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Article

Microalgae as Future Superfoods: Fostering Adoption through Practice-Based Design Research

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Michael Graves College of Architecture and Design, Wenzhou-Kean University, Wenzhou 325060, China
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Department of Architecture and Design, Politecnico di Torino, 10125 Torino, Italy
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Academy of Arts and Design, Tsinghua University, Beijing 100084, China
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Independent Researcher, Beijing 100009, China
*
Author to whom correspondence should be addressed.
Academic Editor: Hossein Azadi
Sustainability 2021, 13(5), 2848; https://doi.org/10.3390/su13052848
Received: 11 February 2021 / Revised: 23 February 2021 / Accepted: 1 March 2021 / Published: 6 March 2021
Consumers’ eating habits are gradually changing. In the next few decades, this shift will not be solely dictated by individuals’ decisions but by the need to feed an ever-increasing population in the face of global resources’ impoverishment. Novel superfoods rich in nutrients and produced with sustainable methods, including microalgae, maybe a solution. However, their unusual aspect, the palatability, and the lack of knowledge by most people could be obstacles to adoption. This study aims at encouraging the use of microalgae as food, highlighting the importance that design plays in the transition towards more sustainable production and consumption patterns. Through practice-based design research, characterized by empirical experiments, a survey, an engaging workshop, and the development of a fully-functional open-source product, the authors conceptualize a theoretical framework within which similar product-service systems could thrive. This real-world experimentation is of interest for academics, professionals, makers in the field of design, etc. It suggests that multidisciplinarity, education, and replicability are the keys to addressing this topic and paves the way for further technical and humanistic research. View Full-Text
Keywords: microalgae; future superfoods; practice-based design research; product-service systems; open-source microalgae; future superfoods; practice-based design research; product-service systems; open-source
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MDPI and ACS Style

Vrenna, M.; Peruccio, P.P.; Liu, X.; Zhong, F.; Sun, Y. Microalgae as Future Superfoods: Fostering Adoption through Practice-Based Design Research. Sustainability 2021, 13, 2848. https://doi.org/10.3390/su13052848

AMA Style

Vrenna M, Peruccio PP, Liu X, Zhong F, Sun Y. Microalgae as Future Superfoods: Fostering Adoption through Practice-Based Design Research. Sustainability. 2021; 13(5):2848. https://doi.org/10.3390/su13052848

Chicago/Turabian Style

Vrenna, Maurizio, Pier P. Peruccio, Xin Liu, Fang Zhong, and Yuchi Sun. 2021. "Microalgae as Future Superfoods: Fostering Adoption through Practice-Based Design Research" Sustainability 13, no. 5: 2848. https://doi.org/10.3390/su13052848

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