Browsing by Subject "Food, drink"
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Item Metadata only Circular thinking in capsule coffee waste : a design to accelerate responsible co-actions of the capsule coffee producer and the millennials consumers(2018) Sprenger, Michelle; Ave, Masayo; Hillmann-Regett, Jan; Faculty of Architecture and Design; Berlin International University of Applied Sciences"The upcoming millenial consumers appear more aware than over of the impact of their habits, in which national and international systems are being redefined by values of sustainability. We still throwing away 21 billion capsules a year in Europe alone. Which steps, if any, have been undertaken towards making our capsule coffee habit more sustainable? And as designers, how can I contribute to this process? This paper aims to answer these questions. As part of my objectives, I wish to paint a realist portrait of the environmental implications of coffee capsule consumption. I seek to highlight the top-down and bottom-up initiatives aiming to lower environmental impact of coffee capsules that have already gained momentum and spaces worth watching. I propose a design project which to accelerate sustainable co-actions of Italian giant producer Caffitaly and the upcoming consumers, aiming to provide an effective next step for both producer and consumers."Item Metadata only First recipe is desire : the global problem of food waste and involving the consumer through design(2018) Kurukafa, Yiğit; Ave, Masayo; Tibus, Alexander; Faculty of Architecture and Design; Berlin International University of Applied Sciences"21st century thus far is marked by humanity's struggle to find lasting solutions to problems that go beyond national boundaries. To name a few, among these problems are depletion of fossil fuels, local famine events, mass migration, global warming, extreme weather events, draughts, loss of arable land, etc. However, it is mind boggling to think that while we face problems such as draughts, loss of arable land and famines, food waste is up on the list as a bigger problem than ever before. According to The UN Food and Agriculture Organization, 'roughly one third of the food produced in the world for human consumption every year - approximately 1.3 billion tons - gets lost or wasted' (2018). Meanwhile, 'some 815 million people in the world do not have enough food to lead a healthy active life. That's about one in nine people on earth' (WFP 2018). The irony speaks for itself. But how do we make sense out of this disparity? Does it simply signify that our food distribution networks are too disorganized or dysfunctional and thus the oneword solution is 'redistribution'? Or is it that well-off consumers are unaware of the damage they are causing, so the solution is a thorough awareness raising campaign. As it will be demonstrated in the respective sections of this paper, the aspects leading to such staggering food-waste margins are cross-cutting. They are dispersed across production, packaging, consumption and recycle methods. In addition, available data shows that the environmental and human cost of food waste will become only more prominent. If we don't act now and come up with creative ways to alter the food economy in our favor, we may soon find out that it is too late. 'Food waste presents a threat to the environment because of greenhouse gas contributions and the wasted resources used to produce, process, market, transport and refrigerate food' (Farr-Wharton et al. 2014). If we follow a 'business as usual' scenario, global food security is only going to get worse as demand grows with increasing population and wealth, while the productivity begins to diminish due to unfavorable climate conditions. The world market price projections of the International Food Policy Research Institute (IFPRI) show that world grain prices will increase a further 30 to 50 percent over the period 2005 to 2050, while meat prices in the same period will increase an additional 20 to 30 percent beyond the levels seen in 2007/2008' (Msangi and Rosegrant 2009, 58). In this practice oriented thesis, I will adopt a design thinking perspective in order to come up with a creative product that attempts to solve a specific issue regarding the global problem of food waste. In order to do so in a theoretically and practically informed manner, I will first conduct a literature to demonstrate my knowledge of contemporary discussions. Secondly, I will introduce a number of analytical tools that informed my understanding of the issue. Thirdly, I will focus on a couple of practical examples that inspired my final project - this part will involve both individual products and mechanisms introduced to decrease food waste. Lastly, I will talk about my project how it addresses certain issues that perpetuate the problem of food waste."