ONE Off, supported by the Torino Chamber of commerce and in collaboration
with the International Food Design Society and the London Metropolitan
University publishes its sixth edition of the Food design® competition.

Food design® 6 _ La materia è cibo

Participation terms
Participation in the competition is free and is open to all those who want to
put to test their abilities in projects linked to the theme of Food Design.
Particularly architects, professionals, artists, craftsmen and designers creatives, high school students, university students and students of the sector.
Participation can be either individual or collective and in the latter case a
person must be appointed and will be the only referent for the promoters of
the competition. When students or a group of students from a class or a course
are coordinated by a teacher, he/she acts as a referent.

Aim of the competition
The aim of the competition is spreading, promoting and fostering design
culture through projects that re-interpret customs and functions linked with
food. In particular the shaping of new behavioural models, new rituals and
habits combining the materials with colours, flavours and inspirations.
Research and experimentation are brought forward on the theme of food, of its packaging and of its use. They stimulate the quest for new functional solutions which must also be sustainable and flexible.

Theme of the competition
Food, one among the most ancient forms of expression, pliable element by
definition and source of creative inspiration becomes the protagonist of the
project. Projects can be developed around the two classical themes of Food
design or based on a third, more specific, brief:

1a. DESIGN with FOOD
In this section, objects must be realized using food as a material: we are
seeking for new formats and concepts in the field of food consumption, design
solutions that are adequate to the new needs and changes taking place in the
world of production and utilisers.
The competition committee will particularly appreciate projects that emphasize the element of taste.

1b. DESIGN for FOOD
The proposals should work around everything that is related to food, from the
utensiles to the packaging, from food's presentation to its cosumption. Here
too we do not require simple esthetical variations, but rather the development
of innovative concepts that come from the study and analysis of the related
issues.In compliance with the present eco-sustainable policy, and with regards
to packaging, suggestions that take into consideration bio-degradable,
recyclable and re-usable containers, will be welcome.

2. TASTING KIT
The competition requires the development of a mono-use kit aimed at the
guided tasting of territorial products. The kit should be used during fairs and
public events in the areas dedicated to the Torino Chamber of commerce .
In the guided tasting sessions the audience, sitting or standing, will be
accompanied by one or more experts which can explain the characteristics of
the food and wines exhibited. Every tasting session will have an average of 3
to 4 different products (salami and cheese, finger food, hot and cold appetizers,
delicatessen food) which will be served with bread and grissini and accompanied
by the same number of wines. The kit will have to have:

• - a specific housing for the different types of food earlier mentioned in modest
• quantities.
• - a set of 3 pieces of cutlery + tablecloth
• - a glass for water (the wine glasses will be served seperately)
• - a memo/souvenir that the audience can keep as a memory of the event and
• of the products tasted.

The evaluation of the projects will give priority to the proposals that manage
to put together low 'production costs' with form and innovative aspects of the
product. Here too particular attention should be put on the eco-sustainability
of the indicated project.

Rules and Conditions
Only new projects, expressly designed for Food Design® 6 will be accepted.
For each project participants must send the following materials to
oneoff@fastwebnet.it within June 15, 2010:

- A drawing of the project 42x42 cm, low definition 72 dpi (jpeg extension)
complete with titles, drawings and/or immages as well as brief written
indications that illustrate all its charateristics. The plan should allow an
immediate and full comprehension of the project both at the competition as
well as in the later exhibition.

- A brief report not longer than one page in the Word format that explains and
details the characteristic of the proposal, indicating aims and motivations,
materials and production techniques.

- A Word file with the details of the designer or, if it is a group, the complete list
of the designers and details of the head designer. Every participant can send in
more proposals and each plan should arrive on a separate mail. The designer will
receive a mail confirming receviement for every proposal sent in.

To safeguard the designers during the selection process, the material should
remain anonimous. The files accompanying the application must be stored with
the surname of the designer and a brief of the project (e.g.: Rossi_tav.jpg;
Rossi_rel.doc; Rossi_sch.doc). In the case of more than one proposal, it will suffice
to add a progressive number to the surname of the applicant. In any case it will
be the organizers concern to guarentee that names are not revealed.

Evaluation and selection
The committee will take into consideration the originality of the idea, the
degree of accuracy and feasibility of the project and the level of consistency
between the material that has been utilized, its functionality and its aesthetic
value, the employment of new technologies and its potential marketability.
The selection of the project will be under the sole responsability of the
members of the evaluating committee composed by the following members:

• - Gianpiero Masera (Torino Chamber of commerce)
• - Brian Wansink (International Food Design Society)
• - Charlotte Gorse (London Metropolitan University)
• - Paolo Tamborrini (Politecnico of Torino)
• - Monica Mantelli (ADI Delegazione Piemonte e Valle d’Aosta)
• - Luca Iaccarino (La Repubblica)
• - Valentina Pelizzetti (Eataly)

The selected candidates will be informed via e-mail and will be requested to
produce:

• - a high definition plate of the project 300 dpi, .jpeg
• - a prototype
• - a short personal cv of the author(s) of the project

Prizes
The selected projects will be exhibited in the course of the sixth edition of Food
design® which will take place in Torino in the month of October 2010. The
exhibition will continue in the month of November 2010 by the London
Metropolitan University. ONE Off will promptly supply all the relevant
information concerning dates and the details of the event.
The Torino Chamber of commerce is handing out the following prizes:

• - € 2000,00 for the best project in the sections 1a and 1b (Design for food or
• design with food).
• - € 2000,00 for the best project in the section 2 (Tasting kit).

ONE Off will communicate the results of the competition on website
www.food-design.it .

Rights
The projects and prototypes sent by the candidates will not be returned.
The copyright and the moral rights of the projects belong to the candidates.
Whenever a project is published, exhibited or marketed ONE Off will publish
the name of the designer and the date the project was submitted.
ONE Off will have the right to exhibit the projects, publish them or allow their
publication for cultural purposes.