Promoting Sustainability in Service Design processes through the use of Foresight: A case study on food waste reducing services for Too Good To Go

Öller, Jasmin Isabel ; Hernandez Toro, Susana

4. term

Service Systems Design, Master

2025

2025-05-25

88 pages

This thesis explores how the integration of Foresight and Service Design give Sustainability a greater focus through a case study in collaboration with Too Good To Go, a company addressing food waste. The case focuses on understanding emerging behaviors and motivations around sustainable food consumption, with the goal of identifying opportunities for engagement with new user groups. The design process follows a four-phase structure: Framing, Exploring, Developing, and Creating, influenced by the Double Diamond model and the Thinking About the Future framework. This approach brings tools from both disciplines, blends some methods, and creates new tools, attempting to understand the value of this combination. The research highlights how integrating Foresight methods allows designers to consider systemic and long-term change, while Service Design offers a grounded understanding of users and contexts. The findings show that this approach can give more centrality to Sustainability in Service Design by connecting broad societal trends with specific user needs. The thesis contributes both a practical service concept for Too Good To Go and reflections on how design processes themselves can be more informed by the future and be Sustainability-driven. Based on the research, the thesis formulates key insights that may inform future practice and research at the intersection of Service Design, Foresight, and Sustainability.

service design ; foresight ; strategic foresight ; sustainability ; food waste

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