Franco Fassio

PhD in Design Culture, is a Systemic Food Designer, Associate Professor at the University of Gastronomic Sciences of Pollenzo, Rector's Delegate for the Third Mission, Director of the Executive Master in Circular Economy for Food, Executive Director of the UNISG Laboratory of Sustainability and Circular Economy, founder and member of the Scientific Committee of the "Center for Circular Economy in Coffee", Scientific Manager of the platform www.circulareconomyforfood.eu. Principal Investigator for European research on the design of urban Living Labs on food in H2020 "Fusilli", on school catering in H2020 "School Food 4 Change", on food waste in the catering sector in the Life program "Life Foster", he is also Circular Economy Task Leader for research in the bioeconomy field such as "Food Drug Free" and "Prime" (P.O.R FESR); "Circular Economy for Wine" and "Circular Egg" (PNRR). He is the author of over 200 scientific publications, including the book "Circular Economy for Food. Matter, energy and knowledge, in circulation" (Edizioni Ambiente, 2018). He has received several national and international recognitions for applied research on circular economy and systemic approach, including the title of Key Innovator 2024 from the European Commission for the School Food 4 Change research, Circular Pioneer 2024 for the FUSILLI research, EWWR Awards 2017 and SERR 2016 for the educational project www.systemicfooddesign.it, Oasis Ambiente 2017 for personal research on systemic design for sustainable development, A Green Inspiration Award 2012 for environmental communication, SmBiennale Italia 2010 and 2008 for the design of cultural events.