In the video below, you can find what some of the other Youth Design Day in Japan participants think about the Japanese market taste concerning sustainable design.
They explain us why and how their design can be appreciated by the Japanese consumer.
The question is “How can you see your project in the Japanese market?”. Here are the answers by Christian Carlino, Dario Ivone and Monir Kazemian, Xijing XU, Tian WU and Yue LIU , Alessandro Azzolini, Clementina Chiarini and Nicolò Cellina, Vincenzo Sorrentino, Sara Vignoli, Alastair Brook, Jack Lehane, I Putu Wiraguna.
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As anticipated by an article published last week, IED Turin selected some of its students of the Transportation Design course, to participate to our contest The Youth Design Day in Japan, also due to the fact that the deep attention to Sustainability is a common element that join Switch On Your Creativity and the University in Turin. The projects they selected are 5, and in this article you are going to find out 3 of them. The other projects will be illustrated in the next one. Let’s start from the first project.
It is by Emanuele Tomassorri, 21 years old. It regards Honda Motorino, a vehicle prototype which tries to combine functionality and portability without overlooking the importance of Sustainability.
Here what its creator says about his project:
“Honda motorino was born from a modern interpretation of the vehicle from which it takes its inspiration, the Motocombo. Its purpose is to mix urban life together with the mobility of urban planning itself, an object that allows you to be guided or transported easily, depending on the user’s needs.
This project was born to overcome the problems of space, use and theft caused by vehicles in this segment, being an object that is easily transportable and very intuitive in its use.
It tries to avoid dead spots during the use of the vehicle in areas where the vehicle in motion cannot be used. Simply, it bends and is totally transportable on the shoulder.”
The second project is by Matteo Prola, 21 years old. His project name is F111 and concerns a prototype of a completely electric vehicle for the Ferrari brand.
Below the words from Matteo about his work:
“F 111 is a zero-emission electric vehicle with a rooted sense of sustainability in his concept. What characterizes it is the sinuosity of the shapes, as if a veil were dropped and then molded to the underlying structure, thus creating and transmitting that sense of lightness and elegance, without forgetting to give back the right dynamism to the volume.
[…] It is conceived to respond to the needs that will born when car sharing will be very popular and people, tired of them, will want to return to the pleasure of driving. Especially when the problems of the planet become unsustainable due to the emissions of petrol and diesel engines. This is why it has the key to sustainability in terms of solving a social problem caused by these dynamics. This product will allow people to have very high performance at the level of a 12 cylinder, but at the same time able to preserve the surrounding environment.
[…]This project has been developed and conceived with an eye always towards the internationalization of the product. Japan has always been a lover of the reds of Maranello, since the 70s, when the feeling broke out. The attraction for the elegant and muscular forms, and the innovation that Ferrari has always included in its models. I was inspired by the F40 because at that time it had stunned the audience, as if it came from another planet. Result obtained thanks to the collaboration with Pininfarina. The goal was to create a sort of Formula 1 adapted to road use.”
The third project is by Mirko Pocobello, 25 years old. The name of his project is Pathos and it is a motorbike model made for Maserati. It involves elegant lines and sustainable life-circle.
Here what Mirko has explained us:
“Pathos is a motorbike made for the Maserati brand. It is a visionary product that does not have a precise temporal collocation. Hence the idea of thinking of an object that could be out of time, that did not undergo fashions or trends of the moment. A primordial object, the achievement of a further synthesis, both volumetric and conceptual. Thus, drawing a sustainable product because of an end of life that potentially does not exist, an avatar that lives with us as long as we are alive, an extension of the body. This is Pathos.
[…]I believe that the search for a new formal language does not have to consider market segments as hermetic zones from which one cannot go out. Rather, I believe that the contagion between the various areas of design is of vital importance for the continuous evolution.”
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Jeon Sang IL is a South-Korean 30 years old designer whowants to help solving the disposal problem by creating some new straws and spoons which can be used in different kind of meals like breakfast, or lunch and dinner. In this way, we can reduce the pollution made by disposing lot of plastic cutlery.
This is what he told us about his design and its sustainability.
SOYC: “Can you explain us your project and in which way it can be considered sustainable?”
Jeon: “I designed a waste disposable product making the frame of a straw triangular: in this way the straw is stronger and can be used instead of ordinary disposable chopsticks. Not only the straw: I also designed a spoon making its head bigger in order to be used not only for yogurt but for the entire meal. This progressive disposable product can be used to reduce the number of disposable items that are often wasted.”
SOYC: “What did inspire you?”
Jeon: “My inspiration came from the concept of recycling: is it good as we think? Of course recycling is better than wasting but the process of re-making goods with the one we recycled cause a lot of pollution. Designing multi-use disposable items we hope to reduce the multitude of disposable goods and decrease the amount of waste (even if is recyclable waste).”
SOYC: “Where did the idea of your project takes its origin and why?”
Jeon: “Since 2012, I have been interested in new concept of sustainable and minimalist straw. I was very curious about it. I don’t know why. I think that straw are very interesting object to design. Moreover, My idea of design is related to make things useful in ordinary life, making it more sustainable. Hence, I thought that straw was a perfect object”
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Xijing XU, Tian WU and Yue LIU are three Chinese design students of the China Academy of Arts. They created a sustainable installation that shows the traditional Tofu production and that can be used during exhibitions.
SOYC: “Can you explain us what your project is and focus on its sustainability?”
Yue LIU: “Tofu Drink is a contemporary reinterpretation of the traditional Chinese production process of tofu, simplified and conceived to be used during special events. By transforming the traditional instruments into an intuitive installation, it allows people with some simple interactions to see and enjoy in real time the whole tofu drink production cycle. In this wat the traditional tofu production has been represented in a contemporary context and tofu culture could be continued sustainably with the social development, people will enjoy the food culture and also be kept in contact with sustainable dimension of life.”
SOYC: “Why did you decide to create your project?”
Tian WU: “For us the sensation of the taste is deeply connected with the other feelings, which influences our understandings of culture and even our relevant feeling to a special culture group. From this perspective, tofu and other soja products as old traditional Asian food has played the role, which awoke our nostalgia. Although until today they still appear on the table in everyday life, the big industry production distance us from the origin of what we eat. It’s not a criticism against the mass production, but with a deeper perception of the form process, it allows us building a multisensory tasting memory for ourselves.”
SOYC: “What did inspire you?”
Xijing XU: “During the research in countryside in Anhui province, we have visited many tofu ateliers, where different kinds of soja food were made in a really performative way. These experiences have inspired us to present the beautiful process into a modern ritual, which makes the eater (or in this context also audience) come closer to the story of food.”