Microalgae as Future Superfoods: Fostering Adoption through Practice-Based Design Research

Sustainability

Xin Liu¹  Fang Zhong¹  Pier Paolo Peruccio²  Yuchi Sun³  Maurizio Vrenna⁴ 

[1] Academy of Arts and Design, Tsinghua University, Beijing 100084, China;Department of Architecture and Design, Politecnico di Torino, 10125 Torino, Italy;Independent Researcher, Beijing 100009, China;Michael Graves College of Architecture and Design, Wenzhou-Kean University, Wenzhou 325060, China;

关键词: microalgae;    future superfoods;    practice-based design research;    product-service systems;    open-source;   

DOI  :  10.3390/su13052848

来源: DOAJ

【 摘 要 】

Consumers’ eating habits are gradually changing. In the next few decades, this shift will not be solely dictated by individuals’ decisions but by the need to feed an ever-increasing population in the face of global resources’ impoverishment. Novel superfoods rich in nutrients and produced with sustainable methods, including microalgae, maybe a solution. However, their unusual aspect, the palatability, and the lack of knowledge by most people could be obstacles to adoption. This study aims at encouraging the use of microalgae as food, highlighting the importance that design plays in the transition towards more sustainable production and consumption patterns. Through practice-based design research, characterized by empirical experiments, a survey, an engaging workshop, and the development of a fully-functional open-source product, the authors conceptualize a theoretical framework within which similar product-service systems could thrive. This real-world experimentation is of interest for academics, professionals, makers in the field of design, etc. It suggests that multidisciplinarity, education, and replicability are the keys to addressing this topic and paves the way for further technical and humanistic research.

【 授权许可】

Unknown