Karin Fink’s Post

Check out the amazing results from our two-week Connect Projects! Our students worked together with partners to create thought-provoking, inspiring, and supportive solutions. We couldn’t be more proud of their hard work and dedication. 🥬 „Seed Stories“, by Fernanda Moreno and Ida R. 🎁 „Yearbook Box“, by Alexei K., Karel Adaimi, Yujing Zhang. 📺 “Zukunftsbaum”, by Janina Woods and Raphaela Pichler. 🦊 “Rhine Gorge Passport”, by Roleen Sevillena, Andrea Wildhaber, Negar Zarei, Selina Joëlle Finsler. 🎲 “GeneCrafters. A gene editing game”, by Burcu Gülboy  and Hazel Lewis. 🐮 “Pro Specie Rara”, by Cathy Lai, Gamze Günes, Anastasiia Dubinkina, Anastasiia Herrmann, Jannie Mantuhac, Charlie Sun, Jiaqi Chang, Mia Wanaklang. 🌱 “Seed Power Dynamics”, by Ann Bahrs and Rafael Haubensak 💫 “INOCHI”, by Paris Gaia and Dana Masip. ProSpecieRara 1001 gemuese erlebnisplan #designproject #design #designschool #hslu #masterdesign #hslu_dk #designer #designs #designers #designinspiration #designing #designideas #masterdesigner #masterdesign #diversity #ecodesign

Wo entsteht am meisten Food Waste? 🤔 Wie wir neulich gezeigt haben, wird auf allen Stufen der Lebensmittelkette Food Waste verursacht. Am meisten davon in der Verarbeitung. 🏭 Auf dieser Stufe fallen grosse Mengen Nebenprodukte an, die nicht als Lebensmittel genutzt werden. Das fällt mit insgesamt 963’000 Tonnen stark ins Gewicht. Besonders gross sind die Anteile der Nebenprodukte aus der Brotproduktion und Milchverarbeitung. 🌾🥛 Das ist zum Beispiel die Kleie, die beim Mahlen von Weissmehl anfällt. Würden wir mehr Vollkornbrot essen, würde weniger Kleie übrigbleiben. Bei der Käse- und Butterherstellung entstehen als Nebenprodukt Molke und Buttermilch, die wir geniessen oder weiterverarbeiten könnten. Viele Nebenprodukte werden aber heute an Tiere verfüttert statt vom Menschen gegessen. Weitere Beispiele für Food Waste auf Stufe der Verarbeitung sind Innereien in der Fleischproduktion sowie Abschnitte von Kartoffeln, Gemüse und Früchte bei der Produktion von Saft und Fertigprodukten oder Melasse als Nebenprodukt des Zuckers. Ist viel auch automatisch schlimm? Im nächsten Beitrag werden wir erklären, warum beim Thema Food Waste nicht allein die Menge betrachtet werden darf. 💡Alle #foodwastefacts finden Sie in unseren Infografiken unter https://lnkd.in/d94HSgF8 foodwaste.ch BLV OSAV USAV Bundesamt für Landwirtschaft BLW #foodwastefacts #ausliebezumessen #sdg123

What could possibly go wrong? Dear colleagues and friends of the DGTF. It was a great pleasure to have you as guests in Lucerne. I hope we showed you our best side. The overwhelmingly positive feedback about our institution and facilities has once again shown me how fortunate I am. Your reflections on „hazarding design – risks and consequences of design“ (https://lnkd.in/eh9PqG2t) still keep me thinking and it seems I have more questions than answers, which is a good sign, I guess. Keynote speaker Anne Boddington's idea of situating the impact of design somewhere between reach and significance seems very appropriate to me personally, as the concept of significance allows for individual and more complex assessments, thus providing a good counterbalance to the hard criterion of reach. All in all, there is still much to do and think about. For those of you who could not be there: we will do everything we can to publish the proceedings by the summer. On Sunday, I had the pleasure of participating in Design Promoviert (https://lnkd.in/eTke5Xk9), which has become an essential part of every DGTF conference for me, as it is where the future of design research and theory is being shaped. The exciting and extremely relevant topics reflect the increasing quality of doctoral training and the confidence of a new generation of designers, theorists, and in-betweens, who not only want to learn but also want to help set the agenda. Rightly so! A big thank you to everyone who made this conference possible: Thank you, Bettina Eiben Künzli and Jlanit Schumacher for your unwavering support, creativity and hard work. Thank you, Leonie Egge and Kyra Börnemeier from the DGTF office, for calmly answering every request, of which there were many. Thanks, Michelle Raez, our graphic designer, for daring! Thanks to the other student assistants for their extremely dedicated efforts in many ways. Thanks to the catering team, the technicians, the track chairs, and the reviewers. A special thanks to the external experts Jan-Erik Baars, Hagit Keysar, and Prof. Dr. Ali Aslan Gümüsay, as well as the keynote speaker Anne Boddington. Last but not least: Thanks, Merle Ibach and Dr. Andrea Augsten for the amazing partnership in this adventure! For me, this was a wonderful conclusion to my 12 years of board service at the DGTF. Thank you to all the board colleagues over the years. I have learned a lot from you. See you in 2025 at TU Dresden (https://tu-dresden.de/). Fotos: Dzhulieta Horbachenko, Maryna Hrynchuk Bianca Herlo, Christian Wölfel, Stefan Wölwer, Gesche Joost, Andreas Unteidig, Michelle Christensen, Florian Sametinger, Polina Bogatishcheva, Jan-Christoph Zoels, Jan Zurwellen, Paula L. Schuster, Lilo Viehweg, Simon Meienberg, Christian Lepenik, Klaus Marek, Orlando Budelacci, Christian Ritter

Join us for an enlightening guest lecture with Joe Macleod, the visionary behind Endineering! 🌟 📅 When: Wednesday, May 1 at 5:00 PM 📍 Where: Atelier 314 or tune in from anywhere via Zoom https://lnkd.in/dnN3gvU9 Joe Macleod, TEDx speaker and author of the groundbreaking books Ends and Endineering, will dive into the often ignored but crucial aspect of our consumer lifestyle — the end of a product's life cycle. With decades of experience and insights featured in Wired and Fast Company, Joe challenges us to rethink how products conclude their journey in our lives. 🔄 Why are product endings often overlooked? 🌍 How can better "endings" benefit not just the environment but enhance our overall consumer experience? Don't miss this opportunity to reshape your perspective on sustainability and consumer culture with an energetic expert who’s changing the game! #JoeMacleod #endineering #sustainability #consumerculture #guestlecture #hslu #innovationinsustainability #masterdesignhslu

[EN follows] Per la mia ricerca di dottorato sui temi dell’innovazione tecnologica nell’esperienza retail, ho bisogno del vostro aiuto.  In particolare di professioniste/i in area moda negli ambiti: marketing e management; innovazione e attivazioni tecnologiche nel retail; retail design. Ho preparato un survey a cui rispondere per arricchire la mia ricerca con il vostro punto di vista. Non ci vorranno più di 10 min, ecco i link per partecipare: management e marketing > https://lnkd.in/e-vc_Q-8 tech innovation > https://lnkd.in/eWb2fEM7 retail design > https://lnkd.in/eM2v6Hvg Grazie per il vostro contributo alla mia ricerca di dottorato! ——————————— For my PhD research on the topic of technological innovation in the retail experience, I need your help. In particular professionals in the fashion area in the fields of: marketing and management; innovation and technological activations in retail; retail design. I have prepared a survey for you to answer to enrich my research with your point of view. It won't take more than 10 min, here are the links to participate: management and marketing > https://lnkd.in/e-vc_Q-8 tech innovation > https://lnkd.in/eWb2fEM7 retail design > https://lnkd.in/eM2v6Hvg Thank you for your contribution to my PhD research! #fashionretailinnovation #retail #retaildesign #storedesign #retailtech #apparelretail #retailexperience #phygital #phygitalretail #research