Wiener Speisen Anders, a group from the winter semester, had the pleasure of attending Designmonat Graz 2022. A presentation and a video produced for it took place in the Design Clinic.

 

Wiener Speisen Anders deals with the design topic of how things, services and systems around eating/drinking and cooking will change in the next years and how they want to change them.

 

The focus is on resource conservation and closed-loop systems as well as on a social component inherent in food and on preparation and cooking as a valuable cultural technique. 

 

We see the main drivers of change - besides new technologies - as the assumed very strongly rising prices/costs for the use of energy and resources, cost truth (the pricing of CO2 with social compensation), pricing in and responsibility for supply chains both backwards and forwards, rising minimum wages and ultimately the need to make our systems more resilient.

 

The method is a retrospective from 2030, explaining the changes (behaviours, objects, services) that made it possible in Vienna to meet the (Paris climate target) 55% CO2 reduction compared to 1990 and already giving an outlook to 2040 on how we will also achieve climate neutrality.

 

Anna Rose Ableidinger, Danja Alder, Saniya Bobetayeva, Artemis Dundovic, Philipp Eduard, Felix Eselböck, Karin Markowsk, Julian Paula, Johanna Schlosser, Dana Volavsek.