Experiencing Food: Designing Sustainable and Social Practices: Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal

The 2nd International Conference on Food Design and Food Studies, held in Lisbon, Portugal, explored interdisciplinarity in food, sustainability, and social practices, focusing on new lifestyles and innovative approaches to food sustainability.

Format: Paperback / softback
Length: 138 pages
Publication date: 01 April 2022
Publisher: Taylor & Francis Ltd

The 2nd International Conference on Food Design and Food Studies, held at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal, from November 28 to 30, 2019, brought together scholars and experts from various fields to explore the intersection of food, sustainability, and social practices. The conference and the resulting papers showcased a rich tapestry of research, reflecting on interdisciplinarity as a holistic approach that extends beyond the traditional boundaries of design and seeks to raise awareness about new lifestyles and innovative approaches to food sustainability.

Food, sustainability, and social practices are intertwined, and the 2nd International Conference on Food Design and Food Studies, held at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal, from November 28 to 30, 2019, aimed to shed light on this complex relationship. The conference and the resulting papers showcased a diverse range of research, highlighting the importance of interdisciplinary collaboration in addressing the challenges and opportunities associated with food production, consumption, and waste.

One of the key themes of the conference was the role of design in promoting sustainable and social practices. The papers presented explored how design can influence consumer behavior, shape food systems, and create opportunities for community engagement and empowerment. For example, one paper discussed the use of design thinking and participatory design methodologies to develop sustainable food packaging solutions that reduce waste and promote healthy eating habits.

Another theme of the conference was the impact of food on social and cultural practices. The papers examined how food is used to express identity, celebrate culture, and build community. For instance, one paper explored the role of food markets and food festivals in promoting cultural exchange and social cohesion in urban areas.

The conference also emphasized the importance of addressing food insecurity and inequality. The papers explored how food systems can be designed to promote access to healthy and affordable food for all, particularly marginalized communities. For example, one paper discussed the development of community-supported agriculture programs that provide fresh produce to low-income neighborhoods.

In addition to the research papers, the conference featured a range of workshops and panel discussions that brought together experts from different fields to share their perspectives and ideas. These discussions highlighted the need for interdisciplinary collaboration and the importance of engaging with a wide range of stakeholders in order to create sustainable and socially responsible food systems.

Overall, the 2nd International Conference on Food Design and Food Studies provided a valuable platform for scholars and practitioners to explore the complex relationship between food, sustainability, and social practices. The conference and the resulting papers showcased the importance of interdisciplinary collaboration, innovative design, and community engagement in addressing the challenges and opportunities associated with food production, consumption, and waste. As we move forward, it is clear that we need to continue to prioritize sustainable and social practices in order to create a more equitable and sustainable food system for all.

Weight: 454g
Dimension: 246 x 174 (mm)
ISBN-13: 9780367495473