Author(s): Duarte, Verónica ; Félix, Maria João ; Viegas, Cláudia ; Borges, Miguel de Aboim
Date: 2025
Persistent ID: http://hdl.handle.net/10400.21/18085
Origin: Repositório Científico do Instituto Politécnico de Lisboa
Subject(s): Nutrition; Food system; Ethics; Human health
Food systems are facing serious challenges in the social, economic, and environmental dimensions. This article aims to revitalise the role of design in the transition to a regenerative food system, adopting ethical principles. A literature review was carried out that crossed different themes, to stimulate reflection on the involvement of design in the food system. Next, four evolutionary stages were planned and presented, complemented by conceptual models that resulted from the research carried out and related to the different theoretical subjects, to generate new perspectives on the topic addressed. The effective contribution of this study lies in demonstrating that designers, together with other stakeholders, can design useful solutions and generate interdisciplinary knowledge related to the food system. Furthermore, it is understood that a greater contribution from social design and inclusive design is needed to address several of the problems of the food system, and, consequently, significant and mutually beneficial changes occur. The expected results focus on the need to carry out additional research to deepen the relationship between design and the food system, to minimise adverse impacts on the environment, human health, and future generations.
