This page will be updated with all collaborating members and partners by August 12th
The course is run from Konstfack’s DIV Institute; Design, Interior design and Visual communication. Course leader: Konstfack-Cheryl Akner Koler, Professor in Aesthetics at Konstfack, University College of Arts, crafts and Design, in collaboration with Örebro University, Campus Grythyttan School of Hospitality, Culinary Arts &Meal Science, Annika Göran Rodell is an expert in sustainable leadership and will by facilitating the U-theory process. John Thackara is our international expert that will be with us during the week workshop at Hjulsjö and active in the online assignments.
John Thackara, a world – known design expert on sustainable development and social innovation & director of Doors of Perception. For more than thirty years John Thackara has traveled the world in his search of stories about the practical steps taken by communities to realise a sustainable future. He writes about these stories online, and in books; he uses them in talks for cities, and business; he also organises festivals and events that bring the subjects of these stories together. John will be working with an economic them in relation to food systems. We recommend reading his book: How To Thrive In The Next Economy and his previous book was the best-selling In the Bubble: Designing In A Complex World . John organises conferences and festivals in which designers and social innovators share knowledge.
Link to John’s twitter
Cheryl Akner Koler (course leader) is a sculptor, design educator and Professor in Theoretical and Applied Aesthetics at Konstfack since 2001. She teaches a sculptural gestalt approach that involves embodied studies, aesthetic abstractions and product semiotic. She held a 4-year guest professorship at Campus Gryhyttan, School of hospitality, culinary arts and meal science at Örebro University where she worked with the culinary artist in developing their profile in aesthetics and haptics. Cheryl is also the main project leader of the HAPTICA project; a 3 year research project funded by the Swedish Research Council. Some aims of the HAPTICA project are: 1) Offering insight into the complexity of human haptic perception through following artistic researcher in how haptics can drive the aesthetic gestalt process. 2) Exploring ways to bridge haptic pathways through our hands with haptic experiences of smell and taste through our nose and mouth. HAPTICA website Email: Cheryl.Akner.Koler@konstfack.se and Mob: +46702798376
Örebro University, Campus Grythyttan School of Hospitality, Culinary Arts &Meal Science, The unique academic, multi-disciplinary profile brings together professional and academically merited culinary artists with long experience in the aesthetic gestalt process as well as researchers from the learning & life sciences. We collaborate with
Annika Göran Rodell is an lecturer in hospitality, culinary arts and meal science at Campus Grythyttan, Örebro University and expert in sustainable leadership. She is a performance artist with years of experience in orchestrating creative events and conferences. Her multidisciplinary background with studies in meal experience knowledge and hospitality, expressive arts therapy, pedagogy and leadership contributes to a wide-ranging research interest, with an aesthetic foundation. She is also a central member in the HAPTICA research team working on a three-year project in collaboration with Konstfack, funded by the Swedish Research Council. Annika’s profile in the project is about developing pedagogical methods in order to deepen the sensory sensitivity of the professional hotel and restaurant staff. She is also involved in developing courses in Theory U process. Email: Annika.Goran-Rodell@oru.se / Mob: 070 333 41 48
VÄRT is sustainable platform that gives workshops on how to work and learn about vegetarian food waste in order to create tasteful and meaningful meal events and conversations around the topic. The kitchen in the missions house well be organised around ways to minimise and optimise food waste. Corina Akner is the founder of VÄRT and will be supporting us all in the kitchen as well as create a number of meals based on VÄRT philosophy. Corina is a designer with focus on inclusive design . She recently established the company VÄRT is a waste rescue project that offers workshops that pivot around preparing amazing food experience from raw food waste materials collected from wholesalers and stores. VÄRT https://www.vartsweden.com/
Main local partners are:
This section will be updated with more information about partners august 12th
Christina Schaffer has one foot in academia, with a background in Systems Ecology, and has 18 years of experience of inter- and transdisciplinary environmental studies, and is now a part time teacher on sustainable development and urban agriculture at Stockholm University. She has also a practical background in organic farming and entrepreneurship. Lives part time in Kopparberg (close to Hjulsjö) practicing small scale farming for self subsistence purpose which includes growing of fruits, nuts and vegetables, sheep farming and bee hiving mixed with a lot of harvesting from the surrounding forest. She is inparticular interested in applied agroecology and has created a forest garden as a part of a national pilot research project at Örebro University. This became a platform for her own PhD project which includes the exploration of the possibilities for edible forest gardens in urban areas. She is one of the initiators of the urban agriculture community in Stockholm, with experience from starting up several gardens. She is also interested in science communication and has been involved in exhibitions such as “Manna” on our food systems dependency on natural ecosystems, “Tipping Points” at Kulturhuset , Stockholm, and she has designed the urban garden “Odla Staden” ongoing at Naturhistoriska riksmuseet, Stockholm.
Ellen Mulderij & Rudy Hobbenschot run their family sheep ranch in the heart of Hjulsjö. They have been key partners in generously supporting the Back to the Land 2.0 summer course. They have been our main support in working with the hjulsjö community, making it possible to adapt the missions house to our need as well as arranging camping facilities and lodging. They will share their ranching lifestyle with us and work with a group and other members of the hjulsjö community to create the main meal experience for the village feast on Friday.
Magnus & Märta Westling work together on their conservation cultivation project and Hjulsjö 103 Inn. Magnus is PhD student at Örebro University, Campus Grythyttan School of Hospitality, Culinary Arts &Meal Science. Magnus will share his eco gardening knowledge with us and lead a group in exploring the taste and haptic experience of Swedish heritage food, starting with a humbly grey pea. His PhD-project is to develop gastronomic design combined with using sensory evaluation on the basis of cultivated diversity in order to evaluate traditional varieties functioning in culinary practices and meals. Both Magnus and Märta seek to investigate gastronomic potential of traditional food varieties. Thier approach enables us to learn about environmental sustainability, meal culture, craftsmanship, traditions and biodiversity in food production and consumption from the discussion table to the dining table. Link https://www.hjulsjo103.se/
Thank you for introducing yourselves (assignment 1a) to one another and to the teaching team. NOTE: If your information is missing on this page: follow