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.
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 ...
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 th...
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 e...
