Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Transdisciplinary Case Studies on Design for Food and Sustainability
Demonstrates the presence of food design in various food-related fields of study and analyzes the interconnectivity of sustainability, food, and design
Sonia Massari (Edited by)
9780128178218, Elsevier Science
Paperback, published 29 April 2021
372 pages
22.9 x 15.1 x 2.4 cm, 0.61 kg
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.
Prologue 1: food | FUTURE | design Prologue 2: Sustainable Food Design should be the norm and the place we all start Prologue 3: Design is challanging the fields of knowledge 1. The challenge of transdisciplinarity: design methods for agri-food innovation and sustainability Part 1 - Case Studies: Design Methods for Food Supply Chains 2. The Creation of a Local Food Distributor Evaluated Through a Design Thinking Lens 3. Convivial Food Systems Design Experimentation in Regional Communities: Exploration of the Shepparton Food System, Regional Victoria, Australia 4. A website to understand and promote the circular economy for food: Systemic Food Design.it 5. Transitioning from Food Systems towards Food Ecosystems Part 2 - Case Studies: Design Methods for New Food Experiences 6. Design and Food Robots: changing processes in the Restaurant Industry 7. Designing Food Experiences: A Multi-Sensory Approach 8. Enriching the food experience: a design journey through innovative technologies for creating, experimenting, consuming, socializing and playing with food 9. Organic Wine as an Instagram Star Using Design Thinking Approach 10. Designing the taste of food waste Part 3 - Case Studies: Design methods for food and sustainability education 11. School dining hall consumption: ‘Come dine with me’ 12. Fostering Youth Agency in Food Sustainability. Education, Empathy and Design Thinking for collaborative workshops (Youth Manifesto, Youth Partnership for the SDGs and FSI Edu) 13. Design Bites – The Practice of Design in Culinary Arts – the case study of the MSc in Innovation in Science and Culinary Art 14.Not Rocket Science but Grandmother Wisdom: Real Food Alternatives to Oral Nutrition Supplements 15. Food Design: Innovation in Canadian Graphic Design Education Part 4 - Case Studies: Design methods for co-participation and food community engagement 16. PoliparaRocinha urban regeneration process: the role of "food design" for the sustainability of the Rocinha Favela in Rio de Janeiro 17. Bees and honey as tools to improve public engagement in science 18. (Re)thinking science-society dialogue: the case of food and agriculture system 19. Conclusions
Subject Areas: Food & beverage technology [TDCT], Sales & marketing [KJS]
