- Docente responsabile
- ANNA MERONI
- CCS proponenti
- Product Service System Design - Design del sistema prodotto servizio
- CFU
- 1
- Ore in presenza
- 10
- Prerequisiti
- English language proficiency.
Design and problem-solving skills.
Previous experience in the food sector is appreciated.
The workshop is open to all Master's degree students from Politecnico di Milano, with the aim of having a multidisciplinary vision and an international group. To ensure a shared design base, a portion of the participation is guaranteed for students from the School of Design. Please note that all activities will be conducted in English. - N° max studenti
- 15
- Criteri di selezione
- Evaluation of CV, portfolio, and/or a short motivation letter (for those without a portfolio).
- Parole chiave:
- food system design, service design, sustainable food habits
- Tag
- Interior design, Service design, Circular economy, Environmental and social sustainability, Health and lifescience, Food and Agriculture
Descrizione dell'iniziativa
The initiative helps develop a food sustainability culture that prioritizes mainly plant-based eating styles, with fresh and local produce, and creative preparations. Contextually, it aims to engage in the design of spaces and activities on university campuses to support such a culture.
It consists of a one-day in-person workshop led by Politecnico professors and qualified chefs. Specifically, it involves chefs Fabio Pisani and Alessandro Negrini - Gruppo Aimo e Nadia - in the design and preparation of dishes suited to the needs of the space and activities within the Politecnico di Milano campus, Bovisa - Candiani. Offered by the School of Design, in addition to the chefs, the workshop will involve researchers and faculty from the Department of Design, a selection of students from the School of Design and other Schools of the Politecnico, and representatives of the Aimo e Nadia restaurant as experts.
In the workshop, the students will work on the development of services and spaces for catering and self-catering, dedicated to fresh produce and vegetables, and located in the Bovisa, Candiani campus. Contextually, the chefs will propose recipes that will serve to reflect on preparations, products and equipment that are feasible and necessary for the aforementioned spaces.
A presentation of the developed solutions will be organized at the conclusion of the workshop.
The development of the initiative will have the following stages:
1. Launch of the activity and selection of participants.
2. Online meeting for introduction to the workshop, formation of groups and request for materials to be brought on the day of the workshop (June 10).
3. Workshop day (June 17): Morning - project presentation and division of groups into working tables. Lunch - show cooking by chefs, and question and answer session. Afternoon - Group work to develop solutions and their articulation at the concept level. End of day - Presentation and discussion of solutions.
Participants are selected on the basis of: CV, portfolio and/or motivation letter. The workshop is open to all Master's degree students from Politecnico di Milano, with the aim of having a multidisciplinary vision and an international group. To ensure a shared design base, a portion of the participation is guaranteed for students from the School of Design. Please note that all activities will be conducted in English
Periodo di svolgimento
dal June 2025 a June 2025
Calendario
Online preparatory lecture: June 10th, afternoon
In-presence workshop: June 17, all day.