Creative Food Cycles aims to enhance innovative and creative practices between food, architecture, and conviviality in a transnational and European perspective. Food systems as complex and rapidly changing constellations of economic activity, cultural exchange and social interaction influence Europe's long-term sustainability and living conditions. Resilient food cycles as part of the circular economy can be drivers for strategic change in urban development, urban qualities and cultural values. Creative Food Cycles works for new conviviality in the city as a creative factor for identities, innovation and social integration. The project develops a cultural and holistic approach that links all aspects of food cycles: from production to distribution (phase 1), from distribution to consumption (phase 2), and from consumption to utilisation (phase 3). This open and inclusive approach will stimulate interactions between creative professionals, cultural operators, institutional actors and committed citizens with all those active in food cycles.

Genova-Phase 3- Consumption to Disposition- Food Shakers-Food Remakers

PERICU, Silvia;GAUSA, Manuel;TUCCI, Giorgia;OLIVASTRI, Chiara;CANESSA Nicola
2020

Abstract

Creative Food Cycles aims to enhance innovative and creative practices between food, architecture, and conviviality in a transnational and European perspective. Food systems as complex and rapidly changing constellations of economic activity, cultural exchange and social interaction influence Europe's long-term sustainability and living conditions. Resilient food cycles as part of the circular economy can be drivers for strategic change in urban development, urban qualities and cultural values. Creative Food Cycles works for new conviviality in the city as a creative factor for identities, innovation and social integration. The project develops a cultural and holistic approach that links all aspects of food cycles: from production to distribution (phase 1), from distribution to consumption (phase 2), and from consumption to utilisation (phase 3). This open and inclusive approach will stimulate interactions between creative professionals, cultural operators, institutional actors and committed citizens with all those active in food cycles.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11567/1050137
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