22. The goal of the project is a multi-annual evolutional process Salone Internazionale del Gusto and Terra Madre to reduced environmental impact that promotes - a local model of fair events with reduced environmental impact; - new sustainable consumption scenarios and the management of outputs on a territorial level; - a direct and local connection between the source and the event ; - a system based on biological, social, ethical and cultural values ; -integrate production culture and design research in order to reveal the connections between artificial production and natural context.

23. The sistemic approach adopted design a prioritization process of reduction and rationalization by creating a network of interdisciplinary expertise Salone Internazionale del Gusto and Terra Madre to reduced environmental impact that examines different and complex design areas management of solid waste stand construction packaging materials materials for on-site food consumption logistics for transporting the goods CO 2 emissions the mobility of people water resources

25. DISEGNO INDUSTRIALE