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SOCIOTECHNICAL INNOVATIONS OF SHORT FOOD SYSTEMS CASE STUDY OF THE CITY REGION ILE DE FRANCE

Part of: Socio-technical Issues in Design

Published online by Cambridge University Press:  11 June 2020

H. Serhan  and
G. Yannou-LeBris
H. Serhan*
Affiliation:
AgroParisTech, France
G. Yannou-LeBris
Affiliation:
AgroParisTech, France
*
*[email protected]

Abstract

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This paper relies on four case studies designed as short food systems aimed at coupling production, distribution, and consumption to contribute to the ecological transition of the City-Region Île-de-France. Through documentary research and interviews, we explore the growth strategies and sociotechnical innovations these short food systems implemented, and the links that can be established between these innovations, localism strategies, and the regional sustainable development.

Keywords

sustainable designsocial innovationeco-innovation
Type
Article
Information
Proceedings of the Design Society: DESIGN Conference , Volume 1 , May 2020 , pp. 2149 - 2156
Creative Commons
Creative Common License - CCCreative Common License - BYCreative Common License - NCCreative Common License - ND
This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives licence (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is unaltered and is properly cited. The written permission of Cambridge University Press must be obtained for commercial re-use or in order to create a derivative work.
Copyright
The Author(s), 2020. Published by Cambridge University Press

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