Sergi Freixes

Food design, better known as food design, is probably one of the most exciting and unknown subjects in the world of design. Its uniqueness lies in the fact that it uses food as its main working tool. The need to transform the food system and move it towards more sustainable models has been the trigger for the emergence of new professionals specialised in developing projects that help to improve the food chain and consumption habits in more efficient models.

In this book, three food design experts present a guide that serves as a tool for consulting, contrasting information, finding answers, reformulating questions and opening up new expectations in a discipline that is in constant ferment.