July 13 > 20 - Pollenzo, Italy
Background
A new culture of food and the enhancement of typical products was founded and developed successfully in Piemonte. The objective today is to extend this approach to a larger network of producers and consumers.
Project question
How can typical, organic and local products be distributed and made more accessible and attractive, supporting little qualified producers and developping a more conscious food culture?
Workshop leader : Martì Guixè, designer
Local team leader : Anna Meroni
Commitment : Università di Scienze Gastronomiche di Pollenzo - Cuneo e Slow Food.
Description
Contemporary society is changing rapidly and its agricultural and food system is changing at the same rate. This transformation can be observed in various fields: from the quality of products to the nature of the production and distribution systems. In this dynamic framework, new and promising proposals emerge in a perspective of sustainability: new food networks able to combine the quality of food with local sustainable development, specifically that of the city and its surrounding countryside..
Design can help this process in various ways: promoting local products and specific gastronomic tastes, and by backing a new generation of services that cut out middlemen and bring producers, consumers and family self-production closer together.
This theme, developed in collaboration with the University of Gastronomic Sciences of Pollenzo and Slow Food, will bring proposal of solutions for Piemonte that, starting from a new relationship between the city and the countryside, lead to the creation of a new "good, clean and fair" agricultural and food system.
