Within the theme various project scenarios are developed. Scenarios are developed during the project development based on the Agent’s experiences and work. The aim is to define specific possible projects within the theme.
Innovation within consumption is looking backwards to seek new meaning and sustainability. Nowadays food, its production and what we eat, has become more important for people than ever before. We want to know where it comes from, how it was made and the ingredients it contains. Seeking for not only authentic roots but also positive memories.
A group of selected Agents will work with the Norwegian municipalities of Fjaler and Askvoll as an experimental zone. This “identification and pointing process” (that could be, for example, a map) will give an overview over local food producers and other resources. It will focus on more emotional distribution and information methods to increase interests in local foods, suppliers, farmers and its values. This could be, for example, a reverted potential business model: get the population to come to the local suppliers, on a regular basis, as an alternative to extensive travel to reach customers.
The result will show in a playful and informative way the possibilities in the local community, make the public more aware and curious, and inspire other local communities to follow the idea of going local. This scenario is about identifying, making visible and making valuable the local ethical farmers/food producers. Emphasising and optimising their activities towards their network, as well as rethinking production transport through new scenarios and activities is expected.
Agents created an empathic tool to not only identify and visualise “Precious Food” but to also collect and share knowledge about it through a socially inclusive process. The result of Grow is the interactive software “Precious Food Map”, designed as a gameplay and prototyped on intelligent mobiles. Players are invited to browse a map, searching for secret places and people while discovering their surroundings and collecting meaningful data about “Precious Food” places, nature and events. “Precious Food Map” was shared at international venues such as PICNIC 2011 in Amsterdam, Food Design in Paris and Core77 Food Design 2012.
The Ideal Lab’ theme, Precious Food, initiated its first scenario Grow at Transplant. The participants of the scenario; Julien Dossier, Bertrand Duplat, Siri Berqvam and the Transplanteurs: Alexandre Bau and Jan Brauer, started the workshop with a local farm visit around the Municipality of Fjaler. The participants got introduced to the local agriculture, the producers and their products.
The first visit on the journey was Leif Jarle Espedals farm. He runs his farm with an ancient breed of sheep and is about to create his own microbrewery selling a local, hand made and organic beer. Leif Jarle Espedal presented his farm and explained to the visitors both the traditional and the modern way of farming in the region. Immediately a frisky discussion started and the visitors were exploring the first starting points for Precious Food together with Leif Jarle Espedal.
The second visit took place at Lisa and Jostein Bakkebøs farm. It was originally a cow and pig farm, but some years ago Lisa and Jostein turned their business into a combination of cow farming and local food production with a catering service. Today they make local meat and cheese products and open their farm on reservation for interested visitors. After presenting their farm and business, Lisa and Jostein invited the visitors from Transplant to a delicious lunch of home made fish soup, bread and rhubarb juice. In an intimate round, the visitors from Transplant, Lisa and Jostein and Leif Jarle Espedal discussed future possibilities of farming and the services connected with it.
The last station on the farm visit was the farm of Lillingstonheimen. This traditional farm was bought in 1808 by Nils L. Landmark who was very engaged in the local community and the local farming. He invented land use methods which are still active today. Lillingstonheimen is used today for many different cultural and social gatherings. One of the features of the farm is the old traditional wood stove which can be used by everybody for baking.
The present actors in the business of transforming raw produce into food have focused on processing it into fast food. This trend is turning and associations like Slow Food, are looking to ancient knowledge to create new meaning. Can the act of transforming raw food into an experience be social and communicative through a system? Could it give me a short break on my fast track? Could it be inspiring to try something similar at home, in a minute?
Local cooks are invited to share their tricks and recipes in transforming local produce. With creatives, industries and during workshops, they will, rich with this knowledge, create mobile units of transformation, taking raw foods and making them available for consumption.
– are dedicated to produce one single culinary transformation experience.
– shall generate a new experience around taste.
– will have a limited amount of technology, resources, materials and energy they can use.
– shall use simple materials and constructions dedicated to that particular style of cooking.
– should be informative and transparent on the food they are offering.
– should invite people and give them a possibility to socialise.
The outcomes of “Transform” were a series of live events: workshops, dinners and exhibitions, involving a large audience from private guests to school classes, designers to master students. “You add value while manipulating food” said Marc Brétillot. Concrete results were generated such as videos, performances and new product designs, powered by the dogma of minimising food waste and empathising the act of cooking with raw local food.
by Marc Brétillot, Runa Klock and Anthony Quinn
“Of all food produced in the world, up to 35% is wasted and thrown”
This incredible fact was the starting point for a workshop lead by the Agents Marc Brétillot, Runa Klock and Anthony Quinn. Marc Brétillot, who earlier made a food performance at Transplant during the event “Cycle of Mutation – Disappearance”, explored together with the other Agents and students from KHIB, mentored by Anthony Quinn, ways of transforming food and reusing the waste. Together they defined “Preciosity” and asked the question: What is waste? With the goal to transmit more awareness of the preciosity of food and the waste connected to it, the Agents and students experimented with installations, videos and models. Each evening during the workshop week, the students, the Agents and the Transplanteurs reused out of date food donated by local supermarket KIWI, to transform into a delicious common dinner with the help of the chef Christel Eide. The workshop week climaxed with the Use/Reuse Food Performance.
In the same way, our interest in food changes, the discussion around it modifies as well. It becomes more public. People learn more and more how to cook right, how to eat correctly and how to choose the best ingredients. This change in our interest concerns all types of food, from slow food to fast food, from haute cuisine to a simple dish.
Inspired by one of the main ideas of the Slow Food Movement, to preserve taste diversities, “Eat” will work on the importance of local food recipes and manifest their importance towards todays global food industry with an art related process and a tangible result in the end. The result of “Eat” should inspire us to look on our daily food from a different, more precious angle and encourage us to be the guardians of a legitimate and precious heritage through the transmission of the rituals, the moves and the values of manipulating food and through this, adding preciousness. “Eat” will involve groups of elders as agents to empathise the results of the last Scenario (Transform) and transcribe them into transferable knowledge. The results could be partially transmitted to the next generation, and also the segment of the adult population living alone, reintroducing the pleasure and value of cooking at home.
“Eat” focused on the act of degustation of the “Precious Food”. Based on the concept of “Food Tools”, meaningful and tangible examples created by designers with renowned chefs, were shared with a large audience in several places (Transplant in Norway, PICNIC in Amsterdam, Food Design in Paris). Workshops were organised to prototype more Food Tools with rituals from other cultures as inspirational input. To finalise the process, a workshop with the Norwegian producer Figgjo identified two concepts of “Food Tools” targeted to professional markets such as hospitality services and conference catering.
“Animal agriculture makes a 40% greater contribution to global warming than all transportation in the world combined, it is the number one cause of climate change” – Jonathan Safran Foer