Edible Insects

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It’s been from May 13th that eating insects is again in the buzz of the specialized media because of a work presented in the FAO’s International Conference on Forests for Food Security and Nutrition. The work is Edible insects – Future prospects for food and feed security.

It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products.

FAO made also available this information guide: The contribution of insects to food security, livelihoods and the environment.

Here in our Food Design Association, we have Giulia Tachini. She took her Product Design Master’s Degree in the Polytechnic of Milan presenting her final project: A Hypothesis of Food System Compensation: Eating Insects for Food Security and a Sustainable Future. The work got good critics and she kept on with the theme organizing other projects supporting her aims. Like this insect biscuits presented in the Milan Design Week 2013. Get to know more on her site.

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Another nice project I found on the web is this one by Monica Martinez & Rosanna Yau, take a look here.

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Here’s an interesting video… “FAO consultant, Afton Halloran, describes the use of insects as food in developing nations to provide nutrients missed in local food supplies and how the practice is spreading globally. She speaks on Bloomberg Television’s “The Pulse.”

Food Design – Event by Bocconi Students 4 Design, May 22 in Milan

Here is an interesting event for our italian readers. Food Design is organized by Bocconi Students 4 Design. We got a nice mail from the organization with the event information. From what I got to know, seems a good opportunity to work with interactions between Design professionals and chefs, but also to realize Food in its complex questions.

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Sull’evento, in italiano.

“Mangiare non è più soltanto un’azione finalizzata al sostentamento fisiologico, ma il risultato di fattori sociologici, antropologici, economici e culturali.
La continua diversificazione delle sostanze nutritive assimilabili, dovuta alle contingenti situazioni ambientali, climatiche ed economiche, ha condizionato il mercato della domanda e dell’offerta, le tendenze ed i servizi collaterali, avvicinando il cibo al mondo del design.
Ecco perché gli chef di tutto il mondo hanno orientato la propria ricerca a proposte alimentari che ispirino equilibrio ed armonia, per un’esperienza sensoriale completa.
Il design applicato all’alimentazione richiede una complessa analisi delle esigenze dell’individuo nelle diverse situazioni di consumo, per poi desumere il processo di progettazione ed ideazione dell’offerta alimentare.
Insomma, il Food Design è a tutti gli effetti una branca dell’Industrial Design.
Per scoprire questo singolare mondo, interverranno Paolo Barichella, fondatore di Food Design Studio e della Commissione ADI Food Design, e i due chef stellati Michelin Davide Oldani – Ristorante D’O, e Pietro Leeman – Ristorante Joia.
Modera il Professor Severino Salvemini dell’Università Bocconi.”

Eventi food e musei civici: così il Fuorisalone 2013 guarda a Expo 2015

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La settimana del design si trasforma sempre più in un banco di prova in vista del semestre espositivo. Quest’anno i segnali sono incoraggianti: un’offerta più matura dai privati, molta attenzione da parte del Comune

Le feste, i turisti, gli open bar (sempre meno), gli showroom, le code, la pioggia(quella sì, sempre presente), la caccia all’invito e l’agenda da riempire. Ah, e anche il design, a tratti. A Milano, più puntuale della primavera, arriva la settimana del Salone del mobile, con annesso Fuorisalone. Mentre si compulsano i vari siti per non perdersi l’evento «da non perdere» (il comunicato stampa ci terrà  a sottolinearlo), proviamo a leggere l’evento “in controluce”, cercando i segnali che la città sta lanciando in prospettiva 2015.

C’è da capire quanto il modello del Fuorisalone possa essere applicabile al semestre dell’Expo. Un’occasione unica per fare cassa e promuovere il turismo, tanto per il settore pubblico quanto per quello privato. Da questo punto di vista, gli ingredienti essenziali dovranno essere due: da una parte la capacità delle aziende interessate a promuoversi legarsi al tema dell’evento, quindi il cibo. Dall’altra quella dell’amministrazione locale di creare un’offerta compatta e a misura di turista.

Sul piano degli eventi di food design, quest’anno il programma promette bene. O, quantomeno, meglio del solito. Il dato importante è che finalmente si sta uscendo dalla visione limitante dell’alimentazione come argomento spendibile solo di fronte a un buffet (magari affidato a uno chef stellato, giusto per dare credibilità all’operazione). Sia chiaro: i buffet ci saranno comunque, e gli chef stellati pure. Ma se si guarda a quello che succederà nei prossimi giorni, si nota che unariflessione è in atto.

Be Open organizza per il 9 aprile, allo showroom Moroso, una serata dedicata esclusivamente al senso del gusto, mettendo insieme la cucina di Massimiliano Ajmo, il design di Patricia Urquiola e i tessuti di Using Kvardat. Non sembra un evento fine a se stesso. Anche perché servirà a promuovere il lancio di una serie di concept resturant. Così come pare ben studiata la sezione «food» di DO UT DESign, il programma che proverà a lanciare la zona di San Vittore tra i distretti del Fuorisalone. Tra le proposte, colorazione di tessuti con pigmenti base alimentare, incontri con i food blogger e una performance di cucina sui ferri da stiro.

Anche un quartiere storicamente fuorisaloniero come Brera punta il naso verso la tavola. Mentre l’occhio va già  al 2015. Al centro della Food Design Factory promossa da Lucy Salamanca troviamo infatti dei nuovi format ristorativi ispirati a una nuova mobilità e ai concetti di natura e sostenibilità.  La direzione in cui guarda anche RCS, col suo Food & Design, un circuito di degustazioni distribuito all’interno di una serie di negozi di design cittadini. Tutto questo mentre all’ex Ansaldo prosegue la luna di miele tra Milano Design Week e Bejing Design Week, con una mostra – A Taste of China – dedicata proprio al cibo, così come è stato interpretato da progettisti provenienti da Cina, Taiwan e Hong Kong.

E sul fronte pubblico? Il Comune di Milano ha presentato settimana scorsa le iniziative messe in cantiere per la settimana del Salone. Il dato interessante è il coinvolgimento massiccio di una lunga serie di strutture, che comprende tutti i musei civici. Ma non solo. Per la prima volta si apriranno al design anche luoghi insoliti come l’incubatore delle imprese carcerarie. Il cibo in questo caso non è protagonista, anche perché a questo tema dovrebbe essere dedicata a breve la settimana degl iExpo Days. Ma il Fuorisalone resta comunque il banco di prova più valido per mettere a punto tutti quei meccanismi turistici che tra poco più di due anni dovranno funzionare alla perfezione. L’amministrazione locale, visto lo schieramento di forze messo in campo, pare ne sia conscia.

Marco Valsecchi

Via EXPO 2015

Milan’s Salone del Mobile Welcomes Foodies

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Day 1: Not only the biggest names in design seem to be paying more attention to the ever-growing community of international gourmands, but many small culinary realities are choosing this week to present their latest projects. For instance via Tortona has been transformed into a food hub open to the public, where the most contemporary bars and restaurants of the area like California Bakery andGod Save the Food are making their goods available for the everyone to try.

Mi Gusto’s installation at the corner of Via Tortona with Via Bergognone does exactly the same by creating a site-specific farmers experience. A few meters further, in via Savona 50, Lavazza has installed an entire showroom where coffee lovers will be able to taste the company’s most whimsical blends for the entire week. Chefs like Massimo Bottura, Antonino Cannavacciuolo and Davide Oldani, are making a presence this morning in order to dedicate one hour to coffee lovers.

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The ones who will be in the area this afternoon, shouldn’t miss Libreria 121 in Via Savona 17. The bookshop has dedicated this week to the food designer Martí Guixé, who will be there for the presentation of his new book, Transition Menu, starting from 17.30.

Moving towards Brera, things get more institutional. Beopenfuture presented with a private cocktail its Be Open Theatre: an event hosted by Moroso and Kvadrat, where the Copenhagen based collective I’m A Kombo served refreshing drinks and treats in a set up created by Patricia Urquiola. Taking place at Moroso’s showroom in Via Pontaccio 8, the event is open to the public starting from today.

Via Fine Dining Lovers

Lyfe Kitchen

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Still following the same worldwide consumer behavior trend already featured in our posts – Fast Casual Food and A Look at Pret, we also got to know Lyfe Kitchen. This Fast Casual restaurant chain, cames founded by a former McDonald’s CEO and relating itself to sustainable concerns.

Taking a look at the brand’s website, it is interesting to see how “sustainability values” are traduced into verbal and graphic comunication, but not only. Another important feature related to these “behavior changes” is information transparency that is shown. All the products are well displayed with its informations, the brand’s mission, values and concepts are clear, they also have a blog to keep their costumers well-informed.

As the food scene gets more interesting with its everyday changes in this critical years, we will try to take a look at how our context transforms itself being traduced by society and giving tips to next design steps.

More on Former McDonald’s CEO Opens a Sustainable and Healthy Fast-Food Restaurant

Electrolux Design Lab 2013

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Through Electrolux Design Lab  2013, we are calling on design students worldwide to compete for a six-month paid internship and prize money by submitting ideas for a design solution that considers evolving challenges set to shape our future. We are excited to announce that for this year’s theme we have chosen the growth of ‘urbanisation’, where space is becoming limited as an increasing number of the population shift from living in open rural locations into densely populated areas. We have asked design students to answer the question ‘what role can design play to ensure that we are prepared and equipped for this social adaptation?’

For the first time since the competition began ten years ago, we are offering the applicants three focus areas to choose from within the theme of ‘urbanisation’ – social cooking, natural air and effortless cleaning. Plus, in 2013, the brief goes beyond the traditional ‘industrial design’ category and includes consumables and services.

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For us at Electrolux it is important to view design from a broad perspective; all design solutions that enhance the lifestyles and living environments of our consumers are relevant for us to explore. This is why we want to expand the Design Lab competition in 2013 and invite ideas for products, accessories, consumables and services within these three key focus areas for future households.

What’s new for Design Lab 2013

 

  • Taking concepts from further afield:
    The entry can be a product, accessory, consumable or service, which allows design students from different fields of design to be creative in their approach in finding innovative design solutions for future households.
  • Online competition hub:
    The best submissions will be published online, offering the students and the public a chance to promote their submissions through social media.
  • The concept development process:
    The competition divides the design process into stages, allowing the applicants to concentrate on different areas throughout the process. The first focus is on creating the concept, leading through to the visual presentation and technical specifications, allowing the top submissions to continue to develop during the competition.
  • Feedback from Electrolux professionals:
    As the judging is being conducted in different stages, only the best entrants will proceed to the next round in the competition. Electrolux professionals will be part of the selection process and will choose the best submissions. They will engage themselves in the competition by giving feedback to the entrants, encouraging them throughout the process.

 

The submission deadline for the first competition stage, a concept description and a sketch, is 15th March 2013. The submission page will open in February, more information to be followed on this page. For more information regarding the theme and the competition rules, please see the 2013 brief2013 student presentation and 2013 competition rules sections. We wish the best of luck to all of those taking part in the competition!

VIA

Kings County Distillery

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Kings County Distillery is New York City’s oldest operating whiskey distillery, the first since prohibition. Founded in 2010, soon after the creation of a New York State Farm Distillery License, Kings County makes handmade moonshine and bourbon out of the 113-year-old Paymaster Building in the Brooklyn Navy Yard. The distillery uses New York grain, traditional processes, and unorthodox distilling equipment to make distinctive whiskey. Our moonshine won “Best in Category” for corn whiskey at the 2011 American Distilling Institute’s Craft Spirits Conference and Kings County’s bourbon won a bronze medal at the 2012 Conference.

Text: Kings County Distillery

Photos: The Selby

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