Immersive StorytellingSustainable Food Behaviour

Sustainability is a pressing global issue, and innovation is key to finding solutions. Professor Kay Schröder and Professor Dai-In Danny Han, in partnership with a group of talented students, are working diligently to explore new avenues for making sustainable food behavior a part of our daily lives.
During this collaboration between Düsseldorf and Maastricht, the students are developing fresh and immersive approaches to captivate our attention and stir our consciousness and actions towards sustainable food practices. Their dedication and creativity are nothing short of inspiring.
This week, a select group of students has been hard at work in the Food Experience Lab at the Research Center Future of Food in Maastricht, weaving together the worlds of sustainability and immersive experiences. Their work is not just about theorizing but creating real-world, tangible solutions that could change the way we think about food and sustainability.
The project exemplifies how cross-disciplinary approaches—combining design thinking, food science, behavioral psychology, and immersive technologies—can create compelling experiences that not only inform but also motivate lasting behavioral change. By making sustainable choices more visible, accessible, and engaging, this initiative aims to bridge the gap between environmental awareness and everyday food decisions.