Made in Transit by Agata Jaworska changes the way we manage and preserve food. Switching food preservation schemes from "best before" to "ready by" Jaworska proposes a new scheme for food distribution and freshness. Food is harvested while in the packaging rather than preserved by it, hence, it provides slower transport for the supplier and food quality is mantained at its best by the time it reaches the consumer.
This project exemplifies small immediate changes designers can propose in order begin to shift the trend towards standardization, centralization and identical products to the cultivation of quality. Local economies are shaping the new framework for design innovation and the new "multi-local society" (as Ezio Manzini calls it) success will also depend on the ability of these economies to exchange local traits. Slower transportation and respect for food natural processing appear to be a more viable solution for local food exchange without compromising quality. Resources are saved by not having to implement further preservation methods but instead working with the natural process of food.
The intangible design opportunity is the transformation of current production and consumption paradigms. Made in Transit targets a specific area of the chain and improves it as it offers benefits to several parts of the system (producer, supplier, consumer). A shift of perspective on food preservation results in a smarter and more efficient way to deliver increased freshness.
1 comment:
I think this is an awesome idea of growing your food in the cointainer you transport it in, but why do all the vegetables look they they are already chopped ?
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