CIB.

Detecting solutions for food efficiency.

SERVICE
Training in experiential workshop format for the Culinary Institute of Barcelona.

YEAR
2023

Link:
Experience summary video

Our educational spirit is not only focused on disseminating knowledge, we also do so by understanding education as a means to open ourselves to new ways of thinking and doing.

Think differently to do differently, better and more respectful than until now.

Initial challenge

Within the framework of the training program of the Culinary Insitute of Barcelona, ​​​​we designed and executed a workshop that responds to the following challenge:

«How to boost consumption in the markets with
proposals adapted to the needs of the
consumer and that respond to challenges of
“food sustainability?”

The market is the center of the proposal, where the aim is to highlight the culture of use by offering creative solutions to food waste and waste management, which can generate a positive impact for people and the territory.

    Route

    The market is the space that houses different dynamics for carrying out this activity, a place of exchange and value generation between producers, sellers and consumers. It is a key piece in the fabric of communities and a source of knowledge of our culture and food heritage, which is why it is proposed as a laboratory of food life.

    TO EXPLORE, TO THINK UP, TO PROTOTYPE, TO EVALUATE AND TO COMMUNICATE. These are the phases through which dynamics are facilitated to deepen and understand the problem, to detect opportunities, to offer creative solutions and to carry out a diagnosis of the most appropriate ones.

    Conclusions

    Observation is a key piece in understanding needs and the main challenge is maintaining an objective perspective, leaving aside beliefs and prejudices that we all have. It is also not providing solutions before fully understanding the problem.

    The needs are complex and that is why teamwork is vital.