Food is increasingly getting on the agenda of design and designers. And there is need for new approaches!
In this international project, we will research and analyse structures and processes related to food production, distribution and consumption in (future) cities (Cologne/Taipei).
We will develop possibilities of future approaches, especially in the context of increasing digitization (AI, IoT, blockchain, traceability, bait to plate, farm to fork) – and question them critically.
- How can we design a different relation to food, its ingredients and values, its production and culture, its habits and processes?
- How can we create new relations and values to ingredients of food?
- How can we connect (us to) different stakeholders, especially to build relations between farmer/producer and consumer.
A part of the project team – max. 6 students – will be able to work in Taipei for a week in November, supported by students from SCID Taipei and the project group in Cologne. Details will be clarified in the first project meeting.
In Cologne, we work together with local experts and stakeholders.
At the end of the semester, both the analysis and drafts / prototypes will be presented.
In the project we refer to the UN Sustainable Development Goals, in particular to SDG 11 and 12. Due to the topic, it might be possible to submit the results to the Cumulus Green Award (and I will encourage and support you to do so).
Recap of today´s meeting
I hope you all agree that the individual meetings make a lot of sense – even if 20 mins is too short, we will increase the time. I took notes of some comments I had and want to share them with you. Hope it is useful. For the next time, please all work on the assignment of last time but bring results in all the points to address.
Team Food Forrest
(Anna Luz, Clara)
What are the core elements defining a food forest?
Artefact: Tensiometer
Scenario: needs to be clarified now, use as a method of inquiry!
Data Ecosystem: still t.b.d.
Places: Opportunities Theodor-Heuss-Ring: Rheinpendel https://www.dieguten.koeln/rheinpendel/
Maybe two places (1 and 2).
What is different from Neuland? Is it Neuland 2.0
Fermentation requires some infrastructure
Good experts!
Contact Neuland: Dorothea Hohengarten <dorothea.hohengarten@googlemail.com> and Clara von Hartz-Möllmann <vonhartz@moellmann-law.com>
Team Seasonal Restaurant Concept
(Samia, Maxime)
Universal restaurant concept
What would the 24 seasons mean for our relation to and understanding of food and farming.
2 future assumptions 2050
Very good system map as a basis for scenarios
Scenarios for Farmer and Consumer are now necessary!
Play around with
German names for the seasons!
Experts: 2 restaurant owners, farmers (maybe also the founder of Ökomarkt Dr. Dornbusch <christoph.dornbusch@agrarkonzept.de>
Consumers: use design methods like diary, cultural probes
Team Stuff and Veggies / Jedöns on Jemös
Jeldrik, Anastasia, Kira
Place: Use an existing area (Neuland)
Constituting elements of the concepts: shared / community kitchen, food bank / donations, eco-saving shop, chill out area, art exhibitions, music screenings, jam sessions -> might be too much at the same time!
Can temporary use like Neuland be a way if the bureaucracy takes so long
Stakeholder: a lot of stakeholder,
Places: walk around and look at possible places!
Scenario: Missing. Who will use your concept how? Weather, years, how many days of rain
Data Ecosystem: related to the concept, how will this affect stakeholders.
Experts: some farmers, please exchange your contacts to avoid one farmer gets 3 calls from us without knowing from each other
Artefact: Apple? Artefact, object, thing, product?
Redesign food distribution in Cologne / Hyperfood network
Matea
Letter shoot principle for food
Very well understood the structure / infrastructure and network existing in Cologne
What would be necessary is to understand about the required quantity
Focus on the question of type of food and transportation modes (how fast, what needs to be fresh, what´s the typical you need at a fingertip). Hyperloop vs. drones.
Good use of the Underground Fridge (https://www.groundfridge.com/dutch-design-week/) as a public fridge
Using existing infrastructures
Scenario: not so much about privacy issues etc, more about building and using the system from different perspectives (farmer, architect,
Data Ecosystem: lot of opportunities!
Experts: Hyperloop expert, architect, shop/chain (Rewe, Aldi…)
Understand a specific area in Cologne and focus on that for creating more “data layers”
Understand the consumption of goods (per capita use of, then calculate for an area)
Artefact: ?
Something like: Redesigning food / eating behaviour of specific type of students through an impactful intervention (?)
Yasmine
Scenario: Student goes after class to…
Data Ecosystem:
Experts: Studentenwerk, nutrition scientist, restaurant owner next to Unis Mensas
Artefact:
(back to the) Roots
Kalia
Design a product with the main idea of sharing,
cooler, using tradition (like clay etc.)
Scenario: not yet
Data Ecosystem:
Experts:
Artefact: The cooler / fridge, but at the moment too elaborated.
Seasonal seasoning (?) or: Integrated / Holis Restaurant, Food Cycle, Food Circle
Maria
Restaurant integrating production, consumption and distribution
Place: where can it be in the city? Which type of building (new one / existing one). If a new one: what are the requirements for the building
Do not do architecture, do spatial structures to address the needs of process and system, slightly to create an experience
Storyboard: needs to be more specific.
Scenario:
Data Ecosystem:
Experts: Farmers, chef cooking regional, understanding the seasonality of fruits and vegetables in our region
Artefact:
Look at noma Copenhagen (https://noma.dk/) and https://de.phaidon.com/agenda/food/articles/2018/february/21/why-bjarke-ingels-based-noma-2-0-on-a-farm/
Redesigning food market in Cologne or: Branding Biodeversity
Sarah, Diana
Promote biodversity and traditional meals, while connecting farmer and urban communities
Very good background information about biodiversity
Focus on potato
Germans eat 61 kg potatoes every year: https://de.statista.com/statistik/daten/studie/37703/umfrage/pro-kopf-verbrauch-von-kartoffeln-in-den-laendern-der-eu/
How to orchestrate biodiversity: a range of a product (4000 sorts of potatoes)
https://www.gustagarden.com/kartoffelsorten/
Learn from corporate branding strategies: Potato of the year or year of the potatoes
Scenario:
Data Ecosystem:
Experts: Farmers
Artefact: Something that brands a specific product
*the point with the apple was just a joke. But yes I agree, the individual meetings are really usefull. Thank you for sharing the notes.