International Workshop on Food Design and Food Security
Food Design and Food Security:
challenges in the Euro-Mediterranean area
16th MAY 2017
De Felice Foundation
Palazzo Donn’Anna, Posillipo, Naples
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+39 329 9861707 +39 328 5865573
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In October 2015 at the Milan EXPO, the first European Conference on Food Design was organized by ADI the Association for Industrial Design. The first conference was of an exploratory nature in terms of the discipline; the primary intention was to open an international debate on what food design offered as its potential fields of application. The conference, the first of its kind in Italy, was the opportunity to establish an area of common ground in which businesses and academia, designers and students, institutions and international researchers could engage in dialogue.
The first conference was titled “Understanding Food Design: From User Experience To People Centered Design”, which looked at the meaning of Food Design, starting from the Food Design Manifesto drawn up by the relevant ADI Committee in 2014 and in which the subject areas and specifications were laid down.
The resulting work by the conference made it clear that food design should not be limited to the creation of new tools for food or table preparation but should also deal with changes in lifestyles, nutritional patterns, agricultural and technological innovation and the influences that such innovations have on communities at the economic, environmental, cultural and social levels.
The conference was attended by designers, researchers and students from all over the world.
The different opportunities for discussion within the programme (speeches, round tables, seminars, poster sessions and workshops) gave rise to interactive debates full of ideas and collaborative proposals that addressed issues related to system design both globally and locally, design for all, food paradoxes such as obesity and starvation, sustainable eco-gastronomic tourism, health and healthy food, food education, packaging, communication and much more.
More information can be found on the relevant web page: http://foodesignlab.org/1st-european-conference-on-understanding-food-design/
ADI and the ADI Food Design Commission are now proposing to launch a second challenge, namely increasing this dialogue on the theme of design in the agro-industrial sector, starting with Italy but widening the discussion to include countries in the Euro-Mediterranean area.
Starting with Naples, ADI intends to activate a concrete “call to action” aimed at businesses and institutions from the spaces and places that have seen the development of the production and distribution of pasta, one of the Italian foods that together with pizza and ice cream has carved out a central role in the diet of all the world’s populations.
By virtue of its history and its strategic position, Naples is the most obvious place in which to initiate a serious cultural dialogue and establish harmonious synergies as a result of its creative knowhow.
ADI and the Order of Landscape Planners, Conservationists and Architects from Naples and Province wish to establish a 3 year research and networking project on the themes of food security in the Mediterranean titled: “Food Design and Food Security: challenges in the Euro-
Mediterranean area”. This venture is not aimed solely at designers and/or academics but is also calling for direct interaction between manufacturers, policy makers and related sector institutions.
This international project will have the principal aim of expressing and above all demonstrating how design can provide concrete solutions for facilitating access to food and with food design being promoted through its professional practitioners and the cultural hybridization of distant geographical areas.
The Themes: why design for food security?
Design for access to food
We all agree on the definition of the right to food as an inalienable and untouchable right. We should now start thinking about food security as a right. In this light, design’s systemic approach could be a resource and a significant way in which to trigger a change.
Access to food means access to food that is safe and of good quality. Access to food means having enough food to survive. Access to food means identifying synergies and designing secure ways for the cultural integration and inclusion of different social realities.
When talking about access to food a wide range of variable factors come into play which are linked to every section of the food chain including production, agriculture, distribution and consumption but also climate change and concerns regarding environmental and cultural sustainability.
Design for inclusion and dialogue between different people
The Earth’s great migrations began millions of years ago and saw hominids as the dominant species whose movement from the south of Africa to other continents gave rise to all the world’s ethnic groups. But migrations have been and are still a constant feature of homo sapiens who in groups of different sizes has always moved in search of food in an attempt to meet its own needs. This was so up to the agricultural revolution which took place some 12,000 years ago and which significantly altered the character and timescales of human movements and which today, through various evolutionary steps now dominates these migratory flows. The Mediterranean, with the foods produced in the lands that border it, has been and continues to be an important centre of this evolution.
Contemporary design needs to know how to read and interpret these needs through asking questions and offering different interpretations and solutions. Planners and designers will always have an important role in matching and bringing together the development of humanity and its food, its nutritional systems and the effects related to human migration that will create future communities.
Design as an interpreter and interactive tool for the development of a territory
A study of a territory is more than just a form of analysis: more than anything else it is a technique for “creating” a territory and enhancing its identity. Very often, a territory is not known in itself but rather identified with a geographic culture. In its broadest sense, as a method of study and transdisciplinary research, design is able to disentangle itself from a complicated and intricate system of expressions and languages, traditions, cultures and lifestyles, knowledge, people, products and fashions. Then there are roads, signs and scars on the landscapes, homes and histories, all stimulating relationships, creativity and the programming of development and potential starting from the needs and aspirations of a territory.
Interdependence between the development (or abandoning) of productive activities related to food design, marketing strategies and local and/or large-scale area planning are such as to affect the sustainability of the environment, whether urban or natural. Only with a medium and long-term shared strategy will it be possible to systematize the legitimate aspirations and local and national examples of development and enhancement of the Mediterranean area.
The use of design in order to develop a territory means knowing how to highlight its individual features, its uniqueness, but above all promoting its past, its resources (material and otherwise e.g. cultural), foodscapes and culinary landscapes as well as the economies dealing with people as represented in local institutions.
International Workshop on Food Design and Food Security: Challenges in the Euro Mediterranean areas
First International Meeting regarding a 3-year project.
Food Design and Food Security – First International Workshop for planning the Food Design for Food Security in Euro-Mediterranean areas project – De Felice Foundation, Palazzo Donn’Anna, Posillipo, Naples, 16th May 2017
The 16th of May 2017 will be dedicated to defining the guidelines for the international project and will be the first of the three-year project’s operational meetings.
International Workshop on Food Design and Food Security: Challenges in the Euro Mediterranean areas
The workshop will involve the creation of 3 interactive and productive working groups whose intention is to inform but also to motivate participants to work towards the success of the project.
A – A vision of design
From Naples to the Mediterranean: food design for the territory, food design with the territory.
B – The project’s mission
Food design as a tool for food security, what contents, objectives and final results are to be expected from this project.
C – The tools for distribution and engagement
Design for networking. The roles and the action groups.
Within each group, discussions will be chaired by a moderator. Based on a creative and above all participatory approach, design and design thinking techniques will be used to facilitate discussions and to share ideas and solutions.
Through this meeting, we expect not only to define the project’s mission and vision but above all to create an action plan that will involve Euro-Mediterranean countries who will be invited to contribute through local events, intercultural design projects, partnerships and other synergistic forms of collaboration.
In addition to European countries, institutions, organizations and designers resident in countries bordering the Mediterranean will also be involved.
European and extra-European nations such as Turkey, Cyprus, Syria, Jordan, Lebanon, Israel, Egypt, Tunisia, Libya, Algeria and Morocco will be an active part of the project and will contribute to creating a calendar of events that will develop over the course of the 3 years of the project.
The day’s programme will be as follows
Arrival of participants and registration
Welcome to all participants
Introduction to the tasks
Explanation of the model used during the day
11.00 – 11.30
11.30 – 13.00
1st work phase
Presentation of the participants in each group
First discussion phase and brainstorming
2nd work phase
Second discussion phase and preparation of the final summary document for each group
16.30 – 17.45
The moderator will present the results obtained from each group
A debate with all the other participants will follow
Closing of the working day
Conclusions and farewells