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 2030Design for Social InnovationDesign for Food Design EducationDesign for Policies and CommunitiesDesign for Nutrition and HealthDesign for Gastro-wine TourismDesign for Gastronomy
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).?
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 Engineelé
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