Anna Luz Joséphine Pueyo Kirwan December 1, 2019 9:59 pm

Urban Farms in Taipei

What it is:

We came across few small urban farms/community gardens in Taipei or in Hualien.

Every time, we tried to interact with the people gardening there.

It was hard to understand the system precisely but in both cases, the people there (collecting Papayas, watering or maintaining) were volunteers (usually quite old) that were also neighbors, participating and collecting for themselves.

Those initiatives work like traditional herb/vegetable gardens and are different in that sense to food forests that reproduce the ecosystem of a forest.

In both cases, the land seemed to belong to the government and to be public.

Where it is:

Taipei, Taiwan & Suburban Area of Hualien

Why it is relevant:

In terms of social involvement of citizens, those initiatives show a real potential, as well as being a ressource for the area.

It would be interesting to know if it works the same in Germany.

Cases 41 Research 30 community 6 foodproduction 2 volunteer 2

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Anna Luz Joséphine Pueyo Kirwan December 1, 2019 9:09 pm *

Ferment the City

What it is :

I met three members of this collective during the workshop in Taipei. They had gathered in an abandoned house – rehabilitated into a restaurant by Taiwanese architects – to bake cookies and tempeh (an Indonesian fermented dish) with okara (the residues of Soy milk production, incredibly popular in Taipei and sold fresh amongst food stalls). They were planning to sell it on a local market that I will be mentioning in the post about food forests. Here is the manifesto of their work.

Ferment the City! is a group of people who share the common interest in fermentation and have practiced it in various ways as a natural process, which creates the conditions for good bacteria to interact, collaborate, multiply, and enhance the inherent nutritional value and taste of ingredients.
Most of them have experimented with kimchi, kombucha or ginger beer before and were all amazed by the capability of fermentation to turn organic (surplus) ingredients into delicious foods and beverages.

They bring “Ferment the City!” into being as an initiative to explore fermentation as a way to transform wastes into resources.

Ferment the City! 發酵城市 is supported by 2019 CREATORS program of the Taiwan Contemporary Culture Lab (C-LAB) in Taipei.

I also have their contact if needed!

Where it is :

Taipei, Taiwan

Why it is relevant :

They are keen to further investigate biological fermentation for transforming and recycling organic wastes into new resources, such as fermented food, animal feed, compost, urban gardening, craft and building materials.

Their concept of “social fermentation” could also inspire many of us, as it symbolizes the slow process of collective ideas maturation to work towards positive futures.

Please listen to the videos if you are interested, they explain better than I do 🙂

https://drive.google.com/open?id=1Y7An8s8n2kdRm-4ks_wAgoPCgQetNyiE

Cases 41 Experts 11 Research 30 fermentation 1 waste 3

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Anna Luz Joséphine Pueyo Kirwan December 1, 2019 8:34 pm *

Pierre Loisel, the canadian pionneer for Taipei’s compost system

What it is:

Pierre Loisel, a 70 year-old farmer from Quebec, living in Taiwan for more than 50 years that tells people everywhere they should eat healthy produce grown with kitchen scraps. He originated the collection system of organic waste of Taipei city twenty years ago.

He created a compost system for the city and built a farm based on this extremely rich compost. He lives in San Zhi in the north west on Taipei, I could not visit his farm because he is old now but his story is very inspiring and he offers a powerpoint presentation to understand the challenges of family-owned land in Taiwan. I have access to his contact if anyone is interested in the topic.

Where it is:

San Zhi, Taiwan

Why it is relevant:

This case is not very recent but it informs on this side of organic agriculture in the Taiwanese context. Loisel’s can be a good example to look at, and even to consult for our project if we intend to work along with the Taiwanese governement/ system.

“Organic farming is the future in agriculture … If developed into a field, it could be one of Taiwan’s biggest sources of income,” Loisel said. His method “revolutionary agriculture” is supporting that people should eat good food to stay healthy, adding that his produce, grown with kitchen scrap compost fertilizers, is unique.

“Chinese table scrap compost is the most nutritious in the world. The vegetables grown with it develop defensive capabilities against bugs. So there is less work with spraying pesticides, and the vegetables are healthier. Also, [though many say salt in the soil is a barrier] my compost has bacteria that takes salt and makes it accessible to plants,” Loisel said.

The net result, Loisel said, “is that I come up with a product unique to the world.”

“I want to increase the price for good quality produce in Taiwan, since Taiwanese are not paying enough for good quality” he said. In the organic market, the most expensive vegetables sell for NT$96 per 600g, but farmers would get about NT$48 out of that, he said, adding: “This is not enough to cover cost, especially if you take into consideration natural disasters like heat or typhoon.”

If the organic farmer cuts out the middleman and sells directly to customers as Loisel does, he can earn higher profits and maintain a buffer to stay honest without cheating with pesticides.“With my farming model, a couple can earn a good living … Farming is never easy, but it is not slave work,” Loisel said.

“This is sustainable farming — you pick up kitchen waste locally, compost it, and turn it into food,” he said.

To read the full article, this way!

http://www.taipeitimes.com/News/front/archives/2008/09/30/2003424613?fbclid=IwAR3neE_Fsqs5iGy70S657xo3yUZuekaDDWR4wED8yBP9bf0Mv_MMBdVqo4k

Cases 41 Experts 11 Research 30 circular 1 compost 3 organic farming 2 Taiwan 2

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Kira Eßer November 28, 2019 1:01 pm *

CASES- sry for the delay!

CASES

Sry for the Delay, here are our cases we discussed last time in the meeting.

See you next week guys 🙂

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Philipp Heidkamp November 28, 2019 11:21 am

Preparing our next meeting and our next phase in the projetc

In our meeting last Tuesday we had 5 students so for next Tuesday we need all on board sharing their topics and concepts – your projects – to work on so that we are able to fix this from Dec 3 on.

So please make up your mind and be clear about the question you want to work on, about an idea what you might develop, about people (farmer, retail, market staff, restaurant chef, community kitchen owner, CSA organizer etc.) you need to interview, about cases you are referring to. You need to know about your context. I suggest next Tuesday to make a joined start of the meeting with all of us and then proceed with the individual projects you are working on. If you should not be able to join – for which reason ever – please make sure that I can have access to your approach (through posting it, material, video etc.).

A last word from the students still being in Taiwan: they are all traveling, attending farms and farmers and for sure will gain a lot of new insights. They all left their computers in Taipei so no time to make a posting now. They will share their information latest Monday so that we are all on the same page next Tuesday.

Looking very much forward to this next phase of our exciting project!

Meeting 32 Organisation 44 concept 1 draft 1 idea 1

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Clara Schmeinck November 27, 2019 3:59 pm *

“Bow to land” – Connection of farmers and consumers

What it is:

Rosita, the Director of the “Bow to land” system invites farmers to farmers markets in the city of Taipei where they can meet and connect to consumers who might be convinced of the quality and order their products again and receive them through the the post/courier.

Where it is:

Taipei, Taiwan

Why it is relevant:

It’s connecting farmer with the consumer and opening the opportunity for the farmer’s to sell directly to the consumer.

Cases 41 agriculture 4 CSA 1

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Anastasia König November 26, 2019 9:38 am

Community kitchen

What it is: A community kitchen with the aim to alleviate hunger & its root causes in the Fruit Valley community. It is also a place to learn how to behave with food in a more sustainable way.

Where it is: Vancouver

Why it is relevant: It is a good idea and a good goal that you are pursuing to tackle an important case, the roots of hunger and the unsustainable handling of food. They try to raise people’s awareness of food.

URL: https://www.thekitchenwa.org

Cases 41 communitykitchen 2

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Philipp Heidkamp November 26, 2019 8:49 am

Two presentation videos

Please find here the link to the first presentation we shared between SCID and KISD to share the concepts and here the link to the final presentations at SCID. Both files are > 1.5 GB…this will be improved in the future!

Do you think the live session and the videos here are helpful?

Com 7 presentation 5 video 2

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Diana Samano Ramos November 26, 2019 8:16 am

BLUE APRON: Make great home cooking accesible

WHAT IT IS?

Blue Apron is a home food delivery grocery store , they send you a complete meal with the guarantee of fair trade, sustainability, oganic food etc. With a plus the recipie of the meal step by step., easy to cook, nutrisional and delicious.

WHERE IS CURRENTLY AVAILABLE ? USA

WHY IS RELEVANT ? Blue Apron represent one of the future grocery store, with the increasing number of people who prefer to order in Internet they offer a 360ª solution for those who are running all time but are taking care of eating healthy and their food printing.

Technology, experience, sharing, nutritional

URL : https://www.blueapron.com

Cases 41

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1 … 6 7 8 9 10 … 14

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).

We will approach the project by questions we want to explore. In the beginning, we will have the opportunity to find a huge variety of questions and then discuss them – amongst us and with others . in order to find out the most relevant ones. Relevant in terms of the need to approach them and relevant to approach them from the perspective of design.

Pre-meeting: if you have questions or want to make sure that you are really in the project – or want to influence the character of the project even before it started please try to join our pre-meeting on Thursday September 26 at 12.30

First official meeting: This is mandatory for all that want to join – it will be on Tuesday October 22 at 10.00. In this meeting I want to see what your specific interest in this project is – so please subscribe to this space, contribute with some relevant questions and maybe cases as well…

Regular meetings: The regular meetings are always on Tuesday at 10.00. As I mentioned due to some travel activities we won’t meet every Tuesday, but there will be weeks where we meet twice or longer during the Tuesday meeting. There is a GoogleDoc with all our meetings (always updated). If you are not available we can arrange to connect via zoom – but always let me know before.

Taiwan trip: the workshop in Taiwan is scheduled for November 18-23. The core group not traveling to Taipei will proceed meeting here and we will remotely collaborate via our KISDspace and zoom (see above).

We can learn a lot from existing cases and studies. Here we are collecting relevant cases how digitalisation influences and affects food farming, production, distribution and consumption. How farmers/producers are connected to consumers, the rural to the urban.

Cases are structured around 3 core questions: What it is, Where it is and Why it is relevant. In addition, cases have tags / keywords to made them more accessible and findable. It would be great to use the comment function about the use of cases to create additional information

Here we will collect interesting experts: individuals, organisations or initiatives who are doing something we consider valuable in the context of the project. They can be (preferrably) from the area Cologne or Taipei with the purpose to meet them for an interview, invite them for a talk or a workshop, or to go for a visit or a field trip.

This is the page where we share our digital communication – in this case video messages between Cologne and Taipei to figure out what’s the best way to keep in touch. And for live connections please use https://zoom.us/j/5505005500

Urban Farms in Taipei

Ferment the City

Pierre Loisel, the canadian pionneer for Taipei’s compost system

CASES- sry for the delay!

Preparing our next meeting and our next phase in the projetc

“Bow to land” – Connection of farmers and consumers

Community kitchen

Two presentation videos

BLUE APRON: Make great home cooking accesible

About

Questions

Dates

Cases

Experts

Com

No query required.

Urban Farms in Taipei

Ferment the City

Pierre Loisel, the canadian pionneer for Taipei’s compost system

CASES- sry for the delay!

Preparing our next meeting and our next phase in the projetc

“Bow to land” – Connection of farmers and consumers

Community kitchen

Two presentation videos

Mealsharing: become a Host or have a Meal

BLUE APRON: Make great home cooking accesible

About

Questions

Dates

Cases

Experts

Com

No query required.