Beck’s Edison Bottle, World’s 1st Playable Beer Bottle

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“19th Century technology meets 21st Century music over a bottle of beer in the latest extension to the Beck’s Record Label project. This time, the art label has evolved, and been replaced by the grooves of Auckland band Ghost Wave. Their new single was inscribed into the surface of a Beck’s beer bottle which could then be played on a specially-built device based on Thomas Edison’s original phonograph.” See the Video and HEAR the bottle after the jump!

“Making the world’s first playable beer bottle was a formidable technical challenge. The clever people at Auckland firm Gyro Constructivists first had to design and build a record-cutting lathe, driven by a hard drive recording head. Then they reinvented Edison’s original cylinder player, using modern materials and electronics and built to very fine tolerances. The Edison Bottle made its public debut at SemiPermanent in Auckland in May to a standing ovation from the assembled media and design community.

Beck’s has had a long association with music and art. In fact, at about the same time Heinrich Beck was brewing his first beer in the 1870s, Tom Edison was tinkering away on designs for the first phonograph. Considering how beer has influenced recorded music since then, this physical collaboration was very appropriate and long overdue.”

Client: Beck’s New Zealand
Creative Agency: Shine Limited 
Machine & Bottle Production: Gyro
Making-of Video Production: VICE
Record Label: Arch Hill Recordings
Band: Ghost Wave
Album: Ages
Featured Single: Here She Comes

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Via The Dieline

Fa Bene – food surplus sharing

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fa bene is a food surplus sharing project brought by the non profit cultural association PLUG. It happened on May 20th in Turin (piazza Cerignola).

The initiative aims to redistribute Cerignola’s market food surplus sharing it with families that need it. The goal is to turn environmental and economic costs into social benefits. The food surplus is going to be delivered to those needing families during three months. fa bene is part of the Smart City Days events as an attempt to reduce food waste.

Here are some photos from the event.

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Gotham Greens + Whole Foods: Commercial-Scale City Greenhousing

57904_10151356204230843_895285916_nGotham Greens is the first commercial-scale rooftop hydroponic greenhouse in the world. They got together with Whole Foods for this groundbreaking entrepreneurship, using less water, eliminating pesticides, putting an end to fertilizer runoff and leading the way to a sustainable agriculture.

 

 

 

You can read more on this Whole Foods article.

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

Coop & Expo 2015 Milan – The Future Supermaket

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“L’obiettivo è mettere il visitatore di fronte a un nuovo approccio al concetto di “fare la spesa”. Più smart e più sostenibile.”

“The goal is to put the visitor in front of a new approach of the concept of “shopping” (doing grocery) Smarter and more sustainable.”

“Nelle intenzioni degli organizzatori, si dovrebbe così creare un circuito comunicativo tra venditore e cliente basato sulla storia del prodotto e sulla sua applicazione. Il tutto – sottolinea il documento – all’interno di un contesto che valorizzi soprattutto il concetto di “sostenibilità”.

“Following the intentions of the organizers, you should create a circuit of communication between seller and customer based on the history of the products and its applications. All of this – says the document – in a context that values ​​above all the concept of “sustainability“.

As the news and expectatives about the coming Expo 2015 in Milan get more excitement, the organization go ahead with the Coop 13 million € partnership. Between other features, the huge italian supermarket chain proposes a whole new way of doing groceries based on sustainability values. Will see…

More information (italian) HERE and HERE

 

A look at Pret

Well-done food, convenience and designed experience. Some days ago we posted about Fast Casual Food here on the blog. Another perfect example of this kind of approach towards food is the restaurant chain Pret a Manger.

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The first Pret , like it likes to be called, was opened in 1986. It is the same year Slow Food was founded. Even having a lot of different principles and goals, this two initiatives are still a part of a certain cultural behavior change. Since the 80’s, our global and individual problems regarding relations between food and men got more explicit and bigger. People are more aware about how food shapes not only ourselves, but our world itself (socially, economically, physically, biologically…).

Taking a look at Prets, it is clear what is the chain’s business position. And, of course, I have read some consistent critics, but the company is still a nice example of a good market answer to the behavior change I am talking about. I do not intent to make a proper case study, but here are some points I want to highlight:

Gourmet + ready-to-eat, sophistication + convenience. This is Pret’s base concept from the beginning, a lot similar to some other Fast Casual Food cases;

Other strong principle is “avoiding the obscure chemicals, additives and preservatives common to so much of the ‘prepared’ and ‘fast’ food on the market today. It is sacred to Pret.” The company says “partners drop off the very best ingredients to our shops everyday” without the “endless additives that plague modern food.” It is also interesting how natural food characteristics are featured: “Our wasabi mustard is brown (not fluorescent green), our ham is pale (not bright pink) and our dried apricots are brownish (not orange)”;

Close relation with costumers. The brand looks for “absolute sincerity” from their consumers, keeping them informed about it’s strategies and actions. The communication strategy is quite impressive.  To set this cozy felling, Pret’s uses friendly talking with people, always with an open approach showing concern for improvement and constantly looking for offering a coherent experience. This kind of preoccupation is also present from packaging and ingredients to chair finishes and eating soundtrack;

Franchising. Pret says they do not franchise. This reassures the quality control that is shown by them. Other than ingredients quality, they “run many courses”. If the concept is present in every shop spot, what to say about the people who represent the brand for you? They take those courses, “most of which have nothing to do with sandwich making”, in order to know how to work under Pret’s concept.

Like I wrote before, there are strong critics about some Pret’s workers’ situation, about their relation with McDonald’s corporation, about buying food from far producers and also about some other contemporary food industry problems. But the company claims to be following UK higher food standards and also dealing well with waste, sustainable sources and considering social care by taking actions like  giving their today unsold sandwiches to homeless charities rather than keep them over to sell the next day.

All these questions, linked with other aspects, must be a part of the user’s experience. The way it is going to be designed all depends on the context, what kind of concept you want to offer and who is experiencing it. Pret a Manger’s design is not only in their award-winning packaging, graphic and other products but in the way they offer their services, it is present in the way their experience is offered and experienced.

Cortilia, organic Km Zero food – online –

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Better late than never, comes the platform for those who want to shop from local producers, but don’t have time. Cortilia is online, the first local farmer’s organic food market in sales and distribution network. And you can have it all at home. The network isn’t that large yet (available in Italy), but it’s a great initiative that can bring significative changes for both producers and consumers and also for those who aren’t a part of it, considering environmental and social gains.

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