Audrey G. Bennett, Jennifer A. Vokoun

Critical Mapping for Sustainable Food Design (eBook, PDF)

Food Security, Equity, and Justice

• Format: PDF

Produktbeschreibung

This book introduces critical mapping as a problem-focused design approach for analyzing systemic societal problems like food, to scope out existing solutions, and find opportunities for sustainable design intervention.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 264
• Erscheinungstermin: 2. Mai 2023
• Englisch
• ISBN-13: 9781000897357
• Artikelnr.: 67821345

Autorenporträt

Audrey G. Bennett is the Director of the Design for Social Innovation and Sustainability (DESIS) Lab at Penny W. Stamps School of Art and Design and an inaugural University Diversity and Social Transformation Professor at the University of Michigan, Ann Arbor. She is also a former Andrew W. Mellon Distinguished Scholar of the University of Pretoria, South Africa. She studies the design of transformative images that, through interactive aesthetics, can permeate cultural boundaries and impact the way we think and behave towards good social change. She was awarded the 2022 AIGA Steve Heller Prize for Cultural Commentary.

Jennifer A. Vokoun is an Associate Professor of Graphic Design at Walsh University, Ohio, USA. She is the founder and Director of The Center for Sustainable Food Design, formerly the Food Design Institute, facilitating community engagement and leading participatory design research on food systems issues, and serves as a faculty leader for the university's Blouin Global Scholars, an interdisciplinary cohort focused on food, sustainability, and hunger in a local and global context. Her research focuses on design and social innovation applied to sustainable food systems and food insecurity issues.

Inhaltsangabe

1 Critically mapping a wicked solution to food insecurity 2 Quadrant A:
Local, sustainable food design funded or supported by public or private
institutions 3 Quadrant B: Widespread, sustainable food design funded or
supported by large-scale public or private institutions 4 Quadrant C:
Widespread, sustainable food design created by citizens 5 Quadrant D:
Local, sustainable food design created by citizens 6 Concluding remarks and
future research