Thesis project / The research tackles apparently separate themes that can however find a point of contact through the practice of Food Design and through fundamental concepts and themes such as social innovation, social inclusion, food surplus, food waste, responsibility and sustainability.
Through the collaboration with "Costruire Bellezza" and the Workshop "L'uovo di Colombo", theoretical research is followed by practical experimentation whose aim is to find edible solutions able to implement well-being and access to food for homeless people.
The project is divided into three parts: research, hypothesis and experimentation. The first allowed a theoretical analysis of the general scenario in which studies on the Mediterranean diet and on the diet of homeless people.
The second part refers to all the concepts that make up the project pathway. They incorporate all the information necessary to identify solutions to food shortages, the valorisation of the starting materials (in quantitative and qualitative terms), the possibility of increasing their duration and nutritional contribution through the management of the relative transformation processes.
The experimentation phase allowed the information gathered to be applied in a real context, where the raw materials available are characterised by being under-used or redundant, nutritionally rich but precarious in terms of fungibility, formal quality and quantity.
The experimentation phase fully realises the contribution of design as an activator of transformative processes of inclusion and focuses attention on the social dimension and the implications of food for the health, well-being and self-determination of the categories of users involved.
The development of four concepts of edible products from accessible materials makes explicit the possibility of declining their potential to fill the gaps regarding: nutritional deficiencies, shelf-life, food variety, physical and psychological well-being, experience, interface and taste.
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