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Marat-Mendes, T. (2017). Lx Design with food.  1st International Food Design and Food Studies Conference, Experiencing Food, Designing Dialogues.

T. M. Marat-Mendes,  "Lx Design with food. ", in 1st Int. Food Design and Food Studies Conf., Experiencing Food, Designing Dialogues, Lisboa, 2017

@misc{marat-mendes2017_1767000314692,
	author = "Marat-Mendes, T.",
	title = "Lx Design with food. ",
	year = "2017",
	howpublished = "Ambos (impresso e digital)",
	url = "http://labcom-ifp.ubi.pt/files/experiencing-food/"
}

TY  - CPAPER
TI  - Lx Design with food. 
T2  - 1st International Food Design and Food Studies Conference, Experiencing Food, Designing Dialogues
AU  - Marat-Mendes, T.
PY  - 2017
CY  - Lisboa
UR  - http://labcom-ifp.ubi.pt/files/experiencing-food/
AB  - Food is one of the hottest topics of contemporary architecture and urbanism. On the other hand, there is a growing consensus that we are facing epochal challenges in global food security, which will impact on the metabolism of cities and their sustainability.
The promotion of sustainability in the design of the built environment is a key factor to addressing the challenges mankind faces in response to climate change, resource availability, environmental degradation, energy consumption but also food security. 
Architecture is a unique discipline that facilitates spatial solutions for human needs and has a fundamental responsibility to ensure a sustainable urban environment. Paramount to the discussion of the ‘integrity’ between sustainability and food design through architecture is to discuss how the concept of food system is being considered in architectural education. 
Within this context, this paper aims analysing the extent to which the Food-Design thematic can contribute to meet the sustainability challenge in Architectural higher education. To do that, this presentation will expose the results of a pedagogic experience, which aimed to articulate design criteria with consciousness of food system and urban metabolism within the urban realm.
The application of this pedagogic experience took place on the Urban Project Module that runs on the first semester of the 4th year of the Integrated Master course of Architecture, at Lisbon University Institute ISCTE-IUL, during the 2016/2017 academic year. This course, which is theoretical-practical contained a strong analytical and design focus. Students were therefore encouraged to (i) investigate what is the food system; (ii) what it has to do with the urban metabolism; (iii) how it works at different scales; and (iv) apply such knowledge in proposing  strategically approach to improve the food system and the metabolic function of a specific urban area, throughout a design proposal. 
Finally, this presentation exposes how the socio-cultural dimension of urban metabolism can be greatly perceived by students throughout a design proposal which takes into account the food system analysis, and therefore reinforce students architectural education to: (1) better relate the urban realm to the food thematic, which represents a vital daily need of humanity; (2) perceive the impact of urban form on the food system, in space and time; and (3) promote design solutions for a more resilient, socially inclusive and sustainable city, as recently proposed by the Urban Food Policy, signed by several European municipalities.

ER  -