This Studio is based on the work done in the past 3 years at the 2nd year of Master in Interior and Spatial based on merging this discipline with Service Design to have a wider frame of interventions in the enviroments.
The design process will be based on contextual factors, not only in the research phase but also in the development and prototyping ones: the human, social and cultural environment will be deconstructed and understood in order to develop context-based (users and environment interactions) design solutions, taking into account the local shopkeepers and inhabitants as sources of data, creativity, suggestions and inputs.
Co-design and co-creation processes will be fundamental components of the Studio, in order to design spatial solutions considering the users and their interactions in the selected context with an holistic and systemic approach. Thus, the Studio is characterised by the continuous relation with the stakeholders and the citizens through on-field co-design processes, by the integration of the service perspective and by the hands-on approach to prototyping.
By designing an innovative scenarios the Studio will experiment the urban spaces as hubs for social interactions.
The focus of the Studio resonates with the most advanced fields of research and experimentation that the European Commission is fostering through research and innovation programs. In particular: 1) how “public spaces” both shape, and are shaped, by cultural values, among which food services stand, and how this can bring about integration of people, including at the political and economic levels; 2) how co-creation of public goods (services, spaces, strategies) can actually become a way for engaging citizens and stakeholders of all kinds in shaping the European identity.
This Design Studio will be, thus, the chance to integrate interior design, urban space design and service design: from the needs research to the design opportunities, from the preliminary proposals to the technical executive ones, from the understanding of the personas to their involvement in the prototyping activities, from concept to the final settings.
Bibliography will be given at the beginning of the semester
DESIS Network – Design for social innovation and sustainability www.desis-network.org
The Studio will be divided in 3 phases and it will end with an exhibition/event at the end of the semester.
Research and analysis
This phase aims at getting to know the area through an in site visit, interviews and through research. The spaces will be understood in order to starting define functional diagrams and an abacus of typologies of spatial interactions starting from the contextual analysis and the spaces potentialities. The functional diagrams will take into account both the spatial characteristic and the possible services in order to start define a joint spatial and service map.
In this phase students will be asked to develop the spatial concept together with specific insights from the service design discipline: these will be a way to strengthen the systemic view of the design output. This phase will be supported by ongoing exchange with the local actors through presentations and co-design activities.
Project development and Prototyping
The design will be finally focused on the detailed definition (up to a prototype level) of one or more food service typology(ies) according to project developed so far in order to be part of the final exhibition/event at the end of the semester.
Students who would like to further develop the output of the Design Studio, could ask the professors to tutor them in the thesis work and/or to do an internship.