sustainable-fooddesign

partners: Beate Koller, Johann Reisinger, Christian Rammel

web: www.sustainable-fooddesign.com

Sustainability is based on moral-ethical values. Food is an everyday cultural act that follows more or less sustainable ideals. Each change in our eating habits impacts the ecosystem and socioeconomic processes. It makes a difference whether a society chooses a monotonous, centralized, industrialized food supply or a biodiverse, multifaceted, sustainable one. At the present time, Western societies mainly consume industrial design. The question is how we can provoke changes in our eating habits. To this end, sustainability and food must be brought together, that is to say science AND culture must engage in discourse.