Publications

2025

"Urban Waters" – a dialogue between art and water

The "Urban Waters" platform invites you to reflect on the significance of water in the city and in a global context with performances, installations and workshops at the Tiefenbrunnen lido in Zurich.Text: Milena Giordano

2024

Factfulness and the art of changing perspectives

In a world characterized by environmental crises and negative headlines, many people feel hopeless and powerless. But this hopelessness invites us to face reality with a willingness to change things. Especially when it comes to sustainability. Text: Milena Giordano

Fermentation Jar

In this ZETT Magazine section, members of ZHdK present their favourite objects. Text: Milena Giordano

"Farm to Table" – The Future of University Gastronomy
In the research project "Farm to Table", ZHdK, ZHAW, and ZFV tested over four weeks how regional and climate-friendly food can be implemented in the cafeteria of the Toni-Areal.

Sustainability on the Plate
From ecological responsibility to the health of university members to setting an example: ZHdK is contributing to a more sustainable future through its gastronomic offerings. A report by Alain Sutter.

[Translate to English:] Nachhaltigkeit auf dem Teller

2023

Circular Design Jam
Experience Report on the "Circular Design Jam" from August 31st to September 1st, 2023.

[Translate to English:] Circular Design Jam

«Warum reparieren, wie reparieren und wer repariert?»
Experience report on the event "Generation Repair?" from April 24, 2023.

[Translate to English:] «Generation Reparatur?»_Bild:©re-source_2023

2022

"Pickled Eggs, Explosive Bakeria"
Experience report on the event "Fermentation Stories" from December 14, 2022. Text: Milena Giordano

[Translate to English:] Eingelegte Eier, explosive Bakterien

2021

Study "Student Food Culture — Food Waste"
Developed as part of the "Polar Project" by ZHdK in collaboration with the Federal Office for the Environment (BAFU), the ZFV Group, and other universities.

[Translate to English:] Studie «Student Food Culture — Food Waste»