simeon wittenberg
SUSTAINABLE SERVICE DESIGN Develop sustainable ideas for Greek Cyclades cuisine and agriculture sector. Challenge The Cyclades is a Greek island group in the Aegean Sea that are comprised from about 147 islands. Each island represents an impressive and entirely different experience and includes monuments with enormous geological as well as paleontological, archaeological and historical interest. Human presence in Cyclades islands was first recorded 9000 years ago. Thanks to their geographic location, Cyclades not only functioned as the bridge in between different regions of Greece, but also as an area of exchange of goods and ideas between neighboring populations. All islands developed their own civilization, The Cycladic Civilization between 3000-2000 B.C., which mainly bloomed thanks to trade and shipping, but also thanks to the mining wealth of the islands. Nevertheless, the historical route of Cyclades did not stop in antiquity. Being a bridge between East and West the island cluster became many times “the winning trophy” among neighboring populations, which in their passage influenced with their own way culture of the islands. As a result, today Cyclades constitute- with the abundance of their archaeological, historical and cultural monuments, a marking point of world cultural heritage. Each island has its own local identity and flavors. Aiming to capitalize the very rich wine-gastronomy of the Aegean, and to promote locally produced products. the Cyclades chamber of commerce established the “Aegean Cuisine” initiative aiming to familiarize people with local gastronomy. Our premise was to understand the challenges of insularity in a context of sustainability and service design and to design food related services that would emphasize the local character of Syros and its products. Aegean Cuisine is an established food label on the Greek islands. It is perceived quite differently, depending on the different stakeholders. The local community seems to see the label positively. Through an investigation on the central square of Ermoupolis we got into contact with a variety of local citizens who said that the label stands for healthy, high quality, local food. And that is what it is essentially about. Compared to the local community, the tourist we asked were not aware of the label. We concluded that it might not be advertised in the known guide books. Talking to restaurant owners holding the label, as well as shop owners and farmers we got to know the need to increase the quality of local goods. There seems to be a certain demand for high quality produce which cannot be locally provided. Therefore especially restaurant owners call for more support for organic farming and a sustainable fishing policy. Organic farming is almost non existent on Syros. Apparently there is only one farmer who farms in an organic way. The situation on the other islands is somewhat alike. Even though an established network exists, the communication between its stakeholders is rare and limited. At present the network is limited to connect an promote gastronomy, whereas some members question the benefit of the label because it pays only little attention to sustainability issues. As sustainability is more than the tripple-bottom-line (environment, economy and social), but includes factors of meaning and personal peculiarities, we wanted to design a concept to build cooperation amongst the members of the network, broaden the network to include more stakeholders and remove the discrepancy of perception of the network and the label. How do we imagine the “Aegean Cuisine” to look like in the future? The “Aegean Cuisine” can be more than the sum of its parts. It has the potential to make the Cyclades famous for its culinary variety and quality by the year 2020. Therefore it is important to establish an effective means to support and council stakeholders to increase environmental, social and personal profit. To strengthen regional demand, as well as to reduce external dependency and to actively promote organic fishing and farming. To achieve these means and to put into the hands of the local community a cooperative is the base for a number of different activities, services and innovative offsprings. Besides the benefits for its members the “Aegean Cuisine Cooperative” promotes the culinary identity of the Cyclades by celebrating the food with different events. There will be food festivals, slow food guides, community dinner, farmers markets and food sharing platform. All this is meant to revive traditions, to invite the community and to enjoy good, healthy food together.
Responsibilities

Contextual Interviews

Customer Journey Maps

Personas

Storytelling

Service Blueprints

Design Scenarios

Cooperation
Client Funding

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SUSTAINABLE SERVICE DESIGN Develop sustainable ideas for Greek Cyclades cuisine and agriculture sector. Challenge The Cyclades is a Greek island group in the Aegean Sea that are comprised from about 147 islands. Each island represents an impressive and entirely different experience and includes monuments with enormous geological as well as paleontological, archaeological and historical interest. Human presence in Cyclades islands was first recorded 9000 years ago. Thanks to their geographic location, Cyclades not only functioned as the bridge in between different regions of Greece, but also as an area of exchange of goods and ideas between neighboring populations. All islands developed their own civilization, The Cycladic Civilization between 3000-2000 B.C., which mainly bloomed thanks to trade and shipping, but also thanks to the mining wealth of the islands. Nevertheless, the historical route of Cyclades did not stop in antiquity. Being a bridge between East and West the island cluster became many times “the winning trophy” among neighboring populations, which in their passage influenced with their own way culture of the islands. As a result, today Cyclades constitute- with the abundance of their archaeological, historical and cultural monuments, a marking point of world cultural heritage. Each island has its own local identity and flavors. Aiming to capitalize the very rich wine-gastronomy of the Aegean, and to promote locally produced products. the Cyclades chamber of commerce established the “Aegean Cuisine” initiative aiming to familiarize people with local gastronomy. Our premise was to understand the challenges of insularity in a context of sustainability and service design and to design food related services that would emphasize the local character of Syros and its products. Aegean Cuisine is an established food label on the Greek islands. It is perceived quite differently, depending on the different stakeholders. The local community seems to see the label positively. Through an investigation on the central square of Ermoupolis we got into contact with a variety of local citizens who said that the label stands for healthy, high quality, local food. And that is what it is essentially about. Compared to the local community, the tourist we asked were not aware of the label. We concluded that it might not be advertised in the known guide books. Talking to restaurant owners holding the label, as well as shop owners and farmers we got to know the need to increase the quality of local goods. There seems to be a certain demand for high quality produce which cannot be locally provided. Therefore especially restaurant owners call for more support for organic farming and a sustainable fishing policy. Organic farming is almost non existent on Syros. Apparently there is only one farmer who farms in an organic way. The situation on the other islands is somewhat alike. Even though an established network exists, the communication between its stakeholders is rare and limited. At present the network is limited to connect an promote gastronomy, whereas some members question the benefit of the label because it pays only little attention to sustainability issues. As sustainability is more than the tripple-bottom-line (environment, economy and social), but includes factors of meaning and personal peculiarities, we wanted to design a concept to build cooperation amongst the members of the network, broaden the network to include more stakeholders and remove the discrepancy of perception of the network and the label. How do we imagine the “Aegean Cuisine” to look like in the future? The “Aegean Cuisine” can be more than the sum of its parts. It has the potential to make the Cyclades famous for its culinary variety and quality by the year 2020. Therefore it is important to establish an effective means to support and council stakeholders to increase environmental, social and personal profit. To strengthen regional demand, as well as to reduce external dependency and to actively promote organic fishing and farming. To achieve these means and to put into the hands of the local community a cooperative is the base for a number of different activities, services and innovative offsprings. Besides the benefits for its members the “Aegean Cuisine Cooperative” promotes the culinary identity of the Cyclades by celebrating the food with different events. There will be food festivals, slow food guides, community dinner, farmers markets and food sharing platform. All this is meant to revive traditions, to invite the community and to enjoy good, healthy food together.
Responsibilities Cooperation
Client Funding
The server encountered an error.
SUSTAINABLE SERVICE DESIGN Develop sustainable ideas for Greek Cyclades cuisine and agriculture sector. Challenge The Cyclades is a Greek island group in the Aegean Sea that are comprised from about 147 islands. Each island represents an impressive and entirely different experience and includes monuments with enormous geological as well as paleontological, archaeological and historical interest. Human presence in Cyclades islands was first recorded 9000 years ago. Thanks to their geographic location, Cyclades not only functioned as the bridge in between different regions of Greece, but also as an area of exchange of goods and ideas between neighboring populations. All islands developed their own civilization, The Cycladic Civilization between 3000-2000 B.C., which mainly bloomed thanks to trade and shipping, but also thanks to the mining wealth of the islands. Nevertheless, the historical route of Cyclades did not stop in antiquity. Being a bridge between East and West the island cluster became many times “the winning trophy” among neighboring populations, which in their passage influenced with their own way culture of the islands. As a result, today Cyclades constitute- with the abundance of their archaeological, historical and cultural monuments, a marking point of world cultural heritage. Each island has its own local identity and flavors. Aiming to capitalize the very rich wine-gastronomy of the Aegean, and to promote locally produced products. the Cyclades chamber of commerce established the “Aegean Cuisine” initiative aiming to familiarize people with local gastronomy. Our premise was to understand the challenges of insularity in a context of sustainability and service design and to design food related services that would emphasize the local character of Syros and its products. Aegean Cuisine is an established food label on the Greek islands. It is perceived quite differently, depending on the different stakeholders. The local community seems to see the label positively. Through an investigation on the central square of Ermoupolis we got into contact with a variety of local citizens who said that the label stands for healthy, high quality, local food. And that is what it is essentially about. Compared to the local community, the tourist we asked were not aware of the label. We concluded that it might not be advertised in the known guide books. Talking to restaurant owners holding the label, as well as shop owners and farmers we got to know the need to increase the quality of local goods. There seems to be a certain demand for high quality produce which cannot be locally provided. Therefore especially restaurant owners call for more support for organic farming and a sustainable fishing policy. Organic farming is almost non existent on Syros. Apparently there is only one farmer who farms in an organic way. The situation on the other islands is somewhat alike. Even though an established network exists, the communication between its stakeholders is rare and limited. At present the network is limited to connect an promote gastronomy, whereas some members question the benefit of the label because it pays only little attention to sustainability issues. As sustainability is more than the tripple-bottom-line (environment, economy and social), but includes factors of meaning and personal peculiarities, we wanted to design a concept to build cooperation amongst the members of the network, broaden the network to include more stakeholders and remove the discrepancy of perception of the network and the label. How do we imagine the “Aegean Cuisine” to look like in the future? The “Aegean Cuisine” can be more than the sum of its parts. It has the potential to make the Cyclades famous for its culinary variety and quality by the year 2020. Therefore it is important to establish an effective means to support and council stakeholders to increase environmental, social and personal profit. To strengthen regional demand, as well as to reduce external dependency and to actively promote organic fishing and farming. To achieve these means and to put into the hands of the local community a cooperative is the base for a number of different activities, services and innovative offsprings. Besides the benefits for its members the “Aegean Cuisine Cooperative” promotes the culinary identity of the Cyclades by celebrating the food with different events. There will be food festivals, slow food guides, community dinner, farmers markets and food sharing platform. All this is meant to revive traditions, to invite the community and to enjoy good, healthy food together.
Responsibilities Cooperation
Client Funding
The server encountered an error.
SUSTAINABLE SERVICE DESIGN Develop sustainable ideas for Greek Cyclades cuisine and agriculture sector. Challenge The Cyclades is a Greek island group in the Aegean Sea that are comprised from about 147 islands. Each island represents an impressive and entirely different experience and includes monuments with enormous geological as well as paleontological, archaeological and historical interest. Human presence in Cyclades islands was first recorded 9000 years ago. Thanks to their geographic location, Cyclades not only functioned as the bridge in between different regions of Greece, but also as an area of exchange of goods and ideas between neighboring populations. All islands developed their own civilization, The Cycladic Civilization between 3000-2000 B.C., which mainly bloomed thanks to trade and shipping, but also thanks to the mining wealth of the islands. Nevertheless, the historical route of Cyclades did not stop in antiquity. Being a bridge between East and West the island cluster became many times “the winning trophy” among neighboring populations, which in their passage influenced with their own way culture of the islands. As a result, today Cyclades constitute- with the abundance of their archaeological, historical and cultural monuments, a marking point of world cultural heritage. Each island has its own local identity and flavors. Aiming to capitalize the very rich wine-gastronomy of the Aegean, and to promote locally produced products. the Cyclades chamber of commerce established the “Aegean Cuisine” initiative aiming to familiarize people with local gastronomy. Our premise was to understand the challenges of insularity in a context of sustainability and service design and to design food related services that would emphasize the local character of Syros and its products. Aegean Cuisine is an established food label on the Greek islands. It is perceived quite differently, depending on the different stakeholders. The local community seems to see the label positively. Through an investigation on the central square of Ermoupolis we got into contact with a variety of local citizens who said that the label stands for healthy, high quality, local food. And that is what it is essentially about. Compared to the local community, the tourist we asked were not aware of the label. We concluded that it might not be advertised in the known guide books. Talking to restaurant owners holding the label, as well as shop owners and farmers we got to know the need to increase the quality of local goods. There seems to be a certain demand for high quality produce which cannot be locally provided. Therefore especially restaurant owners call for more support for organic farming and a sustainable fishing policy. Organic farming is almost non existent on Syros. Apparently there is only one farmer who farms in an organic way. The situation on the other islands is somewhat alike. Even though an established network exists, the communication between its stakeholders is rare and limited. At present the network is limited to connect an promote gastronomy, whereas some members question the benefit of the label because it pays only little attention to sustainability issues. As sustainability is more than the tripple-bottom-line (environment, economy and social), but includes factors of meaning and personal peculiarities, we wanted to design a concept to build cooperation amongst the members of the network, broaden the network to include more stakeholders and remove the discrepancy of perception of the network and the label. How do we imagine the “Aegean Cuisine” to look like in the future? The “Aegean Cuisine” can be more than the sum of its parts. It has the potential to make the Cyclades famous for its culinary variety and quality by the year 2020. Therefore it is important to establish an effective means to support and council stakeholders to increase environmental, social and personal profit. To strengthen regional demand, as well as to reduce external dependency and to actively promote organic fishing and farming. To achieve these means and to put into the hands of the local community a cooperative is the base for a number of different activities, services and innovative offsprings. Besides the benefits for its members the “Aegean Cuisine Cooperative” promotes the culinary identity of the Cyclades by celebrating the food with different events. There will be food festivals, slow food guides, community dinner, farmers markets and food sharing platform. All this is meant to revive traditions, to invite the community and to enjoy good, healthy food together.
Responsibilities
Cooperation
Client Funding
The server encountered an error.
SUSTAINABLE SERVICE DESIGN Develop sustainable ideas for Greek Cyclades cuisine and agriculture sector. Challenge The Cyclades is a Greek island group in the Aegean Sea that are comprised from about 147 islands. Each island represents an impressive and entirely different experience and includes monuments with enormous geological as well as paleontological, archaeological and historical interest. Human presence in Cyclades islands was first recorded 9000 years ago. Thanks to their geographic location, Cyclades not only functioned as the bridge in between different regions of Greece, but also as an area of exchange of goods and ideas between neighboring populations. All islands developed their own civilization, The Cycladic Civilization between 3000-2000 B.C., which mainly bloomed thanks to trade and shipping, but also thanks to the mining wealth of the islands. Nevertheless, the historical route of Cyclades did not stop in antiquity. Being a bridge between East and West the island cluster became many times “the winning trophy” among neighboring populations, which in their passage influenced with their own way culture of the islands. As a result, today Cyclades constitute- with the abundance of their archaeological, historical and cultural monuments, a marking point of world cultural heritage. Each island has its own local identity and flavors. Aiming to capitalize the very rich wine-gastronomy of the Aegean, and to promote locally produced products. the Cyclades chamber of commerce established the “Aegean Cuisine” initiative aiming to familiarize people with local gastronomy. Our premise was to understand the challenges of insularity in a context of sustainability and service design and to design food related services that would emphasize the local character of Syros and its products. Aegean Cuisine is an established food label on the Greek islands. It is perceived quite differently, depending on the different stakeholders. The local community seems to see the label positively. Through an investigation on the central square of Ermoupolis we got into contact with a variety of local citizens who said that the label stands for healthy, high quality, local food. And that is what it is essentially about. Compared to the local community, the tourist we asked were not aware of the label. We concluded that it might not be advertised in the known guide books. Talking to restaurant owners holding the label, as well as shop owners and farmers we got to know the need to increase the quality of local goods. There seems to be a certain demand for high quality produce which cannot be locally provided. Therefore especially restaurant owners call for more support for organic farming and a sustainable fishing policy. Organic farming is almost non existent on Syros. Apparently there is only one farmer who farms in an organic way. The situation on the other islands is somewhat alike. Even though an established network exists, the communication between its stakeholders is rare and limited. At present the network is limited to connect an promote gastronomy, whereas some members question the benefit of the label because it pays only little attention to sustainability issues. As sustainability is more than the tripple-bottom-line (environment, economy and social), but includes factors of meaning and personal peculiarities, we wanted to design a concept to build cooperation amongst the members of the network, broaden the network to include more stakeholders and remove the discrepancy of perception of the network and the label. How do we imagine the “Aegean Cuisine” to look like in the future? The “Aegean Cuisine” can be more than the sum of its parts. It has the potential to make the Cyclades famous for its culinary variety and quality by the year 2020. Therefore it is important to establish an effective means to support and council stakeholders to increase environmental, social and personal profit. To strengthen regional demand, as well as to reduce external dependency and to actively promote organic fishing and farming. To achieve these means and to put into the hands of the local community a cooperative is the base for a number of different activities, services and innovative offsprings. Besides the benefits for its members the “Aegean Cuisine Cooperative” promotes the culinary identity of the Cyclades by celebrating the food with different events. There will be food festivals, slow food guides, community dinner, farmers markets and food sharing platform. All this is meant to revive traditions, to invite the community and to enjoy good, healthy food together.
Responsibilities Cooperation
Client Funding
The server encountered an error.