Culture is an emerging social phenomena that happens in many levels formed by shared experiences and personal assumptions. It has profound roots in people’s backgrounds; it entails their beliefs, experiences, world views and beyond. One thing is understanding cultures on a personal level, but another is understanding it in an organizational context. Making Waves (MW) is a digital design agency with more than 300 employees working on a myriad of design challenges in multiple scales of complexity.This broad body of people ineviatbly brings a very rich pool of information and experiences into its competencies, as well as opposing points of view and ways of behaving. In turn, these ways of being have an effect across the organization and beyond: from peers to managers, and from clients to the created products that people use, the interaction with cultures and values is ubiquitous. As such, it becomes difficult to reflect upon all of its contact points at once.Is it possible to have a glimpse into all of these contact points? What would be the benefits of doing so? What other frameworks can support this approach?
Sweeping Waves is an exploration of these queries in the context of Making Waves Oslo. It is a compilation of tools intended to engage reflective dialogue around the company’s contact layers, and also group, sub group and individual cultures; foster further exchange between the company’s resources and improve spatial organization; and establish a common ground competency around systems thinking and questioning skills. These collectively seek to leverage the company’s diversity to create shared awareness and ultimately help it improve toward its desired goals.
This report briefly covers the process through which I explored and discovered Making Waves as an organization and a complex system. It portrays research process and methods, development and components of the company’s gigamap, insights, and an overview and analisys of the design proposal.
This project is the result of a brief presented by Matdugnaden, a project led by a collaboration between the EAT Foundation,Norwegian Institute of Public Health(Folkehelseinstituttet) & Comte Bureau.The goal was to look into the Norwegian Food System, and identify leverage points for implementing a healthy and sustainable Norwegian diet.
One can separate the Norwegian Food System into three large sections;The Industry, Rules & Regulations and The Consumer. These again can be divided into multiple sub-sections. Our correspondent,Ove Kenneth Nodland from the EAT foundation, suggested the individual consumer as a research area. The individual consumers and the industrys relationship is a synergy with the industry producing product to the demand of the consumer. Thus, the hypothesis is that a change at the consumer level will create ripple effects throughout the whole system.
Today’s society is distancing the consumer further and further away from the reality and value behind food. Fast-food, ready meals,an overload of information and choices and urbanisation has caused a detachment from the reality around food for the individual consumer.
How can one influence the consumer to make healthier and more sustainable food choices, when the knowledge around these topics, and food in general, is severely lacking?
This project is an exploration into the individual consumer food environments,with a focus on traditions, health, and lack of knowledge. The project looks into a potential solutions for implementing healthier and sustainable choices withou tbeing overly intrusive on the individual consumer.
In today’s world, unhealthy food has become a greater challenge to public health than drugs, alcohol and tobacco combined. As consumers, we constantly hear about the importance of a healthy diet. Still, eating healthy can be challenging.
Personal responsibility is at the core of making healthy choices. However, external factors are proven to have the ability to influence the decision making of the consumer.
Grocery stores are key players on influencing customer purchase intentions and choice. Today, a wide range of methods are used within the store environment as a means for economic growth. This strategy are known to influence consumers in-store decisions.
This project has looked more closely into different grocery stores in Oslo and developed design proposals that aims to challenge triggering influences in these environments.
In addition, this project aims to get a broader understanding around consumer behavior and decision-making within the grocery store and suggest how small changes could influence healthy decisions. The research is set in the grocery store environment.
EAT is a non-profit startup dedicated to transforming our global food system through sound science, impatient disruption and novel partnerships.Our global food system is failing both people and planet. While 800 million people worldwide suffer from undernutrition, one third of all food produce goes to waste.Public health issues, such as overweight and obesity are now affecting more than tow billion children and adults.
Unhealthy diets have become a leading risk factor for disease globally and the main driver of epidemic chronic conditions such as diabetes and heart diseases; putting an enormous and rapidly growing burden on healthcare systems.
To change a system one must first understand it holistically, by identifying all actors within the system, the interlinkages and interdependenciesamong them and the variety of contexts in which they co-exist.How we grow, process, transport, consume and waste food significantly contributes to our global environmental crisis.
Thus food systems include all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption and disposal of food as well as food related items. It also includes the inputs and outputs generated at each of these steps. A food system is influenced by social,political, economic and environmental contexts and requires human resources that provide labor, research and education.
In current discussion the focus has mainly been on systemic interventions around food production, processing and transportation.Fossil fuels used for mechanized agriculture, chemical fertilizers and genetic modification are being discussed on a daily basis and change is already visible, as alternate food systems are growing.
Local food systems are networks of food production and consumption, that aim to be geographically and economically accessible and direct. Examples include community-supported agriculture, farmers markets, Low-Carbon Diets and slow food movements amon others.
Organic food systems are characterized by a reduced dependence on chemical inputs and increased concern for transparency and information. Produce is grown without chemical pesticides, fertilizer and hormones of industrial food systems.
Fair trade has emerged in global food systems to create a greater balance between the price of food and the cost of producing it. Political intervenion driven through growing public awareness and open discussion is slowly changing industrial food systems.Change from above however, is difficult especially concerning the highly emotional associations with food and consumption thereof.
For that reason EAT has proposed the planetary health diet, a guideline to consume healthy and sustainable, to bring about change from within.
In an experiment, I tried the propsed diet for seven days, with the help of a handy menu plan on the eat website. It seemed to me like a rather complicated, due to its numeric approach to nutritional value and food in general, but otherwise doable life choice.After a week however I went back to my usual eating habits, which conseqeuntly drew my focus on choice and decision making. Why did I choose not to continue the diet, being fully aware of its benefits. Why do we choose to eat a product A over an alternate B?
The following report is concerned with human decision making in general and then in relation to food.Different stimuli are identified and linked to our perception thereof.Cognitive structures and processes are examined and connected to human biases, leading to a decision and following consistent or inconsistent action.Influences thereof are highlighted and further examind to suggest possible interventions.
Change, if occured can be expected neither from government action, nor from business initiatives and innovations led by ordinary people have limited impact. Only by connecting these different pathways can lasting food system reform be achieved.
To disrupt everyday life and its essential convenience and to spark a conversation between political, economic and public actors, the concept of an inconvenience store is introduced as a symbol of our consumption and the crass influences therupon.
From being a young boy, I remember saving up my weekly allowance to go on a shopping spree at the mall, where I spend a lot of my time. The goal of the shopping spree was to purchase as much new clothes as possible. Time is changing and so are we. Im still that boy in sense of my love for fashion, but my passion now is to create awareness around the fast fashion industry, and the fatale way it destroys our environment. I want to use clothes and fashion as my medium to raise awarness.
We have to change the way we act and think. We have to challenge todays linear clothing system. This means changing the way garments are designed, produced, shipped, bought, recycled, and used.
In this project i have worked with design to test out different methodes to create clothes and wearables throgh the circular clothing system.