SLOW FOOD DESIGN DAYSOUTHBANK

LIFE IN THE SLOW LANE.DESIGN EVENTS CELEBRATING LOCAL SOLUTIONS TO GLOBAL CHALLENGES.

Homegrown: Slow Fashion Design installation by KGSC fashion students . Stanley St shopfront , Southbank.

Homegrown: Slow Design installation by Jonathan Baxter & Sophie Munns.

Remnant Rainbow

Slow Food – a reaction to fast food.

•Locally produced•Environmentally friendly

•Sustainable•Resources used without

waste.•Enjoy the experience of eating

with all of the senses: sight, smell, touch + the memories

and meanings associated with food.

“May suitable doses of guaranteedsensual pleasure and slow long-lastingenjoyment preserve us from thecontagion of the multitude who mistakefrenzy for efficiency.”

~ Carlo Petrini ~(Slow Food Manifesto 1989)

The commercial design process is explained by Queensland Smart State Design fellow for 2011, Nicki Lloyd as being like a diamond (exploring as many possibilities as possible).

Nicki explains the design thinking behind packaging design. The consistency of the range’s look is vital as is the ‘price point pitch’.

Nicky discussed the USP of products – the Unique Selling Proposition of brand values which underpin the vision and purpose of a business.

Her company uses key words to tell stories on packaging. They distil the ‘big picture’ of the company into a short story.

Local artist Sophie Munns explains her artistic response to the global challenge of seed shortages.

.

Sophie said that if everyone ate more variety and grew a few plants at home the problem of seed biodiversity would be solved.

Sophie explains the role of the journaling process in developing the imagery for her artwork.

Sophie’s artwork about the native finger lime.

Local ‘Sourced’ grocer Jerome talks to the group about the way his store stocks seasonal food with low food miles . The idea of the ‘provenance’ of food is discussed.

Vertical planting at Sourced.

Students purchase food items to focus the slow food design process on.

The sensory qualities, physical structure and the meaning and memories of the foods are explored.

Student groups brainstorm a response to the design brief with the assistance of professional designers.

Origami Master, Jonathan Baxter talks to the group about the role of folding in packaging and food presentation.

Students create concept maps / visuals and prototypes.

Students present their ideas and design solution to the group.

Good design results in objects, systems or services that work aesthetically, functionally and commercially, improving people’s lives and making the smallest possible impact on the planet.

Key Design Terms

•Desirability•Viability•Feasibility

•Sustainability

Good design is a process. It is a way of thinking -a set of cognitive skills, methods, tools and techniques that defines problems, discovers solutions and makes them real.

The slow food design challenge……