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Through an integrated approach, which combines tools and techniques in design and food chemistry disciplines, new sustainable products have been experimented in cosmetic field. The design tools, acting in multiple and diversified fields, aim at valuing and increasing capabilities by creative training for generating sustainable and reproducible goods, whereas the investigation of the chemical composition of foods and their by-products is one of the main goals in food chemistry research. In this context, agri-food sector by-products are an inexhaustible source of bioactives, whose re-use, as alternative sources of low-cost and bio-sustainable active ingredients, is desirable in the nutraceutical field. Furthermore, the recycling of waste could reduce its environmental impact and the related disposal costs. The collaborative methodology is prompt to convey a new concept of wellness and body care through a new eco-oriented product production in which food winter-wastes are investigated for their cosmeceutical value for the formulation of green-cosmetic products. The paper reports the experience carried out in the design and food chemistry laboratories.

Authors: Severina Pacifico, Simona Piccolella, Rosanna Veneziano



The traditional bamboo crafts as China’s valuable cultural heritage is faced with recessions. Design schools can integrate resources to provides solutions to the sustainable development of the bamboo crafts. Characteristics of stakeholders in the rural craft collaboration should be fully taken care of so as to achieve win-win outcomes with equality, which is conducive to long-term collaboration. With bamboo weaving craft of Xiangxi and Xiaoyu raw bamboo craft of Yiyang in Hunan Province as the study objects and based on fieldwork, workshops, design courses and practices, this study analyzes the advantages and limitations of local collaboration, on-campus collaboration and production collaboration and validates the positive impact of collaboration on stakeholders. In addition, collaborative models driven by culture, teaching, activity and service design are identified as four models that facilitate the development of the traditional bamboo industry based on the cases of other design schools in China.

Authors: Zhang Li, Fang Hai

This paper aims to provide a framework for integration of life cycle sustainability assessment into design process. For this purpose, at first the meaning of efficiency will be defined mathematically by proposing a set of equations. The equations will be designed to be capable to measure life cycle values and costs and able to provide a comparative index for each design alternative applicable in an optimization process. Finally, in order to evaluate the performance of our proposed integrated design-assessment framework, a set of design variables of a building envelope such as geometry and construction materials will be selected as optimization variables. By using parametric design software and simulation tools such as Rhino-Grasshopper and Energy plus, our proposed framework will be applied on a hypothetical case study, then the results and future development and research directions in this field will be discussed.

Authors: Hashem Amini Toosi, Monica Lavagna