Consumers’ eating habits are gradually changing. In the next few decades, this shift will not be solely dictated by individuals’ decisions but by the need to feed an ever-increasing population in the face of global resources’ impoverishment. Novel superfoods rich in nutrients and produced with sustainable methods, including microalgae, maybe a solution. However, their unusual aspect, the palatability, and the lack of knowledge by most people could be obstacles to adoption. This study aims at encouraging the use of microalgae as food, highlighting the importance that design plays in the transition towards more sustainable production and consumption patterns. Through practice-based design research, characterized by empirical experiments, a survey, an engaging workshop, and the development of a fully-functional open-source product, the authors conceptualize a theoretical framework within which similar product-service systems could thrive. This real-world experimentation is of interest for academics, professionals, makers in the field of design, etc. It suggests that multidisciplinarity, education, and replicability are the keys to addressing this topic and paves the way for further technical and humanistic research.

中文翻译：

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微藻作为未来的超级食品：通过基于实践的设计研究促进采用

消费者的饮食习惯正在逐渐改变。在接下来的几十年中，这种转变将不仅由个人的决定所决定，而且还取决于面对全球资源匮乏而养活不断增长的人口的需求。富含营养成分并采用可持续方法（包括微藻）生产的新型超级食品，也许是一种解决方案。但是，大多数人的不寻常之处，可口性以及缺乏知识可能会成为采用的障碍。这项研究旨在鼓励使用微藻类作为食物，强调设计在向更可持续的生产和消费方式过渡中的重要性。通过以实践为基础的设计研究（以经验实验为特征），进行调查，举办引人入胜的讲习班以及开发功能全面的开源产品，作者设想了一个理论框架，在该框架内类似的产品服务系统可以蓬勃发展。此现实世界的实验对于设计领域的学者，专业人士，制造商等都很感兴趣。它表明，多学科性，教育性和可复制性是解决此主题的关键，并为进一步的技术和人文研究铺平了道路。