Edible data: Multisensory food-based physicalization of environmental footprints

The representation of environmental data has traditionally relied on visual or haptic modalities, with little attention to multisensory approaches that engage taste and smell. This article introduces the concept of Edible Data , which integrates parametric design with 3D food printing to transform environmental footprint data into edible artefacts. Specifically, data on greenhouse gas emissions, land use, water consumption and eutrophication associated with dairy and vegetable milk production were encoded into the geometrical, chromatic and textural features of 3D-printed desserts, combining visualization with gustatory, olfactory and auditory stimuli to provide a cross-modal sensory experience. An experiment involving eight participants assessed the effectiveness of this approach. Results revealed that while participants initially struggled to correctly associate the desserts with their environmental footprint, the integration of aromas and sound enhanced awareness and engagement with the data. Notably, discordant flavour pairings and dissonant soundscapes linked to dairy milk chocolate prompted critical reflection, while harmonious sensory combinations associated with rice milk chocolate reinforced positive attitudes towards plant-based alternatives. The findings suggest that edible data experiences have the potential to foster environmental awareness and influence consumer attitudes, paving the way for new applications of food technologies, such as 3D food printing, in critical and reflective design.