Skip to content
1981
Designing Digital Technologies for Sustainable Transformations of Food Systems
  • ISSN: 2056-6522
  • E-ISSN: 2056-6530

Abstract

This Special Issue focuses on exploring the latest trends in the use of information technology to cope with emerging societal transformations on the food system and its interrelations. It aims to be a starting point, especially to show what a key role designers play today in the ongoing transformation process and transition of food systems. It shows that the great challenge of digital innovation in the food sector is to re-design not only the products, but also the services and processes imposed by the ongoing digital transformation.

This article is Open Access under the terms of the Creative Commons Attribution 4.0 International licence (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited. The CC BY licence permits commercial and noncommercial reuse. To view a copy of the licence, visit https://creativecommons.org/licenses/by/4.0/
Loading

Article metrics loading...

/content/journals/10.1386/ijfd_00048_2
2023-04-10
2024-11-03
Loading full text...

Full text loading...

/deliver/fulltext/ijfd/8/1/ijfd.8.1.3_Massari.html?itemId=/content/journals/10.1386/ijfd_00048_2&mimeType=html&fmt=ahah

References

  1. Bauman, Z.. ( 2011), Modernità Liquida, Bari:: Laterza;.
    [Google Scholar]
  2. Bianchini, M., and Maffei, S.. ( 2023;), ‘ Food markets as circular digital hubs: Prototyping enabling ICT solutions for urban food systems. ’, International Journal of Food Design, 8:1, pp. 89107.
    [Google Scholar]
  3. Brunori, G.,, Bacco, M., and Rolandi, S.. ( 2022;), ‘ Technology, digitalisation, and AI for sustainability: An assessment of digitalisation for food system transitions. ’, in K. Kevany, and P. Prosperi. (eds), Handbook of Sustainable Diets, New York:: Routledge;, pp. 54761.
    [Google Scholar]
  4. Dunne, A., and Fiona, R.. ( 2013), Speculative Everything: Design, Fiction, and Social Dreaming, Cambridge:: The MIT Press;.
    [Google Scholar]
  5. Escobar, A.. ( 2015;), ‘ Transiciones: A space for research and design for transitions to the pluriverse. ’, Design Philosophy Papers, 13:1, pp. 1323, https://doi.org/10.1080/14487136.2015.1085690.
    [Google Scholar]
  6. European Network of Living Labs – ENoLL ( n.d.), ‘Home page’, https://enoll.org/. Accessed 9 January 2023.
  7. Finn, S.. ( 2023;), ‘ Designing for change: Closing the action gap. ’, International Journal of Food Design, 8:1, pp. 13336.
    [Google Scholar]
  8. Glaros, A.,, Nost, E.,, Nelson, E.,, Klerkx, L., and Fraser, E. D. G.. ( 2023;), ‘ Contested definitions of digital agri-food system transformation: A webpage and network analysis. ’, International Journal of Food Design, 8:1, pp. 3560.
    [Google Scholar]
  9. Hagolani-Albov, S., and Ehrnström-Fuentes, M.. ( 2023;), ‘ The REKO model: Facebook as a platform for food system reconnection. ’, International Journal of Food Design, 8:1, pp. 6187.
    [Google Scholar]
  10. Hill, A.. ( 2015;), ‘ Moving from “matters of fact” to “matters of concern” in order to grow economic food futures in the Anthropocene. ’, Agriculture and Human Values, 32:3, pp. 55163, https://doi.org/10.1007/s10460-014-9576-5.
    [Google Scholar]
  11. Juri, S.,, Massari, S., and Reissig, P.. ( 2022;), ‘ Food+design: Transformations via transversal and transdisciplinary approaches. ’, in D. Lockton,, S. Lenzi,, P. Hekkert,, A. Oak,, J. Sádaba, and P. Lloyd. (eds), Design Research Society 2022, Bilbao, 25 June–3 July, London:: Design Research Society;, https://doi.org/10.21606/drs.2022.1060.
    [Google Scholar]
  12. Kähkönen, K.,, Rönkä, A.,, Hujo, M.,, Lyytikäinen, A., and Nuutinen, O.. ( 2018;), ‘ Sensory-based food education in early childhood education and care, willingness to choose and eat fruit and vegetables, and the moderating role of maternal education and food neophobia. ’, Public Health Nutrition, 21:13, pp. 244353, https://doi.org/10.1017/S1368980018001106.
    [Google Scholar]
  13. Kossoff, G.. ( 2011;), ‘ Holism and the reconstitution of everyday life: A framework for transition to a sustainable society. ’, in S. Harding. (ed.), Grow Small, Think Beautiful: Ideas for a Sustainable World from Schumacher College, Edinburgh:: Floris;, pp. 12242.
    [Google Scholar]
  14. Marti, P., and Recupero, A.. ( 2021;), ‘ Enriching the food experience: A design journey through innovative technologies for creating, experimenting, consuming, socializing, and playing with food. ’, in S. Massari. (ed.), Transdisciplinary Case Studies on Design for Food and Sustainability, Sawston:: Woodhead Publishing;, pp. 13147.
    [Google Scholar]
  15. Marti, P.,, Massari, S., and Recupero, A.. ( 2023;), ‘ Transformational design for food systems: Cultural, social, and technological challenges. ’, International Journal of Food Design, 8:1, pp. 10932.
    [Google Scholar]
  16. Massari, S.. ( 2017;), ‘ Food design and food studies: Discussing creative and critical thinking in food system education and research. ’, International Journal of Food Design, 2:1, pp. 11733, https://doi.org/10.1386/ijfd.2.1.117_1.
    [Google Scholar]
  17. Massari, S.. ( 2021a;), ‘ Transforming research and innovation for sustainability: Transdisciplinary design for future pathways in agri-food sector. ’, in S. Massari. (ed.), Transdisciplinary Case Studies on Design for Food and Sustainability, Sawston:: Woodhead Publishing;, pp. 31526, https://doi.org/10.1016/B978-0-12-817821-8.00027-8.
    [Google Scholar]
  18. Massari, S.. (ed.) ( 2021b), Transdisciplinary Case Studies on Design for Food and Sustainability, Sawston:: Woodhead Publishing;.
    [Google Scholar]
  19. Massari, S.,, Mattioni, D., and Galli, F.. ( 2022b), Deliverable 5.1.Framework for LL facilitation and Data Production, DIVINFOODH2020 project guidelines, September, https://divinfood.eu/resources/. Accessed 23 March 2023.
    [Google Scholar]
  20. Massari, S.,, Tiriduzzi, M.,, Jatwani, C., and Roversi, S.. ( 2022a;), ‘ The role of design in the transition to sustainable diets. ’, in K. Kevany, and P. Prosperi. (eds), Handbook of Sustainable Diets, New York:: Routledge;, pp. 53446.
    [Google Scholar]
  21. Meyer, P. B., and Schwarze, R.. ( 2021;), ‘ COVID-19: The Great Reset: A review. ’, International Journal of Community Well-Being, 4:3, pp. 45558, https://doi.org/10.1007/s42413-021-00117-7.
    [Google Scholar]
  22. Mikkelsen, B. E., and Chapagain, M. R.. ( 2023;), ‘ Green food transformation systems: Role of young people in engagement and digital literacy. ’, International Journal of Food Design, 8:1, pp. 1333.
    [Google Scholar]
  23. Obrist, M.. ( 2023;), ‘ Reflection on the design of food systems and experiences for sustainable transformations. ’, International Journal of Food Design, 8:1, pp. 13741.
    [Google Scholar]
  24. Stephan, P. F.. ( 2015;), ‘ Designing “matters of concern” (Latour): A future design challenge?. ’, in J. Wolfgang,, S. Zerwas, and K. von Anshelm. (eds), Transformation Design: Perspective on a New Design Attitude, Berlin, Munich and Boston, MA:: Birkhäuser;, pp. 20226, https://doi.org/10.1515/9783035606539-016.
    [Google Scholar]
  25. Taplin, D. H.,, Clark, H.,, Collins, E., and Colby, D. C.. ( 2013), Theory of Change, New York:: ActKnowledge;.
    [Google Scholar]
  26. Voytenko, Y.,, McCormick, K.,, Evans, J., and Schliwa, G.. ( 2016;), ‘ Urban living labs for sustainability and low carbon cities in Europe: Towards a research agenda. ’, Journal of Cleaner Production, 123, pp. 4554, https://doi.org/10.1016/j.jclepro.2015.08.053.
    [Google Scholar]
  27. World Economic Forum ( 2022), The Global Risks Report, Geneva:: World Economic Forum;, https://www.weforum.org/reports/global-risks-report-2022/. Accessed 9 December 2022.
    [Google Scholar]
/content/journals/10.1386/ijfd_00048_2
Loading
This is a required field
Please enter a valid email address
Approval was a success
Invalid data
An error occurred
Approval was partially successful, following selected items could not be processed due to error