2026-05-28T15:24:52Zhttps://ebiltegia.mondragon.edu/oai/request

oai:ebiltegia.mondragon.edu:20.500.11984/144532026-05-27T07:52:03Zcom_20.500.11984_473com_20.500.11984_14090col_20.500.11984_477

Torán Pereg, Paula Mora Gijón, María VÁZQUEZ-ARAÚJO, LAURA Novoa, Stefani 2026-05-27T07:52:03Z 2026-05-27T07:52:03Z 2023 0959-6526 https://hdl.handle.net/20.500.11984/14453 Reaching a sustainable future in which cities characteristics meet all needs and expectations of citizens is an ambitious challenge at a global level. The present study aimed to identify appropriate ways to transform cities into “greener-cities” using a citizen science approach. In a three phases-project, co-design dynamics were conducted with different citizens’ groups: consumers, chefs, producers/suppliers, and experts in different scientific disciplines. First, four focus groups were carried out for diagnosing the food system of the city (Donostia-San Sebasti´ an) and identify potential solutions. Then, two workshops with mixed participants from different stakeholders’ groups were carried out to co-design suitable initiatives previously identified in the first phase. Finally, the co-designed initiative was presented and tested: an immersive experience where participants could taste a local and seasonal dish presented by a Chef in a 360◦ video room with projections of an organic farm. Results showed that innovative educational activities or programs, such as the developed “Gastronomic Journey”, could be used to engage citizens and move forward to a greener city. The experience was considered as an opportunity to discover the city’s flavor and culture, and to bring awareness to citizens about challenges of the food system through the chef’s speech. eng Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ © 2023 The Authors Citizen science Sustainability Qualitative research Co-desing Living labs Citizens driving the transition to sustainable urban food systems