Welcome to Back to the Land 2.0
LINKS / ARTICLES Please see updates with new links / articles under Assignment 1 (updated 2018.02.11)
Konstfack will now cover the costs for the roundtrip Bus from Stockholm to Hjulsjö and back. Please book your seat asap by both sending a quick booking now on an email to firstname.lastname@example.org and when you have time, on the “introduce you” form found under assignment 1.
The aim of this international course is to introduce an approach to design for sustainable development that addressed a live issue regarding food systems. The course will investigate ways to enhance food culture and security by developing local food systems that connect aesthetic, social, ecological and economic factors. It is run from Konstfack University college of Arts, Crafts and Design in Stockholm Sweden in collaboration with John Thackara and Örebro University, Campus Grythyttan School of Hospitality, Culinary Arts and Meal Science. (see partners)
Design proposals will be developed collaboratively using the social technology and process method Theory U (Scharmer, 2016). Theory U is a proven approach to design interventions that are intended to transform complex contexts (such as food) towards a resilient state. This work is rooted in an understanding of local context and issues, and is achieved with input from leading national and international experts /research leaders.
The course includes a live workshop, in a rural region of Sweden, in which students, partners, experts and teachers from Sweden and internationally, share their experiences, and adapt models and approaches tested in other contexts.
Before and after the live workshop week, the course involves distance work through email and the course webpage.
We have organised the course around these three activities: 1) Preparatory activity, 2) Workshop week on site and 3) Refection:
1, Preparatory activity has two assignments and is to be done individually. It involves watching videos, reading key texts on approaches to design within systems based on an understanding of ecological and social assets and the collection and selection of relevant case studies. Participants will prepare a design study in one of their own local food systems and present this in a poster format that can be shared and communicated. The work is done at a distance, course materials are provided digitally and assignments are submitted digitally.
2, Workshop Week involves meet together for a one week workshop at Hjulsjö village on the countryside in Sweden. Participants will investigate food system resilience, on site, by carrying out local studies, stakeholder meetings, dialogues and tutorials. They will work with local actors such as farmers, chefs, hunters, makers, agro-forestry, tourism operators, school teachers.
The course will be structured around the five stages of the Theory U-process, a model founded by the Presencing Institute.
The different stages involve suspending judgement, embodied meditative and performative activities, poetic reflection, journaling, mapping and other activities that make tangible connections to intangible experiences.
Participants will also carry out communication, affirmative feedback and knowledge exchange activities during the week, with a focus on the co-creation of collective meals whose content, process and form express ecological and sustainable perspectives. A local and national Swedish perspective will be shared in relation to insight from our International participants who will be encouraged to propose practices from their own cultures with the potential to be adapted locally.
New ways to re-connect the city with the land will be a core theme: Ways that are part-time, but long-term; ways that involve an exchange of value, not just paying money; ways in which land, knowledge, and equipment are shared in new ways; ways based on the re-discovery of historical links between town and country – but reinvented in an age of networks and social innovation.
This work is done at a distance following the live workshop assignments are submitted digitally for examination. Student review and critically reflect on the methods learned and /or proposals developed during the workshop week. Each student refines these experiences according to their own perspective, skills and long-term interests for themselves, the participants and for the community. The teaching team will provide 1:1 feedback in writing, and/or by Skype about these reflections.
Course Syllabus (PDF)
Check the Menu tab: Assignment
click on assignment 1 and read about the Preparatory work. Good luck
Check the Menu tab: Handbook
for information about travel, food and camping
END of HOME page
To contact the teaching team email: email@example.com
Answers to your frequently answered questions will be posted on this Course Website under the FAQ link 2017.05. 30
Magnus Lindförs is Senior Lecturer in industrial design at Konstfack since 2013. He was educated at Konstfack and has worked as a design consultant both in his own company and as an employee at ÅF. Magnus has had assignments in a variety of industries with a particular focus on ergonomics, electronics and medical technology. Since 2003 he worked at Elekta Instrument – a medical technology company with headquarters in Stockholm – where he was promoted to global design manager since 2008. and Email: Magnus.Lindfors@konstfack.se and Mob: +46704413604
TA teacher assistance
Åsa Öström is professor in Culinary Arts and Meal Sciences at Campus Grythyttan, Örebro University. She conducts research projects in sensory science concerning the interaction of food and drink as well as consumer preferences. She is currently involved in the national project called:
Smake Sverige = Taste Sweden (smakasverige.jordbruksverket.se) where she works in a multi-disciplinary team studying how taste is a multifaceted concept that combines experience with all our senses with how we value these experiences in relation to the context and cultural awareness. Öströms position at Grythyttan is in coordinating research in a multi-disciplinary team as well as teaching sensory studies to cooks, sommelier and create event designers.