1st Edition

Experiencing and Envisioning Food Designing for Change

    262 Pages
    by CRC Press

    Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector.

    Design for Sustainability and Agenda 2030 Design for Social Innovation Design for Food Design Education Design for Policies and Communities Design for Nutrition and Health Design for Gastro-wine Tourism Design for Gastronomy


    Ricardo Bonacho has a PhD in Design with a specialty in Food Design from the Lisbon School of Architecture of the University of Lisbon. He is the Coordinator of the Degree Course in Hotel Management and Assistant Professor at the European University of Lisbon. For ten years, he was coordinator and professor of the master's degrees in Innovation in Culinary Arts and Sciences and Food Design at ESHTE and professor in the areas of Marketing and Communication in several universities. He is co-founder of the nonprofit FORK-Food Design for Opportunities, Research and Knowledge and co-founder of Food Design Lab Lisboa.

    Mariana Eidler has a Ph.D in Design with a specialty in Food Design, by the Lisbon School of Architecture of the University of Lisbon. She is Art director and teacher. Founded and directs the Food Design Lab at Elisava, School of Design and Engineering in Barcelona, Spain, where directs the Study Abroad program. Co-founded FORK, The Food Design Organization, that provides alliances between Food Design projects and institutions. Graduated in Design by ELISAVA, and in Fine Arts by UB. Master’s in Branding at Parsons School of Design, NY. Pedagogical Master at the UPC and master’s Design and Communication at ELISAVA. Worked in NY with Milton Glaser and, in Barcelona, founded @tactica.barcelona to work in transdisciplinary, social and sustainable food and design projects.

    Sonia Massari, Ph.D., is an expert in Food Experience Design with 20+ years in human-food interaction, sustainability education, and innovative agri-food systems. Researcher at the University of Pisa (Department of Agriculture, Food and Environment), Academic Director of the Future Food Academy, and co-founder of FORK Food Design Organization, she teaches at the ISIA Design School "Sustainable Scenarios" and at various international universities. Author of "Transdisciplinary Case Studies on Design for Food and Sustainability" (Elsevier, 2021); member of the Editorial Board of the International Journal on Food Design and Vice President of ASFS (Association for the Study of Food and Society).

    Maria José Pires teaches at Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), where she co-coordinates the MSc degree in Innovation and Culinary Arts and Sciences and the MA in Food Design, and Coordinates the scientific area of Arts, Humanities and Foreign Languages. She is a researcher at the University of Lisbon Centre for English Studies (ULICES/CEAUL), where she received her Ph.D. in Literature and Culture Studies/Food Cultural Studies. She has collaborated with multidisciplinary projects: Gastronomic and Literary Tourism and Receiving | Perceiving English Literature in the Digital Age and her research interests are Literature, Culture and Food Studies.