Transdisciplinary Case Studies on Design for Food and Sustainability
- 1st Edition - April 25, 2021
- Imprint: Woodhead Publishing
- Editor: Sonia Massari
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 7 8 2 1 - 8
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 7 8 2 2 - 5
Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivit… Read more
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Request a sales quoteTransdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption.
Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory.
- Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory
- Considers impacts, use assessments, and scalability assets when presenting projects and case studies
- Addresses practical problems in food design
Academics and practitioners working on food design; students studying design and food studies
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- Contributors
- Prologue 1: food | FUTURE | design
- Design follows sustainability?
- Food design is industrial design
- Do we want to be industrial FOODdesigners?
- Simply sustainable—Too eco-friendly, too moral, too embarrassing?
- Food design—A goal in mind
- Prologue 2: Sustainable food design required for Global Food Systems Reform
- Prologue 3: Design is challenging the fields of knowledge
- Acknowledgments
- Notes for the reader
- Chapter One: The challenge of transdisciplinarity: Design methods for agri-food innovation and sustainability
- Abstract
- 1.1: Introduction. Training transdisciplinary skilled change-makers
- 1.2: Transdisciplinary case studies on food and sustainability design
- 1.3: Design and its transdisciplinary approach
- 1.4: Conclusions: The post-COVID context and trandisciplinarity of design
- Part One: Case studies: Design methods for food supply chains
- Chapter Two: The creation of a local food distributor evaluated through a Design Thinking lens
- Abstract
- Acknowledgments
- 2.1: Introduction
- 2.2: Case study: Profound Foods
- 2.3: The creation of Profound Foods through a Design Thinking lens
- 2.4: Conclusion
- Chapter Three: Convivial food systems design experimentation in regional communities: Exploration of the Shepparton Food System, Regional Victoria, Australia
- Abstract
- Acknowledgments
- 3.1: The “food hub” innovation
- 3.2: Case study analysis
- 3.3: Challenges
- 3.4: Summary and conclusions
- Chapter Four: A website to understand and promote the circular economy for food: Systemic Food Design.it
- Abstract
- 4.1: An interactive tool for educational purposes
- 4.2: Website design rationale
- 4.3: The website multifunctionality
- 4.4: Final remarks
- Chapter Five: Transitioning from food systems toward food ecosystems
- Abstract
- 5.1: Introduction
- 5.2: System versus ecosystem
- 5.3: Senses of food health
- 5.4: The food ecosystem
- 5.5: Conclusions
- Part Two: Case studies: Design methods for new food experiences
- Chapter Six: Design and food robots: Changing processes in the restaurant industry
- Abstract
- 6.1: Introduction
- 6.2: Robotics and food
- 6.3: Context
- 6.4: Perception and satisfaction in consumers
- 6.5: The pursuit of differentiation strategies
- 6.6: Robots and social distancing
- 6.7: Motivations
- 6.8: Conclusion
- Chapter Seven: Designing food experiences: A multisensory approach
- Abstract
- Acknowledgments
- 7.1: Introduction
- 7.2: The multi-sensory design (MSD) approach
- 7.3: Conclusion
- Chapter Eight: Enriching the food experience: A design journey through innovative technologies for creating, experimenting, consuming, socializing, and playing with food
- Abstract
- 8.1: Introduction
- 8.2: Creating 3D printed food from pixels and digital models
- 8.3: Experimenting with food
- 8.4: Consuming
- 8.5: Playing
- 8.6: Socializing at mealtime
- 8.7: Concluding remarks
- Chapter Nine: Organic wine as an Instagram star using a design thinking approach
- Abstract
- Acknowledgment
- 9.1: Introduction
- 9.2: Organic wine market and the consumers’ perceptions
- 9.3: The context of social media. Focus on Instagram
- 9.4: Methods and data
- 9.5: Results
- 9.6: Discussion and conclusion
- Chapter Ten: Case study: Designing the taste of food waste
- Abstract
- 10.1: Introduction
- 10.2: Theoretical framework
- 10.3: Case study
- 10.4: Conclusion
- Part Three: Case studies: Design methods for food and sustainability education
- Chapter Eleven: School dining hall consumption: “Come dine with me”
- Abstract
- 11.1: Introduction
- 11.2: Case study focus
- 11.3: Methodology
- 11.4: School building as the “third teacher”
- 11.5: Conclusion
- Chapter Twelve: Empathy, food systems and design thinking for fostering youth agency in sustainability: A new pedagogical model
- Abstract
- Acknowledgments
- 12.1: Introduction
- 12.2: From 2015 to 2020: Young people tackling food sustainability complexity
- 12.3: Theoretical framework: The importance of empathy and design thinking in food sustainability teaching
- 12.4: Case studies
- 12.5: Analysis of the three case studies through the empathy model: EOE
- 12.6: Discussion and conclusions
- Chapter Thirteen: Design bites—Design in Culinary Arts. The case study of the MSc in Innovation in Science and Culinary Arts
- Abstract
- 13.1: Creative process model
- 13.2: 1st phase—Fertilize—Earth
- 13.3: 2nd phase—Growth—Water
- 13.4: 3rd phase—Prepare—Fire
- 13.5: 4th phase—Consume—Air
- 13.6: 5th phase—Rescue—Senses
- 13.7: Conclusions
- Chapter Fourteen: Not rocket science but grandmother wisdom: Real food alternatives to oral nutrition supplements
- Abstract
- Acknowledgement
- 14.1: About the course and the Drexel Food Lab
- 14.2: The case
- 14.3: Process
- 14.4: Foodcare
- 14.5: Conclusion and next steps
- Chapter Fifteen: Food design: Innovation in Canadian graphic design education
- Abstract
- Acknowledgments
- 15.1: Food design: Why graphic design and why food studies?
- 15.2: A Canadian context: From there not here, from here not there
- 15.3: Sample assignments
- 15.4: “Drink it up”: Meeting students where they are
- 15.5: Visualizing concepts: Design process as a three-course meal
- 15.6: Conclusion
- Part Four: Case studies: Design methods for co-participation and food community engagement
- Chapter Sixteen: PolimiparaRocinha urban regeneration process: The role of “food design” for the sustainability of the Rocinha Favela in Rio de Janeiro
- Abstract
- Acknowledgments and attribution
- 16.1: PolimiparaRocinha urban regeneration process
- 16.2: Food issues in Rocinha: Challenges and synergies for sustainability of urban complex system
- 16.3: Food system in Rocinha: Existing policies and practices
- 16.4: Integrating food in urban complex systems regeneration
- Chapter Seventeen: Bees and honey as tools to improve public engagement in science
- Abstract
- 17.1: Introduction
- 17.2: Design thinking for urban beekeeping
- 17.3: BUONO case study
- 17.4: I Venti Buoni project
- 17.5: Conclusions
- Chapter Eighteen: (Re)thinking science-society dialogue: the case of food and agriculture system
- Abstract
- Acknowledgments
- 18.1: The “wicked problem” at stake
- 18.2: The Observatory on the Dialogue in the Agri-food System
- 18.3: The approach
- 18.4: The seven-step journey
- 18.5: Conclusions
- Part Five: Conclusion
- Chapter Nineteen: Transforming research and innovation for sustainability: Transdisciplinary design for future pathways in agri-food sector
- Abstract
- 19.1: The contribution of design methods to sustainable development
- 19.2: Transdisciplinary case studies as a medium of sustainability learning
- 19.3: Toward an empathy-system thinking mindset
- 19.4: Before we change the future, we need to re-design the present
- 19.5: Conclusions and takeaways for the future
- Index
- Edition: 1
- Published: April 25, 2021
- Imprint: Woodhead Publishing
- No. of pages: 372
- Language: English
- Paperback ISBN: 9780128178218
- eBook ISBN: 9780128178225
SM
Sonia Massari
Dr. Sonia Massari has 20 years of experience as researcher, lecturer, consultant, and designer in the fields of sustainability education, food design, and innovative agri-food systems. She holds a Ph.D. in Food Experience Design from the Engineering Department at the University of Florence, Italy. For 12 years, she was the Academic Director of the University of Illinois Urbana-Champaign Food Studies programs in Rome, and she designed and coordinated more than 50 academic programs and 150 educational activities on food and sustainability for prestigious international institutes. She teaches at several Universities around Italy, and is a senior researcher at the Barilla Foundation. She received the International Women Innovation Award “Tecno-visionaria” (2012), the NAFSA TLS Knowledge Community’s Innovative Research in International Education Award (2014), and the Food Studies ASFS Pedagogy Award (2020). She is a board member of the Association for the Study of Food and Society and serves on the editorial board of the International Journal of Food Design.
Affiliations and expertise
Roma Tre University, Rome, ItalyRead Transdisciplinary Case Studies on Design for Food and Sustainability on ScienceDirect