Experiencing Food: Designing Food for Change

Experiencing Food: Designing Food for Change
3rd International Food Design and Food Studies Conference
28/30 April 2022

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food. Albeit the social sciences, through Food Studies researchers, have

continuously looked for how food influences and shapes society, there is a growing interdisciplinary interest in Gastronomy, similarly to Design, where more projects try to solve problems related to different food systems. Worldwide academia and media are currently discussing examples of these Design processes around food and this emerging phenomenon: Food Design. Design, Gastronomy and Culture interact at different levels and shape the food production, communication and distribution by valuing and bringing to life aspects much wider than the mere question of feeding as an act of survival. In Portugal, there has not been much research on the relationship between Design and Gastronomy; hence the relevance of pairing the enormous attention given to restaurants and chefs, researchers and professionals with the impacts of Food Design. Additionally, a new sense of social responsibility emerged, where chefs and designers react to face the challenge of a positive change in the paradigm of food. The latter only recently looked at food and food services from different perspectives, developing and applying new theories, as food became the focus of the various areas of Design – either from Graphic Design to Product Design, or from Architecture to Communication. Numerous aspects influence such a relationship between food and Design, since Chefs use Design techniques and tools to create new dishes, experiences, and services, even if they are unaware of it. Food systems are at their maximum resource capacity and designing new ways of thinking about food will possibly bring a different approach to generate sustainable solutions. Accordingly, food production professionals have developed a desire to share knowledge about food, creating new communication networks open and accessible to everyone, where ideas can be freely expressed through creativity, innovation, experimentation and dissemination. Ultimately, rising consumer awareness about economic and social matters on food production – as a response to recent globalism, a concern for the environment or a practical solution to local economic development – brought Design Thinking to the core of many of these issues.

Photos from Experiencing Food: Designing Food for Change's post

15/11/2024

Projects Sessions seen at Elisava. November 7th-9th. Rooms: 411-414
Where you there? 🤩

ID48 The Bio-AI Era: Biomaterials and Artificial Intelligence Transforming Design, Architecture, Gastronomy and Art. - José Antonio Carrillo Andrada, Dana Otoom, Alia Almarri

ID140 Mapping food design and its agents according to a design ontology model. - Lígia Afreixo, Francisco Providência

ID9 Broadening horizons: applying data-driven design across food industries for enhanced phygital experiences. - Juan Carlos Quiñones-Gómez, Enric Mor, Jonathan Chacón

12/11/2024

Papers Session 12: November 9th
10.45/12.15. ELISAVA. Room 414
Subject: Design for Social Innovation
Moderator: Sílvia Fernandez

ID95 LAGA - Innovation program for Healthy & Sustainable Eating. - Elena Malakhatka, Tove Chevalley, Camila Serpa Soares
ID143 Enhancing Lupin Consumption through Phygital Vending Innovation for Sustainable Food Systems. - Sonia Massari, Francesca Galli, Luca Colombo, Dalia Mattioni, Yuna Chiffoleau
ID137 Hybridising knowledge: Co-creation, co-design and participatory learning in shaping a sustainable future for food and agriculture. - Sonia Massari, Diletta Damiano, Alessio Cavicchi
ID66 Digitalizing the Ballarò historic Market for Social Innovation. - Anna Catania, Carmen Trischitta
ID73 Co-designing the Milanese food system: from future scenarios to experimentation. - Marta Corubolo, Lucia Viganego Ballesteros, Daniela de Sainz Molestina, Anna Meroni

elisava
school
eidler.fooddesign

12/11/2024

Papers Session 11: November 9th
10.45/12.15. ELISAVA. Room 413
Subject: Design for Social Innovation
Moderator: Tania Hernandez

ID60 Leveraging the digital to decrease the physical. A digital approach for reducing individuals’ and communities’ food waste. - Eleonora Fiore
ID122 Food for Reconciliation: Design for Social Innovation in Colombian Post-Conflict Communities. - Beatriz Bonilla Berrocal, Lucia Viganego Ballesteros
ID17 Beyond Homeostasis and Hedonism: Food’s journey to self-actualising. - Awoniyi Stephen
ID30 From grave to cradle: the coffee dead cities. - João Lutz, Alice Lutz, Renata Vilanova
ID48 The Bio-AI Era: Biomaterials and Artificial Intelligence Transforming Design, Architecture, Gastronomy and Art. - José Antonio Carrillo Andrada, Dana Otoom, Alia Almarri

elisava
school
eidler.fooddesign

12/11/2024

Papers Session 10: November 9th
10.45/12.15. ELISAVA. Room 412
Subject: Design for Policies and Communities
Moderator: Paolo Susteric

ID127 Exploring the Potential of Beans: A Transdisciplinary Bootcamp to Sustainable Diets. - Sonia Massari, Mariana Eidler, Julia Kunkel, Jenz Grosshans
ID12 Design of alternative food systems for Venetian soilless communities. - Annapaola Vacanti, Calogero Mattia Priola, Luigi Mascheroni
ID20 Transforming challenges into opportunities: food waste as a regenerative resource in materials design education. - Chengjun Li, Elena Albergati, Valentina Rognoli, Fuqing Xu
ID29 Digital Ties, Shifting Values: Suggestions for the Phygital Future of Alternative Food Networks. - Cagri G. Varli
ID141 Hybrid design dialogues for a sustainable food future: The role of food designers in bridging urban and rural communities for change. - Sonia Massari, Mariana Eidler, Ricardo Bonacho, Pedro Alvarez

elisava
school
eidler.fooddesign

12/11/2024

Papers Session 9: November 9th
10.45/12.15. ELISAVA. Room 414
Subject: Design for Nutrition, Health & Gastronomy
Moderator: Laura Gusart

ID104 Exploring Gastronomic Landscape of Old Town Phuket as a Creative City of Gastronomy. - A. Krasae-in, P. Yodsurang, A. Kiatthanawat
ID21 Design at Wine: How wine labels are going phygital. - Suzana Parreira, João Manaia, Pedro Almeida
ID15 Using disgust to encourage desirable food behavior. - Hendrik Schifferstein, Mailin Lemke
ID24 Dining out. Visual atlas of bars, cafés and restaurants in Barcelona. - Eulalia Gomez-Escoda, Emma Maev O’Connell, Carla Archs Marti, Lluis Frago, Alex Morcuende
ID102 Portuguese parents’ perspectives on children’s eating habits and dietary practices in schools. - Marília Prada, Magda Saraiva, Margarida Garrido, David Guedes
ID19 A table for 5000. Visual atlas of food retail in small municipalities of the metropolitan region of Barcelona. - Eulalia Gomez-Escoda

elisava
school
eidler.fooddesign

12/11/2024

Take sometime to learn created by One of the most influential food designers in the Design History. Created more than 200 objects together with and developed a lot of our everyday cooking tools always thinking about how to improve the relationship about the user and the food. An honour to have Luki Huber at

elisava
school

08/11/2024

Projects Session 6: November 8th
17.15/18.45. ELISAVA. Room 412
Subject: Design for Education
Moderator: Sonia Massari

ID120 Touching Eating: Textile = pseudopodial experience for human - To what extent can be discoursed the interaction between food and tactility through textile using pataphysics applied Food Kansei Engineering? - Risa Ueno

elisava
school
eidler.fooddesign

08/11/2024

Projects Session 6: November 8th
17.15/18.45. ELISAVA. Room 412
Subject: Design for Education
Moderator: Sonia Massari

ID170 Food Design Bachelor Education - Mariana Eidler & Vinyet Capdet | ELISAVA & CETT

elisava
school
eidler.fooddesign

07/11/2024

Projects Session 5: November 8th
17.15/18.45. ELISAVA. Room 414
Subject: Design for Education
Moderator: Nicole Vindel

ID160 La voz del Delta. - Valeria Garcia

elisava
school
eidler.fooddesign

07/11/2024

Projects Session 5: November 8th
17.15/18.45. ELISAVA. Room 414
Subject: Design for Education
Moderator: Nicole Vindel

ID80 Redesigning Two Traditional Italian Pastries: Introducing a New “Maritozzo Laziale” and “Occhio di Bue” with Low Glycemic Index and High Nutritional Value. - Susanna Lelli, Sahara Melloni, Valeria Turfani, Irene Baiamonte, Paolo Gabrielli, Paquale Buonocore, Stefania Ruggeri

elisava
school
eidler.fooddesign

07/11/2024

Projects Session 5: November 8th
17.15/18.45. ELISAVA. Room 414
Subject: Design for Education
Moderator: Nicole Vindel

ID33 Soundametric Food. - Rafael Prat Menacho

elisava
school
eidler.fooddesign

07/11/2024

Projects Session 5: November 8th
17.15/18.45. ELISAVA. Room 414
Subject: Design for Education
Moderator: Nicole Vindel

ID71 “La Wanda”: a new beverage for healthy people. - Boccia Angelo, Ruggieri Alessandro, Stefania Ruggeri

elisava
school
eidler.fooddesign

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