food systems

I just wasted (sorry, invested) half an hour of a busy day scrolling through a collection of digital dashboards. The one above is made for a hedge fund; it looks to me like a virus – but then I am probably prejudiced. The [continue …]

The British government is in talks with supermarkets about emergency food reserves “in case the infrastructure of the country breaks down”. The exercise is being spun as a response to possible strikes by fuel tanker drivers, but the more likely explanation is that the precarious [continue …]

Out-of-control buzzwords are like locusts: you can swat handfuls of them down with a bat, but more will come to take their place.
I’ve been swatting away for ages in this blog at all things Conceptual, Cultural, Clustered and (especially) Creative. But now we’re suffering a massive counter-attack by the [continue …]

Readers of this blog will need no introduction to the Estonian bio-semiotician Jakob von Uexkull (1864-1944). Oh, you do? Go to the back of the class. Well, Tallinn Jake saw mind, body and context as inseparable, for all animals (including human ones) and he coined the word umwelt to [continue …]

Shopping for a snack in central London yesterday evening I counted an extraordinary 78 metres (256 feet) of chiller cabinets in one small central London branch of Marks and Spencer.
Marks and Spencer have made a laudable commitment to make all it UK and Irish operations carbon neutral within five years. [continue …]

In the October issue of Blueprint its editor Vicky Richardson’s accused Designs of the time (Dott 07) of secretly buying 10,000 pounds worth of fruit and vegetables when our Urban Farming project in Middlesbrough “did not generate adequate grub for the guests”. Vicky declined to name the greengrocer for whom [continue …]

Up to 30 percent of the ecological footprint of a city can be attributed to the systems which keep it fed and watered. But when the Mayors of the world’s 40 largest cities met recently to discuss sustainability strategies, food was not on the agenda. Why not?
Doors is organising a [continue …]

Global food systems are becoming unsustainable in terms of environmental impact, health, and social quality. Up to 40 percent of the ecological impact of an ‘advanced’ city can be attributed to its food systems.
But what to do?
Doors of Perception 9 – on the [continue …]

With four weeks to go before Doors 9, most of our blogging energies will be devoted to the Juice site. Why not join us? Or, nearly as good, please print the Doors 9 poster (5MB) and stick it everywhere in your environment. It will feel as [continue …]

We preview our main activities for the year – especially Doors of Perception 9 in India and Designs of the time (Dott 07) in the UK in January’s Doors of Perception report which (if you do not receive it by email) is here. [continue …]

George Monbiot also writes about food in his book Heat (see below). Food retailers, especially, waste insane amounts of energy. They use seven times more power (275 k Wh per cubic metre) to run a food hall than is used in an office. For the larger stores, up to a [continue …]

Two days ago I was in London to talk with design school tutors about the design competition concerning food information systems that the Royal Society of Arts is running together with Dott07. Today I learned from CalorieLab via SmartMobs that McDonald’s is now placing codes [continue …]

A couple of days ago I found myself in the town centre of Carlisle, in the north west of England, at 7am. The roads were empty except for a a large white truck whose driver was unloading packaged food into a shop. An incredible, raw-edged roar of noise came from [continue …]

If you look at the menu on the left, we’ve added a button labelled “Doors 9 on Juice”.

Doors of Perception 9 takes place in New Delhi 28 February to 4 March 2007. The theme is “Juice: Food, Fuel, Design”.
We’ve extended the first deadline for submissions to 30 September.
Why “juice”?
(Most of the statistics that follow are taken from the miraculously useful and interesting website of [continue …]

DOORS OF PERCEPTION 9: JUICE: FOOD, FUEL, MEANING
Food continuously circulates through the landscape into our homes and Bodies. It thereby organizes our calorific, symbolic and social energies. Juice, the essence of food, can also mean credit, electricity, access, flavor and love. The topic of food, as product as well as [continue …]

If you are a design or architecture student, or recently so, we have teamed up with the Royal Society of Arts (RSA) and Designs of the time (Dott07) to offer travel-included scholarships to Doors 9 for the winners of this year’s RSA Design Directions competition. The two themes [continue …]

Doors of Perception 9 takes place in New Delhi, 1-4 March 2007. The theme is “Juice” and the subject is food, fuel and design. The encounter (we have stopped calling ourselves a conference) has several parts: A two-day Project Leaders Round Table for c30 people who will be invited after [continue …]

As part of our preparations for Doors 9 in India next year (March 2007) there will be a small round table meeting of art curators and cultural producers in New Delhi in the afternoon of March 10. Representatives from funding agencies, cultural missions, art galleries, event spaces, museums, schools of [continue …]

What are the key design tasks facing the new post-agricultural rural economies and settlements? A conference in the UK in September will map out a new role for the arts and design in response to new social, environmental and economic regeneration priorities. Among the strands and seminar topics currently being [continue …]

If humans can live in skyscrapers, why not pigs and fish? When the Dutch architect Winy Maas first proposed that 600 metre-high skyscrapers, filled with pigs, could supply most of Europe�s pork needs, he was accused of proposing �concentration camps for animals�. But why should agriculture be restricted to the [continue …]

“Quick-serve restaurants are having a tough time keeping the fast in fast food, as menus become more complicated. At San Diego-based Jack in the Box restaurants, for instance, it takes an average of 228.9 seconds – 3.8 minutes – to get burgers out the drive-through window after an order is [continue …]

If we are to re-localise food, a new generation of information systems will be needed as support. Many of today’s food systems rely on closed networks in which access to information is controlled by entities (such as supermarkets) that are not keen on cooperatives and localisation. The good news is [continue …]

An eminent insects expert is to study aspects of biological and religious diversity in order to find ways of conserving the natural environment. Until recently Head of Entomology (the study of insects) at London’s Natural History Museum, Dr Dick Vane-Wright is the recipient of a NESTA Fellowship. ‘I suspect [continue …]

Food ‘miles’ in the UK have risen dramatically over the past 10 years, are still rising, and have a significant impact on climate change, traffic congestion, accidents and pollution according to a report published yesterday, and reported in today’s Guardian. Food transport accounts for 25% of all the miles [continue …]

A few days ago I commented that managers have not thought through the potential of RFID systems to give customers far more information about about a product’s history than might be comfortable – at least, for the company selling it. A forthcoming book flagged by Institute For the Future, does [continue …]

What happens when citizens are able to ‘read’ product-specific information directly from a package’s RFID tag using a camera phone? Few business people that I’ve met have thought the consequences through. The widespread deployment of RFID tags is seen mainly as a way to improve the efficiency of supply webs [continue …]

A reminder that among numerous archives of Doors 8 stuff not on this site is Debra Solomon’s Nomadic Banquet. We are still receiving presentations and other material which will be posted here in due course.

One of the pre-Doors 8 field projects we’re supporting is an India leg of Debra Solomon’s ongoing quest to enable “nomadic banquets”. The idea is that people move round a city from street vendor to street vendor – each one being th best at, for example, dumplings, noodles, vodka martinis, [continue …]