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Cursos
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The Project

The project is based on new opportunities for business and growth based on innovation. Exploring the areas of food preparation, cooking, serving, cleaning/recycling, looking for new factors that can break the market. How do you think we will behave around food and food preparation process in the next future? How do you think food distribution systems will change over time? How did food culture evolved during history?

Área: Diseño
Cursos: Diseño de Productos y Servicios
Campus: NABA Milan
En colaboración con: Whirlpool

Credits

Dante Donegani
NABA Design Advisor
NABA Design Advisor
Dante Donegani
<p>Architect and designer, after the Master in Design at Domus Academy, Donegani collaborated with Marco Zanuso and Andrea Branzi, and with Olivetti Corporate Identity. In 1993 he opened his studio D&amp;L with Giovanni Lauda working in several design areas. He has designed home and office products for Isuzu, Memphis, Stildomus, Luceplan, Edra, Kelebek, Rotaliana, Radice, Viceversa. Among his most celebrated projects: <em>Lisca </em>(Rotaliana, IF Product Design award 2005);&nbsp; <em>Multipot</em> (Rotaliana, mention at the XXI Compasso d&rsquo;Oro 2008); the chaise longue <em>Passepartout </em>(Edra), in the permanent collections of San Francisco MoMA and Triennale Milano; <em>Agronica</em>, designed with Andrea Branzi, in the collection of Centre Pompidou in Paris. His work appeared at Barcelona Biennale, Centre Pompidou, Triennale Milano, Venice Biennale. He directed the Master in Design at Domus Academy and he is part of NABA Faculty since 2013.</p>
Marco Bonneau
Project assistant
13
Students involved

Yizhou Luo, Xuanming Liu, Yu-Ting Tseng, Huanghuang Chen, JuYa Hsiao, YiMing Jiang, Orkun Yormazer, Emanuele Merico, Jasmin Joshi, Cem Yilmaz, Lauren Moore, Victoria Ponce, Suhas H.Raya

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