SOCIAL
COMMUNICATION
CONTEST
POSTERHEROES 5
>08TH NOVEMBER 2014
29TH MARCH 2015 <
PRODUCTION
TRANSFORMATION
DISTRIBUTION
DISPOSAL
Vandana
Shiva
1995
“Uniformity and
diversity are not just
patterns of land use,
they are ways of
thinking and ways of
living.”
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PRODUCTION
TRANSFORMATION
DISTRIBUtION
DISPOSAL
BRIEF
YOUR TASK IS TO FIGURE
OUT SOLUTIONS FOR A
SUSTAINABLE FOOD’S
PICTURE.
After facing the brief related to food
intended as cultural and social topic,
this year POSTERHEROES talks about
the whole food chain in its broader
aspect. We believe that environmental
YOU SHOULD EXPLORE NEW
sustainability should also involve the
PROPOSALS AND SUGGEST
entire food’s life cycle and everyone
NEW POINTS OF VIEW.
(stakeholders) who takes part in
it. That includes food’s production,
transformation, conservation, transport and direct
sell to the final consumer; making sure that every step
is made without loosing resources. The consumer is
the one who decides what to eat and consequently
what the food system will have to produce. Hence we
need to change our diet habits if we want to modify the
entire system. The awareness of our personal food and
nutritive choice will lead that change.
PUSH FOR DEBATE, FEEDBACKS, AWARENESS,
PARTICIPATION.
GIVE VOICE TO YOUR SOCIAL VALUE AS HUMAN
BEING AND CONSUMER.
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KEYWORDS
—
Barn
extensive
farming
—
Allotments
—
Traceability
—
Recreational
agriculture
PRODUCTION
TRANSFORMATION
DISTRIBUTION
DISPOSAL
NEW PRODUCTION
CHALLENGES
The hegemony of intensive farming and livestock have
caused huge social, ethic and environmental debates:
i.e. Consideration for animals and ecosystem, workers’
rights defence and care of consumers health.
At the same time the quick and silent spread of new
sustainable practices opens the way to different
behaviours and farming: i.e. food self-production, social
agriculture, woofing organisations.
What do you think are the most sustainable production
practices of food? How is it possible to encourage
alternative consuming behaviours that care about the
origin of the food?
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KEYWORDS
—
Ready-to-eat
—
Raw-food
diet
—
Fermentation
—
Pickled food
PRODUCTION
TRANSFORMATION
DISTRIBUTION
DISPOSAL
FROM HOMOGENISATION
TO THE CULTURAL
IDENTITY OF THE
PROCESSED FOOD
The market request for ready-to-eat, long-lasting
meals has determined the actual food processing
system. Frozen, long-lasting and freeze-dried meals
are worldwide sold in supermarkets. The cultural and
geographic peculiarities are completely lost.
The transformation fakes and flattens out the
appearance of the food that everybody eats. Food’s
flaws disappear and it’s not that rare to get to the
phenomena of sophistication and / or food fraud.
Yet, the food processing has historical roots strongly
linked to the different local cultures influenced by
traditions and religious.
Is it possible to bring theattention back to the historical
culture connected with the industrial and domestic
food processing?
How the contemporary system can restore a cultural
and local connection with the processed food?
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KEYWORDS
—
Solidarity based
purchasing
groups
—
Farmer
market
—
Loose
products
shops
PRODUCTION
TRANSFORMATION
DISTRIBUTION
DISPOSAL
ALTERNATIVE
DISTRIBUTION CHAINS
Processed foods are moved among the five continents
following fixed roads defined by a highly vertical
distribution system.
In order to assure to the food a fictitious freshness
and a good shape despite the long time and space
transportation, sophisticated systems are required.
In opposition to the huge power of the large-scale
distribution, the traditional and local distribution nets
(i.e. farmer market, small producers, local sellers...)
Endorse the concept of local, fresh and nutritious food.
How the consequences of a homogenous food
distributed on a global scale, can be shown to the
consumers?
How can we promote alternative distribution system?
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KEYWORDS
—
Food bank
—
Sharing
—
Cooking
with
food waste
PRODUCTION
TRANSFORMATION
DISTRIBUTION
DISPOSAL
THE BATTLE AGAINST
FOOD WASTE
Every year one third of the food intended for human
consumption is thrown away: 1.3 billion of tons of food
become rubbish even before having the chance to get
into our homes. The struggle against food waste is one
of the challenges of this century, and a great possibility
consists in the promotion of new behaviours and
new model of consumption. We need to re-discovery
the culinary practices, well known to the previous
generations, of waste reuse; it becomes essential to
create new ethical systems to share the nourishment
in excess as well as to avoid upstream the food overproduction.
Which are the instruments to support this cultural
revolution?
Towards which model of consumption are we moving?
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