{"id":25749,"date":"2017-03-20T17:22:41","date_gmt":"2017-03-20T16:22:41","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/en\/research-unisg\/systemic-food-design-lab\/"},"modified":"2017-05-30T12:18:34","modified_gmt":"2017-05-30T10:18:34","slug":"systemic-food-design-lab","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/professors-research\/systemic-food-design-lab\/","title":{"rendered":"Systemic Food Design Lab"},"content":{"rendered":"

The Systemic Food Design Lab <\/strong>(SFD Lab) has the objective of developing, at a theoretical and applied level, a system approach based on the construction of valuable, collaborative and sustainable relationships and applied to food in all its many meanings.<\/p>\n

\n

<\/p>\n

\n

<\/i><\/span> ACTIVITIES and RELATIONSHIPS<\/h3><\/div>
<\/p>\n

The Lab produces strategic, pure and applied research within the Gastronomic Sciences field. It promotes the scientific results through communication tools and training opportunities, and participates in the construction of the university\u2019s knowledge assets.<\/p>\n

Activities are developed that lead to the consolidation of the UNISG network, identifying new opportunities for adding value.<\/p>\n

<\/p>\n

<\/div><\/div>\n

<\/i><\/span> THEORY<\/h3><\/div>
<\/p>\n

Starting from an analysis of the flow of matter, energy\u00a0 and knowledge within each system and between one system and another, we study the structure of the overall behavior of interacting elements in order to design relationships of value that narrate a system quality.<\/p>\n

<\/div><\/div>\n

<\/i><\/span> METHODOLOGY<\/h3><\/div>
<\/p>\n

HOLISTIC SURVEY: analysis of the current system and identification of problems and opportunities.<\/p>\n

PROJECT DEVELOPMENT: based on the information collected from the holistic survey, we proceed to the resolution of critical issues connected to the analyzed system, focusing on shared opportunities.<\/p>\n

VALUE ASSESSMENT: <\/strong>the systemic project is evaluated by carrying out a comparison between the initial phase, based on the four aspects where system sustainability and innovation develop: environmental sustainability, social innovation, sensorial quality and economic and cultural impact.<\/p>\n

SYSTEMIC COMMUNICATION: definition of strategies for communicating the achieved results, evaluating the use of all formats that characterize digital and cross-media marketing and shaping an image of the project that represents the relationship economy generated.<\/p>\n

<\/div><\/div>\n

<\/i><\/span> RESEARCH FIELDS<\/h3><\/div>
<\/p>\n

PRODUCTS AND SERVICES, real and virtual, developed from a systemic perspective.<\/p>\n

FOOD PACKAGING, analysis and eco-design of packaging and the relationships between contents and container in terms of communicating a system quality.<\/p>\n

ENERGY AND FOOD, analysis of innovative technologies and systems that can provide support to the food production and distribution system.<\/p>\n

FOOD AND WELL-BEING, analysis and design of the relationships between the \u201cfood system\u201d and the \u201chuman system\u201d for widely disseminated information about health-related issues.<\/p>\n

FOOD PLACES, sales points, canteens, restaurants, caf\u00e9s, markets, supermarkets, shopping centers, logistics platforms, etc., analyzed and designed from a systemic perspective with the aim of transforming them into \u201canthropological places\u201d that can speak for a community of affinities and intents.<\/p>\n

CULTURAL EVENTS, food and wine events designed from a systemic perspective.<\/p>\n

LOCAL POTENTIAL, promotion of local areas through the development of policies of synergy between actors, tourism promotion strategies and analysis of the complexity of relationships, for a renewed relationship between food and towns.<\/p>\n

PROJECT CULTURE, consolidation and constant updating of the systemic design methodology applied to the gastronomic sciences.<\/p>\n

<\/div><\/div>\n

<\/i><\/span> RESEARCH AND ACADEMIC RESULTS<\/h3><\/div>
<\/p>\n

\"\"<\/p>\n

Capitale relazionale dell\u2019universit\u00e0 \u2013 UNISG \u2013 2016\/2017<\/em><\/p>\n

\"\"<\/p>\n

Systemic Event Design \u2013 Slow Food \u2013 2006\/2008\/2010\/20112\/2014\/2016<\/em><\/p>\n

\"\"<\/p>\n

Atlante del Cibo \u2013 Citt\u00e0 di Torino \u2013 2016<\/em><\/p>\n

\"\"<\/p>\n

Systemic Food Design \u2013 Comieco\/Ricrea\/Rilegno \u2013 2012\/2016<\/em><\/p>\n

\"\"<\/p>\n

Valori Sostenibili e il km del giudizio: mappa dei parametri di valutazione della sostenibilit\u00e0 dei prodotti alimentari \u2013 Novamont \u2013 2015\/2016<\/em><\/p>\n

\"\"<\/p>\n

Sistema Gastronomico Grattacielo \u2013 Intesa SanPaolo \u2013 2015<\/em><\/p>\n

\"\"<\/p>\n

Rist\u00f2 Savignano \u2013 Vera Ristorazione \u2013 2015<\/em><\/p>\n

\"\"<\/p>\n

Mercato del Duomo \u2013 Autogrill \u2013 2015<\/em><\/p>\n

\"\"<\/p>\n

Bistrot Local Bottega Alimentare \u2013 UNISG \u2013 2014<\/em><\/p>\n

\"\"<\/p>\n

Milano Centrale \u2013 Autogrill \u2013 2013<\/em><\/p>\n

\"\"<\/p>\n

Bistrot Milano Arda \u2013 Autogrill \u2013 2013<\/em><\/p>\n

\"\"<\/p>\n

Disciplinare Sistemico \u2013 Palm \u2013 2013<\/em><\/p>\n

\"\"<\/p>\n

La Buona Musica \u00e8 A.R.I.A \u2013 10 giorni Suonati \u2013 Barley Arts \u2013 2012<\/em><\/p>\n

<\/div><\/div>\n

<\/i><\/span> RECOGNITIONS<\/h3><\/div>
<\/p>\n

RECOGNITION Adi Index 2016 (BEST ITALIAN DESIGN) for Local Bottega Alimentare<\/a><\/p>\n

RECOGNITION Adi Index 2015 (BEST ITALIAN DESIGN) for Systemic Event Design<\/a><\/p>\n

RECOGNITION Green Inspiration Awards 2012 for the project La Buona Musica \u00e8 A.R.I.A (A Ridotto Impatto Ambientale Aria) applied to the festival\u00a0 \u201c10 Giorni Suonati.\u201d<\/a><\/p>\n

<\/div><\/div>\n

\n

\"\"<\/p>\n

\n

Coordinator
\n<\/strong>Prof. Franco Fassio,\u00a0f.fassio@unisg.it<\/a><\/p>\n

Project Manager<\/strong>
\nClaudio Ramonda, c.ramonda@unisg.it
\n<\/a>Alberto Tallone, a.tallone@unisg.it
\n<\/a>Camilla Cipriani,\u00a0<\/a>c.cipriani@unisg.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The Systemic Food Design Lab (SFD Lab) has the objective of developing, at a theoretical and applied level, a system approach based on the construction of valuable, collaborative and sustainable relationships and applied to food in all its many meanings. Coordinator Prof. Franco Fassio,\u00a0f.fassio@unisg.it Project Manager Claudio Ramonda, c.ramonda@unisg.it Alberto Tallone, a.tallone@unisg.it Camilla Cipriani,\u00a0c.cipriani@unisg.it<\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":16028,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-25749","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nSystemic Food Design Lab - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"The Systemic Food Design Lab (SFD Lab) has the objective of developing, at a theoretical and applied level, a system approach based on the construction of\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Systemic Food Design Lab - 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