In recent years increasing attention has been dedicated to Practices-Oriented Design approaches in fostering sustainable consumption. The application of social practice theories to understanding consumption patterns brought to the use of design in transforming practices and consumption patterns that have negative environmental impacts. In this process, the stage of gathering and uncovering practices remains tied to the traditional stream of qualitative research analyses and user research methodologies. This thesis project investigates the effectiveness of designing methodologies for qualitative inquiry of food-related practices in sustainable design framework, with particular attention to the role of the body in the process of generating knowledge about practices.