International Symposium Proceedings
COLLECTION OF CONTRIBUTIONS
Jörg Schröder, Emanuele Sommariva, Sabrina Sposito
LUH _ Chair of Regional Building and Urban Planning, Hannover
The Creative Food Cycles Symposium presents and discusses innovative and creative scientific contributions in the transformation of space and society for creating sustainable futures through food cultures, particularly connected to creative performances, responsive digital technologies, co-creation of change.
The Symposium is aimed at an international academic audience, exploring novel ideas, knowledge and practices in addressing the manifold linkages of food-creativity-space together with project partners, representatives of international institutions, invited experts and key-note speakers. Hence, its target is to establish a common ground to contribute to the debate on circular economy and collaborative cities in Europe, to implement the objectives of the EU Urban Agenda and the United Nations Sustainable Development Goals.
By answering to an international Open Call for Contributions a selection of 36 extended papers —fully edited in Symposium Proceedings— are targeting knowledge co-creation, civic empowerment and new design experiences related to food, as driver of creative urban change, according to the following challenges:
How can Creative Food Cycles enhance urban resilience?
How can Creative Food Cycles contribute to social innovation?
How can digital technologies foster Creative Food Cycles?
1. CREATIVE FOOD CYCLES AS DRIVER FOR URBAN RESILIENCE
This session discusses how Creative Food Cycles can be fostered as a driver for resilience in cities, economy, society, and culture.
Circular Design for Regenerative Cities is put forward as a spatial-digital paradigm that can accelerate innovation through the “learning nature” of co-design processes. Responding to multi-scalar challenges, Land-links, Agro-landscapes, promote a strategic and innovative integration, from the territorial and urban perspective to the creative-social dimension. A next step for urban Food Strategies is promoted as a new kind of agro-urban integrated system as in the case of social-creative enterprise “VàZapp’” in Apulia and self-cultivation practices in Barcelona or the vernacular roots for food flows in the megacity Bogotá. Food Cycles are put forward as a key for Socio-Ecological Connectivity in valley systems, such as the case of Trento/Adige valley and the Kezersrande Natural Farm, in the Netherlands.
2. CREATIVE FOOD CYCLES AS SOCIAL INNOVATION
This Session discusses how Creative Food Cycles can give impulse to social innovation, novel urban communities, and circular models of social entrepreneurship.
Life-Cycle approach is examined in which waste originates resources anew, instilling a culture of caring in replacement of wasting habits. Supporting environs to pollination are proposed to fostering an ecological turn. Foodways are explored in terms of culinary tastes, exchanges and Regional Foodsheds and impacts to be reduced by fostering the use of bio-materials, such as coffee pulp and rice straw. Three European experiences (Italy, Spain and Greece) are compared: the social laboratories in Turin, the circular neighbourhoods in Barcelona, and the rejuvenation of Zitsa’s wine hub. Initiatives emerged during the COVID pandemic shows new Resilient Behaviours in the supply chains. Service Design is applied for urban-rural territories to support the surplus of food consumption in Bogotà, or in collaborative “market making” in Barcelona, or translating eating rituals into a global digital commensality.
3. CREATIVE FOOD CYCLES BASED ON DIGITAL TECHNOLOGIES
The session explores how Creative Food Cycles based on digital culture and ICT can experiment new cultural and social impacts in urban society.
The concept of Bio-Integration represents a horizon for upscaling existing food innovations strategies, integrating architecture and Nature-based Solutions. Shifting to support plant-based diets can contribute to this strategy by fostering citizen-driven initiatives. Computation design and digital methods applied to fabrication can develop a generation of professional sensitive to new composite-materials, recycling food waste as a source for bio-materials and bio-plastics. The desire for customisability integrated by means of Digital Gastronomy represent a significant driver of change, where gaming-approach, virtual reality and sensorial experiences encourage knowledge creation across food cycles. Ambient-assisted living organization and augmented domesticity are investigated as new architectural systems for social welfare.
We would like to express our gratitude to the many participants who have submitted their abstracts and papers to the Genius Session, sharing with us their research experiences, projects and practices connected to innovative forms of sustainable food cycles all over the world.
Finally, we would like to thank our Special Key-note speakers, namely:
Jorrit Kiewik, Slow Food Youth Network
Emma Chow, Ellen MacArthur Foundation
Matevž Čelik, Future Architecture Platform, MAO Ljubljana
Radka Ondrackova, reSITE, Manifesto Market Prague
for their inspiring lectures and generous participation throughout the different sessions of the Creative Food Cycles International Online Symposium.
Schröder, J.; Sommariva, E.; Sposito, S. (Eds.): Creative Food Cycles – Book 1. Hannover: Regionales Bauen und Siedlungsplanung, Leibniz Universität Hannover, 2020. DOI: https://doi.org/10.15488/10074
License of this version: CC BY 3.0 DE – http://creativecommons.org/licenses/by/3.0/de/
Published online: September 2020