Boosting co-creation practices in makespaces to support the design of more empowering and circular food systems at a neighbourhood scale
| dc.rights.license | open | en_US |
| hal.structure.identifier | ESTIA INSTITUTE OF TECHNOLOGY | |
| dc.contributor.author | REAL, Marion
ORCID: 0000-0002-4816-9492 IDREF: 19004005X | |
| dc.contributor.author | CALVO, Milena | |
| dc.date.accessioned | 2023-04-21T10:23:41Z | |
| dc.date.available | 2023-04-21T10:23:41Z | |
| dc.date.issued | 2019 | |
| dc.date.conference | 2019-10-15 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/173141 | |
| dc.description.abstractEn | The Fab Lab network is newly engaged in several projects that involve the idea of rethinking sustainability, re-localizing manufacturing and promoting a collaborative learning culture. Fab Labs, as makespaces, are now perceived as key spaces for actively developing practical knowledge and create interactions with local stakeholders toward a more sustainable and redistributed manufacturing. In this respect, makespaces are encouraged to redefine its relationship with the local ecosystem by exploring questions such as: What are the effective interactions with local communities? How to build local interventions for enabling more emerging futures? The paper aims at exploring what could be the role of co-creation in local context actions and what could be the community services developed in collaboration with makespaces for supporting the transition towards more circular cities. The results are based on an ongoing action-research at Fab Lab Barcelona called "El Barri Circular", which is designed in the frame of the EU-SISCODE project 1 as a 18 th month co-creation process about circular practices in the neighbourhood of Poblenou. This pilot has been engaging local stakeholders to create synergies in the specific context of food. The pilot used a set of design and co-creation methodologies to support a transition towards re-valuing surplus food and bio-waste at the neighbourhood scale. Over the project, El Barri Circular has collaborated with local km0 restaurants, cooperatives, local associations, urban gardens, and makers' community and engaged more specifically with three circular community projects connected to the food value chain: food waste redistribution, bio-waste-based material development and collective composting. Four interdependent types of community services for circular systems were imagined, and will now be co-produced and tested at the neighbourhood level: a set of learning and co-designed activities to support the local design and production of dedicated tools, a logistical service for food waste collection-processing and community engagement and an environmental monitoring system that measures the flow of materials, energy and resources in the local food system. The project outputs will be discussed within broader networks and feed a collective handbook that will contribute to envision the design of new circular practices in makespaces and thus, shape new forms of learning in local areas. | |
| dc.language.iso | EN | en_US |
| dc.rights.uri | http://hal.archives-ouvertes.fr/licences/copyright/ | |
| dc.subject.en | Fab Labs | |
| dc.subject.en | Co-creation | |
| dc.subject.en | Community Engagement | |
| dc.subject.en | Sustainable Education | |
| dc.subject.en | Eco-design | |
| dc.title.en | Boosting co-creation practices in makespaces to support the design of more empowering and circular food systems at a neighbourhood scale | |
| dc.type | Communication dans un congrès avec actes | en_US |
| dc.subject.hal | Sciences de l'Homme et Société | en_US |
| dc.subject.hal | Sciences de l'environnement/Environnement et Société | en_US |
| dc.subject.hal | Sciences cognitives | en_US |
| dc.subject.hal | Sciences de l'Homme et Société/Etudes de l'environnement | en_US |
| dc.subject.hal | Sciences de l'Homme et Société/Education | en_US |
| dc.subject.hal | Sciences de l'ingénieur [physics]/Génie civil/Eco-conception | en_US |
| bordeaux.page | p.831 | en_US |
| bordeaux.volume | Volume 1 | en_US |
| bordeaux.hal.laboratories | ESTIA - Recherche | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Bordeaux Sciences Agro | en_US |
| bordeaux.conference.title | ERSCP 2019 | en_US |
| bordeaux.country | es | en_US |
| bordeaux.title.proceeding | Proceedings of the 19th European Roundtable for Sustainable Consumption and Production Circular Europe for Sustainability: Design, Production and Consumption | en_US |
| bordeaux.conference.city | Barcelone | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.import.source | hal | |
| hal.identifier | hal-02387713 | |
| hal.version | 1 | |
| hal.export | false | |
| workflow.import.source | hal | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.date=2019&rft.volume=Volume%201&rft.spage=p.831&rft.epage=p.831&rft.au=REAL,%20Marion&CALVO,%20Milena&rft.genre=proceeding |
