DESIGNKOMPETENZEN: Techniken / Auftreten / Vermittlung Modulverantwortliche: Annina Gähwiler
Dozierende: Patrik Ferrarelli, Annina Gähwiler, Marcy Goldberg, Larissa Holaschke, Alessandro Holler, Sarah Owens, Simon Pfaff, Thomas Schärrer, Fritz Wagner, Marcel Wattenhofer
4 CreditsMDE-MDE-Kompetenzen-2000.18H.001
DESIGNMETHODOLOGIE: angewandt-unternehmerisch (Orientierung A) Stefano Vannotti
2 CreditsMDE-MDE-Seminare-2000.18H.001
DESIGNMETHODOLOGIE: kritisch-spekulativ (Orientierung B) (gLV) Dr. Björn Franke
2 CreditsMDE-MDE-Seminare-2000.18H.002
DESIGNMETHODOLOGIE: vermittelnd-reflexiv (Orientierung C) (gLV) Mela Kocher
2 CreditsMDE-MDE-Seminare-2000.18H.003
INTERNATIONALER DESIGN WORKSHOP HK 1: Street Kitchen — Food as Commons Michael Leung, Kay Chan
2 CreditsMDE-MDE-Workshop-2000.18H.001
INTERNATIONALER DESIGN WORKSHOP HK 2: Food in Circular Economy Susan Evans, Albert Tsang
2 CreditsMDE-MDE-Workshop-2000.18H.002
INTERNATIONALER DESIGN WORKSHOP HK 3: Pack with Care – What we can learn from an Orange. Niko Leung, Gabriel Lee
2 CreditsMDE-MDE-Workshop-2000.18H.003
PROJEKTENTWICKLUNG: Forschungsworkshop 2 Dr. Björn Franke, Dr. Mela Kocher
1 CreditMDE-MDE-Projekt-2000.18H.001
VERANSTALTUNGEN: Museum / Konferenz / Symposium Michael Krohn, Annina Gähwiler
1 CreditMDE-MDE-Veranstaltungen-2000.18H.001
INTERNATIONALER DESIGN WORKSHOP HK 2: Food in Circular Economy 
International Design Workshop 2018:
Food in Circular Economy
Food in Circular Economy
| Nummer und Typ | MDE-MDE-Workshop-2000.18H.002 / Moduldurchführung |
|---|---|
| Modul | Minor Internationaler Workshop 2.Semester |
| Veranstalter | Departement Design |
| Leitung | Susan Evans, Albert Tsang |
| Zeit | Mo 17. September 2018 bis Fr 28. September 2018 |
| Anzahl Teilnehmende | maximal 9 |
| ECTS | 2 Credits |
| Voraussetzungen | None |
| Lehrform | Three different workshops with Hong Kong based designers, entrepreneurs, artists, scientists. |
| Zielgruppen | 2. Semester Studierende Master of Arts in Design |
| Inhalte | Welcome to Hong Kong! A city with a phenomenal variety of food, with some 26,000 registered restaurants (compared with London’s 17,000). Yet this comes with high environmental impact and low social awareness as Hong Kong disposes 3,337 tonnes of food waste at the landfill every day . The recent development of our civilization has way surpassed the Levi-Strauss’ crossroad from raw to either cooked or rotten. We are slowly waking up to the fact that maybe the cultured side of food is no longer that preferable, as it is actually our culture of food that causes the current situation. Food is taken so much for granted that people tend to forget how complex producing it is. This complexity is as much a global as a local matter — we often consume food that has been produced 8000 kilometres away, and as individuals this is rarely considered. Design is a powerful tool to engage people and reflect on these very complex systems in a conceptual, concrete and visualized way. This workshop urges the participants to translate their own cultural experiences and learned skills to tackle a complex problem in a different cultural environment and food system as represented by Hong Kong’s relationship with food. In this workshop, design is not a way of making products or services, but rather used as an approach to create and express knowledge (Strappers & Giaccardi 2017). Furthermore, design participants are encouraged to define a new language and tool set in order to engage non-professional designers in this process of research-through-design (Ehn 1998). Design and the design process can be the key for people to immerse themselves into a possible future situation (Halse et al 2010) and so for opening up new kinds of future food systems. |
| Bibliographie / Literatur | Will be send by mail |
| Leistungsnachweis / Testatanforderung | presence, delivery of the result |
| Termine | Duration: September 17th to 28rd 2018 |
| Dauer | 2 Weeks |
| Bewertungsform | bestanden / nicht bestanden |
| Bemerkung | Englisch als Kurssprache |
