Franco Fassio

Franco Fassio, PhD in Design Culture, is a Systemic Food Designer, Associate Professor at the University of Gastronomic Sciences in Pollenzo, Rector's Delegate for 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 Officer of the platform www.circulareconomyforfood.eu. Principal Investigator for European researches on urban Living Lab design on food in H2020 “Fusilli”, on school catering in H2020 “School Food 4 Change”, on food waste in catering in the Life program “Life Foster”, he is also Circular Economy Task Leader for researches in the field of bioeconomy such as “Food Drug Free” and “Prime” (P.O.R FESR); “Circular Economy for Wine” and “Circular Egg” (PNRR). He is the author of more than 150 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 awards for applied research on circular economy and systemic approach, including the title of Key Innovator 2024 from the European Commission for School Food 4 Change research, Circular Pioneer 2024 for FUSILLI research, EWWR Awards 2017 and SERR 2016 for 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 cultural event design.