Zeytinin Yolculuğu

Date : 03 APRiL 2024-03 APRiL 2024
Clock : 13:30-17:30
Place : D211

Explanation :

Some of the primary issues we face regarding olive and olive oil such as increasing population, production costs, capitalist market pressure and competition, lack of supervision; as well as quantity-focused improper processing techniques, faulty preservation conditions, lack of quality management, inclusion of harmful chemicals, and practices such as caustic and adulteration, resulting in widespread availability of unsafe and unreliable products in our lives and their unconscious consumption.

At this point, sensitive, ecological, cyclical, and regenerative agricultural practices, albeit to a small extent on the producer side, contribute to our access to safe food. However, there continues to be a serious lack of demand and awareness regarding food consumption elements among the mass consumer population. At this stage, it is crucial for consumers to be actively involved in communication and sharing with producers about what will be produced and consumed. Collaborating with organizations such as food communities, consumer cooperatives, producer initiatives, producer cooperatives, and organic farming communities will contribute to food security and assurance in terms of production, distribution, awareness, and demand.

The Workshop Pursuing Safe/Secure Olive and Olive Oil aims to develop ideas towards making reliable and secure food systems around the axis of olives and olive oil effective, efficient, cyclical, and sustainable. With the guidance of mentors from the design discipline specializing in design thinking and agroecology, producers, processors, and consumers coming together to contribute to the design processes is aimed, leading to the creation of new service design proposals based on these contributions and discussions within the theme.