Brief
Spazio ARA is a hybrid place where new value is given to food waste, through the cross-disciplinary design of immersive artistic installations and experiences in the form of an aperitif, able to encourage sustainable behaviours at an individual and community level.
It aims to promote a shift towards a more responsible and sustainable food consumption, through the exploration and transformation of discarded raw materials into ever-changing cocktails, dishes and experiences.
Spazio ARA is a hybrid place where new value is given to food waste, through the cross-disciplinary design of immersive artistic installations and experiences in the form of an aperitif, able to encourage sustainable behaviours at an individual and community level.
It aims to promote a shift towards a more responsible and sustainable food consumption, through the exploration and transformation of discarded raw materials into ever-changing cocktails, dishes and experiences.
Category
Sustainable, cross-disciplinary, experimental, synaesthetic, transformative
Sustainable, cross-disciplinary, experimental, synaesthetic, transformative
When and where
Set 2019 - Feb 2020
Politecnico di Milano (exchange), Milan
Set 2019 - Feb 2020
Politecnico di Milano (exchange), Milan
Group work of 4
My contributions: research, co-design sessions, visualize illustration, concept generation, video
My contributions: research, co-design sessions, visualize illustration, concept generation, video
TOPIC: THE RESPONSIBLE CITY IN 2030
Services and Solutions for Urban Development DESIGN
The huge former industrial area of the Falck Industrial Complex situated in the Municipality of Sesto san Giovanni, metropolitan area of Milano (www.milanosesto.it). This project, which has been years in the making, will start in 2020 and will include multiple functions for dwelling, health, work, leisure and visit. It also will include a very big park that will connect the urban fabric and its functions. While there exists a blueprint for the architectural project, services and solutions need to be defined and designed.
FOCUSING ON FOOD WASTE
BRAINSTORMING-FROM NOW TO 2030
Aperitivo Now : all you can eat
- Unhealthy food is often being served; - The idea of “being fulfilled” has been substituted by the one of “being full”; - With the buffet a large amount of food is wasted, the original purpose of the aperitivo – the one of re-using sources – has been driven in the exact opposite direction. ; - The values and identity of the original aperitivo – such as the social, relaxing and gathering aspects of it – are still alive.
- Unhealthy food is often being served; - The idea of “being fulfilled” has been substituted by the one of “being full”; - With the buffet a large amount of food is wasted, the original purpose of the aperitivo – the one of re-using sources – has been driven in the exact opposite direction. ; - The values and identity of the original aperitivo – such as the social, relaxing and gathering aspects of it – are still alive.
How might we foster a shift towards a more sustainable, responsible and collaborative way of doing Aperitivo, still preserving its meaningfulness, cultural valued and identity?
Challenges:
More sustainability and responsibility around the topic of food (no more all-you-can-eat); Shifting from "feeling full" to "feeling fulfilled";
Implications:
- Keeping the Italian traditions in a more responsible and sustainable way;
- Redesigning the Aperitivo experience so that it is more responsible, collaborative and sustainable in 2030 still preserving its cultural values
- Keeping the Italian traditions in a more responsible and sustainable way;
- Redesigning the Aperitivo experience so that it is more responsible, collaborative and sustainable in 2030 still preserving its cultural values
INTERVIEW WITH EXPERTS
A FIRST OVERVIEW ON THE THEME OF FOOD
CO-DESIGN SESSION
EXPLORE POSSIBILITIES OF EXPERIENCE AROUND FOOD
Insights:
Quality over quantity
“pit stop” moment
Importance of the trustability and transparency
Balance between inclusivity and exclusivity
Opportunities for scalability
“pit stop” moment
Importance of the trustability and transparency
Balance between inclusivity and exclusivity
Opportunities for scalability
DEFINING THE FOOD SUPPLY CHAIN FOR OUR SERVICE
Insights:
Local markets from Milano Sesto and nearby areas
Giving opportunities to young chefs
Opportunities for mutually beneficial social activities
Attract the consumer with the hybrid aspect of our service
Giving opportunities to young chefs
Opportunities for mutually beneficial social activities
Attract the consumer with the hybrid aspect of our service
MOVING TOWARDS THE FINAL CONCEPT DEFINITION AND VALIDATION
Insights:
Techonological aids
Quantify some important elements
Reflect the zero-waste philosophy in the experience
Km 0 products to sell in the MilanoSesto place
Mapping and observing local market in Milan
Physical place as the “show room” of the service
Quantify some important elements
Reflect the zero-waste philosophy in the experience
Km 0 products to sell in the MilanoSesto place
Mapping and observing local market in Milan
Physical place as the “show room” of the service
CO-DESIGN SESSION VIDEO
CONCEPT
MAIN TARGET
Innovative and up-to-date young adults who love eating and drinking well keeping in mind the ecological footprint in their daily actions.
1. They strongly believe in the power of relationships, loving to share experiences as much as they like experimentation.
2. They are passionate about cultural events which they like to share with others.
3. They sthrive for self-improvement, a more sustainable values for society.
SERVICE
STORYBOARD
PROTOTYPING & EXHIBITION
The Responsible City
As part of the MilanoSesto Service Master Plan, Spazio ARA participated in The Responsible City exhibition on the 14th January 2020 at Spazio Mil, Sesto San Giovanni
