Courses

2021-06-01

GSS Preview | Hack 14: How can Art & Design make our meals greener?


一、承办院系School/Department host:

Academy of Arts & Design 美术学院


二、挑战主题Theme:

Giuseppe Arcimboldo, Vertumnus (Emperor Rudolph II), 1591

朱塞佩·阿尔钦博托,《四季之神(鲁道夫二世像)》,1591


三、导语/背景情况概述Background:

We are what we eat.

What you choose to put on your plate can shape your identity and have a significant impact on our planet’s environment. We have lost a third of the world’s biodiversity to monocultural farming. Meat farming is the leading cause of land degradation, soil erosion and animal extinctions.

This hack will look into how industrial farming erodes the planet’s carbon sinks; how antibiotics and agrichemicals are killing pollinators and larger species; how livestock farming is taking up more land, using and contaminating more water, and ask tough questions about the food we eat and how we farm it.

Our planet has plenty of food if the land used for farming domestic animals is rehabilitated back to healthy natural ecosystems or used for growing local plant-based foods. If, as experts recommend, we eat less meat, the supply chain will be different. In this case consumers can drive change much more immediately than through other environmental protection efforts.

Art can’t save the world, but art can change the world by changing people. As individuals, we all have a role to play. Compared to climate emissions or the issue of plastics use, there is a very direct link between food supply and what individuals do. Join us, together we will try to figure out how art and design thinking and ingenuity will find greener ways for our eating habits.


We are what we eat.

      你选择吃进嘴里的东西不但定义着你的身份,还对地球的环境产生重大影响。我们已经因为单品农业生产而失去了世界上三分之一的生物多样性。肉类养殖是土地退化、水土流失和动物灭绝的主要原因。

      本Hack将研究工业化的农业生产如何威胁着地球的碳汇,抗生素和农用化学品如何杀死蜜蜂和更多的物种。畜牧业如何占用着更多土地、使用和污染更多水。并提出有关我们吃的食物以及我们如何耕种等棘手问题。

      如果用于饲养家畜的土地恢复健康的自然生态系统,或用于种植本地的植物性食物,我们的星球就会有充足的食物。如果按照专家的建议,我们少吃肉,供应链就会改变。在这种情况下,消费者可以比许多其他环境问题更直接地推动变革。

      艺术不能拯救世界,但艺术可以通过改变人来改变世界。作为个人,我们都有自己的角色。与气候排放或塑料问题相比,食品供应与个人行为之间存在非常直接的联系。加入我们,在这个Hack里一同探索艺术和设计思维、独创性将如何为我们的饮食模式找到更绿色的方式。


四、该领域比较关注的问题Our key topics of interest:

Sustainable Consumption and Production, Urban Farming, Ecological Art, Food Design, Food Critique, Gastronomy, Biodiversity, Animal Welfare

负责任消费与生产、都市农业、生态艺术、食物设计、美食评论、美食学、生物多样性、动物福祉


五、主讲老师Hack Leader

Eric Fan Feng has a Ph.D. in art history, and is Associate Professor of art and deputy chair of Department of painting in Academy of Arts & Design, Tsinghua University in Beijing. Dr. Feng was trained as a visual artist, who has exhibited work across China, and in the U.S. and Japan. Dr. Feng’s work is in several public collections and he has produced a number of public art commissions around China. In 2015, he was awarded the “East Asia Fellowship” by ARIAH (The Association of Research Institutes in Art History). He was a visiting fellow at Archive of American Art, Smithsonian Institute in Washington D.C. and Visiting scholar at American Academy at Rome in 2017. In 2020, he taught 2 online courses at University at Buffalo, SUNY, one art history, one studio painting.

      封帆,艺术学博士、清华大学美术学院副教授、绘画系副主任,研究生导师。纽约州大学布法罗分校访问教授。

      主要从事生态艺术的创作及西方现当代艺术史的研究。作为实践艺术家和艺术史学者的双重身份使其兼顾视觉分析与文本讨论,具有工作室实践与理论研究并举的双重特性。曾任美国史密森尼学会美国美术档案馆访问研究员(2017);罗马美国学院访问学者(2017);2016年被美国艺术史研究机构协会 (ARIAH Association of Research Institutes of Art History))授予“东亚学者”(Eastern Asian Fellowship)奖;著有《神祇与天真:赛·汤布利的古典世界》(江苏凤凰美术出版社,2020)。


六、导师Mentors

      涂山,建筑师,高级工程师;清华大学美术学院环境艺术设计系副教授。他研究技术的走向和设计的关联,并关注技术和设计发展和整合,以及在不同的文化及环境背景下的应用,如旧城区改造和保护性发展及水上环境等,就此方向,他组织了系列的国际校际工作室。于2019年发起组织“吃的未来设计”论坛及workshop,并作主旨发言。

Tu Shan, is an architect, senior engineer and Associate Professor of Environmental Art Design Department at the Academy of Arts & Design, Tsinghua University. He studies the relationship between the trend of technology and design, and pays attention to the development and integration of technology and design, as well as the application in different cultural and environmental backgrounds, such as the renovation and protective development of the old city and the water environment. With this focus, he organized a series of international intercollegiate studios. In 2019, he initiated and organized the "Future Design of Food" forum and workshop, and delivered a keynote speech.



杨晓昫,高端饮食餐饮顾问、美食评论人。毕业于北京师范大学认知心理学专业,曾任Beijinger美食编辑、黑卡指南主理人。

Emily Young.

Prior to taking on her current role as Dining Editor for Dailyvitamin.cn, Emily was an Assistant Food Editor at the Beijinger. She is a Dianping diamond user and has interest in both traditional, local cooking as well as boundary-pushing fine dining.


杨晋汇,侍酒师、香港Cornerstone餐厅经理,前米其林一星餐厅ARCANE经理、北京瑰丽酒店饮品经理,毕业于悉尼大学建筑专业。

Didiery Young, Sommelier, is a Hong Kong Cornerstone restaurant manager, former Michelin restaurant ARCANE manager, and Beijing Rosewood Hotel beverage manager. He graduated from the University of Sydney with a major in architecture.


七、承办院系简介

As the first higher education institution of arts and design in China, Academy of Arts & Design, Tsinghua University has been in a prominent position since its establishment. The Academy is devoted to cultivating talents, promoting research and innovation, and expanding international cooperation. The Academy has been actively collaborating with the world’s top-class arts & design institutions and multinational companies in interdisciplinary and cross-cultural teaching and research.

      清华大学美术学院作为中国第一所高等美术设计院校,自建校以来一直处于领先地位。数十年来,学院致力于人才培养、科研创新、国际合作拓展。学院一直积极与世界一流的艺术设计机构和跨国公司合作,开展跨学科、跨文化的教学和研究。