| The role of food plans in the transition towards sustainable food systems in Italy
|
2020 |
Lazzarini, Luca |
| Creative ecosystem services for new urban-rural communities: the VàZapp experience
|
2020 |
Cerreta, Maria |
| Socio-ecological connectivity for productive, circular and resilient territories
|
2020 |
Favargiotti, Sara |
| Food waste as a transitional key factor towards circular economy
|
2020 |
Pericu, Silvia |
| Be[e] the Creative Food of Social Innovation
|
2020 |
Fagnoni, Raffaella |
| The Uovo di Colombo Lab: designing against food waste
|
2020 |
Campagnaro, Cristian |
| Eating with Type: designing a letterpress workshop based on typeful thinking approach for food education
|
2020 |
Mus, Carlotta Belluzzi |
| Food Reality Experience
|
2020 |
Cellamare, Kedy C. |
| Pizza Toppings – Multiplayer Approach to Preparing a Pizza in Virtual Reality
|
2020 |
Drude, Jan Philipp |
| 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 |
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