01 Project1："Babel "
INSPIRATION
Speculative design + Service design
The by-product of the baking experience was a rapid increase in my weight and body. fat, and I threw myself into fitness with dietary improvements in order to lose fat healthily. I found out that many fitness bloggers are big fans of the gluten-free diet, so I started learning about it, and found out that it’s a diet for people with celiac disease, but it’s a product that costs several times as much as a regular product.
Time:2021/03-2021/05
Access to food is an eternal problem of human development. When resources are compressed indefinitely, human food structure tends to be unitary. So how will people with wheat allergies survive when the world loses its land resources and wheat becomes our sole source of carbohydrates in the future? This is the vision that I have for this project.
During my isolation at home in COVID-19 pandemic, I became obsessed with baking because I had a lot of free time and no way to buy baked goods,so I knew a thing or two about the type of flour and some of the ingredients.
Given today’s traditional sources of carbon and agriculture, I’m thinking about how we’re going to get food if we lose agricultural land in the future, and how people with gluten allergies are going to get carbs?
BACKGROUND 1.The impact of greenhouse effect on agriculture 60 % of the world’s the most fertile coastal lands has been affected.
Agriculture accounts for 25% of the economic impact of the extreme weather.
25%
60%
7 6
7.4%
Wheat:
Rice:
3.2%
3.1%
3
By-product:Wheat straw--fertilizer--bioelectrogenesis 20590 Corn germ--Corn oi/lCorn stalk--fodder
74290
90-100
Rice bran -- fodder 50
In a balanceddiet,Carbohydrates provide 60% to 70% of the total A calories per day Carbohydrates
130-140 100
25 year old 180 cm, 75 kg adult male has a basal metabolism of about 2,000 calories, so his daily intake of carbohydrates is at least 225 g.
2 1
65%
wheat
100
80000
150
Carbohydrates are the body’s main energy source, driving the brain, and too low a carbohydrate intake can lead to dizziness.
5
%0
60000
3.The importance of carbohydrates
6.0%
4
0 20000 40000 Projected production in 2030(Production/tonnes)1
Maize:
Change in grain yield per degree of temperature increase.(Reduced production) 8
2.Comparison of cereals as the main source of carbohydrates at present
Maize
Rice
Soybean