The key to winning the competition in high-end business class air travel lies in the level of service. Legacy European carrier Lufthansa approached IDEO to help redesign its long-haul, business-class service experience into one that’s thoroughly modern, distinctly Lufthansa, and centered on the new needs of today’s discerning passengers.

After putting themselves in the shoes of both travelers and flight attendants on a variety of different airlines, the IDEO design team found that what matters, above champagne and fancy food, is a personal connection between crew and passenger. They used this insight to focus on a new goal: Flight crew consider themselves to be travelers’ trusted, knowing hosts.

To achieve the goal, the design team focused on improving service in six key travel moments, then built a cardboard 1:1 scale mockup of different parts of an airplane to see what they’d need. Designers tested the service in a full section of an Airbus A380 at the airline’s Raunheim, Germany, facility, with real passengers and crew. This prototyping process was crucial, as executives witnessed firsthand how big an impact the new service would have across the organization, which includes 18,000 flight attendants.

Rolling out across the fleet, Lufthansa’s hospitable new service is already getting a good reception among crew. “Pampering passengers like this—individually and personally—was the reason why I started flying for Lufthansa 25 years ago,” said Sabine Schwarz-Odewald, senior flight attendant.

Of all the rooms in our homes, the kitchen is the center of energy, activity, comfort, and creativity—the beating heart of any dwelling. In the coming decade, as our environments and habits change, the kitchen as we know it will evolve drastically. More people will move into cities, and our living spaces will become smaller. Natural resources will become more scarce, food more expensive, and waste an increasingly urgent issue. Near-instant grocery delivery will alter how we shop for and store food, and technology will be embedded in every part of our homes.

What will the kitchen of the future look like, and, more important, what will it feel like to cook, eat, and socialize there?

For IKEA, the world’s biggest furniture store, the time to start designing the kitchen of 2025 is now. So IKEA asked IDEO London and a group of students from Lund and Eindhoven universities to explore the social, technological, and demographic forces that will impact how we behave around food in 2025. The students spent months researching people’s attitudes and ideas about cooking and eating, and IDEO designers guided them as they built concept kitchen products.

To bring these future concepts to the present day, IKEA asked IDEO to design and build a full-size concept kitchen for 250,000 visitors to test out during the Salone Del Mobile in Milan and a six-month stint at EXPO Milano.

Mindful design

Crucial to the success of the project was preserving the tactile creative pleasure of the kitchen. Technology could easily make the space feel robotic and sterile, but this project was guided by the need to use tech to enhance the kitchen’s warmth.

The Concept Kitchen 2025 doesn’t automate away personal choices, but rather facilitates mindfulness with embedded cues throughout the kitchen that subtly guide people toward being conscious of their actions and making informed decisions. In designing the prototypes, the following few concepts emerged.

The Modern Pantry encourages us to have a closer relationship with what we eat by storing food in transparent individual containers on open shelves rather than hiding it at the back of the fridge. The design makes it easy to be inspired by what’s on hand rather than going out to buy more, and it also saves energy: Induction-cooling technology embedded into the shelves responds to RFID stickers on the food’s packaging in order to keep the containers at just the right temperature.

The Table for Living is designed to inspire people to be more creative with food and throw away less. At a loss for what to do with that leftover broccoli? Just place it on the table and a camera recognizes it and projects recipes, cooking instructions, and a timer directly onto the table's surface. Set the timer for how long you want to spend preparing the meal, and the table suggests recipes that can be completed in the window you have available. The table is a nifty solution for a smaller urban dwelling because it’s multimodal: Hidden induction coils instantly cool the surface when not in use, so it’s adjustable for working, cooking, or eating.

The Modern Sink pushes us to be more conscious of our water consumption with a pivoting basin. It must be tipped to one side to drain toxic, or “black,” water, and to the other for safe “gray” water, which is not drinkable but can be filtered and used in a dishwasher or as nourishment for the cooking herbs that grow above the sink.

The Thoughtful Disposal system is a response to the overuse of landfills, and reminds us of exactly what we’re throwing away. Users manually sort recycling from rubbish, and recyclables are then crushed, vacuum-packed, and labeled for pick-up, earning credits for the conscientious (and debits for the wasteful).

IKEA’s kitchen and dining range manager, Gerry Dufresne, explained that the Concept Kitchen 2025 is not really a functional kitchen, but rather “a tangible communication of what the behaviors of the future will be.” It’s just the start of IKEA’s journey toward understanding how those behaviors will shape the company’s future, and Dufresne says the findings will be carried forward into future product development.

Long before Tina Fey’s hit show 30 Rock made it a household name, Rockefeller Center was among Manhattan’s most popular destinations. Not least because NBC’s TODAY show starts every morning by filming its gaggle of fans gathered at Rockefeller Plaza.

When TODAY asked IDEO to help design the experience of their guest audiences before, during, and after the show, IDEO's team joined the fray—standing behind the barricades from 7 to 9 a.m. alongside the show’s visitors.

We gathered feedback and learned what was most important to this dedicated audience: to feel a human connection to the people they had shared their mornings with—every day, for years, sometimes for decades. Visitors wanted a celebration, an event they could document and remember, and of course a clear sense of where to go and what to expect once they arrived.

TODAY’s morning time slot offered an additional challenge: The visitor experience would need to be assembled and fully dismantled every morning, leaving Rockefeller Center in its pristine historic state immediately after the cameras stopped rolling.

To ensure a solution that would be both satisfying to visitors and viable for the show, IDEO engaged audiences, anchors, and crew in a series of live prototypes that incorporated feedback from all sides and designed a warmer, more human-centered experience for everyone involved.

Visitors to the show can now RSVP at TODAY.com/visit beforehand. When they arrive at the new iconic archway on 49th Street, they are given clear directions by dedicated plaza staff on what to expect during their visit. The audience can also craft posters to display in the crowd, receive commemorative Birthday, Bucket List, or Super Fan buttons that recognize special occasions during their visit, and watch live video and audio feeds to build excitement and momentum when the anchors head into the studio.

From the moment visitors decide to visit TODAY at Rockefeller Center to the weeks after when they share memories with friends, the revamped plaza experience ensures visitors feel cared for and appreciated. They now leave feeling that they’re more than just spectators—they’re the heartbeat of TODAY.

Brands don’t take bank holidays. A successful company doesn’t just find solutions during strict nine-to-five office hours—the strength of its relationship with its customers is based on openness to good ideas and flexibility around the unpredictable ways that real people live and work.

Over a five-year relationship with GS Shop, a multichannel commerce company based in Korea, IDEO helped the company develop a brand that reflected an emphasis on openness, transparency, enthusiasm, participation, personalization, and distinction.

When it was time for GS Shop to build a new headquarters, it wanted these ideals to be baked right into the structure of the new building, inspiring the interactions and work styles that would define the company’s future. The team started by looking at one of the most fundamental factors in their employees’ day-to-day experience, the physical spaces where they did their work.

The designers broke down all the elements of the space, including everything from flexible wall configurations to nature-inspired fabric choices that brought the outside in. At the core of their decision-making was the intersection of environment and behavior: How could a certain configuration of desks help new ideas to bubble up? How might the transparency of the boardroom walls encourage executives to make more collaborative decisions?

Traditional Korean business culture places a strong emphasis on hierarchy, but IDEO found that teams worked better when they arranged seating areas in ways that decentralized the boss. Coworkers had felt isolated from those in other business units, so the designers created room for impromptu gatherings outside common meeting spaces. Everything from functional needs, like toothbrush storage, to features that encouraged cross-pollination of ideas, like a set of shelves where departments could share examples of their work with other units, was taken into account.

The result was both an entirely new headquarters and a reimagining of the company’s existing building, each closely mirroring the renderings and recommendations provided by IDEO. GS Shop employees are now working in the new spaces, ready to field new ideas wherever—and whenever—inspiration strikes.

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Then, about a year ago, I heard of Wim Hof. Hof holds world records for running barefoot marathons above the Arctic circle, for swimming under solid ice, and for climbing Mt Kilimanjaro in shorts. My small question became an obsession.

At IDEO, we look to extreme users to inspire the things we design, and Wim Hof seemed like the ultimate extreme user. I joined one of his workshops in the Pyrenees, Spain, and met folks from all over the world, who had come to find answers for their mental health, physical health, or athletic performance.

Hof is the cold fairy. He gives you permission to go into the cold, to enjoy it, to seek it. Cold has been his teacher, and breath-work his toolkit. He is happy to share his methods, and create the conditions for others to push their boundaries. Under his guidance, I took a 10 minute ice bath and did not shiver, during or after. I saw many new friends make breakthroughs that week. The cold was teaching us that we were in control and the decider of our own experiences: we could overcome pure pain.

Stanford Neuroscience Professor Andrew Huberman was invited by Hof to join our workshop, and we spoke about how to apply his Method, and about bringing Hof to California.

I began teaching my distillation of the Wim Hof Method to fellow IDEOers in Palo Alto, and to my surprise, over a third of our studio expressed interest in a mini-course. We got ready. We talked about how we stay warm—from shivering, to insulation, to mitochondrial chemical energy. We breathed, and observed the adrenaline-high cortisol-low effects of deep breath cycles with retentions.

Then Wim Hof and Prof. Huberman joined us in person for an afternoon of ice baths and to present their talk, “The Mind Made Visible”. This led to a great discussion on the inner workings of the Hof Method, and about the science behind his approach. Scientists are intrigued by this case of the “extreme user” who can teach his methods to other people and show results immediately—in contrast with a pranayama guru who requires 20 years of study. A groundbreaking study has shown that participants trained in the Method can control their autonomic nervous systems and suppress immune response to an endotoxin injection (the introduction of bacteria, which can trigger many adverse physiological reactions in humans).

The Method involves several minutes of deep inhalation-driven breathing, followed by holding the breath on a full exhalation for as long as is comfortable. Beginners can hold their breath for a remarkable 1- 2 minutes. After extended practice people can reach 4+ minutes. During this process, the blood pH becomes alkaline and prevents you from passing out, while also serving to restore balance in the endocrine and immune systems. At around the 90 second mark, an adrenaline release is triggered. Unlike when adrenaline is pumped out if your life is in peril, low cortisol levels ensure that you remain calm, focused, and able to direct the superhuman power boost.

The cold and breath work go hand-in-hand—the breathing fortifies you for the cold, and the release of cold-shock proteins from sustained ice-water immersion amplifies the effects of the breathing. The practice, Hof says, resets insomnia/jet lag, reduces chronic pain, heads off depression, improves memory, and increases longevity. (Note: the breathing Method should be performed in advance of, not during, cold water immersion).

For me, the Method has been most helpful while mountaineering. By controlling my body's reactions to cold and over-indexing on oxygen, I stay comfortable in extreme conditions and acclimatize more effectively. After meeting Hof, I'm no longer asking, why are we afraid of the cold? But instead, how might we harness the cold to unlock our own potential?

In the New Hampshire winter of 2005, I gave up use of all jackets, sweaters, and warm layers for the season. Crossing between high school campus buildings in a t-shirt during snow and freezing rain, I received appalled looks from my peers and teachers, but felt invigorated and unconstrained. I began asking, why are we afraid of the cold? I later reverted to social norms, and by college, I was a lover of warmth. But the question stayed with me.

I don't snap pics of my lunch @plantbowls to brag about what I’ve made or ordered. I do it to take stock of what I’m about to eat, to appreciate it, and to build community around it—something I’m in the habit of doing as a coordinator for IDEO U.

Four years ago, I shifted to a plant-based diet. Going vegan turned out to be an easy move with the help of Instagram. Because I made it a habit to capture food in the best light, it started to look gorgeous. Focusing on plants might seem bland, or limited, but documenting them made me realize the glory of spices, vegetables, fruits, beans—the sheer variety of it all! I began to revere colorful jewels of fruit, to inhale the aroma of a tahini sauce before I dug in. I really noticed what was on my plate. I would take an extra beat to slice an avocado onto a bowl of veggies or drizzle nut butter on top of steaming oatmeal, both to make them look more appealing and add to their deliciousness.

Not long after I started foodstagramming, I read an article that explained why. It turns out that by taking pictures and waiting a little longer before we pick up our forks, we delay gratification, which makes the food seem more delectable. By holding off on eating for a beat or two, I was actually making it taste better.

And when I posted these dishes on Instagram later, I got to experience them again while trying to think up a clever caption or hashtag. Initially, it was just about sharing a beautiful image. But seeing others be surprised by the diversity of plant-based foods, and having them ask about recipes meant a lot to me. Maybe they'd get inspired to shift to a healthier diet, too.

We eat at least three times a day. Why not bring more joy to a basic necessity? It feels good, it smells good, it looks good… and it gets a lot of likes.

Here are some accounts I follow to get inspired:

1. instagram.com/healthiecook
2. instagram.com/panaceas_pantry
3. instagram.com/feastingonfruit
4. instagram.com/nathaliesader
5. instagram.com/thefeedfeed.vegan

And here’s mine: instagram.com/plantbowls

It's easy to roll your eyes at the guy at the table next to you lurking over his food, phone in hand. I once considered foodstagramming to be a cliché, and certainly think spending much of our time with our faces planted in our phones is not a great evolutionary turn. Then I started my own foodstagram.

After Effects is one of my favorite prototyping tools. I use it to animate web and mobile interactions, or to demonstrate physical interactions by augmenting UI and sound over video footage.

AE is super powerful, but has a deep and twisty interface with lots of corners to navigate. The timeline is one of its most daunting aspects. Things can escalate quickly, and before you know it, your project is a labyrinth of layers, expressions, effects, and comps. Here are a few tips to help you find your way.

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Sometimes you need to cut to the chase. A deadline is looming and there's no time to luxuriate in lessons from your go-to experts. You need bite-sized tutorials to beef up your skills, one morsel at a time. If you're looking for help with After Effects, today's your lucky day.

When we were invited to create a booth for the American Academy of Pediatrics conference, we had two weeks and limited resources. We sat down, sketched out a floor plan, and had lively discussions about how to bring families’ everyday struggles with healthy food to life.

It’s our nature to be makers, so we jumped into the prototyping shop with scrap wood, some cardboard, hot glue, and some farmer’s market produce. As we would soon learn, this was not the typical way one builds a booth for a conference like this.

But the important thing wasn’t the level of production, it was the message: healthcare has a huge opportunity to lead the conversation about food and health in a way that is compelling and accessible for everyone. What if doctors could prescribe food as part of a therapeutic care plan and make it possible for families to access food that will keep their loved ones well? What if we reimagined nutrition education with hands-on learning that emphasizes the joy of food rather than the restrictive messaging often associated with food and health? How could we transform healthcare and communities by promoting food as medicine?

Together with our collaborators—led by Supervisor Wilma Chan and her “ALL IN” Alameda County initiative to end poverty and UCSF Benioff Children’s Hospital Oakland along with Alameda County Public Health Department, Alameda County Community Food Bank and Dig Deep Farms—we synthesized input from doctors, nutritionists, policy makers, hospital administrators, and public health workers to create a vision of how people might use a Food Pharmacy. Through illustrations and personal stories we brought our collective vision to life, gave it a name, and designed recipes and cooking tools for our booth.

Our handmade booth with its bright colors and fresh produce stood out in the towering sea of sleek glowing structures. The focal point was a cornucopia of fresh fruits and vegetables, like kale, eggplant, imperfect apples, pumpkins, bananas, and hefty carrots still a bit dirty from the farm, all spilling out in an exuberant mess. It didn’t matter that we hacked together IKEA furniture and used leftover wood for the booth frame. It was rough. It was real. It matched our message that health care needs to meet people where they are. And because of this, it was a hit.

Some of the most pressing human-centered innovations—especially as they relate to health and food—can be prototyped in a much more humble way. Sometimes all it takes is an enthusiastic and collaborative team, a couple of glue guns, a pile of vegetables, and some imagination.

If you’re interested in joining the conversation, get in touch with us at vbarad@ideo.com.

Imagine walking into a pharmacy that looks more like a farmer's market, the open shelves stocked with vegetables, roots, and herbs. And instead of a dull waiting room there are interactive cooking classes and food sampling stations. Imagine a future in which food is seen as medicine.

I help organizations cut through complexity by shaping how they show up, through brand strategy, identity, and storytelling.

Working at the intersection of brand and business, I bring an editorial eye and a bias toward making—turning ideas into tangible experiences that people can understand, trust, and believe in.

My work spans government, healthcare, financial services, media, and consumer goods, from launching Gen Z-focused ventures to building innovation labs and reimagining legacy brands. I relish moments of ambiguity and enjoy translating across teams, perspectives, and priorities to move ideas forward.

I started my career in editorial and digital design, shaping cross-platform experiences and identity systems in publishing and agency environments. That foundation still shapes how I work today: I’m detail-oriented, collaborative, and overreliant on the Oxford comma. I hold a BFA in Visual Communication from the School of the Art Institute of Chicago.

For 25 years, I've asked the same question: Who does this design exclude—and what are we going to do about it?

My work spans human-centered strategy, inclusive design, and qualitative research, with clients ranging from Microsoft, Google, and Verizon to the National Science Foundation, and San Francisco Unified School District.

Before IDEO, I taught elementary school in East Palo Alto and spent a decade doing design work with social service organizations—where I learned firsthand what it costs people when systems are built without them in mind.

I am currently writing User Error, a nonfiction book about digital access and the design decisions behind it. I live in Oakland, California.

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My expertise spans brand, communication, and product design across tech, education, the arts, and social impact.

I believe great work demands both high-level vision and obsessive attention to detail, and only happens through collaboration.

I bring an inclusive, hands-on approach and a deep understanding of business, which enables me to consistently deliver excellence while always asking why.

Before joining IDEO, I worked at the brand firms Pentagram and VSA Partners. I began my career as a designer, leading teams at the School of the Art Institute of Chicago and the Milwaukee Art Museum. I hold an MFA in graphic design from Maryland Institute College of Art and a BFA in communication design from the Milwaukee Institute of Art & Design, and have taught at some of the best design schools in the US.

I am responsible for IDEO’s long-term success in China and working with clients to use design as a tool to enable growth. Specifically, I have helped Chinese companies design holistic brand solutions through the development of their products, communication, services, and innovation teams, and I have helped multinationals expand their presence and influence in China.

I advise global leaders on developing China-led innovation and capabilities.

In over 15 years in IDEO Shanghai, I have worked on projects that use design to elevate the quality of the experience of healthcare products and services, streamline processes that increase productivity, create spaces and programs that promote and enable inclusive communities, and build next generation mobility solutions that are planet-positive.

Before joining IDEO, I worked at Philips Electronics and the Electrolux Group in Italy, the Netherlands, and Singapore on a number of breakthrough commercial products. I am a member of the Young President Organization in Shanghai.

Most AI products today are built for work—a space with clear problems and established systems. One founder noticed a gap: personal life is messier, harder to systematize, and mostly left behind by the AI boom. So she built Cue, a personal AI that lives inside iMessage and group chats, to go where the other tools haven't.

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In this episode, Becca Carroll, IDEO's Chief Strategy Officer, talks with Sida Li, co-founder and CEO of Shared Context Lab, about staying anchored to a human need while the technology around her keeps changing shape, why she treats her business model with the same rigor she'd bring to a product, and what it feels like to build a company at this particular, disorienting moment in AI.

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The conversation also gets into how Sida makes design decisions: the language Cue uses to describe itself, the tradeoffs behind building inside iMessage instead of a new app, and a real story about a business idea that didn’t pan out.

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This is the second in a two-part series profiling founders from IDEO's Startups-in-Residence program. The first conversation is with Johannes Seemann, founder of Sooner, on designing GenAI for the emotional side of money.

Most personal financial tools are built to run the numbers and optimize towards a budget. While that works for some, most people experience money as a lived relationship that does not neatly fit into a spreadsheet. Johannes Seemann and Becca Carroll discuss why money is emotional before it is mathematical, and what a human-centered approach to building a generative AI financial product looks like in practice.

Mina Seetharaman talks with Scott Shigeoka, author of Seek and Head of Curiosity Cultivation at the Eames Institute, about what distinguishes genuinely curious leadership from performative curiosity, how power dynamics shape curiosity, and why practicing curiosity can restore energy rather than drain it.

Mina Seetharaman talks with David Epstein, author of Inside the Box and Range, about why total freedom often produces average work, how leaders can design useful limits on purpose, and what organizations such as General Magic and Pixar reveal about the relationship between boundaries and creativity.