Professional Documents
Culture Documents
LeNS Catalogue A World of Sustainable Ideas 2010
LeNS Catalogue A World of Sustainable Ideas 2010
E UROPE A ID
Edited by Cindy Kohtala and Carlo Vezzoli CO-OPERATION OFFICE
The catalogue is also available at
www.lens.polimi.it
of Art, Design and Technology, Bangalore, India and Technology, Bangalore, India
Sompit Moi Fusakul, Praoranuj Ann Siridej, Amitoj Singh, Samsung, Delhi, India
Pwinn Rujikietkhumjron, King Mongkut’s Rustam Vania, Srishti School of Art, Design
Institute of Technology Ladkrabang, Faculty of and Technology, Bangalore, India
Architecture, Department of Design, Bangkok,
Thailand Carlo Vezzoli, Politecnico di Milano University,
Milan, Italy
Cai Jun, Liu Xin, Liu Guanzhong, Academy of
Arts and Design, Tsinghua University, Beijing,
China This catalogue is published under the Creative
Commons License:
Attribution-NonCommercial-ShareAlike.
The paper in this publication is FSC Mixed Sources product group from well-managed forests and other controlled sources. Produced at a mill that is
certified with the ISO14001 environmental management standard, and certified to the EMAS environmental management standard (No FIN-000021).
A World of Sustainable Ideas
CONTENTS
Index of Projects 11
The Winners 12
Honourable Mentions 18
Promising Concepts 38
CONTENTS
FOREWORD
The sustainable system concepts presented in A network can generate a new LeNS-based web plat-
WORLD OF SUSTAINABLE IDEAS are the winners form; any new generated web platform uploads learn-
and promising concepts of the LeNS Student Design ing resources independently; and all LeNS-based web
Competition 2010. The student competition and platforms are interlinked. LeNS Africa was launched
Award is promoted and organized as part of the LeNS on 7 September 2009, in Cape Town, South Africa;
project, funded by the European Commission under LeNS South America was launched on 6 November
the Asia-Link Programme, which aims at the develop- 2009, São Paulo, Brazil; LeNS Central America, 3 June
ment and diffusion of design for sustainability in de- 2010 in Mexico City; LeNS Oceania, 1 July 2010 in Syd-
sign institutions. ney, Australia; and LeNS North America is currently “in
press”.
2
migrate to various places throughout the world. These Catalogue structure
good cosmopolitan ideas are the positive side of our
globalized world and clearly highlight that we would An introduction to the three competition themes pre-
need to build transcultural design thinking: a design cedes the presentation of the twenty system concepts.
thinking able to move between different ideas, able to Each concept is illustrated by:
recognize the differences, and find the concrete pos-
sibility of integration – or able to create/re-elaborate A descriptive text;
starting from differences and connections. We need a A system map that displays the interaction between
migrant creativity, as a way to be in a design process and among stakeholders in the system, including
that builds up its own ability by passing from one form flows of money, material, and information;
of thought to another, by opening the mind to codes An interaction storyboard that illustrates how the
of structures and to different meaning systems. What target user interacts within the system and its ele-
is sought is a design attitude able to decentralize from ments in order to have needs satisfied;
its own cognitive references and values, to direct itself Concept details and components;
towards those of other cultures, and able to return to Socio-ethical, environmental, and economic bene-
its own culture enriched by the confrontation experi- fits.
ence – and able to disseminate itself into other cul-
tures.
Sustainable ideas sharing and diffusion
Within this attitude what is needed is the capability
to operate in a complex context with a twofold de- The catalogue and the system concepts (sustainable
sign capability: the capability to elaborate visions of ideas) are licensed under the Creative Commons Li-
possible socio-technical discontinuity starting from cense, Attribution-NonCommercial-ShareAlike and
intersection, connections and differences, and the ca- are available at www.lens.polimi.it. This facilitates and
pability to put into action the strategies to transform promotes the philosophy that good ideas should be
those visions into real solutions. shared and diffused.
These are fairly new dimensions for the designer, Alongside the catalogue a travelling exhibition has
connected with the so-called discipline of Product- been launched during the Bangalore conference “Sus-
Service Systems Design for Sustainability. tainability in Design: NOW!” aiming at further support-
ing the diffusion and sharing of good ideas.
3
the Learning Network on Sustainability
4
SUSTAINABLE FOOD SYSTEMS come contexts often have too little food and unbal-
anced diets while people from industrialized contexts
The food domain represents a complex production are increasingly contracting diseases related to over-
and consumption system because it involves a wide consumption of calories. A system generally charac-
and articulated network of stakeholders. It is a net- terized by consumers’ decreasing knowledge about
work in which farmers, cattlemen, and final consum- nutrition, food, and local traditions.
ers are joined by processing companies, packaging
companies, wholesale dealers, retailers and catering Within the complex articulation of the food domain,
actors, hotels and restaurants as key stakeholders. what are the key sustainability issues? One key con-
sideration both environmentally and socio-ethically is
But it is complex also because it is associated to sev- related to food security and having good food for all.
eral important aspects: economic ones, because agri- Under current production and consumption struc-
culture and the food industry are still very important tures, there will not be enough land to feed the world’s
sectors for most countries; environmental ones, be- population. In fact, it is expected that in 2050 nine bil-
cause the food domain is responsible for a large share lion people will require between 1.8 and 2.2 Earth-
of environmental impacts (in Europe, 30% of all envi- sized planets in order to sustain their consumption of
ronmental impacts can be linked to the agri-food sec- crops, meat, and fish. This pressure will easily lead to
tor); and socio-ethical ones, because food is related to even more environmentally damaging agricultural
individual health, well-being and pleasure – but also practices and loss of biodiversity. It also magnifies the
to the valorization and strengthening of local tradi- need for increased transparency to consumers. The
tions and resources. Sustainable Consumption debate must begin with an
understanding of “why people buy” and not merely
Food production has become an industry: conven- act as one of the many stakeholders in sustainable
tional agriculture worldwide is increasingly intensified production in advanced nations – an information
and characterized by greater use of synthetic fertiliz- service to make the public aware about their right to
ers, pesticides, and technical devices, and growing av- choice, labelling, regulation of products, and the like1.
erage farm size. Moreover, it is a system that has be-
come more and more globalized, with food products The concept of sustainable food thus requires a much
transported over large distances (produced in one broader systemic approach where each of the various
country, processed in another and sold in yet anoth- stages in the chain and the interactions between
er), resulting in a loss of any direct connection be- stakeholders can be analyzed both in terms of the im-
tween producers and consumers. It is a system in pact on the environment and on human health2, but
which more and more farmers are suffering from eco- moreover, where the interfaces between humans and
nomic pressure and little or no control over prices. A their need for food can be understood and redesigned
system in which people from emerging and low-in- towards sustainability with sensitivity and delicacy.
5
the Learning Network on Sustainability
Food and eating belong as much to pleasure and in- sustainability. They are projects that rethink the cur-
dulgence as mere survival. Activities relating to food, rent and dominant food domain of the agri-food in-
such as growing, harvesting, cooking, dining, gather- dustry, and propose alternative eating satisfaction
ing, conversing, and buying or selling food are all the systems. They represent a panorama of new and in-
elements that help render eating more enjoyable and novative food networks characterized by: the valori-
meaningful. Designers – as experts in the human/ zation of small local producers and typical and or-
non-human interface – can benevolently propose a ganic food products; the valorization of sustainable
system of solutions and offers that are celebratory and culinary traditions and knowledge; the protection of
pleasant to stakeholders in the food chain, helping to biodiversity; the promotion of fair trade and the inte-
transform people’s lives in a positive and sustainable gration of marginalized and weak social strata; and
way. There is of course no one single winning solution, the safeguarding of transparency in relation to con-
but different sustainable food alternatives for differ- sumers. They place sustainability at the core of all ef-
ent regions and cultures, different production systems forts: understanding the need for human security
and consumers/citizens. and concentrating on building people’s capabilities
to develop their full potential with safeguards
The projects collected in this catalogue represent a against external challenges. Many of the concepts
set of promising sustainable ideas that, through a sys- introduce the Sufficiency Economy Philosophy (SEP)
temic approach, propose solutions tackling the envi- as an alternative way of thinking alongside the main-
ronmental, socio-ethical, and economic dimensions of stream Sustainable Design approach. The projects
with SEP’s principle in mind place humanity at the
centre and focus on food as part of well-being. Eat-
ing well is not merely about eating good nutritious
food. It implies well-being that transcends people’s
contentment.
6
SUSTAINABLE MOBILITY SYSTEMS during their journey and as a consequence must deal
with the waiting times in between, while peak hours
While food is central to our survival, mobility plays an in major cities around the world mean crushing con-
increasingly important role in our modern, urbanized gestion.
life. Every day billions of billions of people commute
up and down from home to their office, university, or A car offers the user flexibility and independence; they
other places in their daily activities. Moreover, mobili- can go wherever they want to go and have their own
ty and modes of transport are implicated in many private space. The drawbacks are the inefficient use of
other activities, such as shopping, leisure, travelling, (fossil) fuel and related emissions, the need for space
and visiting family members and friends. Consequent- for infrastructure and parking lots, as well as an in-
ly, mobility has a large impact in terms of sustainabili- crease in traffic congestion, not to mention the related
ty – not only because of its environmental impact (fuel health impacts. Last but not least bicycles offer an en-
consumption and emissions), but also social aspects vironmentally sound alternative with the freedom of
(many people spend at least two hours in traffic), as choice to go where the user wants. However the use
well as the corresponding costs for fuel, infrastructure, of bicycles is limited to short distances, and its con-
and vehicles. According to a DEFRA study, for instance, venience depends very much on the weather condi-
the consumer behaviours and actions in the UK with tions. In short, none of the current mobility options
the highest environmental impact but the lowest rate offered can provide the user a perfect match between
of positive change (i.e. low take-up of alternative, low- planet aspects (i.e. low energy consumption and emis-
er-impact behaviours) involved personal transport3. sions), people aspects (i.e. convenience and safety),
and profit aspects (i.e. acceptable costs for infrastruc-
Citizens can choose from a wide range of mobility al- ture, vehicles, and service).
ternatives to reach their destination. In daily mobility
an individual has roughly three options: using collec- Taking this as a starting point, student teams from all
tive systems such as public transport, individual fuel- over the world investigated in more depth the current
powered modes of transport like cars, or individual people/planet/profit aspects of mobility systems and
human-powered modes of transport like bicycles or developed new alternative and challenging product-
walking. Each of these offers a range of positive and service systems. All entries did have one aspect in com-
negative aspects in transporting a person from A to B. mon: to take the bicycle as a starting point for the de-
Public transport is characterized by energy efficiency, velopment of a new SPSS. Bicycles use no fossil fuels
low initial investments for the user and – in the best and create no toxic emissions, need less space for rid-
circumstances – providing the opportunity to work or ing as well as parking (planet), are healthy (people) as
relax during travelling. The disadvantages are the well as are affordable for all target groups (profit). A
fixed routes and stops. Public transport users have to wide range of solutions was presented by the student
change their mode of transport often several times teams to overcome the current drawbacks, the barriers
7
the Learning Network on Sustainability
8
of Well-Being, Max-Neef’s list of Fundamental Human dealt with in a more direct service offering, but even
Needs, and Maslow’s Hierarchy of Needs. These frame- there it has been acknowledged by many experts that
works generally acknowledge that both objective co-production of services is more desirable. Accord-
and subjective factors make up any assessment pro- ing to the NEF, for instance, co-production – sharing
cedure, as one individual can subjectively “feel happy” the delivery of public services between professionals
in conditions of abject poverty due to strong social and users – embraces into the system the very users
connections and family ties, while another suffers or stakeholders that are the target of the service, ex-
from social exclusion even as material conditions sup- ploiting their skills and facilitating their valued contri-
port an otherwise healthy lifestyle. Moreover, in larg- bution as opposed to regarding them as needy but
er societal contexts and comparisons, indicators such passive actors. When it comes to well-being, moreover,
as the NEF’s National Accounts of Well-being take what is needed is an enabling platform solution that
both personal well-being and social well-being into allows the stakeholders to build their own conditions
account. of wellness, according to their individual and collec-
tive competencies, know-how, and values – and sup-
The collection of projects on health and well-being in ported by a designerly approach to processes and
this volume displays the strengths and challenges in analysis. Only in this way can the solution become a
the task of designing a well-being-oriented Product- sustaining, regenerative, self-organizing ecosystem,
Service System. The lessons learned in each case are where aspirations and concepts of personal growth
not so easily generalizable and certainly not always are decoupled from materialistic, consumerist sym-
scalable: each local focus will have different problems bols.
to address and different socio-cultural patterns and
values that can serve as either opportunities or obsta-
cles. Generally speaking health-oriented issues can be
NOTES
1 Soumitri, G.V. and Srinivasan, A. (2003) “Sustainable Development: The Indian Perspective on PSS”. Proceedings, the IInd International Workshop on
Sustainable Consumption, the Society of Non Traditional Technology (SNIT) and National Institute of Advanced Industrial Science and Technology
(AIST), Japan, Tokyo, pp. 66–71.
2 Tischner, U., and Kjaernes, U. (2007) “Sustainable consumption and production in the agriculture and food domain”, in Lahlou. S. and Emmert, S. (eds.)
Proceedings: SCP cases in the field of food, mobility and housing, Proceedings of the Sustainable Consumption Research Exchange, Paris, June 2007,
pp. 201-237. http://www.score-network.org/files//9594_Proceedings_worshop.07.pdf.
3 DEFRA (2008) A Framework for Pro-Environmental Behaviours (Report), London: Department for Environment, Food and Rural Affairs. http://www.
score-network.org/files//22299_Framework_Report.pdf.
4 UNFPA – United Nations Population Fund (2007) State of World Population 2007: Unleashing the Potential of Urban Growth, United Nations Population
Fund, online: http://www.unfpa.org/swp/2007/presskit/pdf/sowp2007_eng.pdf.
9
the Learning Network on Sustainability
INDEX OF PROJECTS
The Winners
Honourable Mentions
Carnot Restaurant 18
Local Integration Project for Srishti (LIPS) 20
Minimo 22
MumMyCare: Self Prenatal Care Kit 24
Pronto: the Collective Mobile Vendor 26
Self Producer 28
Sparks: Solar Bicycle Parking 30
Sydney Cycle Hub 32
Ufarm 34
Wormun-It: Rooftop Vermicomposting System 36
Promising Concepts
Be My Guest 38
B-SAFE Urban Bicycle Helmet Sharing System 40
Felice Cibo Club 42
GreenHigh 44
i-CO 46
La Mela Della Concordia 48
Replenish – Responsible Bottled Water Usage 50
11
Theme: Food on campus in Italy
1st PRIZE
2Gen Cooking Club
Junapon Klongklaw, Kittipat Rakbongkotkul, Piyanut Choongoen, Wipawee Angsuwatcharakorn, Wandee Wattanawisitsiri
KING MONGKUT’S INSTITUTE OF TECHNOLOGY LADKRABANG / THAILAND
New Organic restaurants in the Polimi Campus area (Milan, Italy) are difficult to
Existing
system
Sufficiency find and mostly offer more expensive food. We are proposing a cooking club
PSS
Average people 4.0
that offers students the facilities to learn cooking at school. Student representa-
Average planet 3.7 tives run the club, while Polimi provides cooking facilities based on a pay-per-
Average profit 3.3 use system (via a smart refrigerator system).
Average technology 3.0
By inviting older local residents to teach students traditional and regional
food, we can establish a good relationship among students, the elderly, local
Balance
markets, and local organic farmers. Making arrangements by phone between
student and elderly club members also ensures that the older ones are fine and
Average people
in good health. This system helps Polimi students living away from home
Average planet (coming from different regions in Italy), who are yearning for traditional/
Average profit regional food currently difficult to find in Milan, to have the opportunity to
Average technology eat traditional, home-cooked food on a limited budget.
Both students and elderly are living alone; thus they feel lonely, disconnected
Existing system New Sufficiency PSS
and isolated from society. We believe that cooking FOOD together can create
GOOD relationships and alleviate the loneliness of the two generations.
When comparing the overall balancing score between the existing and
the new SEP-PSS systems, the “Overall Balance” chart shows that the new
system has improved in People, Planet and Profit dimensions, even though
the Technology dimension is slightly lowered. As a whole, all four
dimensions are more balanced than the existing system.
KITCHEN Kitchen for cooking club.
12
INTERACTION STORYBOARD
Service action 1 Service action 2 Service action 3 Service action 4 Service action 5 Service action 6
Association Contact company Contact farmer Contact elder Make order Bring the elder
for pay-per-use with farmer to university
LINE OF
INTERACTION
The students join The electric The students invite the The elderly members The orders are The older member is
together to apply to appliance company farmer to participate for are contacted about collected from contacted and
CAPTION be members of the is contacted about everyone’s advantage. menus and teaching members and the arrangements are
club. They contact the pay-per-use days and times. farmer is contacted made for someone to
the university. machine. by telephone. bring her to the club.
Service action 7 Service action 8 Service action 9 Service action 10 Service action 11 Service action 12
Deposit and check Teaching and Eating together Cleaning Elderly member back Notify and
your account activity to nursing home selling food
LINE OF
INTERACTION
The money is Learning about and The students and The tools are put away The student brings Traditional food is
CAPTION deposited in the teaching cooking the older teacher and the club is cleaned. the older member sold every Friday
bank before the traditional food. eat together at the back home along afternoon.
machine is used. table. with the leftovers.
13
Theme: Mobility on campus in The Netherlands
2nd PRIZE
Windmee
Pei Xue, Wang Xinwei, Long Cunxin, Lin Musen, Wilco Prinsen
Academy of Arts & Design, Tsinghua University / China
PROBLEM 3
PROBLEM 1 STEP 2
Traffic jam. Waste time No parking space for the Worry about the weather Buy a bike on the Take it easy. Put an Park the bike on
on the road cars on the campus website, available for umbrella “on” the bike campus, not off campus
people of TU Delft
STEP 4 STEP 6
PROBLEM 4
Wait for a train/bus for Bike breaks down on the Can’t deal with heavy goods Use fingerprint to check in; Use your cellphone to Check how many points
quite a long time road, can’t get it repaired on campus the information will be sent log in to the website to you have earned, compare
right now to the website get your bike fixed with others, and connect
to your Facebook page to
share with friends
14
INTERACTION STORYBOARD
Record details Transportation of Bring repair service Share and record
USER ROLE Standard parking space people and goods to your bike on the net
Service action 1 Service action 2 Service action 3 Service action 4
LINE OF INTERACTION
Scan fingerprint to log in. Short-distance travel and Get in touch with the Contact friends and get
Connect the battery to transport. maintenance contractors more information.
your own charging through the network
equipment. platform.
SYSTEM MAP
BENEFITS
Socio-ethical:
• Responsible and sustainable consumption:
the system makes choosing a bicycle easier.
• Empower/valorize local resources: the system
cooperates with local companies (such as the
electric bike manufacturer and the maintenance
service).
• Improve working conditions: increasing the
health of the staff members through more
exercise and improving access to offices.
Environmental:
• Transport reduction: the mode of personal
transport is preferable to a car.
• Resource reduction: a bike entails less material
and waste than a car and the maintenance
service will extend the products’ lifespan.
• Bio-compatibility: the electricity source is
wind- and solar-generated, and less campus
space is used for parking.
Economic:
• Added value for customers: cheaper to buy an
electric bike than a car. No petrol costs. Free
charging during working days and free
maintenance service.
• Added value for companies: more electric bicycles
are sold, and the energy company can improve
the balance between supply and demand.
15
Theme: Food on campus in Italy
3nd PRIZE
POLImensa
Gabriele Tempesta, YingYing Sheng, Andrea Valenti
Politecnico di Milano / Italy
Canteen entrance and Blackboard showing menu Labels showing names and
“Polimi-style” logo and sustainability sources scores for each recipe
16
INTERACTION STORYBOARD
Agreements with equipment manufacturers and canteen managers POLI EPG launch and setup
1. The Politecnico pays a 2. The appliance manufac- 3. The solar panel 4. The canteen is operated 5. The university recruits 6. The EPG carefully selects
rental fee for appliances turer offers free manufacturer replaces by a private company that volunteers for the EPG from the suppliers and purchases
and solar panels according maintenance and pays only the panels for free when pays an “entry fee” and among students and their goods on a seasonal
to agreement with for grid electricity new technologies buys supplies only from teachers. and availability basis.
producers. consumption. become available. the EPG.
Elderly people’s involvement in canteen activities How the POLImensa system works
7. The EPG “recruits” elderly 8. The EPG invites students to 9. Recipes with the most 10. Meals are served in a 11. Payment is based on two 12. Each recipe has a
people from among vote for their favourite votes are taught to the buffet: students can weight ranges with fixed “sustainability score” that
students’ relatives, who will recipe online in order to canteen cooks by the choose freely, using a steel prices. Excess food is paid students can collect on
propose local recipes. involve them in the activity. elderly people. tray to carry and eat their separately. their “Poli-cards”, to get
food. rewards.
SYSTEM MAP
start
BENEFITS
Environmental:
• Supplying exclusively from local organic farmers/markets promotes local
economies, reduces transportation impact, and rewards those practising more
sustainable farming methods, thus eliminating impacts from “industrial”
processes.
• The EPG system bypasses the traditional supply chain, thus eliminating
several processes (and their impacts). Being campus-based, it also guarantees
reliability and transparency.
• The agreements create economic interest in designing energy-saving
appliances and more efficient solar panels.
• Support products’ lifespan is extended through the use of durable cutlery and
trays, and the offering of free maintenance/repair/upgrade services by the
manufacturers.
Socio-ethical:
• Students can enjoy healthy meals, are enabled towards more responsible
consumption, and rewarded when they choose more sustainable diets.
• Elderly people are actively involved by sharing their cooking expertise.
• Waste is valorized through the offering of excess food and supplies to charity
associations.
17
Theme: Food in the restaurant industry on university campuses
HONOURABLE MENTION
Carnot Restaurant
Atul Singh, Kiran Gangadharan
IIT Delhi / India
Carnot Restaurant
1 Star
2 Star
3 Star
4 Star
5 Star
18
INTERACTION STORYBOARD
Solution Carnot Restaurant Tie-ups with industries Pilot project Students’ support Upgrading Trend shift
User/
organization
role Enthusiasm among Tie-ups with NGO and College together Students End users give feedback
students for a green industries to back the pilot with NGO forms a supporting the about the pilot project and
restaurant project, e.g. governing body to rated rate restaurants themselves,
supplying greener products design the whole restaurants promoting adoption of
and services rating system sustainable criteria
Line of
interaction The body provides the Thus the chain
knowledge database to of such
The body designs a the firms involved in restaurants
Carnot Restaurant and partnership for would start to
takes up a pilot project continuous improve- build up
for transformation ment in products and
services
SYSTEM MAP
BENEFITS
The system takes a highly holistic approach to the
problem. It does not encourage a specific
application of a product or service; rather it provides
all the players a direction to follow, which enhances
the possibilities of innovative solutions. It thereby
provides a strong framework for the development of
sustainable food services. It also establishes the
benchmark for a restaurant to reach.
Consumers are well incorporated in the system
and are encouraged to be an active part of it. The
end user interacts directly with the rating system.
The solution also encourages manufacturers to
produce more energy-efficient and greener
products.
19
Theme: Health/well-being on campus in India
HONOURABLE MENTION
Local Integration Project for Srishti (LIPS)
Claudia Garduño, Kavita Gonsalves
Aalto University / Finland
resources;
Time is the capital here.
zz
20
INTERACTION STORYBOARD
Meeting wellness team and INTRODUCTION WORKSHOP First exploration to the Welcome party for all students Introducing LIPS I: EXPLORING First weekly meeting with
student guardian • All teams are formed by four neighbourhood (assisted) YOUR NEIGHBOURHOOD retired neighbour (lasts for
students, from each academic year TOPIC: Design activities/ three months)
• TOPIC: Find a way to throw a party products for retired individuals
without disturbing the neighbours
Feeling homesick Talks to student guardian LIPS I Design process begins LIPS I Implementation LIPS I Final Presentation
BENEFITS Community
Spreading
the word
local medical grocery local street local civic law
home neighbours industry clinic shop hawkers
NGOs school body enforcement
EXCHANGE
F5.PROJECT EXPENDiTURE
i21.SKILL
LiPS
Knowledge exchange
i18.LiPS STUDENT-COMMUNITY PROJECT
Students
F4.LIVING EXPENDITURE
student
i15.PROJECT DEVELOPMENT
i16.ORIENTATION AND
COMMUNITY SENSITIZATION
WORKSHOP community peace keepers
Members of local Grocery shop
Wellness team community forum owner
Neighbour
Student Guardian(SG)
F2.SCHOOL FEE 3rd year student
F3.ALLOWANCE Faculty
i19.PROJECT LEADER IN LiPS SKILL EXCHANGE
Parents
i18.LiPS STUDENT-COMMUNITY PROJECT
Community
21
Theme: Food on campus in Italy
HONOURABLE MENTION
Minimo
Kokaew Wongpichet, Pongpath Pongsupath, Penthida Ngammanewat, Muthita Torteeka, Sarinya Praserdsun
King Mongkut’s Institute of Technology Ladkrabang / Thailand
Limited selections of food are available around the Polimi campus. Most restau-
rants offer low-quality, industrialized and highly processed food without
information on where the raw ingredients come from. Minimo Club offers
students healthy eating options where they pay for exactly the portion amount and
the quality they choose.
Minimo has three options: students customize the portion and ingredients of
their meal at the Semi-Ready-to-Eat Bar; they choose their preferred ingredi-
ents and enjoy authentic meals freshly cooked on-site by retired chefs (e.g.
Mexican, Chinese, and Thai food); they can also buy a packaged meal made
from yesterday’s leftover ingredients – also healthy but cheaper and faster.
1. Raw materials from providers Variations in ingredients promote a diversity of dishes, and knowledge in cooking
recommended by members
2. Prepared materials skills can be preserved and passed on through the on-site cooking facilities.
3. Pay for as much as you eat Students become part of Minimo as active ‘Momembers’. They make sugges-
(weighing)
4. On-site cooking tions about raw materials/ingredients at local shops near their Milan residences
and volunteer to pick them up on the way to attending classes at Polimi. This
system allows for a variety of best-quality ingredients directly delivered to
Minimo by the Momember, without additional transportation cost. Momem-
bers even enjoy a dividend if the Minimo club becomes profitable.
22
INTERACTION STORYBOARD
Minimo Café: materials delivery Minimo Café: scenario (stock-checking)
Students apply for Manager chooses Momembers deliver Momembers bring Momembers put materials Stock-keeper checks the
Momember position. material providers the materials. materials to Minimo Café. in boxes according to material boxes in the
and Momembers. colour codes. freezer.
Minimo Café: scenario (Semi-Ready-to-Eat) Minimo Café: scenario (Ready-to-Eat) Minimo Café: scenario (on-site cooking)
Customers choose Chefs reheat the food. Customers choose the meals and pay. Customers choose Chefs cook on-site.
the ingredients. the ingredients.
BENEFITS
FOR PEOPLE:
Possible to try various kinds of food. Possible to
SYSTEM MAP 31/8/10!
choose the appropriate portion size. Can get to
know sources of raw materials/ingredients. Better
health and gaining knowledge of nutrition.
@"#A+&6#0.+&*1-.*#'(&-=#0(#9(5+9#/.(:%;-.*##
-:-.=#B-;&-*;+=#+&;#C.%;+="! FOR PLANET:
1!
Preserving national dishes. Creating jobs for
!"#$! unemployed people. New learning centre for food
J"#$('-'3-.*#3F=# "%%&'#("#() management. Disseminating traditional food to
K&,.-;%-&0*#1.('#9(5+9#
/.(:%;-.*#+&;#-L57+&,-## "%%&'#("#() community. Encouraging support among the
%&1(#(&#/.%5%&,#+&;# G"#$('-'3-.*#,-0#;%:%;-&;*#1.('#'%&%'("!
H"#I55(F&0+&0#
0.+&*1-.*#'(&-=#
community. Reducing food waste.
*-+*(&+9#1((;!
MO-MEMBER!
0(#9(5+9#/.(:%;-.*)##
3+&6#+55(F&0*"!
FOR PROFIT:
>"#?0(56#6--/-.#.-'%&;*##
$('-'3-.*#0(#5(99-50##
Increase revenue and provide a more stable income.
START! !"#$%&%'()*#'+&+,-.#/(*0*#%&1(# %&,.-;%-&0*#1.('#9(5+9## Promoting the store through connection with Minimo.
(-3*%0-#+4-.#*0(56#6--/-.*# /.(:%;-.*#:%+#*'*"!
8"#$%&%'()*#'+&+,-.# ! #57-56#'%&%'()*#*0(56"!
57((*-*#9(5+9#/.(:%;-.*"!
))))))))))))))%&&$*) Balance
24
INTERACTION STORYBOARD
Rural expectant mother
notifies authorities about her
pregnancy and provides
information required to
receive MumMyCare kit. Travels to the closest
town with a general
practitioner.
Expectant mother
arrives at local general
practitioner for the first From the comfort of home, After baby is born,
required doctor’s visit. she will use the supplied MumMyCare kit is
She is able to pick up equipment to monitor sent back to the
MumMyCare kit. her baby’s progress and government body,
gather data and samples where it is sterilized
to be sent to the doctor and can be reused by a
General practitioner via Internet and video new rural expectant
trains expectant conferencing. mother.
mother on how to use
supplied equipment.
25
Theme: Food on campus in Italy
HONOURABLE MENTION
Pronto: the Collective Mobile Vendor
Napawan Deewajee, Piyapat Sakdaprayoon, Sarawut Junnoi, Orapan Watjanasathienkul, Itsaraporn Suvachart
King Mongkut’s Institute of Technology Ladkrabang / Thailand
Most restaurants are located far from Polimi classes resulting in students
developing a bad habit of eating while walking in order to get to lectures on
time. In addition, due to limited time and budget, students do not have many
food options.
This concept offers students the opportunity to consume healthier foods
from Pronto, a collective Mobile Vendor that delivers food from local favourite
Pronto is the collective Mobile Vendor shops and installs them in the Mobile Vendor modules. It lessens the distance
that truly delivers higher quality of life and walking time to the restaurants, but provides healthier options and the
to Polimi students
amount students want to eat.
The Pronto car arrives at several locations and releases trailer modules that sell
food to students at each location. Students use an ID card as payment at the
Mobile Vendor.
Pronto offers part-time jobs for students who join the project, giving them a
chance to generate some income while studying on campus. Food shops that
join Pronto agree to use fresh produce from certified organic farms selected by
Pronto. With this new system, good healthy food is on the move; gradually,
students will change their eating habits – eating healthier food slowly without
haste.
HEATING SHELF
DIGITAL MENU
KETCHUP BOTTLE
CASHIER
STORYTELLER
GRAPHIC
FOODS DISPLAY
BACK DOOR
26
INTERACTION STORYBOARD
Pronto members consult with The members give information to The members give information to The design of the Mobile Vendor is Mobile Vendor gets the food from
professor about the Mobile Vendor the shop owners about the Mobile the local farmers about the Pronto a collaboration between 3 faculties the shops
project. Vendor project. project (the use of organic produce). in Politecnico Bovisa Campus.
Mobile Vendor’s staff take the food Staff arrange the food in the mobile Students standing in line in front When selling, Employee A takes order from With the existing ID card
into the car before selling time. vender then bring them to sell in the of the Mobile Vendor. Menu student and checks bill. Employee B prepares you can check balance
campus. contain 4 options per day. the food and gives it to the student. and refill cash value at the
refill machine.
SYSTEM MAP
BENEFITS
Environmental:
The electric Mobile Vendor creates no pollution.
It can be recharged. It has two modules but one is
used to transport.
Health and convenience:
Food shops make cheap but good-quality food with
fresh produce from local farmers. They have an
expanded marketing channel by being able to sell
on campus through the Mobile Vendor.
Students have more eating options and they do
not have to rush or eat while walking.
Social:
Pronto helps strengthen the local farmer commu-
nity. Local farmers have a better supporting market
and a chance to generate more income.
Knowledge and Technology:
The system provides a collaboration project
between three faculties (Architecture, Design and
Engineering), sharing knowledge about working
space and ergonomics, car structure and technology.
27
Theme: Food on campus in India
HONOURABLE MENTION
Self Producer
Maria Rodilla, Eloy Martinez
Politecnico di Milano / Italy
28
INTERACTION STORYBOARD
Students Students eat
and farmers in the hostel
working canteen
together
HARVEST CANTEEN WASTE
The food is
cooked in
the hostel
GAS DELIVERY COOK DELIVERY
kitchen COOK ORGANIC WASTE
SYSTEM MAP
BENEFITS
Biogas:
A gas produced by the biological breakdown of
organic matter in the absence of oxygen. Biogas
originates from biogenic material and is a type of
biofuel.
Collaborative learning:
With the students’ participation in apprenticeships,
practical classes, volunteer work, etc. in a close
relation with the farmers. The pedagogic methodol-
ogy used is called “Collaborative Learning”.
Collaborative Learning is a situation in which two or
more people attempt to learn something together.
External Canteen:
To improve social cohesion, though in a traditional
way, respecting and encouraging cultural identities
and diversities. Using natural, local, and traditional
materials for building.
Weekly Market:
Where students and citizens can find quality organic
products; at the same time the farmers and local
vendors can sell their products.
29
Theme: Mobility on campus in China
HONOURABLE MENTION
Sparks: Solar Bicycle Parking
Heleen Buijs, Julie Louwman, Nelliene Molenaar, Minyou Rek
Delft University of Technology / The Netherlands
USING SOLAR ENERGY Using the big empty spaces used for
Approximately 30,000 students use a bicycle to get
bicycle storage to generate power
with solar panels and solar energy
around the campus of Tsinghua University in Beijing each
day. However, when they reach their destination, they park
their bike on an open surface in front of the building. This
TWO-STOREY SUSTAINABLE
BICYCLE STORAGE STREET LIGHTING leads to huge, messy areas of bicycles. Bikes are easily
damaged when rows of bikes fall down.
We propose placing two-storey bicycle racks by busy
buildings. These racks will maximize the use of the
available parking space, give the campus a neater look and
protect the bikes that are parked.
The protection of the bikes will be increased by a roof-
cover which will shield them from rain and sunshine.
Providing students at
Tsinghua University
These roofs will be covered with solar panels to generate
with good bike
storage facilities Using the
energy to power the street lighting on the campus. To
Increasing the
amount of space by
generated power
for street lighting
help the financing of this plan and increase awareness the
using multi-storey
bicycle storage
on campus
empty sides of the racks will be used for advertising.
All in all value is created through a combination of
product quality + service quality + image.
AN EFFICIENT WAY TO STORE YOUR BIKE zzHigh product quality: use of lightweight, recycled
aluminium;
zzHigh service quality for students: easy bike parking,
30
INTERACTION STORYBOARD
STUDENT REPRESENTATIVE
SYSTEM ROLE
1. Students go to the faculty by bike 2. Store the bike easily in the “cell” 3. G
o back home by bike. The streets are
lit with energy generated by the cell
UNIVERSITY MANAGEMENT
CENTRAL ENERGY
USER ROLE
RESOURCE
Management is happy with the space Solar energy from the sun is converted into electricity
and neat look of the campus by the cell and used by the university
SYSTEM MAP
BENEFITS
Environmental benefits:
• Conservation and resource reduction is achieved.
Energy is needed to build the system, but once
running only sustainable energy is generated.
Socio-ethical benefits:
• Improved equity and justice in relation to
stakeholders is addressed.
The university is interested in making bike parking
areas more orderly. The image of the university will
also improve because of the sustainable system.
Economic benefits:
• Added value for users and a long-term business
development reducing risk.
The solar bike parking provides great value for the
users and the university, and with time energy is
generated and money saved.
31
Theme: Mobility in urban Australia
HONOURABLE MENTION
Sydney Cycle Hub
Hollie Baigent, Jeff Hunt, Tom Wilson, James Turnbull
University of New South Wales / Australia
The system features a network of “hubs” powered by solar and green power SAFETY. COMFORT. CONVENIENCE TRAFFIC
UPDATES
energy. In accordance with an existing government initiative known as “Bike BIKE BUS WEATHER
Bus”, the hubs act as “bus stops”, enabling commuters to meet and travel CBD: HOW TO GET
THERE
AND TIME
together between the city and its outer suburbs. The Sydney Cycle Hub further
breaks down social and physical barriers by providing a free automatic pump
service and puncture gel to assist cyclists, in particular those of lower socio-
economic class or lesser stature.
The product features include:
zzInterface software MAINTENANCE & REPAIR
32
INTERACTION STORYBOARD
Sydney bicycle
commuters
1. Cyclist registers 2. Sydney initiative sends via mail 3. Cyclist accesses air pump and 4. Cyclist checks updates/CBD 5. Cyclist joins Bike Bus to ride
online. cyclists’ swipe access card to “Hub”. “Slime” puncture gel. cycle maps/next Bike Bus. home/around CBD with commuters.
Sydney councils
SYSTEM MAP
BENEFITS
Environmental Benefits:
• Utilizes green power energy, assisted by solar
technologies.
• Reduces the need for people to use cars and
hence reduces automotive pollution.
• Extends the life of bicycle tubes that have been
punctured, reducing their effect on landfill.
Socio-ethical Benefits:
• Creates jobs in the field of maintenance and
construction of unit.
• Made available to all cultures and allows
financially disadvantaged an alternative system
of transportation.
• Promotes use of renewable energies and
facilitates sustainable transport options among
community.
• Educates people about repairs and maintenance;
makes people feel more confident riding.
• Promotes riding as a form of exercise.
33
Theme: Food on campus in Thailand
HONOURABLE MENTION
Ufarm
Sérgio Cameira, Yvonne Chua, Elisabetta Stacchiotti, Kim Ong Tan
Politecnico di Milano / Italy
34
INTERACTION STORYBOARD
HOW TO GET THE CARD? HOW TO RECHARGE IT? HOW TO USE IT?
USER ROLE
Collecting the student card Option 1 Option 2 Option 3 Using the card to pay at the
from the university offices. Recharge the card with money Work in the Ufarm to earn Buy organic food in the canteen individual stalls with money or
in the machines. points. to earn points. accumulated points.
SYSTEM ROLE
In the university vegetable The school canteen gets The canteen promotes food Food waste is turned into
garden farmers and students products from the university cooked with organic products, organic fertilizer for the Ufarm
cultivate organic vegetables. garden, and the rest from the selling it at the same price. fields.
local market.
35
Theme: Health/well-being for apartment city dwellers
HONOURABLE MENTION
Rooftop Vermicomposting System
Jessica Tong, Jennifer Rondolo, Mina Chung, Lyvia Alam, Josephine Kim
University of New South Wales / Australia
36
INTERACTION STORYBOARD
SYSTEM MAP
BENEFITS
Environmental:
The Wormun-it System combats the problem of food
waste accumulation in landfills by offering a
completely natural solution through vermicompost-
ing. The reuse of food means that there is a
closed-loop cycle where food waste enables the
production of food.
Socio-ethical:
Wormun-it promotes the recycling of food waste
while also educating the users about the amount of
food waste they produce in the effort to help them
reduce it. Meanwhile the rooftop garden provides a
place for socialization amongst the residents.
Economic:
There is a long-term threat to the management of
household waste which ends up in landfills.
Currently, there are no systems that deal with this
problem in city apartments, which provides a strong
market opportunity for this system. It provides an
opportunity for residents to save money in the
purchase of fresh vegetables as they are provided by
the system.
37
Theme: Mobility on campus in China
PROMISING CONCEPT
Be My Guest
Marloes van Driel, Marjolein Hartog, Tine Lavrysen, Rob Boon
Delft University of Technology / The Netherlands
The University of Tsinghua is visited by 7,000 guests a day. These guests arrive at
the main gates and move around the 4,000,000 m2 campus by foot. A bike rental
service could enable them to get around the campus faster, but it should suit the
status of the guests, who are part of the top management of Chinese companies.
That is why Be My Guest is proposed.
Be My Guest is a rental system with personalized electric mopeds that can be
used with reusable personal cards. The rental centre functions as an informa-
tion centre about the campus and will help guests to choose the fastest route
to their destination. The electric mopeds can be charged with rooftop wind
turbines at every main building on the campus.
This service could also be offered to the professors of the Tsinghua Univer-
sity. About 1,250 professors travel to the University by car, because the public
transport system is not well connected to the bus that drives around the
campus. Be My Guest could be an incentive for the professors who go by car
to use public transport instead.
Guest destination area
Student living area
Professors’ living area Subway station
Restaurant Wind turbines (rooftops)
Main gate Bike rental centre
Eco-costs/value ratio
Profit
Retail
Emissions Tax
Marketing
Distribution
Labour Convenience
Labour
Assembly Status
Depreciation Depreciation
Components
Energy Service
Energy
Materials Product
Materials
38
INTERACTION STORYBOARD
GUEST
A university staff The guest arrives at 1. The guest 3. The guest receives 4. The moped is While the guest After the meeting 5. The guest pays
member reserves a the subway station supplies personal the personal card charged at has his meetings, the moped is ready for the time of
moped online for a and makes his way information to (which also serves to charging points the moped is to ride to another use of the
guest he has invited. to the rental point rent a moped at (un)lock the moped) on the campus. charged at the place on campus or moped.
outside. the rental point. and a moped. charging point. the rental point.
SERVICE MANAGER
A rental point staff 2. A rental point staff The charging points Maintenance The moped
member prepares member supplies are connected to the employees are receives a small
route information tailored route power grid which available to fix any check-up and will
for reservations information and a receives electricity problems with the be fully charged.
personal card. from wind turbines. moped.
Socio-ethical dimension
BENEFITS Health and safety
Current situation
SYSTEM MAP Cultural diversity/
Stakeholder
benefits/
(walking)
Be My Guest concept
social values participants
Environmental dimension
Resource life
extension
Current situation
(walking)
Conservation Mobility reduction Be My Guest concept
Resource reduction
Economic dimension
Partnership
Current situation
(walking)
Be My Guest concept
Added value Added value
companies customers
39
Theme: Mobility in urban Australia
PROMISING CONCEPT
B-SAFE Urban Bicycle Helmet Sharing System
Sean Ying Kit Lee, Lisa Li, Wendy Tan, Huon Lui
University of New South Wales / Australia
40
INTERACTION STORYBOARD
Register online to be a Scan membership card for existing Proceed to the back of the station to Enjoy your ride without Return your bicycle and helmet
member of B-SAFE to member and credit card for collected rented items and clean helmet having to worry about at any B-SAFE station.
receive membership card non-members. Select a bicycle and with disposable sanitized wipes. Yellow light helmet mandatory
and discount benefits. Make helmet from the screen and collect a on number display indicates selection and requirements for cycling.
payments via credit card. packet of disposable sanitized wipes red light indicates prebooked by other user.
from the slot.
SYSTEM MAP
An employee is responsible for the maintenance
of the bicycles, helmets, machine interface, and
replenishing of disposable sanitized wipes to
ensure safety & hygiene for users.
BENEFITS
Environmental:
Lower greenhouse gas emissions in commuting;
reduce the use of automobiles.
Increase energy efficiency in urban transportation as
the product entails lower use of fossil fuels and very
little waste is generated over the product’s life cycle;
hence, reduction in the use of natural resources.
Socio-ethical:
The product breaks the barrier of safe urban
cycling issues converting motorized trips to
non-motorized trips, and counteracts many health
risks associated with sedentary lifestyles, which
includes obesity and cardiovascular diseases, thus
providing a comfortable adoption of the system
and enhances the well-being of the user.
Registration is done online, and members of B-Safe Urban Bicycle Sharing System will receive privileges such as discounts on Economic:
rentals or a rewards programme, to encourage people to adopt the system. Non-members such as tourists may use their The cost of building and maintaining infrastructure
credit card for rentals at the station. A number of bicycles and helmets are made available for shared use to individuals who for the system is minimal compared to an
do not own a bicycle or helmet, complying with mandatory bicycle helmet requirements. A packet of disposable sanitized automobile infrastructure; thus, the system can
wipes will be dispensed from the B-SAFE station upon each helmet rental, and both bicycles and helmets are maintained and
cleaned on a daily basis which will ensure safety and provide hygienic assurance to the user. As the system is designed for obviate large capital investments for new roads or
short trips, long hours’ usage will be slightly expensive. If the rented items are not returned after 24 hours, a mobile SMS and public transit infrastructure and expenditures on
email reminder will be sent to the user. maintenance of existing infrastructures.
41
Theme: Food on campus in Italy
PROMISING CONCEPT
Felice Cibo Club
Wanwisa Sripinij, Tanawat Pongsapas, Pai Piwla-or, Kwanruthai Wongrattanakarn, Nuttaman Dhanesnitaya
King Mongkut’s Institute of Technology Ladkrabang / Thailand
Within the Polimi campus, biological food waste is increasing as the food
Merchandise Stationery
Noticeboards portions served are usually more than what students need. Furthermore,
Products
expiring, “ugly looking” or visually unappealing fruits and vegetables are often
ignored by customers and discarded by shops causing more daily food waste.
Fridge At the same time, there is no facility available that manages bio-waste.
Felice Cibo Club is one solution for reducing biological food waste. We
collect “unwanted” raw materials from participating local supermarkets and
shops and use food preservation processes to turn them into new (added
value) quality products such as preserved fruit, jam, etc. The “real food waste”
goes through a fermentation process and becomes cooking gas and agricultural
fertilizer for domestic farms (e.g. EM, Effective Micro-organism products).
Felice Cibo instils knowledge and concern about natural resources/consump-
tion and improves the extent of the material usage. Members share knowledge
Ingredients Multipurpose
Stoves Sinks furniture at the workshop and pass it on to family or friends. Though their participation
people gradually become aware of the true value of food while building
community living.
42
INTERACTION STORYBOARD
Students get together to establish Club contacts University to get Club contacts electrical appliance Club’s secretary contacts Club’s workers collect materials
Felice Cibo Club. permission for setting up the club, company to install kitchen. supermarkets and local shops to from the supermarkets and local
cooking facilities and eating area. supply raw materials for the club. shops.
Member of Felice Cibo can take Other students purchase Food preservation, for example: The “real’ food waste” goes through fermentation process and
preserved food home. preserved food during lunchtime. making jam, preserved fruits, and becomes cooking gas and agricultural fertilizer for domestic
lunch meal. farms (e.g. EM Effective Micro-organism product).
43
Theme: Health/well-being on campus in Finland
PROMISING CONCEPT
GreenHigh
Bharath Nandan, Coral Hartman, Huda Jaffer, Madhurya Balan, Ragini Ramanathan
Srishti School of Art, Design and Technology / India
In order to improve the health and wellness of TaiK (now Aalto University
School of Art and Design) students, we propose an on-campus greenhouse café.
“GreenHigh”, which will be situated on the terrace of the TaiK building, inte-
grates sustainable systems and wellness factors to provide the students with a
holistic experience. Profits from GreenHigh produce contribute to the mainte-
nance of the café. Organic waste compost is used in the greenhouse and excess
compost sold to local organic farmers. We also propose collaboration with the
agricultural students in Helsinki, for advice and offering them experiment
space.
Services of the café include bringing the students closer to nature, enhanced
comfortable lighting, providing a warm environment, healthy food and drinks
(which the students themselves may grow and make), and an alternative peace-
ful ideating space. A symbolic natural structure, a rainwater harvesting water
pillow, low-impact infrared heating system, natural lighting, use of natural
materials for furniture and an aquarium bar counter are some of the features
that contribute to the ecological experience. This space will inspire, rejuvenate,
and invigorate the students of TaiK in many ways.
44
INTERACTION STORYBOARD
Oh no! Kipsari is full again! Ah man! What do I do now? Hey, man! You wanna come and check out GreenHigh?
Oh, right! The greenhouse café! Yeah, OK!
SYSTEM MAP
I like the tree. Hey, let’s sit at the bar!
BENEFITS
- Terrace greenhouse; ample greenery
Nature - Overlooks parks and bay around university
Wellness
factors Ideating • Students can take a break from work here
space • Refresh ideas or brainstorm in the space
Rejuvenate
• We hope to achieve in this space the feeling of rejuvenation,
freshness and well-being
45
Theme: Mobility on campus in The Netherlands
PROMISING CONCEPT
i-CO
Yue Wei, Zhou Shusan, Wang Xiaohan, Kang Ran, Yang Qiuyue
Academy of Arts & Design, Tsinghua University / China
This PSS is designed for the academic staff of TU Delft who live outside Delft
town. The product in the PSS is named “i-CO”, which is a new type of vehicle.
The “i” stands for individual, as the vehicle serves one person at a time,
guaranteeing the private space and flexible schedule needed by our target user.
The vehicle consists of the removable “C-part”, which allows a higher turnover
rate of usage in a rent system, and the flexible “O-part”, which addresses
mobility in non-car areas as cars will be forbidden in the TU Delft campus in
the future. All these elements make up the product name “i-CO”.
This vehicle can drive automatically on the highway, which allows the academ-
ic staff to work during their travelling time. People can conveniently rent this
vehicle from service nodes all over the country. The rental system makes mainte-
nance and recycling easier and improves the efficiency of the material use.
It also helps to reduce the total amount of private cars in the long term. To be
even more sustainable, clean energy, electricity produced by wind and solar
power, is used in the system.
46
INTERACTION STORYBOARD
BEFORE . . .
AFTER . . .
Transport
Toxicity reduction reduction
Conservation/ Resource
biocompatibility reduction
Waste minimization/valorization
Profitability/
Macro-economic effect added value for
companies
47
Theme: Food on campus in Italy
PROMISING CONCEPT
La Mela Della Concordia
Flavia Brambilla, Silvia Montalto, Francesco Pulvirenti, Silvia Torretta
Politecnico di Milano / Italy
48
INTERACTION STORYBOARD
The former ethnic Roma area needs reclaiming. Santa
Giulia S.p.a. will perform the operation.
People in need in the area can offer their help in
exchange for temporary houses in the field itself.
Politecnico students will offer work in exchange for
vouchers or for “150 hours” of tutoring.
Agriculture students will teach and furthermore use
the orchard to gain true work experience.
BENEFITS
Socio-ethical benefits
Concept
SYSTEM MAP
GOOD JOB CONDITIONS AND JOB OPPORTUNITIES FOR
THOSE WHO HAVE DIFFICULTY IN FINDING ONE
Environmental benefits
SECOND-CHOICE FRUIT IS USED FOR MILKSHAKES. ETHICAL Current situation
WORKING CONDITIONS THAT ENCOURAGE SOCIAL INTEGRATION.
Concept
System life optimization
Toxicity reduction
Transport reduction
REHABILITATION OF A HIGHLY
POLLUTED AREA. ORGANIC AND ZERO-MILE TRANSPORT.
BIODYNAMIC PRODUCTION LOCAL PRODUCTION
(BIODIVERSITY – YES; (FORMER ROMA FIELDS).
PESTICIDES – NO). SLOW IMPACT PACKING,
LOCAL AVAILABILITY.
Waste minimization/valorization
49
Theme: Food in Australia
PROMISING CONCEPT
Replenish – Responsible Bottled Water Usage
Chris Bull, Raymond Cyril, Mary Harrington
University of New South Wales / Australia
KIOSK LAYOUT
& INTERFACE Easy-to-use
touch-screen
interface
AVAILABILITY
OF KIOSK
Sydney Pure is a sustainable water service. Allowing custom-
Bottle carries ers to purchase a unique flat-pack water bottle, each bottle
standard
amount of entitles the user to a lifetime of free Sydney water. When
600 ml empty, the bottle is flat for ease of storage, making it easier
to keep and carry, and ideal to reuse and refill.
Screw-top With high-quality drinking water in most of urban
cap
Australia there is no need to waste energy transporting
Kiosks can drinking water from one place to another while increasing
be found
in various our carbon footprint. Our system brings the water collec-
public spaces tion and filtration plant to the consumer.
Help break the cycle of bottled water!
50
INTERACTION STORYBOARD
Kiosks are located in public and
accessible places.
51
J. Klongklaw K. Rakbongkotkul P. Choongoen W. Angsuwatcharakorn W. Wattanawisitsiri
the Learning Network on Sustainability
LeNS, the Learning Network on Sustainability, is an For more info please contact LeNS partners:
Asian-European multi-polar network for curricula
development on design for sustainability focused on Coordinator
Product-Service System innovations. It is a three-year Politecnico di Milano University, INDACO Department, Italy
project (Dec 2007–Dec 2010) funded by the European Carlo Vezzoli (project head), carlo.vezzoli@polimi.it
Fabrizio Ceschin (project manager), fabrizio.ceschin@polimi.it
Commission (Asia-Link Programme, EuropeAid), involv-
ing seven design schools in Europe and Asia. Delft University of Technology, Industrial Design
Engineering, The Netherlands
The project’s scope is to promote a new generation of Jan Carel Diehl, j.c.diehl@tudelft.nl
Asian and European designers capable of designing for Aalto University, School of Art and Design, Helsinki, Finland
sustainable Product-Service System innovation, through Aila Laakso, aila.laakso@aalto.fi
a new generation of design educators.
Indian Institute of Technology New Delhi, Department of
Humanities and Social Sciences, India
The main output is the so-called Open Learning E-Pack- Amrit Srinivasan, amritsn@hss.iitd.ernet.in
age (OLEP) on Design for Sustainability (DfS). It is a web
platform allowing interested teachers to download open Srishti School of Art, Design and Technology,
source and copyleft learning resources (slideshows, texts, Bangalore, India
Mary Jacob, maryjacob@srishti.ac.in
audio-videos, etc.) that could be modified/remixed and
reused, i.e. adapted according to each teacher’s specific Academy of Arts and Design, Tsinghua University,
didactic needs, institutional requirements and local Beijing, China
context peculiarities. Liu Xin, xinl@mail.tsinghua.edu.cn
King Mongkut’s Institute of Technology Ladkrabang,
The same LeNS web platform is downloadable as open Faculty of Architecture, Department of Design, Bangkok,
source and copyleft. It is thus a “regenerative” platform: Thailand
namely, any educational institution, teacher, or sustaina- Sompit Moi Fusakul, moi.sfusakul@gmail.com
bility-focused network can generate a new LeNS-based
web platform; any new generated web platform uploads
learning resources independently; and all LeNS-based To register for the LeNS mailing list please send a request
web platforms are interlinked. email to lens@polimi.it www.lens.polimi.it
ISBN 978-1-906093-56-3