Year: 2024
Type: article
Abstract: This conversation explores theory and practice in Food Design in a sustainable and systemic perspective, by integrating Food System Design models with examples from Bologna’s food landscapes. The case studies illustrate how deliberate design interventions across the food cycle can reshape food production, procurement, processing, consumption, and disposal, extending beyond edible products to encompass logistics, packaging, communication, and cultural practices. Zampollo’s Food System Design theory reinforces the role of designers and system thinkers as agents capable of promoting changes through conscious choices within communities. The intertwined components of society, education, sustainable best practices, governance and finance, technology, and territory are presented as the Circular Food System model—a paradigm for sustainable, equitable food practices. This model combines Gonzalez’s innovative framework with practical HoReCa (Hotel, Restaurant, and Catering) insights and academic perspectives in design and sustainability. The conversation underscores the designer’s role in actively setting a pathway toward sustainable and regenerative food systems by emphasizing systemic thinking and collaboration.
Source: DIID
DOI: 10.30682/diid8424m
Institution: Pontifícia Universidade Católica do Rio de Janeiro
Language: English
Subfield: Building and Construction
Field: Engineering
Domain: Physical Sciences
Open Access status: diamond
OpenAlex ID: W4412394000