품으로, 디자이너의 폭넓은 경험, 상상력, 기지를 입증합니다. Food Into Opportunities 레시피 북, 이 작품은 높이 평가받고 감탄과 사랑을 받는 사물로서 두드러지게 전문적이고 혁신적일 것으로 기대됩니다. 이 동상 수상 디자인은 예술, 과학, 디자인, 기술의 모범 사례를 담고 있으며 세부에 대한 주의로 훌륭합니다. Food Into Opportunities 레시피 북, 이 작품은 필요를 훌륭하게 충족하고 욕망에 닿으며 감정을 매료하고 호기심을 불러일으킵니다.

디자인 비하인드

프레스 킷

디자이너가 제공한 크레딧, 팀원 및 기술 세부 사항.

고유 특성: 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.
치수 및 패키징: 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.
태그: Food, approval, recycling, hunger, reuse, nutrition, cooking, fruits, proteins, cereals, vegetables
생산 기술: 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.
디자인 과제: 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.
연구: 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.
영감: 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.
프로젝트 기간: 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.
운영 흐름: 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.
특허: Eugenia Martínez-Abrego Sáenz
María Andrade Padilla
Paulina Gonzalez Gracia
Valeria Marín Guzmán
팀원: Eugenia Martínez-Abrego Sáenz
María Andrade Padilla
Paulina Gonzalez Gracia
Valeria Marín Guzmán
이미지 출처: Eugenia Martínez-Abrego Sáenz
María Andrade Padilla
Paulina Gonzalez Gracia
Valeria Marín Guzmán