ADI Food Designers

Food Design was born in Italy in 2002 from an intuition by Paolo Barichella and, in recent years, has established itself as one of the most innovative contemporary design disciplines. At the foundation of this vision are research, sustainability, innovation, and technology—fundamental elements for creating products, services, and experiences capable of combining functionality, aesthetics, and human values. In 2006, the founding group of I Food Designer was established, composed of professionals with complementary skills: Paolo Barichella, Mauro Olivieri, Ilaria Legato, Marco Pietrosante, and Francesco Subioli. In the same year, Food Design officially entered ADI through a dedicated Thematic Commission and the creation of the first Food Design Manifesto. Our approach places people at the center and promotes ethical and sustainable design, capable of supporting every phase of the product life cycle: from conception to production, through to use and disposal. Food Design thus becomes a tool for shaping innovative, functional, and emotional consumption experiences. Areas of intervention range from branding to communication, from the design of products, packaging, and tools for the food sector to the optimization of production and supply chain processes, with a strong focus on the circular economy. Alongside design work, we promote workshops, seminars, and training programs dedicated to applied Food Design, collaborating with companies and academic institutions to disseminate new skills and a design culture connected to the world of food.