When it comes to food, we often have to choose between health, convenience, and taste. Parents struggle to get their kids to eat veggies. The same daily salad can become boring or bland over time. Produce often withers in the crisper drawer.

Betterer Foods set out to make one of the world's favorite foods healthier. Rice is a beloved food across many cultures, but many people now avoid simple carbohydrates due to diet restrictions or health concerns. Innovations and alternative options have mostly been limited to products in the freezer section, like riced cauliflower.

Betterer Foods created RightRice: a dry, shelf-stable grain made from rice and vegetables, including lentils, chickpeas, and green peas. RightRice has more than double the protein, five times the fiber, and 40 percent fewer net carbs than traditional rice. But the product still tastes and looks like rice, and is faster and easier to cook.

RightRice founder Keith Belling, the founder and former CEO of popchips, asked IDEO to design a brand that would communicate the product’s benefits. The start-up needed everything from a defined target consumer and brand story to a stand-out package design, website, and go-to-market materials.

The team listened to people's challenges with rice and eating healthfully: home cooks find it difficult to store fresh foods without them going bad, busy professionals are strapped for time when preparing balanced meals, and parents sneak vegetables into dishes like casseroles or mac and cheese. Some consumers say they avoid rice because it’s a carbohydrate, which is forbidden in so many of today’s diets. People describe themselves as “carb phobic” or say they consider rice a “guilty pleasure.” Others don’t eat rice because it makes them feel sluggish or bloated, or is too difficult or time-consuming to prepare. Overall, people wished rice could be healthier, simpler to cook, and still taste delicious.

IDEO translated these insights into a brand foundation that helped RightRice come to life on shelves, online, and in the world. The package messaging emphasizes the vegetable ingredients, and the cut-out window lets consumers see that the product looks like rice. The shape of the window simultaneously forms a bowl of rice and a smile.

Rice is a household staple around the world. The RightRice brand makes it easier for consumers to have health, convenience, and good taste in one accessible product. RightRice launched nationwide in Whole Foods and Amazon in February 2019.

Since this launch, the company has expanded both its reach and product line. RightRice is now available in nearly 5,000 retailers nationwide in addition to Whole Foods and Amazon, including Sprouts, Wegmans, and approximately 1,800 Kroger stores. Over one million bags have been sold.

The company has received numerous awards and acclaim, including being named “Best Plant-Based” by People’s 2019 Food Awards. Building on the success of RightRice, Belling and his team launched RightRice Medley, a blend of RightRice, ancient grains, and vegetables, in 2020. This new product, which features the same branding the company created with IDEO, has doubled the company’s shelf presence at Whole Foods.

After 40 years of rapid development, China's economic growth has reached a critical turning point.

However, looking at the world, today is also the most complex and uncertain era in human history. The traditional engine of economic development is slowing down, while innovation and other emerging ideas are helping the economy burst into dynamism. To ride this trend, China has already put in place comprehensive policies to ensure that the country can achieve this magnificent transformation—not only to maintain economic growth, but also to achieve high-quality development. To this end, what China needs most is a group of new business leaders with a sense of cooperation and innovation to lead and realize this change as a pioneering force.

People of insight can often see the situation clearly with a forward-looking eye. China's society and economy are undergoing transformation and upgrading, and market demands are constantly changing driven by technology. While seeking business development, many mature entrepreneurs with successful experience have realized that they need to explore some of the most essential issues inwardly, including: The original intention and mission of the enterprise and the role that enterprise leaders should play. However, without a systematic approach, transformation and upgrading, strategic decision-making, management mode and cultural construction cannot truly serve the enterprise

As a top institution of higher learning in China, Tsinghua University has always placed an important strategic position on cultivating innovative talents for China. IDEO is the world's leading design and innovation consulting firm. As a pioneer of design thinking, IDEO has always been committed to applying design and innovation capabilities to solve the world's most complex problems. After discovering the need for China's economic and social transformation and the need for innovative leadership by Chinese entrepreneurs, Tsinghua University and IDEO jointly launched the "Leading China" program in 2018. This program is aimed at senior management of Chinese enterprises, and aims to train entrepreneur trainees to use new perspectives and ideas through a one-year innovative leadership course to seek solutions for the systemic changes that need to be achieved in the process of social transformation in China.

The students of the first "Leading China" program came from more than 30 entrepreneurs from 20 different industries. The teachers who participated in the lecture included 73 Chinese and foreign experts including Shan Jixiang, the former dean of the Forbidden City, Masahiro Kuroyama, the father of Japanese industrial design, and Jake Knapp, the inventor of "Design Sprint". As China's first innovative leadership course with design thinking as the core, the project is equipped with "design to open enterprise creativity", "reshape enterprise competitive advantage", "forge innovative business system", "innovate with the help of finance", "embracing Industrial Revolution 4.0" and "Win-win China Created 2030" six modules. The trainees traveled to nine cities in one year, and completed the courses in the interactive teaching of inspiration and the exchange and sharing of practical experience. Many students said that the course not only helped them find the direction and path of enterprise reform, but also improved their way of thinking, strategic planning and leadership models.

Liu Feng, the founder of Top Intelligence, gave an example of the inspiration brought by the six pillars of "vision-led" enterprise reform. Through "vision leadership", he not only sorted out the original intention and values ​​of the company, but also launched a series of measures based on this starting point, which improved the company's various aspects from the telephone customer service process to the organization of the annual meeting, and mobilized the enthusiasm of employees. This greatly improves the company's efficiency and flexibility. Ting Zhihong, chairman of Hongtu Logistics Co., for example, said that the biggest change brought by the course is her awareness of the importance of empowering the team. The company has now built many platforms to give employees more room to play, to create markets, to put decision-making on the front line, and to let employees play the role of company operators. Her company doubled its profits in 2018. Hu Chao, founder and CEO of Leyou Pregnancy and Baby, introduced that what most executive courses learn is knowledge, and what this course learns is people-oriented values ​​and ways of thinking.

The students of the first class of "Leading China" graduated in December 2018. Regarding the course of this year, Wang Jingwei, former assistant dean of the PBC School of Finance, Tsinghua University, commented: "Since the project was launched, we have not only witnessed the true value of design in a business context, but also experienced first-hand the use of people-oriented The difference between the designed executive courses is that the entrepreneurs who participated in the courses quickly entered a state of immersive learning, and many students quickly began to practice the methods they learned in the enterprise.”

On April 8, 2019, the list of winners of the 3rd "Changing the World Innovation Award" was announced, and the "Leading China" project was shortlisted for case nomination, becoming the only Chinese innovation case in the education category. The "Change the World Innovation Award" was announced by Fast Company, one of the world's three major financial and business media organizations.

As one of the world’s leading smartphone manufacturers, the Chinese brand vivo is widely known for its exceptional technological innovation and top-of-the-line photography and gaming hardware. But in an increasingly saturated phone market, vivo understood that it wasn’t enough to lead the pack based solely on technological excellence. To win the hearts of young Chinese consumers, they needed to become a beloved brand.

China consumes roughly 30 percent of the world’s smartphones, presenting a tremendous market opportunity to brands who wish to capture young consumers’ loyalty. In order to achieve that, vivo wanted to design a complete brand experience beyond the devices themselves—one that would express the joyful vivo brand spirit through services and retail experiences. One of their first key initiatives was to build its first concept store in an iconic building in Shenzhen, China.

Before building the concept store, vivo approached IDEO to explore what kind of in-store experience would resonate with young Chinese people. The concept store needed to convey joy in a meaningful, tangible way, while also setting the stage for vivo’s future brand systems. With this in mind, IDEO set out to explore how vivo’s young consumers experience fun.

After conducting research in four different cities, IDEO shared the stories of young Chinese consumers back with the vivo team. Their interviews revealed that young people value experiences that enrich their lives and create a feeling of positive personal transformation. They seek opportunities to expose themselves to new experiences, express themselves in different ways, expand and deepen their social connections, and build knowledge and skills.

Through this understanding of how young Chinese define “enjoyment,” IDEO helped vivo identify the value proposition of the concept store as expressing oneself in new and different ways. The store would allow every visitor to see something unique and find a fresh perspective. The vivo team took that value proposition into a design brief and later built out the space and interactive experiences.

The concept store launched at Shenzhen on March 22, 2019, featuring an upper level dedicated entirely to interactive experiences with photo booths, sound recording, and lighting technology. The engaging, lively and positive atmosphere of the store represents a major milestone in vivo’s transformation from a smartphone maker to a consumer brand.

WATCH: Official launch video provided by vivo.

As China's agriculture moves towards scale and sustainability, helping farmers grow healthier food with resilience is a matter of national economic security and individual livelihoods.

Bayer Crop Science—with its mission to accelerate China's agricultural modernization and benefit Chinese farmers and consumers—has provided high-quality products for millions of growers in China over 18 years. Yet its service relies heavily on multi-layered distributors and retailers across the country. The last mile of Bayer’s product delivery spreads across tens of thousands of highly fragmented retail stores, making the quality of service difficult to monitor and control.

Together with IDEO, Bayer Crop Science aimed to uncover new ways to engage with local farmers and retailers, and develop design concepts for its diverse set of retailers—establishing local relevance as well as the potential to scale nationwide.

With this ambition in mind, a team formed by Bayer Crop Science and IDEO launched into a design sprint in the rice fields of China’s Anhui province. Field research uncovered multiple challenges facing Bayer Crop Science’s retailers. First, each store needed to serve more than one hundred farmers, many of whom rely solely on the store owner to understand how to use the products. Retailers struggled to meet a high daily demand for direct support in a way that provided a positive customer experience.

In turn, farmers felt they had insufficient access to expert advice. While many farmers shared similar needs, there was no system for aggregating requests or arranging group instruction. Given that many rice farmers are illiterate, pre-printed educational pamphlets had limited impact, and retailers lacked tools for providing targeted support. And because the retail stores were also used for storage, little space remained for educational or community programming.

With these constraints in mind, the team needed to come up with ideas and design concepts that could be easily integrated into the daily lives of the retail store owners. The team brainstormed hundreds of concepts and quickly prototyped a select few. One retail store in Dangtu was transformed entirely into a live prototype set. Over three days, more than 50 farmers and retailers came through and provided feedback. From there, the team was able to make daily iterations of the concept, evolving the experience in real-time.

The Bayer team was energized by the potential of these prototypes to enable more customer-centered retail experiences. An exhibition of the concepts was set up during the National Annual Sales Conference of Bayer Crop Science in China, during which a much wider audience from Bayer experienced not only the concepts, but also the immediate feedback from farmers.

One year after the project’s completion, more than half of the design concepts have been included in Bayer's support kit for dealers. In 2019, these concepts will be rolled out in more than 1,000 flagship stores across China.

The work has also accelerated Bayer Crop Science’s efforts to build an ongoing engagement mechanism with its retailers and growers. Its online platform, Bayer Joy Grower, now has more than 10,000 retailers and will be expanded to growers soon.

In a studio like ours, with a very distinctive creative culture, where people feel like they have ownership over their workspace, a massive, group art project would help us say goodbye together. Not only would it be one last hurrah for this studio, but it would also help reinforce the idea that our culture would be moving with us to the next space.

For years, our tradition at the Cambridge studio has been to reinvent our kitchen wall every six months or so. We’ve created everything from a hand-cut monster wall to a science fiction fine art series (think Yoda portraits in renaissance style). Knowing this mural would be the studio’s last, we wanted to create something that made people think and talk about design—reinforcing our values—and, of course, something big enough for everyone to be involved.

We also wanted to leverage our skillsets—Grace’s in drawing and painting, Greg’s in industrial design and fabrication—to pull together the project. At the time, Grace had been working on a series of dot drawings that caught Greg’s eye. They mimicked that phenomenon in nature when many tiny things form a greater whole. That seemed like a great metaphor for celebrating the multidisciplinary magic of the studio. So we decided to create a drawing as a base, and then scale it up into a wooden dowel installation.

To get started, Grace created the dot drawing (below on the left) that served as a guide for the dowels. She makes these dot drawings (one of which the mural is based on) over several hours of repetitive stippling. First, she measures the margins of the paper using a ruler as a guide, then forms all of the dots by keeping her hand as straight as possible.

We then scanned the drawing and used a Processing script that located the coordinates of each dot. Next, we used a custom Grasshopper script to place a circle at each centroid and extrude it up to the 3d surface that we created in Rhino. From there, we just exported the lengths of the dowels in order of installation to a CSV file for Chop-Chop, our cutting machine.

If we could design a method to cut the dowels in order, and then get the installers to place them in that same order, we’d be in business. To do it, we needed some way of organizing the dots into rows for the installers to follow—even though they’re not a perfect grid, since they were drawn by hand. By using Grasshopper script, we were able to find logical rows within the hand-drawn pattern.

Since the rows’ zig-zag route only appears in the software, we needed some type of marker for our installers to follow. By using a dot, double-dot, or no-dot marking scheme, we made it easy for our teammates to to identify and stay in their row, even if it zig-zagged.

The panel production took us seven days. We used a ShopBot Alpha to mill each hole, then made a second pass to mark the hole with the appropriate dot pattern.

Each of the 20,000 dowels is a different length, so we built a CNC bandsaw to help us cut them all. After sketching a few concepts, we settled on a JET bandsaw augmented with a custom digital stop.

We created the digital stop using parts we designed and 3D printed, as well as stock parts from Adafruit, Misumi, McMaster-Carr, SparkFun, and Arduino. Arduino reads the length of each dowel from the SD card, then turns a stepper motor and timing belt, moving the stop to the correct length. Once the dowel is cut, the miter sled hits a switch and tells the stop to move to the next position. Once we were in a rhythm, the process was pretty smooth.

One of the goals of this mural was to maintain the feeling of human touch that’s so obvious in the original drawing once we scaled it up to the mural. So we decided to design a straightforward process for our installers, and then chalk up any misplacements to the artistry of human error. As we chopped the dowels, we slotted them into trays marked with row number, tray number (some rows had up to 6 trays), and the dot scheme, so the installer knew where to start.

Four months later, we were ready for the big install. We invited the entire studio to come in on a Saturday morning, and we were blown away by the number of people who trickled in. Before we knew it, close to 40 people were helping out. Some heroes even stayed until 2 a.m. There were people hammering in dowels, cutting on Chop-Chop, filling trays, documenting with photo and video, and making beer runs. The assembly lines were staggeringly efficient and fun. It was a robot love fest.

We had hoped that there may be some errors in the process and we were happy to see them. You can find these beauty marks where the surface of the dowels gets uneven—that kind of inconsistency is impossible to predict or design, and it completely enhanced the beauty of the piece. Working together with the studio on a piece defined by the installers was a true bonding experience. It was an inspiring weekend for all of us, and we know that we’ll carry that with us in our move around the corner.

Music by Dan Deruntz. Footage by Chris Wright, Tom Kershaw, Dirk Ahlgrim, and Greg Wolos.

Materials: 20,928 birch dowels, 5/16” diameter; 7 MDF Panels, painted white; jet bandsaw; custom linear slide; Arduino MEGA; Big Easy Stepper Driver; Adafruit LED display; stepper motor; timing belt and pulleys; limit switches; custom 3D printed parts

Software: Rhino, Grasshopper, Processing, Arduino

Suppliers: Adafruit, Misumi, McMaster-Carr, SparkFun, Jet Tools

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As we prepare to move from our current Cambridge studio into a new space around the corner, we can’t help but think of it as a place where many of us began our IDEO journey—sneaking up to the roof for sunset cocktails and riding in the freight elevator to the pop-up gallery in the basement. We knew giving it a proper goodbye should mean involving everyone.

Here's an example: When I was working as a chef in fine dining, I set out to reinvent a classic—my all-time fave—the bagel, lox, and cream cheese sandwich.

My former boss, Chef Joan Roca, once told me that his most prized dining experience was when he ate the best version of a beloved dish:

"For me, there is nothing like eating the best bowl of spaghetti Bolognese I've ever tried—I don't care if you've come up with the most revolutionary dish made from watermelon and chicken feet, it just doesn't resonate in my memory banks like the familiar flavors of Bolognese do."

The process of reinvention or "deconstruction" is fairly common practice in the modern kitchen. Once you've deconstructed something, it unlocks myriad ideas. Here's what design thinking looks like in the kitchen, as expressed through a new version of the classic breakfast sandwich.

1. DEFINE THE DESIGN CHALLENGE: REINVENTING THE BAGEL SANDWICH

Bagel, lox, and cream cheese immediately transports me to the kitchen table at my Nana's house on a Saturday morning. The flavors are classic, yet sophisticated; a perfect dish to deconstruct for a modern appetizer.

To help you play along, here's a brief definition of deconstruction in the chef's world. The concept, which was made famous by catalan chef Ferran Adria, is to reimagine the elements of an established dish in order to create something new. I love deconstruction because it allows me play with one of my favorite elements of cooking and eating—memory.

2. DESIGN RESEARCH

The next step in recreating the bagel, lox, and cream cheese sandwich was to look into the origins and variations of the dish. I wasn't surprised to learn that the word "Lox" stems from the Yiddish word for salmon, “laks”. (There are Scandinavian roots, too, where fishermen preserved salmon in saltwater brine).

What I didn't know was that in 1869, the transcontinental railroad began transporting barrels of salted salmon—giving rise to its popularity in New York City, especially among the Eastern European Jewish immigrants who came over to the U.S. with a taste for cured and smoked fish.

As for the remaining ingredients: Bagels were first seen on the silk route in China, and then refined in Italy in the 14th century. My polish grandfather told me he used to buy "hard bagels with a huge hole" as a child in Radom, Poland. Capers came from Italy, cream cheese has roots in Britain, and tomatoes came from the new world.

So, none of the key ingredients to the sandwich come from New York City, but it was New Yorkers who put them together. The fact that the combo wasn't "old country" made me more relaxed about reinventing it—at least I knew that my version wasn't bastardizing some 1000-year-old dish, the dish itself had always been a food bastard.

I realized that in order to successfully transport myself back to my grandmother's kitchen table, I had to leave the core elements in their original, unadulterated form somewhere in the dish.

I looked at more than 50 restaurant versions and cookbook recipes for bagels, lox, and cream cheese. Then, I extracted all of the possible elements and techniques that went into the sandwich.

The ingredients included: lemon, lime, chili pepper, black ground pepper, white pepper, cayenne pepper, red onions, white onions, radish, avocado, cucumber, butter, cream cheese, capers, caperberries, olives, pickled scallions, hard boiled egg, chives, dill, tomato. I looked at the whole spectrum of preparations that were applied to each ingredient on my list: fried, scrambled, or hard-boiled eggs; raw, baked, or smoked salmon; pickled or marinated vegetables. There was an almost endless variety of combinations!

3. SYNTHESIS

I created a spreadsheet with the list of ingredients and techniques I'd compiled in my research. The lefthand column listed each possible ingredient; the middle column listed the traditional preparations for each ingredient; and the righthand column listed the options for modern techniques that could be applied in place of the traditional ones.

4. ITERATION (AND FAILURE)

I began to deconstruct the dish ingredient by ingredient, deciding if and how I was going to affect each preparation and presentation. Sometimes I chose dramatic changes like converting drops of lemon juice into an icy lemon granita or transforming smoked salmon into an aerated mousse shot from and ISI foamer. But I also used more common techniques: an alternative cut on a cucumber, dehydration of fresh onions to make chips and powder; crumbled and sautéed bagel in olive oil. Some ingredients were left untouched like the black pepper or some were simply substituted like using marinated cherry tomatoes instead of sliced tomatoes.

I prototyped 10 to 12 iterations of each ingredient before settling on a final version. Conceiving a modern version of the dish that triggered my childhood memory was a bigger challenge than I had imagined. The first 4 to 5 prototypes sacrificed flavor for fancy techniques. One of the versions I came up with was just a bunch of powders—terrible!

Finally, I realized that in order to successfully transport myself back to my grandmother's formica kitchen table, I had to leave the core elements—bagel, lox, and cream cheese—in their original, unadulterated form somewhere in the dish.

5. IMPLEMENTATION

My final version of the dish was a fluid mix of old and new: the presentation and techniques of the dish placed it strongly in the modern kitchen while the flavors remained old-world.

The final version included smoked salmon, toasted bagel, cherry tomato, fresh dill and Philadelphia cream cheese. It also featured smoked salmon rillettes; sieved egg whites and yolks; a Meyer lemon granita; dehydrated purple onions; powdered chives, powdered tomato, and powdered lemon zest (some of the powders made the final cut!); sweet, fried capers; cucumber ribbons, pickled shallots and nitro-dill cream cheese (cream cheese of the future).

When I sat down to enjoy the dish, I could almost hear my Polish Nana telling me, "Ess, mein shayna yingele, ess." (Eat, my beautiful child, eat.) And so I did.

Hi, I'm Danny, the culinary resident in IDEO San Francisco's Food Studio. I've been cooking professionally for many years, and now that I'm here, I've discovered that designers and chefs have a lot in common. We both sketch out initial ideas and then iterate quickly until the product is tasty and ready to consume.

What does the Imagination Institute do?

We are looking at how we measure imagination, so we can explore ways to increase it. The other part of our activity is studying how imagination plays a role in different fields. For this, we’ve been running events (like the one you attended) in which we gather leaders in domains such as education, futurology, psychology, physics, even comedy.

Why pull from different disciplines?

We want to understand what kind of mind is best suited for creating progress within these specific fields. The hope is that we could get some idea of how to develop that kind of imagination in schools. In the school system at the moment, it’s one-size-fits-all. But individual differences matter!

What would you teach, if you were trying to get more creativity into schools?

The value of personal expression. There are so many forces in our lives that put other people’s words in our head. But creativity research findings show how important it is to be able to insulate yourself, and not be contaminated by other selves. Often the best way we can help others is by developing our highest potentialities to their fullest, and schools are doing a pretty crummy job of that at the moment.

Business leaders want the outputs of creativity, but they often have an unconscious bias against creative behaviors and personalities

How do you continue to be inspired by others without losing yourself?

If you are secure in your sense of self, you can be open to new experiences. It’s the people who have the most fragile egos who are insecure and not creative because they are so scared that they could be wrong.

Tell me more about openness to experience. You mention that a lot.

Openness to experience is a personality trait that can be measured. It has been shown to be the number one predictor of creativity. To be creative, you need to constantly be growing. Openness allows that.

Who’s your psychology hero?

I am hugely interested in Maslow and the humanistic psychologists of the 50s and 60s. When they talked about creativity, they viewed it as the height of being. All these ideas are so relevant today, in our age of constant anxiety, with all the pressure to pay attention to other people’s goals.

What’s your take on creativity?

It’s a very vulnerable way to be—to be curious, and a little crazy.

Embracing the messiness of your mind.

Business leaders ask for creativity, but I think people are actually conflicted about what they really want. They want the outputs of creativity but they often have an unconscious bias against creative behaviors and personalities.

Want to know more about how to flex your creative muscle? Go buy Scott’s book, Wired To Create.

I came across psychologist Scott Barry Kaufman at an event hosted by the Imagination Institute, where Kaufman is scientific director. Before being locked in a room for two days to discuss the philosophy and psychology of education, all participants had their brains scanned in an MRI machine. Only later did I realize this was typical Kaufman: He’s made a career of fearlessly mixing hard science with culture to create fresh angles on a question IDEO asks on a regular basis: How can we all be more creative?

Two weeks ago, I was witness to such a moment myself. A colleague and friend, the imaginative Mr. Brown, was doodling a mob of amiable monsters and charming creatures with ink, a brush, and some paper.

Pretty, yes. Cute, maybe. But it was when he was cleaning up that he came across a real gem: With ink-stained hands, he scrunched some paper towel to mop up the inky mess. He dabbed the offensive blob, gave a little twist and twirl with the paper towel, and lifted his hand away.

Underneath shone a ravishing vortex which drew one’s imagination into its depths. Not one to shy away from allowing his imagination to wander, he kept twirling, twisting, and whirling.

Being the cheap bugger that I am, and living in a home filled with empty walls, when I spied these beauties I immediately requested if I could have one once he was done.

His inky booboos are now hanging at home—a prized possession.

It goes without saying that some of the best ideas were borne from a fortuitous mistake: Alexander Fleming had his mold, Archimedes submerged himself in a bath, and Spencer Silver accidently created the perfect adhesive for Post-it notes (IDEO thanks you, Mr Silver).

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.