About

Steph Marsden enjoys thinking about, writing about and playing with her food. Not only a messy eater, she believes finding fun ways to ‘play with food’, or our perceptions of it, is a great way to learn more about the complex nuances of what we eat, and its relation to culture, the environment and our global food system.

Steph studied design and cabinet-making at Adam Smith College, Kirkcaldy and was awarded the Haldane UK Design Scholarship in 2007. Her passion for craft and design soon encapsulated food, and she completed an MSc in Gastronomy in September 2018, awarded with Distinction.

Experience Design, Education and Events

From mobile bike kitchens to themed film nights, Steph has a wide range of experience in planning and running events centred around food, culture and the environment.

She takes a holistic approach to Food Design; designing meaningful experiences that help re-connect and engage people with food, sourcing locally and sustainably wherever possible.

If you would like to collaborate or have a bespoke event designed, please do get in touch.

Consultancy

Do you dream of quitting the day job and turning your hobby into a passion? Or maybe need extra help with branding, selling online or social media?

With over 10 years experience of working both freelance as a designer/maker, as well as within independent retail, Steph is well aware of the challenges of developing and marketing sustainable artisan products – be it craft, design or food. Please contact her using the form provided or via foodplayfood@gmail.com if you would like to discuss your business requirements.

More about: Food System Design

Many people say our global food system is broken, however I prefer to use the phrase: “the food system is rigged”. It’s rigged to benefit those in positions of power; the multinationals, the political status quo. And when it is put under pressure it isn't resilient, as we saw within the supply chain as a result of the Covid-19 outbreak. I believe strongly we need a future that is built on food sovereignty, and centres food justice and regenerative food systems.  

My work as a volunteer in Scotland with grassroots organisations such as Slow Food and the Take One Action Film Festival led to me coordinating the Slow Food Youth Network in Scotland, and to managing Leith Food Assembly in Edinburgh. Returning to study for an MSc in Gastronomy in 2018 allowed me to delve into the potential for design to be used to help understand and innovate within food systems - to create alternatives to the status quo. My research interests examine the potential for food design to communicate the complexity of the food system, and to enable multisensory design to be used as a tool for transformative food education.

I have extensive experience working with independent retailers and small sustainable producers, including online - while managing Leith Food Assembly, as Supervisor at Dig-In Bruntsfield, (a progressive community-owned grocery), as a consultant for The Edinburgh Fermentarium, and now, as Trading Co-ordinator for Locavore CIC.

Having run a small craft and design business for over ten years has enabled me to develop a diverse skill set which includes product range planning, sales, marketing, distribution and business administration. I relish managing innovative projects which can contribute to the prosperity of a business, and am proficient in digital marketing across a range of online platforms to promote product sales and to share engaging narratives with communities. Working both independently and as part of a team, I utilise creative thinking, energy and drive. With a grounding in hospitality and retail, I have exhibited well-informed product/brand knowledge, as well as attention to detail throughout my career.

I enjoy the balance of working to make change from within the food system, with that of a creative who can explore critical and conceptual work. If you’d like me to speak at your event, or tailor a workshop for your organisation on sustainable food systems please do get in touch.