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dc.contributor.advisorSevaldson, Birger Ragnvald
dc.contributor.authorZijun, Lin
dc.descriptionPanacea Food Lab is a service and systems oriented design diploma that explores healthy diets and food system sustainability in China. Nowadays, China’s food system faces significant challenges in the context of rapid urbanization, population growth, dietary transition, and climate change. The current food system is threatening both human health and environmental sustainability. The project takes a systemic look at the current food system in China. Based on the understanding of the food systems and the target users, Panacea Food Lab suggests a platform targeted at young Chinese consumers that provides a hands-on educational food experience. By combining the offerings from various stakeholders, like food-related social organization, knowledge providers, and local organic farms, the platform provides a comprehensive service. The service includes food innovation workshops and online services. The online part of Panacea Food Lab makes the service more accessible and potentially more influential. It includes an online eco-food market that sells sustainable food and ingredients, a food library where users review and share multimedia and interactive food knowledge, and management tool for users to effortlessly search and book workshops.en_US
dc.publisherOslo School of Architecture and Designen_US
dc.rightsNavngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal*
dc.subjectService designen_US
dc.titlePanacea Food Laben_US
dc.typeMaster thesisen_US
dc.rights.holderZ. Linen_US
dc.subject.nsiArchitecture and design: 140en_US

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Navngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal
Med mindre annet er angitt, så er denne innførselen lisensiert som Navngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal