New Economy, Food, and Agriculture

Consumers are becoming increasingly more informed about food systems and are interested not only in healthy, safe, and tasty food but also sustainable production, animal welfare, climate changes, and food waste. Consumers are also more focused on changing their lifestyle related to improved health knowledge and nutrition education (Timmer 2005). Maxwell and Slater (2004) have proposed criteria to evaluate food systems, including nutrition and health, rights and influence, security, sustainability, equality, and social inclusion. The authors also point out that the primary international institutions in the food value chain are not only the Food and Agriculture Organization and World Health Organization but also United Nations Industrial Development Organization, International Labour Organization, and World Trade Organization. The emerging trends in the food system are features of the {\dq}new economy.{\dq} This term describes the outcome of the transition from production- and manufacturing-based economy to a service-based or post-industrial economy at the end of the twentieth century. The traditional production factors such as cheap labor, land, and raw materials lose their importance in generating profits and competitiveness. The key is understanding of food consumer demand, knowledge of food industry and agriculture employees based on creativity, and flexibility of processes of production

New Economy, Food, and Agriculture

Consumers are becoming increasingly more informed about food systems and are interested not only in healthy, safe, and tasty food but also sustainable production, animal welfare, climate changes, and food waste. Consumers are also more focused on changing their lifestyle related to improved health knowledge and nutrition education (Timmer 2005). Maxwell and Slater (2004) have proposed criteria to evaluate food systems, including nutrition and health, rights and influence, security, sustainability, equality, and social inclusion. The authors also point out that the primary international institutions in the food value chain are not only the Food and Agriculture Organization and World Health Organization but also United Nations Industrial Development Organization, International Labour Organization, and World Trade Organization. The emerging trends in the food system are features of the {\dq}new economy.{\dq} This term describes the outcome of the transition from production- and manufacturing-based economy to a service-based or post-industrial economy at the end of the twentieth century. The traditional production factors such as cheap labor, land, and raw materials lose their importance in generating profits and competitiveness. The key is understanding of food consumer demand, knowledge of food industry and agriculture employees based on creativity, and flexibility of processes of production

The Art of Imitating Life: The Potential Contribution of Biomimicry in Shaping the Future of Our Cities

This paper discusses the significance of biomimicry as a design methodology within the context of urban infrastructure planning and design. The application of biomimicry principles to urban infrastructure problems is examined by analysing case studies that used biomimicry inspired designs rather than ‘mainstream’ infrastructure approaches. Biomimicry is presented as an ontology of the city that fosters innovative and collaborative urban infrastructure design and management, supplements dominant future city paradigms like the ‘smart’ city, and is worthy of further, detailed study. Keywords: Biomimicry; Sustainable urban infrastructure; Transdisciplinarity; Design methodology; Ontology; Innovation; Integrated Infrastructur

Integrating Human-Centred Design Approach into Sustainable-Oriented 3D Printing Systems

Modern 3D printing systems have become pervasive and widely used both in professional and in informal contexts, including sustainable-oriented ones. However, the risk to create very effective but non-sustainable solutions is very high since 3D printing systems could potentially increase the environmental emergencies and the unsustainable growth. In the transition process toward sustainable ways of production and consumption, the so-called human factor still plays an important role in the achievement of sustainable-oriented actions; it drives the adoption of proper lifestyles that directly and indirectly influence the ways through which such technologies are used. Therefore, future Sustainable 3D Printing Systems should integrate the humans in the systems’ development. This study presents two important results: (a) it presents a set of interdisciplinary ‘Sustainable 3D Printing Systems’, which compose a promising sustainable-oriented scenario useful to support the transition processes toward sustainable designs and productions, and (b) it proposes a new strategy for the integration of human-centred aspects into Sustainable 3D Printing Systems, by combining insights from human-centred design approach