n. 002 MAY 2017
Managing Food through Design
Luigi Bistagnino | Jacob Boersma | Carlo Ratti |
Nir Kshetri | Wawira Njiru | Veronica Fossa
Design, food and management: a summary
Designing the world through a Systemic approach
Can food be the key to a new economy? What happen when we use qualitative instead of quantitative approaches?
Marko Mumm, MELT Foorum 2016. Participants talking around the table
How can food enhance experience?
The impact of blockchain in the food industry
How will Blockchain impact the food industry? We have asked Jacob Boersma, a blockchain expert working at Deloitte
Food stories, at the (digital) supermarket
Carlo Ratti, founding partner of Carlo Ratti Associati and a professor at the MIT thinks that “Every product has a precise story to tell”.
(Image: Daniele Ratti)
(“Fearless Girl” by Kristen Visbal, Picture by Brendan McDermid / Reuters)
Blockchain, food industry and global south
Professor Nir Kshetri recently published a paper on the possible impacts of blockchain in the global south. Our editor asked him few questions.
Working with food and Human centred design
Since 2012 Food for Education has been operating in Nairobi. Wawira Njiru, Founder and Executive Director of the Social enterprise.