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SusHouse Project – Shopping, Cooking and Eating Function

22 Sep

Estes cenários são derivados do projeto Europeu SusHouse onde foi avaliado de forma multi-disciplinar sua viabilidade no longo prazo em vários países, incluindo Holanda, Inglaterra, Hungria, etc. Para a geração de idéias para produtos/sistemas entendo como interessante estes cenários como ponto de partida para o estabelecimento de conceitos inovadores para os fogões.

Prof. Aguinaldo

DOS 1: Local and Green

Food is supplied from local, organic sources. People purchase food in local street corner shops and local farmers’ markets to prepare and eat at home. There are very few food supermarkets. The foods are mostly produced by local growers. Seasonal products are used in a wide range of household meals.

Food processing is confined to local freezing, storage and preserving by simple technology (like pickling). Kitchens are well equipped for the preparation of delicious and varied food preserving nutrients. Restaurants and Take-Aways comply to the new tastes with local ‘taste-banks’ to help popularise the traditional dishes of the region.

Selective waste collection and handling is common which is organised by local communities and authorities. The household uses less packaging.

DOS 2: Hi-tech eating/ Robo-kitchen / Intelligent Cooking and Storing

This combines mass production of high quality food (with the widespread use of low environmental impact genetically-modified foods) with environmentally-friendly, low energy-using storage and cooking technologies. The household is equipped with energy-efficient high-tech appliances: programmable kitchen machines can prepare the food while also maintaining its nutritional value. Intelligent kitchen devices for cooking and storing make on-line ordering and home delivery economic. Electronic communication systems facilitate expansion of take-away and home delivery

DOS 3: Hi-tech Rural Garden

Most rural and urban households have hobby gardens suitable for food production. The household’s daily routine involves working in the kitchen garden from spring to autumn. Daily working in the kitchen garden is made possible by increased spare time, flexible working time and working from home.

Food production in the garden is based on user-friendly and environmentally friendly high-tech equipment mainly providing for family needs; though rural households will sell their surpluses in farmers’ markets.

DOS 4: “Super-Rant” (Neighbourhood food centre)

This DOS combines elements from the currently existing supermarket and restaurants in a neighbourhood food centre in a compact city, where you can go for a meal (e.g. by a subscription to the “neighbourhood” cook), food shopping, purchasing a take-away meal or eating together for different prices. Household kitchens have much less equipment: only the microwave, a water heater and a small fridge. Waste is collected and used for local energy production. Foods are grown sustainably.

DOS 5: Virtual Shopping

There are no supermarkets. When the household wants some food products, it uses ‘interactive’ Net shopping service, working in virtual reality. Favourite brands are picked from ‘virtual shelves’ and placed in “virtual trolleys”; nutritional and environmental information are automatically provided. The ordered food is delivered by environmentally-friendly transport direct from the warehouse, either to the household and placed in a lockable cool box if householders we are not in or all the food for the whole street is delivered to the “street distributor” who separates the orders and lets householders know when it is ready through the Net to be collected. Packaging is returned to the street distributor for collection and recycling, though there is a lot less packaging due to the bulk distribution methods.

The “best” Scenario

Overall, the Table suggests that, if the purpose of the analysis was to select only one of the DOSs as the all round ‘best’, then ‘Local and Green’ comes nearest. It has the highest reduction in environmental impact, due its combination of local, lowertransport distribution systems and lower energy, lower chemical inputs “organic” production systems. It has the highest consumer acceptability rating, though this hides sharp differences between different types of consumer. However, as a DOS, it is only realisable if it is possible to accomplish the large scale industrial and economic transformations it implies: which would involve major shifts in world food trade and production patterns as well as in techniques of agriculture. In addition to these production innovations, it would also require major social and cultural changes, as households adjust to changes in the availability of foods and the shift to eating-out and more communal cooking arrangements that would be necessary.