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Extra info for Agrindustrial Design: 2nd International Product and Service Design Congress and Exhibition on Agricultural Industries - Mediterranean / Food / Design Proceedings

Example text

Hence, in the enthusiasm of ideation we have to learn to manage the expectations of achieving rapid results. In ourselves too. Acknowledgements The Feeding Milano project is the result of the efforts of a large team, whose main participants are listed here: Daria Cantù, Marta Corubolo, Anna Meroni, Francesca Piredda, Joon Sang Baek, Daniela Selloni, Giulia Simeone, (Politecnico di Milano); Alberto Arossa, Paolo Bolzacchini, Alessandro Cecchini (Slow Food Italia); Elio Nasuelli, Paola Migliorini, Bruno Scaltriti (Università Scienze Gastronomiche).

The overall project is, in our eyes, a ‘human platform’ that encourages the ‘last mile’ of any contact to be a ‘human mile’. We like the idea of this human platform having a malleable quality that makes reciprocal understanding and respect possible, while increasing the user’s autonomy. Referring to Illich, we can thus consider the capacity to promote autonomy to be in itself a fundamental characteristic of convivial tools. The second lesson is that we can look at this platform as a tool for practising our capacity, as society, to design change and to experiment with citizens, farmers and ourselves a culture of continuous transformation and self-criticism.

The very houses that they had been living in for at least two generations had risen in value. Most of the local people sold or rented their houses to investors and move to Çeşme or İzmir. Some preferred to stay in Alaçatı and integrate into the tourism industry as the 57 managers of their own businesses such as small shops, selling their regional hand made products bakery, cafes and restaurants as well as art galleries. The decision process of the owners ended up with these buildings being converted from residential to commercial spaces such as boutique hotels, restaurants, and art galleries.

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