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Beef Finland goes New York
(Post)Material Design Case Study Beef Finland is invited by Q&A and Finnish Cultural Institute in New York to the New York Design Week 2012, more specifically, The New …
Beef Finland won the MoA SLAM prize!
Beef Finland won the 1st prize at MOA SLAM 2012. Now you can watch the video! …
Beef Finland goes ScienceSLAM at MoA12!
What happens if you throw a handful of enthusiastic young researchers in front of the audience of a local bar and let them compete for …
A New York Times’ call for carnivores.
A New York Times’ ethicist Ariel Kaminer calls for carnivores who believe in eating animals. If you believe you can make a clear argument that …
Meat, dairy consumption and fat intake in Finland
Visualization of some trustworthy data shows that Finland consumes more meat and dairy than it needs to, so much so that half of its population …
Six macro trends depicting why future of food will look (very) different
Ville Tikka of WeVolve, a “change agency” that currently operates from Helsinki, spoke at the Food Conference in Helsinki on Jan 2012 about New Visions …
Vegetarian Food Day in Finnish schools?
While I was talking to Suvi, I stumbled upon an interesting incident in Finland quite recently–Helsinki city has been trying to force its students have …
How much meat and dairy is good for us?
Meat and dairy products (MDPs) have long been regarded as good for health (Fiddes, 1991) but this assumption is increasingly being called into question (Raynor …
An example of systemic solution(s)
When talking about systemic solution often the meaning is diluted or misunderstood due to people’s own understandings of system. It is typically because the term …
How many are actually vegetarians in a vegetarian restaurant?
There is a special student restaurant in Aalto University School of Art, Design and Architecture: Kipsari is a student bar, cafe, and restaurant owned by …
Eating breakfast may help reduce overall meat consumption
A recent study conducted in Korea, Skipping breakfast is associated with diet quality … of adults, shows that the breakfast eaters consumes more food than …
Interview | Aki Arjola
Aki Arjola is one of the founders of Eat & Joy, a business venture that takes quality produce from small producers in the Finnish countryside, …
Why beef matters in climate change policy
Yi Hyun, who is finishing her Masters in Institute of Development Studies, tells why beef matters in climate change policy. …
Interview | Tapani Parviainen
Tapani Parviainen has been working as a veterinary practitioner for three decades, and he now works for Aluehallintovirasto, the Regional State Administrative Agencies in Finland, …
Beyond Criticism
Critical Design seems to position itself on the opposite side of conventional design. Is it really so?…
Pig 05049 by Christien Meindertsma
Pig number 05049, identified by its ear tag, was shipped in parts throughout the world, and used for making soap, cigaret, gloves, pcb panel, ceramic glaze, injectable collagen, beer, bullets…
Taste of waste
Wasting shockingly large amount of food in the distribution is not to be overlooked, as well as the food we get expired in our refrigerators. Here are some good initiatives. …
Will new gadgets save us?
Jawbone recently launched UP, a new gadget that supposedly helps you sleep better, move more, and eat healthier. There has been Nike+, now there is …
Interview | Eating Designer Karlijn Souren
Joanne and I (J&S) met Karlijn Souren (KS), a Utrecht-based eating designer, as a part of the effort to create a publication on contemporary design discourse, …
Chéf
I see the crucial roles of restaurants and chéfs as they set the trend, and I will try to talk to those to find out whether they see their role and explore opportunities together. Any suggestions? …