Works and Publications

Scientific books, Peer-reviewed scientific articles, Non-refereed scientific articles, Publications intended for the general-public, Public artistic and design activities

Scientific books and edited books.

Edited by Massari, S. & Wright Simona. Special Issue: ID City, Italian Cities and Identities. (2011) “Journal of Italian Studies Italian Section Northeast Modern Language Association”, Volume xxxiii, 2010-2011, Department of World Languages and Cultures, NJ ISSN 1087-6715

Edited by Massari,S., Orsitto, F., Spani, G. Echi Oltremare, Italy, the Mediterranean… And Beyond. ( 2012), Atti della conferenza, Echioltremare 2011, Roma. E-book

Sonnino A., Carrabba P., Curatella M., Di Renzo E., Fumagalli L., Iannetta M., Massari S., Pistella F., Rossi L., Rufo F., Sarcina P., Sepede L., Valente M. (2020). Dialogo nell’agroalimentare – Un Osservatorio per individuare in modo condiviso problematiche, attori, possibili soluzioni e prospettive di collaborazione per creare futuri migliori. ENEA, Roma. ISBN: 978-88-8286-397-5. In press.

Edited by Massari, S. Trans-disciplinary Case Studies on Design for Food and Sustainability, ( 2021) in “Consumer Science and Strategic Marketing Series”, published by Elsevier – (foreseen publication: 2021), ISBN 9780128178218

Peer-reviewed scientific articles, International Journals

Mordini E.& Massari S. ( 2008) Body, Biometrics and Identity’ in: Bioethics, Volume 22, No 9 2008, pp 488-498, ISSN 0269-9702

Ferrara, M. & Massari, S. (2015) Evoluzione del concept Food Design: intersezioni storiche tra cibo, design e cultura alimentare occidentale In AIS/Design Storia e Ricerche n. 5. – ISSN 2281-7603 http://www.aisdesign.org/aisd/evoluzione-del-concept-food-design

Massari, S. & Allievi, F. (2016). The Milan Protocol: Challenges and Promises for a Better Future’. In Food Studies: An Interdisciplinary Journal, 6 (2), 1-13, pp 1-13

Massari, S. (2017),‘Food design and food studies: Discussing creative and critical thinking in food system education and research’, International Journal of Food Design, 2: 1, pp. 117–133, doi: 10.1386/ijfd.2.1.117_1

Antonelli,M., Cadel,E., Massari,S., ( 2020) Verso il 2030: educare alla cittadinanza attiva attraverso la sostenibilità alimentare e ambientale, in Rivista Equilibri, Il Mulino.

Massari, S., Principato, L., Antonelli, M., Pratesi, C., ( 2020), Design Thinking for Zero Waste, in British Food Journal, (in review)

Cadel, E., Massari, S., Antonelli, M. ( 2020) Cibo, educazione e ricerca: costruire un futuro sostenibile, in Biolaw Journal, Published by University of Trento, ISSN 2284-4503 http://rivista.biodiritto.org/ojs/index.php?journal=biolaw&page=article&op=view&path%5B%5D=653

Longo, I., Spalletta, A., Massari, S. ( 2020) The Neighbourhood Home: environments system from sharing to caring, in “DISCERN, International Journal of Design for Social Change, Sustainable Innovation and Entrepreneurship”, ISSN 2184-6995, ( in review)

Book Chapters, Prologues, Editorial, Reviews

Massari, S. Ciattaglia, A, Franco,F., ( 2012) ‘Food and Culture: a case study, intercultural projects with Italian and U.S. students’ in Best Practices in Intercultural competence development, edited by ElizaJ.Nash, Nevin C. Brown and Lavinia Bracci , Cambridge Scholars Publishing ISBN (10)1-4438-3964-7 pp. 138-166

Massari, S. & Pratesi, C.A. (2015). Cibo e città: creatività e retro-innovazione In A. Michelini (Ed.), Alimentazione, la sfida del nuovo millennio (pp. 203- 208). Roma, Italia http://www.gangemieditore.com/dettaglio/alimentazione-la-sfida-nuovo/6232/163

Massari, S. (2015) Roma Progetto, l’arte racconta il cibo che mangeremo”. Il significato del mangiare e la trans- disciplinarietà dell’arte In A. Michelini (Ed.), Alimentazione, la sfida del nuovo millennio (pp. 203- 208). Roma, Italia http://www.gangemieditore.com/dettaglio/alimentazione-la-sfida-nuovo/6232/163

Massari, S. ( 2016) book review, DESIGN FOR FOOD AND NUTRITION, ADIPER (2015)- in International Journal on Food Design http://www.ingentaconnect.com/content/intellect/ijfd/2016/00000001/00000002/art00005

Massari, S., Carbone, E.T., Paulos, S , ( 2016) Botteghe Storiche: A Study of the Disappearance of Historic Food Shops and Its Role in the Transformation of Rome’s Urban Social Life In C.M.K Lum & M.D. Ferrière le Vayer (Eds.), Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages Around the World, pp 153-168

Massari S. ( 2019) Prologue: ¿Existe una conexión entre innovación y sostenibilidad?In “ Food Design; hacia la innovacion sustantable” / authors: Pedro Reissig y Adrian LebendikerAgen, Bueno Aires, Argentina ISBN: 978-987-86-2327-6

Allievi, F. and Massari, S. (2020). Promoting Sustainable Food Availability and Behaviour On Campus: Current Perceptions and Potential Food Guidance. in “Critical Food Guidance” published by McGill University Press. In press.

Massari, S., Allievi, F. and Recanati, F. (2020). “Fostering empathy towards effective sustainability teaching: from the Food Sustainability Index educational toolkit to a new pedagogical model.” in “”Teaching and Sustainable Development: using the transformative power of teaching to raise awareness on sustainable development and achieve the UN Sustainable Development Goals”. Published by Edward Elgar Publishing Inc. In press.

Massari S., Principato L., Antonelli.M., Pratesi.C. ( 2020), “Design Thinking for Food Well-Being – Creating Innovative Food Experiences”, in “Food Design thinking for wellbeing”, Published by Springer. In press

Allievi,F., Massari,S., Recanati, F.Dentoni D., ( 2021) Fostering Youth Agency in Food Sustainability through empathy. Design and Empathic Thinking for the collaborative workshops (Youth Manifesto, Youth Partnership for the SDGs and FSI Edu), in Trans-disciplinaryCaseStudiesonDesignforFoodandSustainability, edited by Sonia Massari, Elsevier ( foreseen January 2021)

Sonnino A., Carrabba P., Curatella M., Di Renzo E., Fumagalli L., Iannetta M., Massari S., Pistella F., Rossi L., Rufo F., Sarcina P., Sepede L., Valente M. (2021), Re)thinking science-society dialogue: the case of food and agriculture system ), in Trans-disciplinary Case Studies on Design for Food and Sustainability, edited by Sonua Massari, Elsevier ( foreseen January 2021)

Non-refereed scientific articles, Conference Proceedings

Massari, S.( 2008) New italian cities communication in 6th International Symposium Communication in the Millennium (2008) Proceedings, CIM, Istanbul

Massari, S.( 2008) Italian cities: new design and collective memory in CIANTEC 2008, Proceedings – Congresso internacional em artes, novas tecnologias e comunicação: ontem, hoje e amanhã: pluralidade de olhares em um percurso comum / organização Paulo Cezar Barbosa Mello. São Paulo: Museu de Arte Contemporânea – USP, 2008 ISBN 978-85-7229-045-6

Massari, S.( 2009) Food and culture learning experience in italy. Get immersed in culture through food in.EuroCHRIE Annual Conference, Helsinki, Finland, Proceedings, Edited by: Mário Passos Ascenção, HAAGA- HELIA University of Applied Sciences, 2009, ISBN: 978-952-5685-73-2

Massari, S. ( 2009) Food and culture programs. Food design workshop in CIANTEC 2009, Proceedings- III Congresso internacional em artes, novas tecnologias e comunicação: Arte, tecnologia e comunicação novos territórios do conhecimento – coordenação Rosa Maria Pinho Oliveira. Aveiro – Universidade de Aveiro, 2009, ISBN: 978-972-789-298-3

Massari, S.( 2011) Designing of food interactions: Emotions, Technologies and Culture in Digital Renaissance Conference Proceedings (2011) ISBN 978-88-96231-11-1

Massari, S.( 2012) La Natura Duale del Cibo, Atti del 9° Convegno Annuale dell’Associazione Italiana di Scienze Cognitive (AISC) Editor: Università degli Studi di Trento, ISBN 978-88-8443-452-4

Massari, S.( 2012) Introducing food experience design in the food studies curriculum in GLIDE’12 Conference Proceedings, Nov. 7, Vol. 1, No. 2.ISSN 2168-0132:21

Massari, S.( 2012) Noi esploratori, navigatori, innovatori nel Mundus Novus digitale. Il caso del cibo nella rete in Florence In Italy and Abroad, from Vespucci to Contemporary Innovators, Conference Proceedings

Wickham, C., Carbone, E., Massari, S. ( 2014) Social Media and Food-Related Information: What are People Consuming? Massachussets Community Engaged Research Conference, Conference Proceedings.

Massari, S. (2014), Creating New Forms of Urban Experience. The case study “Neighborfood” UrbanIxD Symposium 2014, Venice, Italy. ISBN: 978- 0-9562169-3-9.https://static1.squarespace.com/static/50f5c859e4b083caad2ed6a0/t/542e881ee4b0b69bcaf29304/1412335646300/massari.pdf

Wickham, C., Carbone, E., Massari, S. ( 2014) Social Media and Food-Related Information: What are People Consuming? Conference hosted by the American Academy on Communication in Healthcare, Conference Proceedings

Massari, S. (2014). Creating and Promoting Sustainable Agriculture: The Milan Protocol Call to Action. In: R. Roggema & G. Keeffe. Finding spaces for productive cities. Proceedings of the 6th AESOP Sustainable Food Planning conference (pp. 835-842). Leeuwarden: VHL University of Applied Sciences

Antonelli M., Massari S., Pratesi C.A., Ruini L., Vannuzzi E. (2015) The transition towards sustainable diets. How can urban systems contribute to promoting more sustainable food practices? 2nd International Conference on Agriculture in an Urbanizing Society ( Reconnecting Agriculture and Food Chains to Societal Needs, 14-17 September 2015, Rome) Conference Proceedings

Massari, S., Paulos, S. & Antonelli, M. (2015) ‘Digital Natives and Digital Immigrants: Emergent Food Behaviours’. In F. Bayre and M. Castellví et al.Otras maneras de comer. Elecciones, convicciones, restricciones . Barcelona: Observatorio de la Alimentación (ODELA-UB)/Fundación Alicia. pp. 1036-1053

Luca Fernando Ruini, Laura Marchelli, Valeria Rapetti, Marta Bianchi, Eleonora Vannuzzi, Marta Antonelli, Sonia Massari and Ludovica Principato ( 2015), An education project to promote healthy and sustainable food consumption. Barilla’s “Sì.Mediterraneo” Project, 2nd International Conference on Agriculture in an Urbanizing Society ( Reconnecting Agriculture and Food Chains to Societal Needs, 14-17 September 2015, Rome) Conference Proceedings

Massari, S.& Reissig P. ( 2016), ‘Food Design Education Symposium Report’, in Proceedings “2nd International Conference on Food Design”. Co-editor. The New School, International Society for Food Design and Food Design North America, NYC, New York. ISBN: 978-1-4951-9291-3, pp 163-169

Massari, S. ( 2016), ‘Sustainable Natives, Youth Manifesto And Design approaches. Designing a World for “sustainable natives. in “2nd International Conference on Food Design”. Co-editor. The New School, International Society for Food Design and Food Design North America, NYC, New York. ISBN: 978-1-4951-9291-3, pp 151- 162

Massari, S. (2016) Some Reflections and questions on Food Design in “Memorias del 3er Encuentro Latinoamericano de Food Design: CULTIVANDO FOOD DESIGN”. Co-editor UFSCSPA y UNISINOS, Porto Alegre, Brasil. Publicado por redLaFD ISBN: 978-9974- 8575-2-0

Massari, S. ( 2016) Redefinición de los alimentos, la ciencia y la agricultura a través del diseño / design ¿Por qué los alimentos, la ciencia y la agricultura necesitan el diseño (design)? In “Memorias del 4to Encuentro Latinoamericano de Food Design: ALEGRIA”. Co-editor with Universidad Autónoma de México y Ensenada Ciudad Gastronómica UNESCO. Publicado por redLaFD ISBN: 978-9974-8575-5-1

Massari, S. (2017), Creating and Promoting Sustainable Agriculture: The Milan Protocol Call to Action. In: R. Roggema. Agriculture in an Urbanizing Society Volume Two Proceedings of the Sixth AESOP Conference on Sustainable Food Planning, NewCastle UK, Cambridge Scholars Publishing ISBN (10): 1-4438-9984-4 ISBN (13): 978-1-4438-9984-0 pp 1025-1047

Massari S. ( 2017) Food Systems and Sustainable Natives in “Memorias del 5to Encuentro Latinoamericano de Food Design: ABRAZA. Co-editors Pedro Reissig and Malena Pasin. Published by redLaFD & Universidad de Buenos Aires. ISBN: 978-9974-8575-7-5.

Massari S. ( 2017) Food design: making sustainable behavior easy in “Memorias del 5to Encuentro Latinoamericano de Food Design: ABRAZA”. Co-editors Pedro Reissig and Malena Pasin. Published by redLaFD & Universidad de Buenos Aires. ISBN: 978-9974-8575-7-5.

Massari, S. ( 2018), ¿Por qué la comida necesita diseño? In “Memorias del 6 Encuentro Latinoamericano de Food Design: DIVERSIDAD”. Co-editor con D. Labarca y M. Pasin, Publicado por redLaFD, Chile, ISBN: 978- 9974-8575-8-2

Massari, S. ( 2019) Career in sustainability: food designer as a change maker, in “Memorias del 7 Encuentro Latinoamericano de Food Design: Bolivia” Published by redLaFD

Massari, S. (2020) ‘Food Design Methods to inspire the new decade. Agency-centered design. Toward 2030’ in “Experiencing Food: Designing Sustainable and Social Practices”. In Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), Lisbon, Portugal, 28-30 November 2019. Forthcoming.

Project deliverables

2008 Actibio Ethical Manual – Ethical Guidelines to be adopted in ACTIBIO project activities involving human subjects D8.1 (on-line) http://www.academia.edu/945029/Ethical_Guidelines_to_be_adopted_in_ACTIBIO_project_activities_involving_h uman_subjects

http://www.actibio.eu/actibio/files/document/Deliverables/ACTIBIO_Deliverable_8.1.pdf

I libri del fondo sociale europeo. Anno 2005 “MONITORAGGIO PROGETTI DI “TRASFERIMENTO BUONE PRATICHE” PON Azioni di Sistema Obiettivo 3 .IT 053 PO 007 AVVISO 1/01” Edito da ISFOL e Ministero del Lavoro ISBN 1590-0002 ( Sonia Massari = contributor)

Publications intended for the general public

Transition Town, Massari S., Foodscapes, Creativity and Innovation, p. 9 https://issuu.com/isiaromadesign/docs/transitiontown

Food Design And Sustainable Diets: Going Mobile & Vertical

W-E Digest Issue 02, 2016

http://www.w-edigest.org/author/soniamassari/

Massari, S. (2015, July). Tecnologie digitali per una nuova cultura alimentare https://www.aspeninstitute.it/aspenia-online/article/tecnologie-digitali-una-nuova-cultura-alimentare

A Woman’s Idea: Chickens Sustain & Permaculture Takes Root

W-E Digest Issue 02, 2016

http://www.w-edigest.org/chickenspermaculture/

Massari, S. & Pratesi, C.A. (2014) The BCFN Foundation invests on youth to encourage solutions to the world’s food paradox, in Milan Protocol, 6th International Forum on Food and Nutrition: preparing a global food deal towards EXPO 2015, pp. 11-12

https://www.barillacfn.com/media/publications/guida-def-singole.pdf

Design Week Pordenone 2015, Publication

Co-Housing, Transition Town workshop report, pages 19-28

Design Week Pordenone 2014, Publication

Food Experience Workshop report, pages 7-11

Massari, S. (2014) Designing New Tools And Service For Agro-Ecology Systems. From Education To Innovation, poster.

http://www.fao.org/3/a-at093e.pdf

Design Week Pordenone 2013, Publication Massari, S., Food Experience ( interview) page 12 Food Waste Workshop report, pages 7-11

Public artistic

AA.VV, Resonance 1: Food, MER. Paper Kunsthalle, 2016, Ispra. ISBN 978-92-79-64409-2 (print),978-92-79- 64408-5 (online)

This book, an art book on food, is based on material gathered during RESONANCES I, an ad hoc project organized by the Joint Research Centre of the European Commission at the occasion of the Universal Exhibition

EXPO 2015: Feeding the Planet, Energy for Life. The material has been deconstructed and reconstructed into a new narrative that evokes the transition of considering food as a mere scientific, technical and commercial matter of fact to food seen as a social cultural and political matter of concern

Really, Really Smart Cities, reflections and infographic.

Additional work.

MOOC: Sustainable Food Systems: a Mediterranean Perspective https://courses.sdgacademy.org/learn/sustainable-food-systems-a-mediterranean-perspective-on-demand

Module 10. New professional profiles in a Mediterranean context (Dr. Sonia Massari)

  1. Professional needs to face sustainability issues
  2. Youth & food: new entrepreneurs in the Med food systems
  3. Professional profiles in the agri-food sector
  4. Professional profiles in the “sustainable tourism” sector: food as destination branding driver
  5. The role of Higher Education Institutions: international cooperation, exchange and mobility
  6. A job for the future: the “innovation broker”