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Elsevier

Transdisciplinary Case Studies on Design for Food and Sustainability

  • 1st Edition - April 25, 2021
  • Latest edition
  • Editor: Sonia Massari
  • Language: English

Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivit… Read more

Description

Transdisciplinary 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.

Key features

  • 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

Readership

Academics and practitioners working on food design; students studying design and food studies

Table of contents

Prologue 1: food

Product details

  • Edition: 1
  • Latest edition
  • Published: April 29, 2021
  • Language: English

About the editor

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, Italy

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