FriedVan

Created in collaboration with Julia de la Puente and Manhoor Hasan, this project responded to the City of Vancouver’s hypothetical 2023 initiative to source all food within a 160 km radius. While the initiative posed numerous logistical and agricultural challenges, we concentrated on one often overlooked implication: the cultural impact of removing staple ingredients like rice from local diets.

Rice is central to many cuisines in Vancouver’s multicultural communities. Our team aimed to identify and promote a local alternative that could meet similar culinary expectations. After sampling several regionally available grains, we focused on bulgur wheat for its flavor, texture, and visual similarity to rice. To encourage public acceptance, we developed a ready-to-cook bulgur-based "fried rice" recipe, featuring locally sourced dried mushrooms and herbs designed for easy hydration and microwave cooking.

To distribute the dish affordably and accessibly, we proposed using vending machines as low-risk, high-visibility delivery points throughout the city. We designed and prototyped a familiar, microwave-safe container optimized for vending machine dimensions and usability. Our final concept provided a seamless experience from purchase to preparation, promoting both cultural continuity and local sustainability.

This project helped us realize that food design is also cultural design. Addressing sustainability requires more than finding substitutes; it demands thoughtful transitions. Through grain sampling, user testing, and rapid prototyping, we learned how to balance practicality with emotional resonance, making change not only possible but desirable.