Phone: +39 0172 458544
Fax: +39 0172 458500
University of Gastronomic Sciences
Piazza Vittorio Emanuele, 9
fraz. Pollenzo – 12042 Bra (Cn) – Italy
Born in Turin, Franco Fassio received his Ph.D. in the culture of design from the Turin Polytechnic in 2009 (evaluation: excellent). He has also attended the International Master in Systemic Design at the Turin Polytechnic. In 2004 he received a degree in eco-friendly product design from the Turin Polytechnic (110 cum laude) and at the same time he obtained a specialization as a Graphic Production Technician (Enaip). He is currently a postdoctoral researcher at the University of Gastronomic Sciences and the course leader for the courses in Systemic Approach for Gastronomy and Gastronomic and Tourist Events with Reduced Environmental Impact within the undergraduate degree in Gastronomic Sciences and in Gastronomy and Food Communication and the Masters in Italian Wine Culture and Food Culture & Communications within the Advanced School in Food Policies and Sustainability.
He has given lectures for the Ministry of Agricultural, Food and Forestry Policies (training course on the systemic approach applied to gastronomy), the Turin Polytechnic (Eco-Friendly Product Design course), for the Master in Marketing and Communication (Systemic Events course at the Faculty of Economics of the University of Turin) and for numerous companies and subjects that work in the field of gastronomy, packaging production, and cultural and tourist promotion.
He has sat on committees for Energethica (2012), the Slow Pack 2010 and 2012 and Expo Pack 2015 competitions for Slow Food Italy, the prize for the best eco-packaging for Slow Food Presidia (2010-2012), the Ecofriends association (2012), and the event Emec – Green Meeting for Federcongressi (2009).
From 2006 he has been in charge of the project “Systemic Events: Exportable Models for Fairs with a Reduced Environmental Impact” in collaboration with Slow Food, UNISG, Design Polito, and numerous companies. With the Slow Food Foundation for Biodiversity, since 2008 he has been working on the packaging of Slow Food Presidia, in collaboation with the Department of Arboreal Cultivation at the University of Turin and the Department of Design of the Turin Polytechnic. From 2009 he has been working with Slow Food Promozione on application of a systemic approach to sales points. From 2010 to 2012 he was in charge of the project “Systemic Specifications for Green Pallets: Development of Criteria for Packaging Sustainability” for Palm S.p.A. Since 2010 he has been collaborating with Barley Arts on the project “The Good Music is A.R.I.A. (Reduced Environmental Impact)” applied to the event “10 Giorni Suonati” (Vigevano). He has also worked on several projects related to environmental sustainability with Casa Circondariale Lorusso e Cutugno (2011), Cean S.p.A. (2008-2009), Basic Net – Robe di Kappa and Superga (2005-2006), Stramandinoli srl (2004-2005), Abbiati Casinò Equipment s.n.c. (2007-2008), Sirtexsoa (2006), Dynamo Sound (2006), Saturno Casa srl (2003) and Giugiaro Design (2003).
His Ph.D. thesis, “A new model of event with reduced environmental impact: The systemic approach applied to the Salone Internazionale del Gusto and Terra Madre 2008,” won the prize for the best dissertation on Turin (Arpnet) and is held at the National Library of Turin. With Slow Food he has won the “Compasso D’Oro (ADI) for the Design of Services” in 2008, and he won the Biennale Italia prize “Design degli Eventi” in 2010 for the project “A New Model of Event with Reduced Environmental Impact.” The Salone Internazionale del Gusto and Terra Madre was included as part of the Turin World Design Capital 2008. In 2005 he received the Best Young Designer award from the Region of Piedmont and he has exhibited his works at the Biennale of Young Designers in Gwangju, South Korea.
Major Research Areas
- Systemic design
- Packaging (primary, secondary, and tertiary)
- Environmental sustainability