Design Food Sustainability 2019 : Design for Food and Sustainability , Elsevier

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30 NOV. 2018 Call for Book Chapters Design for Food and Sustainability 
Trans-disciplinary Case Studies on Design for Food and Sustainability: A volume in the Consumer Science and Strategic Marketing Series analyzes the interconnectivity of sustainability, food, and design and demonstrates the presence of design in various food- related fields of study. 
Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies that demonstrate the different forms and applications of design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, social food design, and with regard to post-consumption (waste, education, ect,…).
Through these case studies, readers will understand the components of successful food design projects and methods and will be equipped to consider food design as a pathway toward innovative and sustainable food systems.
This book:
• Includes practical examples to illustrate food system challenges, explain phenomena, and build theory.
• Considers the impacts, assessments used and scalability assets when presenting projects and case studies
• Addresses practical problems in food&design will present successful projects and interactive collaborative solutions between academia and practitioners in the agri-food sector
Trans-disciplinary design approach is being used as a methodology in the design of new sustainable food products, services and systems. And, the design of these sustainable products gives consideration not only to the product and/or service but also to the way consumers use those products and/or services. Access to additional information related to this research method will contribute to further innovation in the food industry 
Contents:
Introduction
Part I: Theoretical Background
 Part II: Case studies on Food&Design in production and distribution
4. Case study: the role of design in agriculture and agronomy
5. Case study: the role of design in business development, marketing and sales 
6. Case study: Genetically engineered food materials
7. Case study: The role of design in distribution
Part III: Case studies on Food&Design for Food and Restaurant businesses 
8. Case study: Food design for precision cooking and precision eating
9. Case study: Industrial innovation and food design
10. Case study: Sensorial sustainability in consumption experiences
 Part IV: Case studies on Food&Design for territory –identity
11. Case study: design for tourism (urban, peri-urban and rural cultures)
12. Case study: designing food systems for smart and sustainable cities
13. The role of design in case study competitions and University start-up contests
Part V: Cases studies on social design for food
14. Case study: the role of design - related events for social actions 
15. Case study: Food&design for Sustainability and social justice
16. Case study: Food&design from emergencies to long term solutions
Part VI: Case studies on design for post-consumption
17. Case study: Designing the taste of food waste 
18. Case Study: Green Design and Design for all.
19. Case study: Critical Food Design for education 
20. Case study: Design for food science 
Conclusions
By November 30, potential authors are invited to submit a proposal of 750 words maximum (plus references) which sets out the case study focus, background and intended contribution. A title page should be included which includes all author names, institutional affiliations and full contact details.
Submitted proposals must relate to new work which has not been published elsewhere previously, accepted for publication or currently under consideration for publication. Please also include a short CV. 
Send your proposal to [email protected], [email protected] 
Please write “ElsevierDesign2019” in the subject line