回顧 | 未來?品設(shè)計創(chuàng)新?作坊

10?20?，虞山書院設(shè)計與創(chuàng)新中心和 BreakLine聯(lián)合為UWC和本地學(xué)生們帶來未來?品設(shè)計創(chuàng)新?作坊，和?家?起進?全球前沿的未來?品科技與創(chuàng)新的世界探索。

On Oct. 20th,Yushan Academy Centre for Design and Innovation X BreakLinetogether took UWC and local students on a "safari" to explore global frontier food innovations and technologies within one day of experiential workshop.

未來?品實驗室 YEAST 的創(chuàng)始?、IDEO ?品業(yè)務(wù)總監(jiān)以及中國?家?品創(chuàng)新孵化器BitsxBites的導(dǎo)師 Federico通過分享他如何從廚師轉(zhuǎn)變成?品設(shè)計師的親身經(jīng)歷，深度剖析?品設(shè)計與?品?業(yè)系統(tǒng)以及其中的關(guān)聯(lián)與影響。

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.

導(dǎo)師深度分析了?系列?品?業(yè)相關(guān)的案例，包括變??品?產(chǎn)?式的 Impossible Foods、從廢料中創(chuàng)造價值的 Bella Puppa、還有利??數(shù)據(jù)優(yōu)化?品系統(tǒng)的CVI，與學(xué)?們分享?品?業(yè)鏈中不同階段存在的挑戰(zhàn)與前沿創(chuàng)新。

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.

他不僅解說了?品?業(yè)中存在的環(huán)境與可持續(xù)發(fā)展問題，我們?nèi)绾文軌?簡單的?品設(shè)計來創(chuàng)造更?的影響?；還向踴躍的??參與者們介紹了?品?業(yè)中的新興職業(yè)和潛在的機會，分別從?品研發(fā)、商業(yè)模式創(chuàng)新和系統(tǒng)?新的?度，啟發(fā)學(xué)?發(fā)現(xiàn)和思考?品?業(yè)存在的挑戰(zhàn)和機遇。

He notonly explained issues of food industry relatingto sustainability and how couldfood design create a greater impact over our food system, but also introduced 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.

擁有10年為肯德基、?當(dāng)勞、灣仔碼頭等多家國際?品企業(yè)設(shè)計產(chǎn)品創(chuàng)新的經(jīng)驗， 導(dǎo)師Federico 在下午的?作坊中分享了設(shè)計?品創(chuàng)新的?法。接下來，學(xué)?們分為5組在不同給定情景下設(shè)計?品創(chuàng)新解決?案，每個情景都代表了現(xiàn)在?品?業(yè)系統(tǒng)中真實存在的重?挑戰(zhàn)。

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 weresplit 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.

"The Future of Food Workshop has really changed how I view food in general. After the workshop, I do hopewe can make food more sustainable fromcultivation to finally cooking it."
“未來食品工作坊真的改變了我對食品的一貫看法。通過參與這個工作坊，我希望我們可以讓食物從種植到最后烹飪都變得更可持續(xù)化。”

— PeterAmprako, UWCCSC DP1 Student

在?作坊導(dǎo)師的引導(dǎo)下，每?組都成功的定位出在他們的挑戰(zhàn)情境中存在的痛點，并通過團隊協(xié)作成功設(shè)計出創(chuàng)新解決?案。但僅僅是想法，對實現(xiàn)創(chuàng)新還是遠(yuǎn)遠(yuǎn)不夠的。在挑戰(zhàn)賽的后半場，每?個?組都收到?個新的挑戰(zhàn) —— ??品和??品的材料、快速的為他們的解決?案創(chuàng)造?個真實的原型。

With the guidance of the workshop host, each group identified the pain point in their particular challenge and successfully designed an innovative solution through extensive teamwork. But only ideas are not enough for real innovation. Each group wasgiven a new challenge - use food and nonfood artifacts to rapid-prototype and materialize their solution demo.

在?案路演環(huán)節(jié)，參與者積極互動，對不同?組的解決?案提出問題。在?作坊的最后，根據(jù)解決?案與創(chuàng)新原型，具有最佳創(chuàng)新?案、最具商業(yè)潛?、最具社會影響?的三個獲勝團隊脫穎?出，得到UWC與?作坊導(dǎo)師為其頒發(fā)的獎杯。

During solution pitch, participants asked questions on each other’s solutions. In the end, 3 award winners were selected with Best Innovative Solution Award, Best Business Potential Award and Best Social Impact Award.

"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."

“我很喜歡這次的未來食品創(chuàng)新工作坊，它不僅激發(fā)了我們對于未來食物可能性的無限想象，而且也讓我們重新思考了食物和生態(tài)環(huán)境的關(guān)系。輕松的主題卻蘊含了深層的意義。”
— Nonie Tao, 常熟UWC運營總監(jiān)

這次的未來?物設(shè)計創(chuàng)新?作坊，僅僅是個開始。為著眼未來發(fā)展，給下?代提供?向未來的教育，虞山書院設(shè)計與創(chuàng)新中心 和 Breakline 將共同為常熟和更多地區(qū)的學(xué)?帶來前沿科技與創(chuàng)新的?作坊。

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.

中國常熟世界聯(lián)合學(xué)院虞山書院設(shè)計創(chuàng)新中心

虞山書院夜景

虞山書院設(shè)計與創(chuàng)新中心建成于2018年9月，旨在為UWC在校學(xué)生及周圍社區(qū)提供富有意義的教育機會，共同實現(xiàn)為世界和平和可持續(xù)發(fā)展而設(shè)計與創(chuàng)造的理念。我們的目標(biāo)是鼓勵學(xué)生將設(shè)計思維和跨學(xué)科方法創(chuàng)新地運用于解決未來世界紛繁復(fù)雜的問題。基于UWC傳統(tǒng)的體驗式教學(xué)，我們鼓勵學(xué)生通過了解人類設(shè)計的系統(tǒng)及成果，對設(shè)計世界有一個初步認(rèn)識，從而有助于學(xué)生意識到他們可以通過設(shè)計將世界塑造得更美好。最終，我們希望學(xué)生不斷發(fā)掘潛能，提升技能，用設(shè)計思維研究、嘗試和改進，創(chuàng)造出一個更好的世界。

虞山書院設(shè)計與創(chuàng)新中心將會定期舉辦創(chuàng)新工作坊，把更多優(yōu)質(zhì)，具有意義的工作坊分享給更廣闊的周邊社區(qū)。請持續(xù)關(guān)注我們哦！

世界聯(lián)合學(xué)院

United World Colleges（世界聯(lián)合學(xué)院，簡稱UWC）是當(dāng)今世界獨具一格的全球性教育運動，從全世界150多個國家和地區(qū)挑選優(yōu)秀的學(xué)生。UWC創(chuàng)建于1962年，旨在通過教育，聯(lián)合不同的國家、民族和文化，從而促進世界和平與可持續(xù)發(fā)展。在UWC，來自不同種族、文化和家庭經(jīng)濟背景的學(xué)生一起生活、學(xué)習(xí)，通過UWC的教育，培養(yǎng)學(xué)生成為具有國際視野和社會服務(wù)精神的未來領(lǐng)袖。

常熟UWC提供為期兩年的國際文憑大學(xué)預(yù)科課程（IBDP）及為期一年的國際文憑大學(xué)預(yù)科預(yù)備課程。