Q1: How can we design / change the situation of “common meals” at restaurants or in food stalls in order to connect people more to the food (its origin, its culture, its value…) they are eating?

Q2: How can we design settings where people in cities connect to local and seasonal food and their production context? How could we use data and digital media to increase the possible impact of people engaged in CSA for them and their friends / community (both in relation to the ingredients used and the more efficient / less waste use)?

Q3: How can we design and use data about food / ingredients to support people in selecting specific regional and seasonal food? This question should deal with different retail situations of food and work with specific examples of organic food allowing to connect to the origin of the food and dealing with different layers of information depending of the interest of the customer.
It adresses different situations with different contextual information needs.

Q4: Looking at regional and seasonal food, what are the opportunities to reduce or avoid packaging in retail situations in cities but in the same way provide necessary information about the products (goes together with Q3)? Are there services that enable change of the existing patterns of shopping regional and seasonal food in supermarkets (e.g. through engaging with the regional farmers through digital channels / platforms or through building communities)? Which new experiences and retail channels might emerge supporting local farmers?

Q5: Which possibilities emerge through emerging data technologies (like block chain) to establish a stronger relationship between people living in large cities and the food they buy and consume? Both types, regional and distant food will be explored for ways to connect both to the food and their production, cultivation, their value and the engaged people. What could this mean for interested people in the city?

Q6: How can social media and digital platforms be used to create local communities of people living in big cities sharing an interest in local and regional food? Can specific characteristics of food culture support this process and which type of services or processes might emerge?

Q7: How can we learn from the two phases of production and consumption in the food cycle in a way to better connect producers and consumers of food through a digital platform and build urban communities more aware of the value and origin of food, appreciating and enjoying food?

Q8: How can CSA around Cologne and Taipei be more efficient and appealing to a broader community / audience, supported through activities and new services based on available data and digital platforms? How would this change the work at CSA (or new types of farming) in a sustainable way? Which new roles for both urban citizen and farmer emerge?

Q9: How can we create value in limited availability of (local, seasonal) products, making them special and appreciate its very quality? What type of food might be a good example for that?

Q10: How could the street stall culture in Taipei can become a unique pioneer (and new best-practice) in connecting to peri-urban food production / farms? Can the farm-to-plate principle, currently applied to more pricy restaurant, be applied to this very common type of “eating out”? Street stalls might be satellites or pop-ups of a farm.

Q12: Which non-food products made of upcycled food waste relate to the city / urban context are able to tell a story about its origin through digital information layers? How could the experience be? (How) can it be a strong story supporting a brand?

Q13:Which types of narratives using food / ingredients / cultivation / production data are able to create a relation to the product (and a strong user experience)? It might be the process of growing, or taking care, of the use of fertilizers etc. that can be “shared”.

Q14: How could urban citizen connect through local / peri-urban farming products and which new types of supply chain / distribution could emerge?