¡¡NEW BOOK!! Food Design: towards sustainable innovation (in Spanish for now)
Authors: Pedro Reissig and Adrián Lebendiker
This book is written in human code, a hybrid between dissemination and toolbox that promotes a way of thinking, feeling, connecting and acting in relationship to the food universe in a systemic and integral way, working towards sustainability. The book addresses the question: How to innovate in a sustainable sense? In Latin America the food universe exists between two poles of equally pressing urgency: hunger and malnutrition on one side and obesity and malnutrition of the other. In the middle are a large amount of opportunities which nd their foothold in the singularity of raw materials, techniques, forms of commerce and a gastronomic culture with
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