Mainly characterized by culture and tradition, the territories change and communities enhance themselves, always requiring more ways of interaction and communication. It is precisely these characteristics that bring new challenges, which can only be answered by enabling a continuous process of innovation and requalification through the collaborative path of research and constant dialogue between the actors involved. Know-how, cultures, and techniques related to innovation, defined as a mix of shapes and disciplines, are the main topics of the Innovation Design Laboratory of the Politecnico di Torino which fix itself the goal to teach and understand changes and evolutions that can take place in the various fields, developing concepts and projects of impact. This is the aim of the Food Innovation Design project, where through the food topic, it was possible to open new design opportunities able to meet the particular contextual need by forecasting and transmitting value with their action enabling sustainable innovation. This paper presents the path of the project with the explanation of the design process adopted within his methodology and three real outcomes. As a case studies, choose among the most critical area of the Turin's neighborhood, they explain how it was possible to transform the endogenous resources in new innovative value able to increase the quality of life of his inhabitant.

From Territory Patrimony to Food Innovation Design / Remondino, CHIARA LORENZA; Stabellini, Barbara; Gaiardo, Andrea; Tamborrini, PAOLO MARCO. - ELETTRONICO. - (2017), pp. 331-339. ((Intervento presentato al convegno Le Vie dei Mercanti - XV Forum Internazionale di studi tenutosi a Napoli - Capri nel 15 - 16 - 17 June 2017.

From Territory Patrimony to Food Innovation Design

REMONDINO, CHIARA LORENZA;STABELLINI, BARBARA;GAIARDO, ANDREA;TAMBORRINI, PAOLO MARCO
2017

Abstract

Mainly characterized by culture and tradition, the territories change and communities enhance themselves, always requiring more ways of interaction and communication. It is precisely these characteristics that bring new challenges, which can only be answered by enabling a continuous process of innovation and requalification through the collaborative path of research and constant dialogue between the actors involved. Know-how, cultures, and techniques related to innovation, defined as a mix of shapes and disciplines, are the main topics of the Innovation Design Laboratory of the Politecnico di Torino which fix itself the goal to teach and understand changes and evolutions that can take place in the various fields, developing concepts and projects of impact. This is the aim of the Food Innovation Design project, where through the food topic, it was possible to open new design opportunities able to meet the particular contextual need by forecasting and transmitting value with their action enabling sustainable innovation. This paper presents the path of the project with the explanation of the design process adopted within his methodology and three real outcomes. As a case studies, choose among the most critical area of the Turin's neighborhood, they explain how it was possible to transform the endogenous resources in new innovative value able to increase the quality of life of his inhabitant.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11583/2675225
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