Franco Fassio

Franco Fassio is an Assistant Professor at the University of Gastronomic Sciences (UNISG) in Pollenzo, Italy. He holds multiple institutional roles, including Delegate for University Sustainability Policies, Delegate for Relations with Companies, and Executive Director of UNISG’s Sustainability and Circular Economy Laboratory. His expertise spans Systemic Design, Circular Economy for Food, and Corporate Sustainability. Fassio co-directs the Specializing Master in Design for Food (with Politecnico di Milano) and leads research initiatives like the EU-funded H2020 Fusilli project and Life Foster initiative to reduce food waste.

Education: PhD in Design Culture from Politecnico di Torino. Teaching focuses on Systemic Design, EcoDesign, Food Packaging, and Gastronomic Design Science.

Research interests include Circular Economy applications in food systems, systemic design methodologies, sustainable packaging, and food policy. Notable projects include the Turin Food Atlas (collaboration with 4 Piedmontese Universities), the Food Drug Free platform for food safety, and the Systemic Event Design project for Slow Food.

His work has been recognized through awards like the EWWR Award (2017) and ADI Index selections (2015-2017). Over 30 scientific publications address topics ranging from urban food policies to digital tools for gastronomy (e.g., WantEat app).

Key grants include EU H2020 and LIFE programs. He advises on sustainability strategies for institutions and businesses, blending academic research with practical industry solutions through UNISG’s network partnerships.