How might we design a culinary experience out of food waste?
This was the Question we have asked ourselves at the beginning of Day 4.
After intensive discussion this then has been transformed into:
How might we avoid food waste in swiss households?
1. Steakeholder – Who is involved or affected by this? (in the process of food waste within swiss households)
2. Places – At which location can I get Information or meet steakholders which will help me to find more answers?(by observe, ask and try)
3. Experts – Who knows already what I am looking for? Who can serve me withinformation?
what do I know? What don't I know?
which Questions do I need to ask? and how?
What could be a possible solution? Does it answer the asked question? How can the idea be transformed into the right answer?
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