Posts Tagged ‘produzione’


mercoledì, aprile 14th, 2010

Ponoko è un servizio tramite il quale è possibile far diventare realtà le proprie idee di prodotti. Come? L’ideatore realizza il proprio disegno o modello digitale e Ponoko (che offre anche consulenza) provvederà a produrlo e consegnarlo a destinazione.

Less Packaging ???

mercoledì, aprile 14th, 2010

“At The Less Packaging Company we love packaging but hate waste.

In 2007, we happened upon some statistics regarding the amount of packaging going into
UK landfill sites.

According to Defra, the UK dumps more than 10 million tonnes of packaging each year; the equivalent weight of 1,360,000 double decker buses or a queue of over 7000 miles! It’s bonkers!

As well as our concern for the legacy we leave for future generations, we also looked at the economic impact. There are 60 million of us in the UK each spending £470 on packaging every year, we wondered why businesses do not take a much closer look at that £28 billion annual total? Would they not rather be returning more of this to their bottom line and shareholders? It’s bonkers too!”

-Packaging design is a Contradictory practice, nowadays we try to make sustainable packaging, but by definition packaging is something Superfluous, packaging is a tool to attract consumers. We are developping packaging design but how to do this in a sustainable direction, how to be sustainable when the only aim is “sell more” ???

Sustainable Residential Design: Using Low-Impact Materials

mercoledì, aprile 14th, 2010

ASLA created a new online resource guide on using low-impact materials in sustainable residential landscape architecture. The guide contains lists of organizations, research, concepts and projects related to plants and sustainable landscape architecture, and includes sections on: permeable materials, certified woods, reclaimed and recycled local materials, recycled content, reflective materials, and adhesives, paints, coatings and sealants. Developed for students and professionals, the resource guide contains recent reports and projects from leading U.S. and international organizations, academics, and design firms.

This sustainable residential design resource guide is the third in a new four part series. See earlier guides in the sustainable residential design series: increasing energy efficiency,  improving water efficiency and maximizing the benefits of plants

The guide is separated into five sections:

  • Permeable Materials
  • Certified Woods
  • Reclaimed and Recycled Local Materials
  • Recycled Content
  • Reflective Materials
  • Adhesives, Paints, Coatings and Sealants

As an example, the section on “permeable materials” includes Chicago’s Green Alley handbook, as well as studies from the U.S. EPA and city of Portland on using permeable pavements to manage stormwater. There are also links to projects that have successfully incorporated these concepts in a residential context.

New Harvest – Advancing Meat substitutes….

martedì, aprile 13th, 2010

It’s interesting to see that nowadays we can find organisation who developpe and trust in futur meat substitutes….

Why ? Why we need meat substitutes? I don’t know if it’s a good solution, but I know that our present production of meat can’t continue in that way……What will be our lifes without meat? without animal… will happened……

New Harvest is a nonprofit research organization working to develop new meat substitutes, including cultured meat — meat produced in vitro, in a cell culture, rather than from an animal.

Because meat substitutes are produced under controlled conditions impossible to maintain in traditional animal farms, they can be safer, more nutritious, less polluting, and more humane than conventional meat.

Victimless Leather- A Prototype of Stitch-less Jacket grown in a Technoscientific “Body”

martedì, aprile 13th, 2010

A new way of production????

Maybe the sciences will allowed us to creat our products in a totaly different way!

Take a look on the web site!

The Victimless Leather is grown out of immortalised cell lines which cultured and form a living layer of tissue supported by a biodegradable polymer matrix in a form of miniature stich-less coat like shape. The Victimless Leather project concerns with growing living tissue into a leather like material.

This artistic grown garment will confront people with the moral implications of wearing parts of dead animals for protective and aesthetic reasons and will further confront notions of relationships with living systems manipulated or otherwise. An actualized possibility of wearing ‘leather’ without killing an animal is offered as a starting point for cultural discussion.


The future of food?

martedì, aprile 13th, 2010

Scientists use stem cells to produce pork in the laboratory

Dutch scientists have been growing pork in the laboratory since 2006, and while they admit they haven’t gotten the texture quite right (the lab-grown meat has the consistency and feel of scallop), they say the technology promises to have widespread implications for our food supply.

“If we took the stem cells from one pig and multiplied it by a factor of a million, we would need one million fewer pigs to get the same amount of meat,” said Mark Post, a biologist at Maastricht University involved in the In-vitro Meat Consortium, a network of publicly funded Dutch research institutions that is carrying out the experiments.

Several other groups in the U.S., Scandinavia and Japan are also researching ways to make meat in the laboratory, but the Dutch project is the most advanced, said Jason Matheny, who has studied alternatives to conventional meat at the Johns Hopkins Bloomberg School of Public Health in Baltimore and is not involved in the Dutch research.

In the U.S., similar research was funded by NASA, which hoped astronauts would be able to grow their own meat in space. But after growing disappointingly thin sheets of tissue, NASA gave up and decided it would be better for its astronauts to simply eat vegetarian.

To make pork in the lab, Post and colleagues isolate stem cells from pigs’ muscle cells. They then put those cells into a nutrient-based soup that helps the cells replicate to the desired number.

So far the scientists have only succeeded in creating strips of meat about 1 centimetre (a half inch) long; to make a small pork chop, Post estimates it would take about 30 days of cell replication in the lab.

There are tantalizing health possibilities in the technology. The Dutch researchers started working with pork stem cells because they had the most experience with pigs, but said the technology should be transferable to other meats, like chicken, beef and lamb.

“As long as it’s cheap enough and has been proven to be scientifically valid, I can’t see any reason people wouldn’t eat it,” said Stig Omholt, a genetics expert at the University of Life Sciences in Norway. “If you look at the sausages and other things people are willing to eat these days, this should not be a big problem.”, il consulente del colore a portata di mano

domenica, aprile 11th, 2010

Ecco un esempio di come la tecnologia possa aiutare nell’autoproduzione o nel fai da te, trasformandosi in un prezioso consulente. fornisce agli utenti iPhone una guida di compatibilità tra colori a portata di mano. 

Applicazioni per iPhone sul consumo di cibo

domenica, aprile 11th, 2010

Ecco alcune applicazioni che guidano il consumatore nella scelta dei cibi:

Sushi time: permette di leggere le definizioni di oltre 100 specialità sushi, vederne le foto e scoprirne gli ingredienti.

Fromage: guida a oltre 650 formaggi da tutto il mondo, da ricercare per nome, regione, tipo di latte o stagionatura; l’applicazione suggerisce anche quale vino abbinare con il formaggio selezionato. 

Gambero Rosso Wine: contiene un database di oltre 17.000 vini provenienti da tutta Italia.

IPizza: fornisce le tipologie e i nomi attribuiti  a questo gustosissimo piatto, fornendo tutti gli ingredienti contenuti nei vari tipi di pizza.

Ed ecco invece delle applicazioni che contengono ricette per cucinare i cibi.

Cucchiaio d’argento, Artusi, HandyCookBook: con numerose ricette, da quelle classiche a quelle moderne.

BabelMenu:  comprende 1500 piatti internazionali, divisi in 19 categorie, tradotti in 4 lingue, completi di ingredienti, descrizione e foto.  Sono state implementate funzionalità per includere o escludere con un solo click le pietanze vegetariane, piccanti, ad alto contenuto di colesterolo e di zuccheri, informazioni che saranno comunque sempre visibili sulla scheda di dettaglio.

iLiquori: contiene delle ricette dettagliate relative a 167 tipi di liquori per prepararli in casa.

Ecco invece un’ultima applicazione che, come altre postate precedentemente, aiuta il consumatore a fare la spesa.

Grocery Zen: aiuta a organizzare la lista della spesa, risparmiando tempo e senza dimenticarsi niente. Permette inoltre di caricare le proprie ricette preferite, aggiungere le foto dei piatti finiti e inserire tutti gli ingredienti necessari. E’ possibile condividere la tua lista con altri e magari chiedere loro di fare la spesa per noi.