28, 29 & 30 April 2022 (Online and Onsite)

 

Keynotes: Nuno Canada (President of the Executive Board of the National Institute of Agrarian and Veterinary Research, (INIAV) and Ana Sanches Silva (National Institute of Agrarian and Veterinary Research, (INIAV).

 

A theme that wants to be treated from a scientific and academic point of view, but to make a contribution even outside of schools and universities. A way to make people understand, once again, the potential of design in innovation and preservation of the Planet. There are 800 million people suffering from hunger and at the same time high rates of obesity. Healthy, nutritious diets are expensive, yet many producers are poor. Current practices are not good for the environment. It is clear that we need a revolution. A revolution so radical as to completely overturn the previous versions of our food systems. Transforming food systems for prosperity, making innovations available and accessible technologies to tackle the problems and issues related to climate change, encouraging sustainable food and design techniques, with a great impact on people’s lives.

The organizing institutions of the 3_^rd International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Change, invite professors, MA and PhD students, researchers, chefs, professionals and designers from all scientific areas to submit unpublished articles or projects for presentation at the 3^rd International Food Design and Food Studies Conference, Experiencing and Envisioning Food: Designing for Change. The conference emerges as a forum where academics and experts collaborate in an interdisciplinary and transdisciplinary way on the current food system and its food. Like the first and second conferences, it is intended to be a meeting between the world of design and food with other scientific areas.

The 3^rd 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.

More information: https://efood2022.com