Festival Vernissage: Social Gastronomy Event by J.C.DISI

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DESIGN DETAILS
DESIGN NAME:
Festival Vernissage: Social Gastronomy

PRIMARY FUNCTION:
Event

INSPIRATION:
Hong Kong is a prosperous city with fast pace of life, but with a need for bigger concerns in solving social issues, e.g., food waste support for the underprivileged group is facing in times of inflation. Surprisingly, over 3,600 tons of food are discarded daily when half are edible; it also takes up 1/3 of our solid waste landfill space. Although several NGOs work on this matter, the public awareness is still relatively low and very often most of the people feel indifferent towards the issue.

UNIQUE PROPERTIES / PROJECT DESCRIPTION:
Celebrity chefs along with grassroots groups showed how less than perfect ingredients can be salvaged, and transformed into a more than perfect feast for social good. The event proves private kitchens as key sites for social innovation. Social Gastronomy aims to raise the awareness of food waste reduction, reflect and rethink the value of imperfect ingredients, also being creative to turn surplus food into healthy and delicious dishes and educate the next generation by publishing a cookbook

OPERATION / FLOW / INTERACTION:
Team was divided into 6 sub-teams. Media, public relations, production manager, human resources, creative director, and event producer, working under production director. Event producer looked over the flow and the rundown execution. Three university faculties provided student helpers. PR agency and the university Communication and Public Affairs office worked closely with J.C.DISI for media leverage. Videographers, photographers and technicians reported to event producer, and vice versa.

PROJECT DURATION AND LOCATION:
Hong Kong S.A.R.: Social Gastronomy, organized in The Hong Polytechnic University football ground area, has started with two visits to Hung Hom area wet markets in August, 2014. In September, two cooking rehearsals were arranged before the actual event on October 9, 2014. The cookbook with recipes and comments from practice nutritionists will be published this March.

PRODUCTION / REALIZATION TECHNOLOGY:
Football field was transformed into community kitchen with 30 cooking booths, a cozy dining and living room. Extended campus cables, temporary water tank, conduction cooker were chosen to follow fire services ordinance. Materials: wood, for table tops and dishes display; steel, for cooking surfaces; ceramics for dishes. Custom-made furniture was and will be reused by the institute. The steel tables were up-cycled. Ceramic dishes returned to local artists, given to underprivileged families.

SPECIFICATIONS / TECHNICAL PROPERTIES:
57000mm x 33630mm venue Entrance: Signing backdrop 14465mm x 2000mm Reception 1600mm x 800mm Media reception 4800mm x 800mm Photo booth 3010mm x 3010mm x 2000mm Dining Area: Screen and wall projections Stage Media stage 2 Beverage tables 5 Hawker stalls Sweet tricycle 2 Mobile gardens 3 Head tables 10 Sofa bench 1000mm x 350mm x 400 mm 13 Bar tables Producer booth Hanging light boxes Cooking Area: 30 display racks 30 cooking booths 22 ingredient tables Others: Children, Chef, Storage, VIP, Honourable chef cloak rooms

TAGS:
Food waste, cooking, underprivileged, professional chefs, social issue, imperfect ingredients, waste reduction, unwanted

RESEARCH ABSTRACT:
Based on food wastage data in Hong Kong and hard social situation of underprivileged persons or families with regular food subsidy, few field studies were organized. Supermarkets and local wet market were visited twice in order to collect edible surplus food before its disposal. 30 honorable chefs were selected (from Entertainment, Commercial and Cultural sectors) to arise attention together with 200 more decision making power possessing guests from governmental, academia and business sectors.

CHALLENGE:
Technical challenges: Transform football field into an open kitchen Power and water supply Undesignated lighting - redesigned external and additional lighting. Soft challenges: Guests with different social status, background, age, knowledge or language levels, etc. Cooking in diverse teams Target right NGOs to connect with underprivileged families Invite local hawkers to move-in their stalls from far On-site fire safety regulations Seamless user experience for guests Minimize waste - reusable furniture

ADDED DATE:
2015-02-28 10:52:43

TEAM MEMBERS (5) :
Event curator: Alvin Yip , Event manager: Louise Lo, Event manager: Jenny Choi, Coordinator: Sharon Lee and Designer: Jun Hung

IMAGE CREDITS:
William Ward

Visit the following page to learn more: http://www.disi.polyu.edu.hk
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CLIENT/STUDIO/BRAND DETAILS
NAME:
Jockey Club Design Institute for Social innovation

PROFILE:
Initiated by the Hong Kong Polytechnic University and the Hong Kong Jockey Club Charities Trust, Jockey Club Design Institute for Social Innovation (J.C.DISI) convenes university expertise, curates cross-disciplinary projects, and constructs partnerships for social well-being and positive systemic change. The Institute’s new home is located at the Jockey Club Innovation Tower, where designers, civic leaders, intellectuals, professionals, and fellow citizens engage in dialogues pertaining to Hong Kong’s future. Being the first design institute dedicating to social innovation in Asia, J.C.DISI focuses on articulating creative and alternative solutions to the complex challenges today- from urban sustainability, ageing population, family and youth, public services, social entrepreneurship to empowering technologies for the disadvantaged.

NOMINATION DETAILS

Festival Vernissage: Social Gastronomy Event by J.c.disi is a Nominee in Event and Happening Design Category.

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AWARD DETAILS

Festival Vernissage: Social Gastronomy Event by J.c.disi is Winner in Event and Happening Design Category, 2014 - 2015.



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