design for food
Intersections between design and science in the Mediterranean food landscape
Scientific support: Carla Langella, Gabriele Pontillo,Roberta Angari
The project “Design for Mediterranean Food” was launched in 2010 by the Industrial Design courses of the Second University of Naples (today University of Campania Luigi Vanvitelli) in collaboration with the National Institute for Cancer Research in Naples (Pascale Foundation) to develop products for sustainable well-being. Since its inception, the project has explored the relationship between design and science through interdisciplinary collaboration to create innovative tools for conveying healthy eating, especially to school children, as part of programs to combat childhood obesity.
Designing Sustainable and Innovative Solutions for the Food Industry
This project draws inspiration from the intersection of design, sustainability, and innovation. By exploring the role of materials and technologies in enhancing everyday experiences, it seeks to address current challenges in the food industry. The initiative is rooted in creating solutions that not only fulfill functional needs but also promote environmental awareness and cultural appreciation.
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