| Designing Food Cycles: Three pathways toward urban resilience
|
2020 |
Sposito, Sabrina |
| Zitsa Wine Hub
|
2020 |
Nikolovgenis, Andreas |
| German potatoe: analysis towards sustainability
|
2020 |
Mendoza, Aldana Bouzas |
| Cultivating social capital—resiliency against adversity
|
2020 |
Vasconcelos, Thiago |
| Waste-no-Taste: animated video recipes to prevent domestic food waste
|
2020 |
Panadisi, Giulia |
| Rural studio farm
|
2020 |
Barthel, Elena |
| Circular Design for urban resilience
|
2020 |
Schröder, Jörg |
| Creative Food Cycles—Multiscalar challenges
|
2020 |
Navarro, Manuel Gausa |
| Trueque based urbanism
|
2020 |
Diesch, Alissa |
| Development of sustainable packaging based on agricultural residues and others
|
2020 |
Nolasco, Elizabeth Palomino |
| Remix El Barrio: a co-creation journey to foster innovative ecosystems crafting and micro-fabricating with food surplus and waste
|
2020 |
Pistofidou, Anastasia |
| Food Revolution. Services and Social Innovation as a reaction to lockdown
|
2020 |
Olivastri, Chiara |
| Design for Companion Species: developing collaborative multispecies Urban Environments
|
2020 |
Farinea, Chiara |
| Quarantined sobremesa
|
2020 |
Zegarra, Gabriela Aquije |
| Food design as a strategy for the global community
|
2020 |
Caruso, Ivo |
| Urban revolution at times of Creative Food Cycles
|
2020 |
Canessa, Nicola |
| From the global food system to the local dimension: the urban food strategies
|
2020 |
Tucci, Giorgia |
| Food cycles and hydrogeological risk mitigation: the Kezersrande Natural Farm project
|
2020 |
Pitanti, Mathilde |
| Approach for the analysis of self-cultivation as an expression of the resilient capacities of migrants in Barcelona during the twentieth century
|
2020 |
Guillén-Espallargas, Germán |
| Foodways: diasporic explorations at the age of (digital) discoveries
|
2020 |
Sommariva, Emanuele |
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