PG05 : Food Waste Campaign _ Prototype
It is just before making interaction.
9.9.13
PG05 : Final Project, Food Waste interactive public campaign
I developed the food waste project.
GIF Animation
Install Simulation
This
final version prototyping of the campaign illustrates what the harmful effects
arise after wasting food. The concept is Save Money & Save Earth by Wasting
Less Food. In the past works, it was missed the bad influence of food waste to
the environment. There are two stories about money and the earth, both have ruined
by wasting food. Thus reducing food waste is the same as saving money and the
environment.
The
platform of this work considered to a digital signage because it would be a
good match with the project aiming and the technical system itself. The
interaction system method is similar to the child abuse project but more
interactivity is on it so that strongly makes audiences get involved in the
campaign. All the images from Getty Image and designed to be morphing sources
by Photoshop CS5. The whole sequence images and the video editing made by Fantamorph5
(a morphing software) and finally applied interactivity by Processing.
GIF Animation
Install Simulation
7.9.13
Anywhere from 30 to 50% of world food production lost to waste
Saturday, January 19th 2013 - 00:29 UTC
Anywhere from 30 to 50% of world food production lost to waste, says engineers’ group
The report “Global Food: Waste Not Want Not” by the UK’s Institute of Mechanical Engineers (IMechE) has found that 30-50%, or 1.2-2 billion tons, of produced food is wasted by poor storage, bad distribution and exacting quality standards in the developed world.
“As water, land and energy resources come under increasing pressure from competing human demands, engineers have a crucial role to play in preventing food loss and waste by developing more efficient ways of growing, transporting and storing foods,” said Dr Tim Fox, head of energy and environment at the Institution of Mechanical Engineers.
“But in order for this to happen Governments, development agencies and organisation like the UN must work together to help change people’s mindsets on waste and discourage wasteful practices by farmers, food producers, supermarkets and consumers.”
With the global population set to top 9 billion with scarce water and energy resources and climate change making conditions for farmers even harder, cutting waste could help to reduce surging good prices.
“Most people don’t realise that food waste is not only a moral conundrum wasting food when so many people are hungry, but an environmental problem as well”, said Danielle Nierenberg, co-founder of the Food Tank.
Some supermarkets, including Waitrose in the UK have begun selling ‘ugly’ fruit and vegetables that would otherwise be discarded.
“We forget that all of the resources and ingredients, that go into making food, artificial fertilizer and other agrochemicals, water, soil fertility, fossil fuel energy, etc, are also wasted when we either food is lost because of pests, disease, or improper storage or because we simply throw it away.”
Agriculture uses 2.7 trillion cubic metres of water a year, that’s 70% of all freshwater use. Wasting 2 billion tonnes of food also means wasting 35% of the world’s fresh water supplies.
The World Economic Forum’s Global Risk report identified water scarcity as the top societal threat facing the world. Water is also under increasing demand from the growing populations, industrialising nations and to fulfil an expanding appetite for hydropower.
Hydropower rich Brazil is currently facing a water and energy crisis following a dry summer. India recently announced plans to build 292 dams in the Himalaya to solve its energy crisis but there are concerns the resulting effect on water supplies could be worse.
While improved farming techniques have improved crop yields, land degradation from poor management and aggravated by climate change means 12 million hectares of land become barren each year.
The IMechE report, notes that just one hectare can provide enough rice or potato for 22 people a year.
“At a time when 870 million go to bed hungry each night, and climate change is already acting as a break on crop yields and pushing up food prices, our waste of food cannot continue” said Tim Gore, Oxfams’s international policy advisor on climate change.
“With demand for food set to increase in the years ahead, we must change our wasteful behaviour in rich countries, boost investment in small scale farming in poor countries, and slash the greenhouse gas emissions that are increasing the costs of feeding a warming world”.
As nations develop, the appetite for meat also increase placing additional pressures on the amount of land required to feed the population.
According to the IMechE report, producing one calorie of food requires 7-10 calories of energy input. As agriculture becomes increasingly mechanised this figure could rise.
Meeting fuel and electricity demands for agricultural production, storage and transport with sustainable sources is essential, IMechE claims.
http://en.mercopress.com/2013/01/19/anywhere-from-30-to-50-of-world-food-production-lost-to-waste-says-engineers-group
26.8.13
PG05 : Stop Motion Prototype GIF/MOV
Stop motion GIF Animation
Stop motion video prototype of interactive public campaign for food waste
12.8.13
Advertising on women’s thighs is now a thing in Japan
Don Draper would be proud. A PR firm in Tokyo, Wit Inc, is pushing the bounds of advertising by paying women to wear stickers on their thighs. Advertising on women’s skin appears to be much more cost-effective than forking out exorbitant sums for public billboard space. In 2012, the overall expenditure on ‘outdoor’ advertising in Japan was ¥299.5 billion ($2.99 billion) (pdf). The going rate on each thigh, according to the company, is $121 per day. The 3,000 Japanese women who signed up to participate will slap stickers on their thighs in exchange for that sum. The campaigns, which began rolling out earlier this year, so far have included plugs for the movie Ted and the band Green Day.
Not just anyone can cash in. The young women who register to take part in this campaign must adhere to the following stipulations:
- They must be over 18 years old.
- They need to have at least 20 friends on social networking sites (which seems like a small number).
- When wearing the sticker, they have to take pictures of themselves wearing the sticker in two different locations, before then uploading it to the internet.
- The women are also recommended to wear miniskirts and long socks, so that onlookers focus on the sticker.
Hidenori Atsumi, CEO of the ad agency, told ITN that, “It’s an absolutely perfect place to put an advertisement, as this is what guys are eager to look at and girls are eager to expose.”
Mass advertising on skin, or skinvertising, has been done before, though perhaps not on the thighs. In January 2005, for example, 21-year-old Andrew Fischer sold a month’s worth of advertising space on his forehead on eBay (paywall) for $37,375. Also in 2005, actress Shaune Bragwell sold space on her cleavage to an online casino for $15,000.
Since then, skinvertising has persisted more subtly, which may be just what its propagators want.
http://qz.com/107236/the-latest-trend-in-japan-is-to-advertise-on-womens-thighs/
MIT's Freaky Non-Stick Coating Keeps Ketchup Flowing
MIT's Freaky Non-Stick Coating Keeps Ketchup Flowing
Watch never-before-seen videos of an amazing new condiment lubricant that makes the inside of bottles so slippery, nothing is left inside. This means no more pounding on the bottom of your ketchup containers--and a lot less wasted food.
When it comes to those last globs of ketchup inevitably stuck to every bottle of Heinz, most people either violently shake the container in hopes of eking out another drop or two, or perform the "secret" trick: smacking the "57" logo on the bottle’s neck. But not MIT PhD candidate Dave Smith. He and a team of mechanical engineers and nano-technologists at the Varanasi Research Group have been held up in an MIT lab for the last two months addressing this common dining problem.
The result? LiquiGlide, a "super slippery" coating made up of nontoxic materials that can be applied to all sorts of food packaging--though ketchup and mayonnaise bottles might just be the substance’s first targets. Condiments may sound like a narrow focus for a group of MIT engineers, but not when you consider the impact it could have on food waste and the packaging industry. "It’s funny: Everyone is always like, 'Why bottles? What’s the big deal?' But then you tell them the market for bottles--just the sauces alone is a $17 billion market," Smith says. "And if all those bottles had our coating, we estimate that we could save about one million tons of food from being thrown out every year."
Check out what happens when you pour ketchup out of a LiquiGlide-coated bottle:
For point of reference, here’s ketchup coming out of a regular bottle. Keep in mind, this is the exact same ketchup. It’s so time-consuming and wasteful.
As Smith describes it, LiquiGlide is a surface that’s unique because it’s "kind of a structured liquid--it’s rigid like a solid, but it’s lubricated like a liquid." It works with many types of packaging--glass, plastic--and can be applied in any number of ways, including spraying the coating onto the inside of bottles. Now, thick sauces that would normally move like sludge seem to just fall out of LiquiGlide-coated bottles, as if they were suspended in space. "It just floats right onto the sandwich," Smith says.
One of the most significant challenges his team faced was making sure the coating was food safe, meaning his team could only work with materials the FDA had approved. "We had a limited amount of materials to pick from," Smith says. "I can’t say what they are, but we’ve patented the hell out of it."
Here’s mayo coming out of the coated bottle:
As opposed to this:
Originally, Smith’s team, which has been working for years now on developing various types of surface coatings, was pursuing different aims. "We were really interested in--and still are--using this coating for anti-icing, or for preventing clogs that form in oil and gas lines, or for non-wetting applications like, say, on windshields," Smith says. "Somehow this sparked the idea of putting it in food bottles. It could be great just for its slippery properties. Plus, most of these other applications have a much longer time to market; we realized we could make this coating for bottles that is pretty much ready. I mean, it is ready." As you can see.
Ironically, if LiquiGlide is a success, it will just mean Smith has to pound even more bottles of ketchup the old-fashioned way. He still has to perform the annoying task in product demos, to show a comparison between the LiquiGlide-sprayed bottles that work and the traditional bottles that don’t. "It was never really a personal pain point for me, but I do hate struggling to get sauce out of the bottles," Smith says, laughing. "I didn’t know about the tapping of the '57' until I started looking into this. It was all news to me."
But he’s already close to experiencing the sweet taste of victory: Last week, LiquiGlide came in second place, out of 215 teams, in MIT’s $100k Entrepreneurship Competition. His team also took home the audience-choice award.
Smith is now in talks with a few bottle companies to market LiquiGlide, though nothing is official yet. It’s still early. The team hasn’t even come up with its own company name, nor been incorporated yet. And their lab is still a complete mess.
"We have all types of sauces, jellies, and jams everywhere in our lab," Smith says. "It’s like a closet full of condiments."
http://www.fastcoexist.com/1679878/mits-freaky-non-stick-coating-keeps-ketchup-flowing
23.5.13
PG04 : Developed into an interactive bilboard or web-banner
It can be published as an interactive web-banner or a bilboard. At the end of this sequence it shows highlighted call to action and then QR-code which linked to WRAP's website for more information.
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