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FOOD IN THE LOOP

“Uniformity and diversity are not just patterns of land use, they are ways of thinking and ways of living.”

Vandana Shiva

After facing the brief related to food intended as cultural and social topic, this year Posterheores talks about the whole food chain in its broader aspect.
We believe that environmental sustainability should also involve the entire food’s life cycle and everyone (stakeholders) who takes part in it. That includes food’s production, transformation, conservation, transport and direct sell to the final consumer; making sure that every step is made without loosing resources.
The consumer is the one who decides what to eat and consequently what the food system will have to produce.

CATEGORIES

PRODUCTION

The hegemony of intensive farming and livestock have caused huge social, ethic and environmental debates: I.e. Consideration for animals and ecosystem, workers’ rights defence and care of consumers health.
At the same time the quick and Silent spread of new sustainable practices opens the way to different behaviours and farming: i.e. food self-production, social agriculture, woofing organisations,…
What do you think are the most sustainable production practices of food? How is it possible to encourage alternative consuming behaviours that care about the origin of the food?

FOOD PROCESSING

The market request for ready-to-eat, long-lasting meals has determined the actual food processing system.
Frozen, long-lasting and freeze-dried meals are worldwikde sold in supermarkets. The cultural and geographic peculiarities are completely lost.
The transformation fakes and flattens out the appearance of the food that everybody eats. Food’s flaws disappear and it’s not that rare to get to the phenomena of sophistication and / or food fraud.
Yet, the food processing has historical roots strongly linked to the different local cultures influenced by traditions and religious.
Is it possible to bring the attention back to the historical culture connected with the industrial and domestic food processing? How the contemporary system can restore a cultural and local connection with the processed food?

DISTRIBUTION

Processed foods are moved among the five continents following fixed roads defined by a highly vertical distribution system.
In order to assure to the food a fictitious freshness and a good shape despite the long time and space transportation, sophisticated systems are required.
In opposition to the huge power of the large-scale distribution, the traditional and local distribution nets (i.e. farmer market, small producers, local sellers…) Endorse the concept of local, fresh and nutritious food.
How the consequences of a homogenous food distributed on a global scale, can be shown to the consumers?

THE END-OF-LIFE

Every year one third of the food intended for human consumption is thrown away: 1.3 billion of tons of food become rubbish even before having the chance to get into our homes.
The struggle against food waste is one of the challenges of this century, and a great possibility consists in the promotion of new behaviours and new model of consumption. We need to re-discovery the culinary practices, well known to the previous generations, of waste reuse; it becomes essential to create new ethical systems to share the nourishment in excess as well as to avoid upstream the food over-production.
Which are the instruments to support this cultural revolution? Towards which model of consumption are we moving?

JURY

Lo Siento
Riccardo Guasco
MUTI
RoAndCo
Yah-Leng Yu/Foreign Policy Design
Studio FM Milano
Anonymous


WINNERS


GALLERY


SUPPORTERS

With the patronage of:

UNESCO Italia
Regione Piemonte
Provincia di Torino
Città di Torino

Politecnico di Torino
Slow Food
Torino Smart City


Media partner:

Mixdesign
Designme