Good Taste
Good Taste is a behaviour-change system that engineers social tipping points in food culture through dinner parties. Rather than persuading people to eat differently, it removes friction: hosts select a local hub, receive a seasonal menu with dish options, and collect a box of fresh produce, recipes, and menu cards. Guests engage with the food directly, sparking curiosity and conversation, then become hosts themselves. This peer-to-peer spread lets sustainable eating habits diffuse organically through micro-communities, addressing the intention-action gap identified by frameworks like EAT-Lancet. Good Taste designs the social conditions for change to happen quietly, without anyone being told to change.
eatwithgoodtaste.com
Exhibition
Good Taste was exhibited at the IDE 2026 Summer Shows at Imperial College London and the RCA2026 School of Design EXPO at the Royal College of Art, alongside fifty other projects from the Innovation Design Engineering cohort.
Good Taste was exhibited at the IDE 2026 Summer Shows at Imperial College London and the RCA2026 School of Design EXPO at the Royal College of Art, alongside fifty other projects from the Innovation Design Engineering cohort.
Development
What began as a protein transition project changed direction once research made clear that lack of motivation is not the real barrier; people already wanted to eat more sustainably, but intention rarely translates into habit. That insight pulled the project toward behaviour change theories, which became the foundation for a broad round of ideation exploring how change might spread socially rather than individually. Dinner parties surfaced as the strongest concept to test, and from there the work turned practical: designing the hub system, building the seasonal menu logic, and prototyping the platform until the idea could actually be experienced at a table.
What began as a protein transition project changed direction once research made clear that lack of motivation is not the real barrier; people already wanted to eat more sustainably, but intention rarely translates into habit. That insight pulled the project toward behaviour change theories, which became the foundation for a broad round of ideation exploring how change might spread socially rather than individually. Dinner parties surfaced as the strongest concept to test, and from there the work turned practical: designing the hub system, building the seasonal menu logic, and prototyping the platform until the idea could actually be experienced at a table.