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Full Fill

Part of
Communities

Food well-being in the realm of food insecurity

MA 2024
Keywords
Food Wellbeing, Equitable Distribution, Communal Eating, Accessibility and Agency, Destigmatisation, Community-based Design
Overview

Full Fill started with a simple question: who really benefits from our current food system, and who is left struggling? As we delved into this, we saw a clear need to improve food access for people from working class backgrounds. Along the way, we realized that it’s not just about providing food—it’s about fostering true food well-being. We were inspired by the sense of community we found in communal eating spaces and saw the potential they hold in transforming food access. This led us to rethink and destigmatize community kitchens, from places of emergency aid to welcoming spaces where people can choose to enjoy sustainable, affordable meals together.

Collaboration

Our volunteering at community kitchens like FoodCycle, Nourish Hub, and other faith based community kitchens was a collaborative journey, where we actively engaged with the community to co-design solutions that resonate with their lived experiences. This hands-on involvement allowed us to understand the nuances of communal eating and the challenges faced by these spaces. 

To ensure our insights were well-rounded and rigorously tested, we worked closely with food industry experts, food sociologists, community kitchen managers, various charities, food justice advocates, and professors. This collaboration not only enriched our research but also helped us critically examine and refine our approaches, ensuring they were both empathetic and evidence-based.

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CURRENT SCENARIO

“There is enough food in the system to feed everyone, yet we are failing to distribute it equitably to those in need.” This critical insight guided our exploration of the UK's food systems, prompting us to closely examine food delivery networks and the disparities in food access across different socio-economic groups. Our focus is on understanding how these systems operate and identifying the barriers that prevent fair distribution, with the ultimate goal of proposing solutions that ensure equitable access to food for all.


People’s Issues with the food system

Two key studies, "The Conversation" and "The Public Dialogue," gave citizens a platform to voice their concerns about the food system, illuminating problems from the perspective of those directly affected. The conversations reflected repeatedly about money, health & convenience, and time being major aspects of the issue.


“It’s often cheaper for us to get fast food” - Student Zaynab, the Food Conversation

“I mostly only eat ultra-processed food because I am busy and it’s convenient. Ultra-processed food makes me very ill.” -Nurse Susan, the Food Conversation

“Trying to get a child to eat vegetables, mushrooms, & not eat a load of sugar or processed food. Time-wise, do you want to spend hours in the kitchen cooking? No.” -Anonymous Participant, The Public Dialogue


The food system is upside-down

This made us build a realisation that the food system is upside down where cheaper avenues are unhealthy and processed , whereas eating well and good cooked meals is a luxury.


Why is now the right time to intervene?

Discovery and Insights


Volunteering

Volunteering at community kitchens like FoodCycle, Nourish Hub, and Gurudwara langars allowed us to truly experience the warmth of communal eating, enabling us to actively participate in and connect with the people and activities within these spaces. Through this experience, we discovered how deeply community, mutual support, and shared meals foster a sense of belonging and dignity – which in turn showed us the potential to leverage community kitchens as a powerful, alternative model to mainstream eating, offering a more inclusive and supportive approach to food access.


Insights

We developed a new understanding through this process, and developed some key insights that informed the rest of our process.

  • Community kitchens rely heavily on donations, making them an unstable source of food procurement. 
  • They dictate what you eat, where you eat, and when you eat, offering no agency. People lack control over their food choices. 
  • Community Kitchens create dependency, hindering skill development and self-sufficiency.
  • The communal nature of these kitchens reduces the stigma attached to food aid to some extent.
  • The best Communal eating models are never just about food, they are about the value they add to one’s life.


Opportunity

Fast food chains and grocery stores offer a wide range of cheap, ultra-processed options, while community kitchens, focused on healthier food, often lack variety. This creates a significant gap in both affordability and choice. We realized that mainstream models offer greater choice, leaving those from lower economic backgrounds with limited options—often between fast food and food aid. This growing disparity highlights an urgent need for intervention to bridge the gap in food access.


Food Well-Being

Through critical reflection, we realized that while community kitchens provide essential food support, they don't fully address overall food well-being. Our research led us to develop a comprehensive framework for achieving this goal. 

Community kitchens currently offer food access, foster community, and provide a more dignified experience than traditional food banks. However, to truly promote food well-being, distribution models must be more dignified, self-reliant, and empowering—enabling individuals to have the freedom to choose what, where, how, and when they eat, ensuring stability in times of need.

Our new understanding was that, while communal kitchens provide access to food, they lack the elements of autonomy and stability in food access, by providing food sustenance but not addressing food well-being.

HMW


Agency and Access

How might we improve the experience of the current users of community kitchens by enhancing agency and access in the current structure?

De-stigmatisation

How might we destigmatise communal eating models for people who aren’t using community kitchens but would benefit from them?

Operations

How might we improve the operations of communal eating models to become self-sufficient and stable?


Our research led us to create 9 core pillars that would improve the food well-being within the current models of community kitchens, and also offer a segway to create a new model of affordable food access.

Solution

We originally set out to create a new model for affordable food access. However, after reassessing our core principles and consulting with experts, we recognized that improving the current system would yield faster and more meaningful results. While individual community kitchens have limited reach, we discovered that unifying them can significantly amplify their impact. Based on this insight, we created Full FIll.


Full Fill

Full Fill is a service-driven organization committed to making diverse, affordable food options accessible to all. It connects individuals with a network of low-cost or free communal dining spaces, empowering them to choose the best options that suit their needs within our extensive network.


For community kitchens, Full Fill offers comprehensive support to stabilize operations and enhance efficiency. We also provide opportunities for these kitchens to achieve self-sustainability by implementing effective monetization strategies.

Full Fill partners with external organizations, serving as the face of community kitchens within a larger alliance. Our network simplifies access to various food options, enabling people to easily navigate and select what works for them through Full Fill's website. Additionally, we support the stability of community kitchens by diversifying their funding sources and volunteer base. The Full Fill dashboard provides kitchen managers with quick access to our team for assistance and offers streamlined management of all Full Fill activities within their kitchens.


Prototypes

Website: The website helps to offer a dignified and autonomous experience around affordable food by providing choice, through the navigation feature for browsing the kitchens.It also stabilises the routine of accessing food everyday.

Dashboard: The dashboard provides community kitchens support in managing their operations related to funding and volunteering. It acts as a quick access point for community kitchens to ask for a shout of help.

Brand: To help destigmatize and reshape perceptions of food from community kitchens, we believe that effective visual merchandising is essential. Our offerings include surplus meal kits and Full Fill-branded shelves, providing people with appealing, alternative food options they can cook at home. This approach not only encourages greater participation in community kitchens but also plays a crucial role in reimagining these spaces as a credible source of food access.

SPECIAL
THANKS

Special Thanks:

Special than John Makepeace, whose guidance and unwavering support were integral to our journey. His insights helped us navigate and make sense of the entire process with clarity and purpose.


A heartfelt shout-out goes to the experts who enriched our understanding through their knowledge and experience. 

Dr. Federico Vaz (RCA, Tutor, MA Service Design)

Peter Jackson (Co-Director, Institute of Sustainable Food at the University of Sheffield)

Dr. Anne Murcott (Honorary Professorial Research Associate, SOAS)

Caspian Armani (Founder & Head Chef Cappy’s)

Simone Riddle (Food Justice Programme Manager, Lewisham)

Andreea (Manager, Nourish Hub)


Lastly, we are deeply grateful to the individuals in community kitchens who generously shared their stories, offering us a glimpse into the heart of communal food culture.

Team
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