Food Systems and Sustainable City Making

协作式城市设计：食物网络与可持续城市营造

Tsinghua University, Beijing, 29th November 2019

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Background 背景

In recent times, new ideas on food and agriculture have emerged. They indicate the necessity to offer everyone quality food, economically accessible and produced at a short distance from the place of consumption. In this spirit they also propose the scenario of a sustainable and resilient city, characterized by a high degree of food independence.

The implementation of these ideas has led to a constellation of different but convergent initiatives. They are based on new agri-food strategies with the re-orientation of agricultural activities around the city with unprecedented interactions between farmers and citizens. Or they can bring to new forms of urban agriculture, using empty spaces in the city or the roofs of buildings. Observing these cases it emerges that the food systems they produce tend to become an integral part of the urban (social and physical) system. Which means that their design and implementation participate to the making of the city as a whole. And vice versa.

The conference Food systems and sustainable city making discusses these ideas and these promising practices, with a focus on the required design capabilities: the implicit design, to be expressed by all the involved actors, and the explicit one, thanks to whichdesign experts bring in the process their specific competences. That is, the culture, tools and methods required to design these new food systems. And, doing so, to contribute to the city making process as a whole.

The Conference is the result of the collaboration between Academy of Arts & Design and FAO China. In this framework different activities have been conducted, including workshops, courses, seminars, exhibitions and a hackathon on food lose and waste (the last one has been launched in autumn and its final round competition will be the announced after the conference).

The Conference is also included in Design for Collaborative Cities (DXCC). This is a design research program driven by DESIS Network, involving several design schools around the world that are operating at the crossroads of city making, social innovation and design.

近年来，食物与农业问题开始成为备受关注的设计议题，这个现象反映出当下作为人们对“食物”这一人类赖以生存和发展的基础系统的反思。为了满足越来越多的人口的需求，以能源、化肥与农药为核心要素的工业化农业突破了传统农业的生产力极限，获得了举世瞩目的成就。但工业化农业造成的环境影响也日益为人所知。在推动环境友好型农业的过程中，设计师或多或少地开始介入这一非传统设计议题中，如立体种植、种植工厂中所需要的专用设备、空间等，以种植而非以观赏为目的的种植区域景观规划与设计等等。
但是从可持续设计的视角出发，不同设计师的研究与实践要远远超出这些相对传统的“设计”过程。这些创新实践，有的是从现有的 “食物”的分配出发，创造新的服务形式，来满足更多的人的基本需求，如食物银行；有的则指向“人”与“食物”之间的关系，创造多种多样的新型系统，如就地生产、就地消费的社区菜园，按需预定并参与劳动的“社区支持农业”，多个小型生产者共享的“区域品牌”等等。
这些新型食物系统，都以可持续为目标，而这些实践的“设计师”们，却多种多样。有的来自于专业的设计院校，以“设计”为职业；有的则从未学习过专业设计，但通过运用设计思维，大量运用视觉化工具等，不自觉地成为另一种“设计师”。
在本次大会中，专业设计师、非专业设计师（实践者）将共同探讨同一个主题：如何在城市中构建更可持续的食物系统？在这个过程中，设计发挥了，或者还将发挥什么作用？

这次会议是基于清华大学美术学院与联合国粮农组织的战略合作框架下的重要活动。 在这一框架内，迄今为止已经开展了各种活动，包括工作坊、课程、研讨会、展览、创客坊等。
该会议也是“协作城市设计”（DXCC）系列活动之一。 该系列活动是由DESIS Network推动的一项设计研究计划，世界各地多所设计学校参与其中，成为城市营造，社会创新和设计的积极探索者。

Agenda 日程

9h Welcome Speech  开幕致辞

Prof. Yang Bin 杨斌
(Vice President of Tsinghua University 清华大学副校长 )

Dr. Vincent Martin 马文森
(FAO Representative in China and DPR Korea 联合国粮农组织驻华代表 )

9h20 Keynote Speech 主旨发言

Ezio Manzini 埃佐·曼奇尼
(Founder, DESIS Network; Prof., Politecnico di Milano
米兰理工大学教授；DESIS 网络发起人 )

9h50 – 10h10 Group Photo & Coffee Break 合影及茶歇

Section I – Design for Urban Collaborative Food Network
板块一：协作式食物网络设计

10h10 François Jegou 弗朗索瓦·雅库
(Founder, Strategic Design Scenarios, Bruxelles 比利时战略设计愿景创始人 ) Cities making their food sovereignty: sharing experiences from European URBACT networks of cities

10h40 Kirsten Larsen 克斯滕·拉森
(Researcher, University of Melbourne; Co-founder, Open Food Network 墨尔本大学研究员 开放食物网络联合创始人 )

11h10 Baek Joon Sang 白俊相
(Asso. Prof., Yonsei University 韩国延世大学副教授 )
A sociotechnical approach to the design for collaborative food networks

11h40 Q&A 问答环节

12h-13h30 Lunch Break 午餐

Section II – Collaboration in the Urban Food Network
板块二：食物网络中的协作

13h30 Matsushima Seirou 松本靖朗
(Director, Otera Oyatsu Club 日本寺庙零食俱乐部发起人；2018 年日本 Good Design Award 金奖获得者 )
Why now “Otera Oyatsu Club” was awarded good design?

14h10 He Congzhi 贺聪志
(Asso. Prof., College of Humanities and Development Study, China Agriculture University 中国农业大学人文发展学院副教授
以巢状市场联结城乡：理论、实践与思考 )

14h40 Wallapa van Willenswaard 瓦拉帕·凡·威伦斯瓦德
(Co-founder, Innovation Network International 泰国国际创新网络联合创始人) Social Innovation and Food Initiatives in Thailand

15h30 Back Hye Sook 白慧淑
(Urban Agriculture Specialist ，Seoul Agricultural & Fishery Food Corporation 首尔农业渔业食品公司都市农业专员)
Urban Agricultural Model where Urban and Rural Village Coexist _ Urban Rooftop Food Forest Garden

16h10 Yan Ping 严平
(Founder, Yunnan Women association, Kunming 云南主妇圈创始人)
“城乡互助生态市集”对支持小农户生态种养植和城市餐桌安全的作用

16h40 Q&A 问答环节

Section III – Crossing the boundaries 板块三：跨界对话

17h – 17h45 Round Table: DesignFoodCollaboration
圆桌论坛：设计+食物+协作

Topic 1:
话题1
Why food and agriculture become a design topic?
食物与农业何以成为设计议题?

Topic 2:
话题2
How design and innovation is expected for food and agriculture？
食物与农业需要何种设计创新？

Closing Remark 总结陈词

17h45-18h Fu Zhiyong 付志勇
Asso. Prof., Director, Institute of Service Design, AAD, THU
清华大学美术学院副教授；服务设计研究所主任