| SUSTAINABILITY DESIGN THINKING
(obiettivi)
To examine some of the major problems of sustainable development (including issues related to food, water, and energy resources, climate change, and protection of ecosystem services)
To use design thinking methods to make sustainability compelling, impactful and realizable.
To analyze contextual, functional and human-centered design thinking techniques to promote sustainable design of products, services, environments by considering social space, form, environment, energy, economics, and health.
To improve human well-being while preserving Earth’s life support systems (air, water, climate, ecosystems)
To explore how science and technology can contribute to the solution of some of the most critical problems of the 21st Century
To integrate solutions that draw on different disciplines
To give a sense to the well-being of people as well as to the environment
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Codice
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21210089 |
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Lingua
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ENG |
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Tipo di attestato
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Attestato di profitto |
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Crediti
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9
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Settore scientifico disciplinare
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SECS-P/08
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Ore Aula
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60
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Attività formativa
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Attività formative caratterizzanti
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Canale Unico
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Docente
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Massari Sonia
(programma)
Il programma del corso viene fornito il primo giorno di lezione e può subire degli aggiustamenti e variazioni, seguendo quelli che sono gli interessi e background degli studenti.
Inoltre a seconda degli obiettivi dei team projects, verranno inserite delle attività di ricerca ad ad-hoc.
(testi)
BOOKS 2019 -
1. SUSTAINABLE DIETS: HOW ECOLOGICAL NUTRITION CAN TRANSFORM CONSUMPTION AND THE FOOD SYSTEM BY PAMELA MASON AND TIM LANG
2. LETTERS TO A YOUNG FARMER: ON FOOD, FARMING, AND OUR FUTURE (FORTHCOMING) BY STONE BARNS CENTER FOR FOOD AND AGRICULTURE, MARTHA HODGKINS
3. CHANGING SEASON: A FATHER, A DAUGHTER, A FAMILY FARM BY DAVID MAS MASUMOTO WITH NIKIKO MASUMOTO
4. GREEN METROPOLIS ( DAVID OWEN)
5. THE END OF FOOD (PAUL ROBERTS)
6. We Are the Weather: Saving the Planet Begins at Breakfast by Jonathan Safran Foer
7. Climate Action Planning
A Guide to Creating Low-Carbon, Resilient Communities
Michael R. Boswell, Adrienne I. Greve, and Tammy L. Seale
8. SACRED COW, MAD COW: A HISTORY OF FOOD FEARS (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY) BY MADELEINE FERRIÈRES AND JODY GLADDING
9. STARBUCKED A DOUBLE TALL TALE OF CAFFEINE, COMMERCE AND CULTURE
BY TAYLOR CLARK
10 FULL PLANET, EMPTY PLATES: THE NEW GEOPOLITICS OF FOOD SCARCITY BY LESTER R.BROWN
11 THE DESIGN OF EVERYDAY THINGS: REVISED AND EXPANDED EDITION DONALD NORMAN
12 LIVING WITH COMPLEXITY (MIT PRESS)
BY DON NORMAN
13 EMOTIONAL DESIGN: WHY WE LOVE (OR HATE) EVERYDAY THINGS
BY DON NORMAN
14 THE DESIGN OF FUTURE THINGS,
BY DONALD NORMAN
15 DESIGN, WHEN EVERYBODY DESIGNS: AN INTRODUCTION TO DESIGN FOR SOCIAL INNOVATION (DESIGN THINKING, DESIGN THEORY)BY EZIO MANZINI AND RACHEL COAD
16 STRANGERS AT OUR DOOR
BY ZYGMUNT BAUMAN
17 A HISTORY OF THE WORLD IN SEVEN CHEAP THINGS: A GUIDE TO CAPITALISM, NATURE, AND THE FUTURE OF THE PLANET
BY RAJ PATEL AND JASON W. MOORE
18 WASTE: UNCOVERING THE GLOBAL FOOD SCANDAL BY TRISTRAM STUART
19 THE BLUE ECONOMY 3.0: THE MARRIAGE OF SCIENCE, INNOVATION AND ENTREPRENEURSHIP CREATES A NEW BUSINESS MODEL THAT TRANSFORMS SOCIETY
Gunter Pauli
20 Meat Planet by Benjamin Aldes Wurgaft
21. Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives edited by Paul Collinson, Iain Young, Lucy Antal, and Helen Macbeth
22 What I Stand On: The Collected Essays of Wendell Berry 1969-2017 by BERRY
23. RIPE BY ARTHUR ALLEN
24 the green new deal ( by Rifkin)
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Date di inizio e termine delle attività didattiche
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Dal 16/09/2019 al 14/12/2019 |
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Modalità di erogazione
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Tradizionale
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Modalità di frequenza
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Obbligatoria
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Metodi di valutazione
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Prova scritta
Prova orale
Valutazione di un progetto
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Università Roma Tre