未来食品设计创新工作坊
发布时间：2019-11-19Oct 20th, Yushan Academy Centre for Design and Innovation X BreakLine together took UWC and local students on a “safari” to explore global frontier food innovations and technologies within one day of experiential workshop.
10?20?，虞山书院设计创新中心和 BreakLine 联合为UWC和本地学生们带来未来?品设计创新?作坊，和?家?起进?全球前沿的未来?品科技与创新的世界探索。
The founder of future food lab - YEAST, Food Portfolio Director at IDEO and mentor to China’s first food accelerator - BitsxBites, Federico shared his insight into food design and food system through his personal experience shifting from being a fine-dining chef to a food designer.
未来?品实验室 YEAST 的创始?、IDEO ?品业务总监以及中国?家?品创新孵化器BitsxBites的导师 Federico通过分享他如何从厨师转变成?品设计师的亲身经历，深度剖析?品设计与?品?业系统以及其中的关联与影响。
He dived into a series of case studies and industry relevant examples to expose students to the major challenges and advanced innovations across the different stages of the food value chain, including Impossible Foods - reinventing how food is made, Bella Puppa - creating value from waste and CVI - transforming food with data.
导师深度分析了?系列?品?业相关的案例，包括变??品?产?式的 Impossible Foods、从废料中创造价值的 Bella Puppa、还有利??数据优化?品系统的CVI，与学?们分享?品?业链中不同阶段存在的挑战与前沿创新。
He didn't only explain issues of food industry related to sustainability and how can food design create a greater impact over our food system, but also introduce participants to emerging careers and opportunities in the food industry, in order to inspire students to discover challenges and opportunities on food R&D, business model innovation and system transformation.
他不仅解说了?品?业中存在的环境与可持续发展问题，我们如何能够?简单的?品设计来创造更?的影响?；还向踊跃的??参与者们介绍了?品?业中的新兴职业和潜在的机会，分别从?品研发、商业模式创新和系统?新的?度，启发学?发现和思考?品?业存在的挑战和机遇。
Having worked extensively in product innovation for global food giants such as KFC, McDonalds, Wanza Matou and so on, host Federico shared his methods in designing food innovation. Students are split into 5 groups to design their own food innovation solutions in given challenge scenarios. Each scenario given represents the main challenge our food system is facing.
拥有10年为肯德基、?当劳、湾仔码头等多家国际?品企业设计产品创新的经验， 导师Federico 在下午的?作坊中分享了设计?品创新的?法。接下来，学?们分为5组在不同给定情景下设计?品创新解决?案，每个情景都代表了现在?品?业系统中真实存在的重?挑战。
With the guidance of the workshop host, each group identified the pain point in their particular challenge and successfully design an innovative solution through extensive teamwork. But only ideas are not enough for real innovation. Following each group is given a new challenge - use food and nonfood artifacts to rapid-prototype and materialize their solution demo.
在?作坊导师的引导下，每?组都成功的定位出在他们的挑战情境中存在的痛点，并通过团队协作成功设计出创新解决?案。但仅仅是想法，对实现创新还是远远不够的。在挑战赛的后半场，每?个?组都收到?个新的挑战 —— ??品和??品的材料、快速的为他们的解决?案创造?个真实的原型。
During solution pitch, participants asked questions actively on each others’s solutions. In the end, 3 award winners were selected with Best Innovative Solution Award, Best Business Potential Award and Best Social Impact Award.
在?案路演环节，参与者积极互动，对不同?组的解决?案提出问题。在?作坊的最后，根据解决?案与创新原型，具有最佳创新?案、最具商业潜?、最具社会影响?的三个获胜团队脱颖?出，得到UWC与?作坊导师为其颁发的奖杯。
“I really enjoyed this Future of Food Innovation Workshop. It not only stimulated our imagination about the possibilities of food in the future but also inspired us to rethink the relationship between food and the ecological environment. A simple topic sparked deep meanings.”
Future of Food Design Innovation Workshop is only a start. To educate the next generation for the future, Yushan Academy Centre for Design and Innovation X BreakLine will together bring more future-oriented workshops for students in Changshu and beyond.
这次的未来?物设计创新?作坊，仅仅是个开始。为着眼未来发展，给下?代提供?向未来的教育，虞山书院设计创新中心 和 Breakline 将共同为常熟和更多地区的学?带来前沿科技与创新的?作坊。
中国常熟世界联合学院虞山书院设计创新中心
虞山设计创新中心建成于2018年9月，旨在为UWC在校学生及周围社区提供富有意义的教育机会，共同实现为世界和平和可持续发展而设计与创造的理念。我们的目标是鼓励学生将设计思维和跨学科方法创新地运用于解决未来世界纷繁复杂的问题。基于UWC传统的体验式教学，我们鼓励学生通过了解人类设计的系统及成果，对设计世界有一个初步认识，从而有助于学生意识到他们可以通过设计将世界塑造得更美好。最终，我们希望学生不断发掘潜能，提升技能，用设计思维研究、尝试和改进，创造出一个更好的世界。
虞山书院设计创新中心将会于定期举办创新工作坊，把更多优质，具有意义的工作坊分享给更广阔的周边社区。请持续关注我们哦！
