Creative Food Cycles – Book 02 Activities Report

Today, food systems are complex sets of economic activities, exchanges and human interactions that sharply affect Europe’s long-term sustainability and its living conditions. Resilient food cycles can be drivers for strategical challenges and opportunities related to urban qualities, cultural values, informal practices, education, economic development, ecological targets and social integration. Looking at identity as the product of continuing exchanges and transformations, means considering the positive and progressive interactions between food cultures, food spaces and places, creative performances, responsive digital technologies. Creative Food Cycles (CFC) wants to establish an international multidisciplinary platform to explore cultural, social, and economic perception of the challenges and connections between Food, Design, Creativity and Space issues. The overall work programme is mainly divided into three phases which address different parts of the Food Cycle: > Phase 1 _ Production to Distribution: demonstrating how the use of technology can help producing food in urban environments, or in close proximity, and enhancing city resilience. > Phase 2 _Distribution to Consumption: focusing on new models of distributing, marketing, processing – as well as cooking, displaying, sharing – food and regional products into a collective aggregation point (place-making effect). > Phase 3 _Consumption to Disposition: exploring the process that brings food from consumption to disposal, by offering new potentials meaning and spatial combination in an art-design reinterpretation (from scrap to art)