In the part dedicated to collective intelligence, Brendan Mcgetrick retraces the steps that led to the creation of Museum of the future of Dubai, of which he is creative director. The museum, an asymmetrical toroidal structure located in the heart of the city, aims to accompany visitors in the discovery of the future. “We wanted to create a place where people could interact with our stories. Each museum piece answers a few questions, for example: ‘Where is the love in this piece? Where is the past? ‘- explains Mcgetrick -. Ours was a work of collective intelligence. Being mostly born from the collaboration of people who have no experience in setting up exhibitions and museums, the attention has been focused above all on the choice of sustainable materials and on the emotional experience of people“.
On the other hand, he deals with vegan design Erez Nevi Pana. The Israeli designer made sculptures and blocks with Dead Sea salt, which could be used for construction in the future. The works are part of the collection Crystalline, for which the designer used 5 tons of salt. The artist is also the creator of vegan silk cocoons designed as protection for humans from the effects of climate change. Tropical Milan it is in fact the title of a short film about the Lombard capital struggling with the consequences of global warming. “We must learn to collaborate with nature, and not to exploit it”, Warns the designer.
The Spanish architect Alfredo Munoz, founder of Abibbo studio, takes us to Mars through Futuverse, a platform for virtual reality that allows you to experience the life of men on the Red Planet in 3D in 45 years. “We have thought of a permanent and self-sufficient establishment– explains Munoz -. There will be spaces dedicated to vegetation that we will bring from the earth, small apartments and common areas“.
To understand what the food of the future and avoiding waste, it is necessary to rethink the food industry from a sustainable perspective. Gaëlle Le Gélard, design manager of Elle MacArthur Foundation, is convinced that the solution to achieving sustainable nutrition is to move to a circular economy, which can also be achieved thanks to a regeneration of the way of producing food. “Sometimes they ask me: ‘Why should we change the food? Why should we change the tortellini? The bread is an example that I always use to explain what the food of the future will be like – Matteo Vignoli, founder of the Future Food Institute, intervenes -. Bread is one of the most traditional products. In the bread there is thecollaboration idea and we must continue to work like this to share food in the future. We need to understand that the food on our land belongs to everyone. We need to help farmers make a transition towards sustainability. ‘Design thinking’ is the language of the people I want to collaborate, of artists, engineers. It is the language of those who understand the needs of humanity. We are all designers “.
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