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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Dedication - p. iii 7. Contributors - p. xv 8. Prologue 1. food | FUTURE | design - p. xix 9. Prologue 2. Sustainable food design required for Global Food Systems Reform - p. xxv 10. Prologue 3. Design is challenging the fields of knowledge - p. xxix 11. Acknowledgments - p. xxxiii 12. Notes for the reader - p. xxxvii 13. Chapter One. The challenge of transdisciplinarity: Design methods for agri-food innovation and sustainability - p. 1 14. Part One: Case studies: Design methods for food supply chains - p. 22 15. Chapter Two. The creation of a local food distributor evaluated through a Design Thinking lens - p. 25 16. Chapter Three. Convivial food systems design experimentation in regional communities: Exploration of the Shepparton Food System, Regional Victoria, Australia - p. 44 17. Chapter Four. A website to understand and promote the circular economy for food: Systemic Food Design.it - p. 59 18. Chapter Five. Transitioning from food systems toward food ecosystems - p. 75 19. Part Two: Case studies: Design methods for new food experiences - p. 94 20. Chapter Six. Design and food robots: Changing processes in the restaurant industry - p. 97 21. Chapter Seven. Designing food experiences: A multisensory approach - p. 115 22. Chapter Eight. Enriching the food experience: A design journey through innovative technologies for creating, experimenting, consuming, socializing, and playing with food - p. 131 23. Chapter Nine. Organic wine as an Instagram star using a design thinking approach - p. 149 24. Chapter Ten. Case study: Designing the taste of food waste - p. 165 25. Part Three: Case studies: Design methods for food and sustainability education - p. 181 26. Chapter Eleven. School dining hall consumption: “Come dine with me” - p. 185 27. Chapter Twelve. Empathy, food systems and design thinking for fostering youth agency in sustainability: A new pedagogical model - p. 197 28. Chapter Thirteen. Design bites—Design in Culinary Arts. The case study of the MSc in Innovation in Science and Culinary Arts - p. 217 29. Chapter Fourteen. Not rocket science but grandmother wisdom: Real food alternatives to oral nutrition supplements - p. 241 30. Chapter Fifteen. Food design: Innovation in Canadian graphic design education - p. 249 31. Part Four: Case studies: Design methods for co-participation and food community engagement - p. 260 32. PolimiparaRocinha urban regeneration process: The role of “food design” for the sustainability of the Rocinha Favela in Rio de Janeiro - p. 263 33. Chapter Seventeen. Bees and honey as tools to improve public engagement in science - p. 283 34. Chapter Eighteen. (Re)thinking science-society dialogue: the case of food and agriculture system - p. 299 35. Part Five: Conclusion - p. 312 36. Chapter Nineteen. Transforming research and innovation for sustainability: Transdisciplinary design for future pathways in agri-food sector - p. 315 37. Index - p. 327
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Dedication - p. iii 7. Contributors - p. xv 8. Prologue 1. food | FUTURE | design - p. xix 9. Prologue 2. Sustainable food design required for Global Food Systems Reform - p. xxv 10. Prologue 3. Design is challenging the fields of knowledge - p. xxix 11. Acknowledgments - p. xxxiii 12. Notes for the reader - p. xxxvii 13. Chapter One. The challenge of transdisciplinarity: Design methods for agri-food innovation and sustainability - p. 1 14. Part One: Case studies: Design methods for food supply chains - p. 22 15. Chapter Two. The creation of a local food distributor evaluated through a Design Thinking lens - p. 25 16. Chapter Three. Convivial food systems design experimentation in regional communities: Exploration of the Shepparton Food System, Regional Victoria, Australia - p. 44 17. Chapter Four. A website to understand and promote the circular economy for food: Systemic Food Design.it - p. 59 18. Chapter Five. Transitioning from food systems toward food ecosystems - p. 75 19. Part Two: Case studies: Design methods for new food experiences - p. 94 20. Chapter Six. Design and food robots: Changing processes in the restaurant industry - p. 97 21. Chapter Seven. Designing food experiences: A multisensory approach - p. 115 22. Chapter Eight. Enriching the food experience: A design journey through innovative technologies for creating, experimenting, consuming, socializing, and playing with food - p. 131 23. Chapter Nine. Organic wine as an Instagram star using a design thinking approach - p. 149 24. Chapter Ten. Case study: Designing the taste of food waste - p. 165 25. Part Three: Case studies: Design methods for food and sustainability education - p. 181 26. Chapter Eleven. School dining hall consumption: “Come dine with me” - p. 185 27. Chapter Twelve. Empathy, food systems and design thinking for fostering youth agency in sustainability: A new pedagogical model - p. 197 28. Chapter Thirteen. Design bites—Design in Culinary Arts. The case study of the MSc in Innovation in Science and Culinary Arts - p. 217 29. Chapter Fourteen. Not rocket science but grandmother wisdom: Real food alternatives to oral nutrition supplements - p. 241 30. Chapter Fifteen. Food design: Innovation in Canadian graphic design education - p. 249 31. Part Four: Case studies: Design methods for co-participation and food community engagement - p. 260 32. PolimiparaRocinha urban regeneration process: The role of “food design” for the sustainability of the Rocinha Favela in Rio de Janeiro - p. 263 33. Chapter Seventeen. Bees and honey as tools to improve public engagement in science - p. 283 34. Chapter Eighteen. (Re)thinking science-society dialogue: the case of food and agriculture system - p. 299 35. Part Five: Conclusion - p. 312 36. Chapter Nineteen. Transforming research and innovation for sustainability: Transdisciplinary design for future pathways in agri-food sector - p. 315 37. Index - p. 327
