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Food Design for the Real World

Design by and for food: place-based innovation and transformative design

This book explores the transformative potential of design within agri-food systems. Inspired by Victor Papanek’s call to address real human needs, the book adopts a transdisciplinary and situated approach to investigate food as both a medium and an object of design. Blending theory and practice, it traces the evolution of the food design field and introduces a six-mediation framework for understanding food experience.

Pagine: 240

ISBN: 9788835181668

Edizione:1^a ediz 2025

Codice editore: 10319.36

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Food Design for the Real World explores the transformative potential of design within agri-food systems. Inspired by Victor Papanek’s call to address real human needs, the book adopts a transdisciplinary and situated approach to investigate food as both a medium and an object of design.
Blending theory and practice, it traces the evolution of the food design field and introduces a six-mediation framework for understanding food experience. Drawing on twenty real-world educational case studies, it presents B.E.FOO.D, a model for transformative, place-based learning and design by and for food. At its core lies the concept of the food designer’s metabolism -the ability to transform cultural values into generative energy. Like a butterfly effect, small food-centred actions can trigger systemic change.
Through collaborative formats such as Living Labs and Tenuta Labs, the book demonstrates how co-creation can reimagine food systems and empower communities.
Aimed at designers, educators, researchers, and changemakers, this book invites readers to move beyond reductive models and to activate dormant resources and meaningful connections among people, places, and values-towards more just, sustainable, and shared food futures.

Fabio Parasecoli, Forward I

Stefani Bardin, Forward II

Introduction to the Real World of Food Design: Why This Book, Why Now

What can design bring to the agri-food sector?

Design as a cultural and systemic mediator
From mechanization to ecosystems: food design in the transformation of agri-food business
Toward an evolutionary reading of food design: objects, systems, and values
Conclusion

The dual nature of food: food as object and medium of human activity

The food experience through the cultural-historical approach
Food experience as a mediated and intentional activity
The role of tools in the genesis of the human–food relationship
Material and ideal components of food artifacts
Cognition and food culture: a co-evolutionary design perspective
Conclusion: knowledge, innovation, and design in contemporary food systems
Contents

Transformative Learning in Place-Based Food Design Education

Towards a theoretical framework for Agri-Food design education: situated, transdisciplinary, transformative
Methodology: from theory to practice
Results from the analysis
The B.E.FOO.D Framework: the Butterfly Effect of transformative learning in place-based Food Design education
Conclusion