The development of food systems involves a wide range of issues that affect health, well-being and the environment and imply a deep reflection on the challenges that are related to the emission of greenhouse gases, environmental degradation, working conditions, insecurity food and nutrition and social vulnerability. Designers engage directly and indirectly with other stakeholders and influence the social, economic and environmental dimensions of the food system. This article is part of an ongoing doctoral research and seeks to explore and examine the role of designers in the food system, taking into account the processes of circular design and regenerative design. Based on the qualitative methodology, supported by the literature review, different themes were crossed, which stimulated reflection according to a holistic view, resulting in the proposal of three evolutionary stages, which relate the different theoretical themes and which designers must consider in the transition to a sustainable food system. From this study we conclude that designers have the capacity to position themselves and actively contribute to the development of sustainable food systems, which promote equity for vulnerable groups, through collaborative, inter and transdisciplinary approaches. The expected results focus on the relevance of carrying out additional research, integrating different disciplines to deepen the relationship between design and the food system.