UFD Program download

via Bramante 42, Milano, MI Italy

Via Carlo Bo 7, 20143 Milano, MI Italy

Consorzio del Politecnico di Milano
via Durando 38/a (5th floor)

Food Design x Education (FDxE) is a platform for different activities and actions (seminars, symposiums, forums, roundtables, working groups, publications, etc.) that brings together like-minded people and places who are interested in making sense of all that is happening in and around FD education. It is an opportunity for articulating and exchanging ideas, and is open to thinkers and transformers interested in the emerging field of FD in an educational context. The first event was held in Bogota in 2014 and there are three more scheduled for 2015: Milan, October 2015, Porto Alegre, October 2015 and NYC, November 2015.

Organizers: Pedro Reissig and Sonia Massari

9.00- 9.30 AM

• Welcome by Luciano Galimberti – President ADI
• Welcome to SPD by Antonello Fusetti – SPD Director
• Welcome by Francesco Subioli – ADI Food Design Commission

Opening FDXED meeting

FDXED Platform: an introduction by Pedro Reissig
FDXED Workshop: short introduction and instructions by Sonia Massari

• 9.30 – 11.30 AM
  (Case Histories Presentations + Debate)
• 11.30 – 11.45 AM
  Short Break
• 11.45 – 1 PM
  FDXED platform: work in progress interactive session)
• 1-2 PM
  Business Lunch (we will continue to work during lunch!)
• 2-3 PM Conclusions and final remarks
• 3-4 PM Break

FDXED
8th October
hosted by Scuola Politecnica di Design
Via Carlo Bo 7, 20143 Milano, MI Italy
ROOM: TBA

• Albert Fuster i Martí
• Antonello Fusetti
• Asaf Dahan
• Cheung Chun Lam Eric (student)
• Elisabeth Debs
• Emily Ballantyne (student)
• Federico Casotto
• Federico Rasia
• Francesco Subioli
• Ilaria Legato
• Jennifer Vokoun
• Kuno Prey
• Leslie Wang
• Liron Tzanhany
• Marco Pietrosante
• Marinella Ferrara
• Misha Volf (student)
• Ordine Architetti Napoli
• Paolo Barichella
• Pedro Reissig
• Penelope Vaglini
• Sara Bergamaschi (student)
• Sara Costantini
• Sonia Massari
• Valentina Auricchio
• Sharon Conard Wells
• Adeline Newbold
• Masashi
• Riccardo Gasparetto (student)
• Roberto Tonet (student)
• Eva Bertinelli (student)

VIDEO
Luciana Leveratto
Responsable Académica IED Master
Food Security Project

ADI (Industrial Design Association) has created a commission on Food Design. This commission works on incorporating entrepreneurial and design competencies in the conversation about food with the objective of analyzing the relationship between the ethics and aesthetics of food, the science and nutrition of eating styles, as well as to explore current transformations in the relationship of food with the design of tools. Active from February 2014, it reports to the ADI enterprise department and is composed of academia, design and business professionals.

In December 2014, the Food Design Commission launched its first “Food Design Manifesto”. The manifesto starts by providing a definition of a new discipline called Food Design: “Food Design is the design of food (Food Facts and Food Acts), or rather the activity of processing food more effectively in order to make the action of purchasing edible substances in a given context, environment or place of consumption both correct and pleasurable. Food Design analyzes the reasons why we perform a food act in order to better understand how to design it and how to adequately meet the needs of the user. Food Design deals with edible products, communication, packaging, services and places related to the sale and consumption of food”.

The Manifesto then summarizes the field of Food Design field in ten points. 1) Food Design deals with design in the food sector.
2) Food Design is a specific design area that aims to produce effective solutions for the enjoyment of food in specific contexts and situations.
3) Food Design aims to give shape to the interfaces and services in the way that is most appropriate to the circumstances in which the product is consumed.
4) The manufacturability and the seriality of a product or service are the conditions under which a design may be classified as Food Design.
5) The main criteria that an edible Food Design product has to satisfy are: portioning, modularity and format being appropriate to the context and tools in and with which it will be consumed.
6) A Food Design product is designed to offer a service to one or more persons who have demonstrated certain needs, or to make an action related to food more effective through a tool derived from its design. 7) Food Design means designing according to standard Design procedures that in addition to purely formal or decorative research, also involve research into innovation in the processes related to production, distribution and consumption.8) Food Design is a privileged tool and particularly effective in the development and promotion of the Territory through its enogastronomic wealth. 9) Due to its links with nutrition, Food Design can also be considered within the context of Social Design and can envisage partnerships with non-profit groups and organizations. 10) A Food Design product is designed with the sole purpose of generating benefits for the User.
The first European Food Centered Design conference is inspired by the Manifesto and has launched a call to researchers, professors, professionals, students and scholars from all around the world to talk about the themes stated in the Manifesto and more.

The objectives of this 2-day conference are to:

• Explore the dimensions, nature, themes and disciplinary positions of Food Design research in Universities (European and International)
• Provide all Food System actors (Public and private) with a tool to define the specifics and potentials of Food Design and share strategic objectives for the future.
• Provide actors outside of the Design field with a tool to understand the nature and potential of Food Design research in order to promote a local and global evolution.

This call for papers is open to professors, students (only graduate and PhD candidates), professionals or independent scholars who would like to acquire new knowledge on artifacts and the different fields of Food Design, develop useful methods and tools for their food related projects, and/or acquire new ideas on the fundamental theories, methods and disciplines of Food Design.

Acceptance will be based primarily on originality, significance and quality of contribution.

Topics for this call for paper include, but are not limited to:

• Designing for new food systems, products, and experiences both locally and globally
• Food Design and Food Studies
• Design for All
• Design for the Real World: Human ecology and social change and finding solutions for the Food Paradoxes: Hunger and Obesity, Food Waste, natural vs. industrial Sustainable chains
• Polyhedral restaurants and new food businesses
• Sustainable Tourism
• Sustainable Product Service Systems: design strategies for global food innovation
• Design for Health and food safety
• Sensory education and sensory science
• Education & Communication in the food sector
• Functional packaging and new way of communication
• Contextualize food knowledge, critical food design
• Digital technology and Food Human Computer interaction
• Alternative food
• Food and the Cities
• And more

Call for Paper NEW DEADLINE: 4TH SEPTEMBER 2015 (Deadline: August 15, 2015)
The call for papers and call for posters deadline has now passed, however due to a number of requests we have agreed to extend the period to allow for more submissions. We’ve had a fantastic response so far and look forward to receiving further papers before the final deadline.
Please note that the new deadline date is Friday 4th September 2015.
THIS IS THE FINAL DEADLINE AND NO FURTHER EXTENSIONS WILL BE CONSIDERED.
Please note that submissions can be extended abstract only, and do not need to be full paper submissions.

To present a paper at the conference, send a 500 word abstract to the Conference Chairs
at by August 15, 2015.
Please include a 200 word bio.
Subject of the email: PAPER

The conference is also open to non-paper presenters and we would encourage participation from non-academic sectors such as civil society, private sector, public administration and the media.
The program is an international, peer-reviewed conference led by an esteemed International Advisory Board. The conference proceedings will be published on-line (more information will be provided soon, on the “ publication section” of this website) and a selection of the best papers will be used towards a publication of a book on “Understanding Food Design” (by ADI)

AUDIENCE: FREE ADMISSION

REGISTERED SPEAKERS
ADI member fee: 120 Euro
Institutions / Entities fee: 220 Euro
Businesses fee: 220 Euro
Academic Community/ Professors/ Freelancers fee: 190 Euro
Students fee: 100 Euro
(Student accreditation is required for the student rate. To obtain this rate, please attach a copy of your student credentials to this form and send to: .)

Sonia Massari
Valentina Auricchio

Communication and PR Partner
Ilaria Legato
Federico Rasia

Social and Media Partner – Gustolab International Institute for Food Studies
Salem Paulos

Team
Eva Bertinelli
Roberto Tonet
Riccardo Gasparetto