Building on The food curriculum for national and international schools.
connecting, school children with the real world and the real world with children, children with adults to adults with children and using different cultures/industries/ histories and societies to connect realise, and understand explore play
connecting existing platforms, knowledge/ information is the key, a complete 360 facilitating is needed for this to succeed.
NOVELTY is the WRONG WAY FORWARD!!
The methods used should be Food and accessibility of learning bias.The entree level must be obtainable by every person with every situation. So with this in mind, a concept for delivering a collaborative schooling curriculum across disciplines/industries/cultures/ages etc.. must mean using formats that are already popular but already exist and are scaleable / easily changeable. Something that promotes an action and discussion and documentation.
any apps and till based programs can be developed to facilitate a shopping visit augmenting the meaning of shopping for food.
All the content in the world needed for this already exists all the formats already exist its a matter of collating and creating relevance to that content. giving it connection and meaning.
i dont want to mention any current projects or ideas as this very much detracts from the core message im trying to put accross, we dont need anything else, its already in front of us we just need to structure the content and reemphasis what it can mean.
Food bias means the think with the food at its best in mind. This should have as little novelty and branding as possibly as "design" detracts from the communication. What we need is DESIGN, that is incognito that facilitates information, helps store, collect,collate,document,connects.
food is not fun, but it can be if you know what to do with it, that doesnt mean it should be treated like play doe, or make a freak show out of them (re food circus) ultimately this is what caused the lack of respect in the first place, making food into 'objects'. (re: round tomator vs heirloom tomato in the photos above) the behavior towards food need to be geared towards an appreciation of the natural state and the process of obtaining this food.
supermarkets in the UK im aware that they have specific SUPERFICIAL 'guidelines' to adhere to other wise theyre not 'fit' for UK supermarket consumption.. often species or types of natural fresh produce are picked not because of the quality but usually upon their aesthetic perceived 'qualitys'. If a tomato or an apple isnt round and unblemished even not solid in colour or texture, this is apparently not fit for consumption and rendered waste. THIS is obviously disgraceful, and one of the reasons perception is SO important and RESPECT towards food is important.
Everything is against us in this instance, which is why at ever level this project should communicate the relevance and respect towards nature and its effects on both us, as individuals but as societies and environments. This is where the connection happens.
data visualisation showing how much food is eaten in a week per person physically this can change ones life...
fundamentally it must be as hands on as possible, doing and experiencing all the time.
less of this elitist food rubbish about so called artisan/organic/bullshit. this is what segregates people.
you grow/rear/farm/plant food then use ingredients to make things, we then experience it through eating it and it has an effect on our body. this happens every single day to every person on the planet.
there are millions of ways of exploring this. so an individual example of a business would not do this project any