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Circular design and regenerative design in the transition to a sustainable food system

2026-02Capítulo de livro Acesso embargado
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datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorDuarte, Verónica
dc.contributor.authorAboim, Miguel
dc.contributor.authorViegas, Cláudia
dc.contributor.authorFélix, Maria João
dc.date.accessioned2026-04-20T09:48:18Z
dc.date.available2026-04-20T09:48:18Z
dc.date.issued2026-02
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.abstractThe development of food systems involves a wide range of issues that affect health, well-being, and the environment and imply a deep reflection on the challenges that are related to the emission of greenhouse gases, environmental degradation, working conditions, insecure food and nutrition, and social vulnerability. Designers engage directly and indirectly with other stakeholders and influence the social, economic, and environmental dimensions of the food system. This article is part of an ongoing doctoral research and seeks to explore and examine the role of designers in the food system, taking into account the processes of circular design and regenerative design. Based on the qualitative methodology, supported by the literature review, different themes were crossed, which stimulated reflection according to a holistic view, resulting in the proposal of three evolutionary stages, which relate the different theoretical themes and which designers must consider in the transition to a sustainable food system. From this study, we conclude that designers have the capacity to position themselves and actively contribute to the development of sustainable food systems, which promote equity for vulnerable groups, through collaborative, inter and transdisciplinary approaches. The expected results focus on the relevance of carrying out additional research, integrating different disciplines to deepen the relationship between design and the food system.eng
dc.identifier.citationDuarte V, Aboim M, Viegas C, Félix MJ. Circular design and regenerative design in the transition to a sustainable food system. In: Mateus A, Leonor S, Paoliello C, editors. What’s around design? – WAD 2024. Cham: Springer; 2026. p. 156-68.
dc.identifier.doi10.1007/978-3-032-11584-3_10
dc.identifier.isbn9783032115836
dc.identifier.isbn9783032115843
dc.identifier.urihttp://hdl.handle.net/10400.21/22804
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer Nature Switzerland
dc.relation.hasversionhttps://link.springer.com/chapter/10.1007/978-3-032-11584-3_10
dc.relation.ispartofWhat's Around Design?
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCircular design
dc.subjectRegenerative design
dc.subjectFood system
dc.subjectSustainable development
dc.subjectStakeholders
dc.titleCircular design and regenerative design in the transition to a sustainable food systemeng
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage168
oaire.citation.startPage156
oaire.citation.titleWhat’s around design? – WAD 2024
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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