| Originalsprog | Engelsk |
|---|---|
| Publikationsdato | 2022 |
| Status | Udgivet - 2022 |
| Begivenhed | 3rd International Food Design and Food Studies Conference: Experiencing and Envisioning Food: Designing for Change - Lisbon School of Architecture, Universidade de Lisboa, Lissabon, Portugal Varighed: 28 apr. 2022 → 30 apr. 2022 Konferencens nummer: 3 https://efood2022.com/ |
Konference
| Konference | 3rd International Food Design and Food Studies Conference |
|---|---|
| Nummer | 3 |
| Lokation | Lisbon School of Architecture, Universidade de Lisboa |
| Land/Område | Portugal |
| By | Lissabon |
| Periode | 28/04/2022 → 30/04/2022 |
| Andet | The 3rd International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Change, seeks to explore potential solutions to current problems of the food system and scenarios on the future of food and nutrition. The fundamental objective of the conference is to generate value for our food and the design as a research and work methodology. This important goal can only be achieved if specific steps are taken if we carry out essential tasks. If to define a goal, it is necessary to emphasize the benefits and reasons for this. To achieve it, it is instead necessary to focus on a specific and positive process. For this reason, the word envisioning, as the ability to plan the present and activate change, having a holistic and systemic approach, looking towards the future. It is also intended that academics interact with the industry, and the proposed format facilitates collaboration between diverse scientific domains.<br/><br/>We are opening the call for articles on the following topics:<br/><br/> Design for Sustainability and Agenda 2030<br/> Design for Social Innovation<br/> Design for Food Design Education<br/> Design for Policies and Communities<br/> Design for Nutrition and Health<br/> Design for Gastro-wine Tourism<br/> Design for Gastronomy<br/> |
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