Systemic Designer, researcher at the University of Gastronomic Sciences, national advisor for Slow Food Italy, member of ADI Design Permanent Observatory, and Director of Systemic Food Design Lab; Franco Fassio – PhD in Design Culture – is a professor of Gastronomic Planning, Food Packaging, Company Creation, Designing Sustainability, Ecodesign and Systemic Food Design.
The sea is a natural resource with which we have increasingly lost contact over time.Yet, 50% of what we breathe comes from the sea and is produced by the marine organisms that inhabit it. The ocean...
I'm all lost in the supermarket I can no longer shop happily The ClashThe retail sector wants to change. It is a need dictated by the times, from macroeconomic and political scenarios to factors rel...
Every time we lift our fork to our mouth, we do so with blind faith toward the products we have on our plate. The hygiene of food supply chains is ever more guaranteed by stringent protocols, the ca...
Those dealing with macro scenarios know these numbers all too well: in 2050, in order to feed 9.1 billion people, food availability will have to increase by about 70% (benchmarked against 2005 basel...
How to recognize existing connections between soil health, food quality and humans’ health from a systemic perspective? We asked to some scientists and experts: Franco Fassio of the University of ...
Why talk about food and the circular economy? Linear management, that has characterised the food production and consumer systems over the last century, has been the root cause of environmental and ...
