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Design and (im)materiality: designing for a regenerative and socially ethical food system

2025Artigo científico Acesso embargado
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datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorDuarte, Verónica
dc.contributor.authorFélix, Maria João
dc.contributor.authorViegas, Cláudia
dc.contributor.authorBorges, Miguel de Aboim
dc.date.accessioned2025-12-17T10:28:59Z
dc.date.available2025-12-17T10:28:59Z
dc.date.issued2025
dc.descriptionThis work is financed by national funds through FCT - Fundação para a Ciência e a Tecnologia, I.P., under the Strategic Project with the references UIDB/04008/2020 and UIDP/04008/2020, and through research grant 2021.05009.BD. The authors would like to acknowledge the support given by FCT and by CIAUD – Research Center for Architecture, Urbanism and Design, Lisbon School of Architecture, Universidade de Lisboa.
dc.description.abstractFood systems are facing serious challenges in the social, economic, and environmental dimensions. This article aims to revitalise the role of design in the transition to a regenerative food system, adopting ethical principles. A literature review was carried out that crossed different themes to stimulate reflection on the involvement of design in the food system. Next, four evolutionary stages were planned and presented, complemented by conceptual models that resulted from the research carried out and relate the different theoretical subjects, in order to generate new perspectives on the topic addressed. The effective contribution of this study lies in demonstrating that designers, together with other stakeholders, can design useful solutions and generate interdisciplinary knowledge related to the food system. Furthermore, it is understood that a greater contribution from social design and inclusive design is needed to address several of the problems of the food system, and, consequently, significant and mutually beneficial changes occur. The expected results focus on the need to carry out additional research to deepen the relationship between design and the food system, to minimise adverse impacts on the environment, human health, and future generations.eng
dc.identifier.citationDuarte V, Félix MJ, Viegas C, Borges MA. Design and (im)materiality: designing for a regenerative and socially ethical food system. In: Raposo D, Neves J, Silva R, Castilho LC, Dias R, editors. Advances in design, music and arts III – EIMAD 2024. Springer; 2025. p. 307-21.
dc.identifier.doi10.1007/978-3-031-74975-9_25
dc.identifier.isbn9783031749742
dc.identifier.isbn9783031749759
dc.identifier.issn2661-8184
dc.identifier.issn2661-8192
dc.identifier.urihttp://hdl.handle.net/10400.21/22337
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer Nature Switzerland
dc.relation.hasversionhttps://link.springer.com/chapter/10.1007/978-3-031-74975-9_25
dc.relation.ispartofSpringer Series in Design and Innovation
dc.relation.ispartofAdvances in Design, Music and Arts III
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectRegenerative design
dc.subjectStakeholders
dc.subjectFood system
dc.subjectEthical design
dc.titleDesign and (im)materiality: designing for a regenerative and socially ethical food systemeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage321
oaire.citation.startPage307
oaire.citation.titleAdvances in design, music and arts III
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameCOLAÇO LOURENÇO VIEGAS
person.givenNameCLÁUDIA ALEXANDRA
person.identifier.ciencia-id1E1E-A95A-5A71
person.identifier.orcid0000-0001-6051-7317
relation.isAuthorOfPublication2539f10d-3879-4cc7-b781-9d03f8a68db2
relation.isAuthorOfPublication.latestForDiscovery2539f10d-3879-4cc7-b781-9d03f8a68db2

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