The Volumes Series Tricks People's Brains Into Eating Less Food
References: marijevogelzang.nl & fastcodesign
Plenty of people have problems with overeating, so designer Marije Vogelzang came up with a creative -- if slightly unsettling -- method for combatting the issue with her Volumes series. Created for the 'Food Revolution 5.0' exhibition at the Museum fur Kunst und Gewerbe in Hamburg, the series consists of objects made out of stone and covered in heat-resistant silicon that look like a cross between undulating insects and alien organs.
The objects in the Volumes series are intentionally viscerally upsetting, even though that might not be a trait one would like to associate with food. The project relies on manipulating one's sense of sight to reduce overeating. Firstly, the objects' gross composition alone is sure to curb one's appetite. Then, by placing the objects directly in the bowl or on the plate with the food, it takes up volume (hence the name) and tricks people's minds into believing they've consumed more food than was actually in the vessel.
The objects in the Volumes series are intentionally viscerally upsetting, even though that might not be a trait one would like to associate with food. The project relies on manipulating one's sense of sight to reduce overeating. Firstly, the objects' gross composition alone is sure to curb one's appetite. Then, by placing the objects directly in the bowl or on the plate with the food, it takes up volume (hence the name) and tricks people's minds into believing they've consumed more food than was actually in the vessel.
Trend Themes
1. Visceral Objects - Creating intentionally unsettling objects to manipulate senses and reduce overeating.
2. Psychological Tricks - Using visual cues to trick the brain into feeling full and consuming less food.
3. Alternative Dining - Innovative dining experiences that aim to change the way people perceive food and eating.
Industry Implications
1. Hospitality - Restaurants and hotels can utilize this technique to alter customer perception of portion sizes and reduce food waste.
2. Food Manufacturing - Food manufacturers can incorporate these types of visual cues to make their products more appealing and encourage portion control.
3. Health and Wellness - Health and wellness professionals can use this technique in their practice to help clients develop healthier eating habits and reduce overeating.
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