Managing Food through Design

Interviews with:


Luigi Bistagnino | Jacob Boersma | Carlo Ratti |

Nir Kshetri | Wawira Njiru | Veronica Fossa

In the last years, food design has become an increasingly popular topic. In this issue of Method Pliant, we analyse the meaning of such concept, trying to gauge its impact and exploring possible future scenario from different viewpoints - from management to retail, architecture, and economics.





Method Pliant