Agrindustrial Design: 2nd International Product and Service by Editors: A. Can Özcan, Ayça Durmaz Taşcı, Derya Irkdaş Doğu,

By Editors: A. Can Özcan, Ayça Durmaz Taşcı, Derya Irkdaş Doğu, Elif Kocabıyık

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Extra info for Agrindustrial Design: 2nd International Product and Service Design Congress and Exhibition on Agricultural Industries - Mediterranean / Food / Design Proceedings

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And it is about sustainability. We can see food as the most powerful and ‘natural’ tool for conviviality, by which we mean a condition of sociability open to the contribution of all kinds of individuals, an autonomous and creative intercourse among people in a cheerful attitude. It was almost three years ago, when we started to imagine an ambitious project to re-think the way our city feeds itself and to look into how farmers and citizens can get together to exchange food. We wanted to help them to get rid, as much as possible, of the middlemen and trade businesses that make the interaction difficult to sustain from an economic perspective, reduce the quality and freshness of the food, and prevent any human relationship from flourishing.

As far as the liquid honey is “real & safe (R&S)” it can be consumed without further processing in the plant. However, if a honey is R&S or not can not be justified without rigorous 34 laboratory analysis and it’s quality and/or consumability can not not be enhanced and ensured without processing in a well equipped plant, including but not limited to fine filtering, blending, pasteurazition etc. Benefits of an R&S liquid honey raw or processed as a food and/or curative has been known since the very ancient times.

11 Design does enter into the food realm in the sphere of consumption, particularly in the design of spaces where prepared food is sold, restaurants, stands for street vendors, and food trucks. Here we can take up the issue of how consumers are introduced to new products, whether new dishes in restaurants or even new kinds of restaurants, and how the design of places where food is sold becomes part of the food experience. The term ‘experience design’ is now being used quite broadly both in relation to products as well as to food consumption.

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