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研究生： 崔秀安
Hsiu-An, Tsui
論文名稱： 探討臺北和科隆城市邊緣之循環食物系統設計
Exploring the Circular Food System Design of Peri-Urban Area in Taipei and Cologne
指導教授： 宋同正
Tung-Jung sung
口試委員: 林廷宜
Tingyi S. Lin
Philipp Heidkamp
Philipp Heidkamp
學位類別： 碩士
Master
系所名稱： 設計學院 - 設計系
Department of Design
論文出版年： 2022
畢業學年度： 110
語文別： 英文
論文頁數： 120
中文關鍵詞： 循環經濟 、循環農食物系統 、服務設計 、城市邊緣 、消費行為
外文關鍵詞： Circular economy, Circular agriculture food system, Service design, Peri-urban, Consumer behavior
相關次數： 點閱：323  下載：34 
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  •  上一筆

    • 2020年世界經濟論壇（World Economic Forum, WEF）發佈的一份報告強調，到了2050年由於人口增長，全球近95%的土地將被用於糧食生產，而其占全球溫室氣體8%的生產量。 近20億人無法獲得安全、營養和充足的食物， 而每年生產的食物中有近三分之一是被浪費的。在麥克亞瑟基金會（MacArthur Foundation）2019年《城市與食品循環經濟》（Cities and Circular Economy for Food）的報告中指出，如果都市根據循環經濟的原則採取行動，可減少生產過程中的浪費，都市對全球經濟的貢獻將可達到每年2.7萬億美元。 自2020年初以來，新冠病毒在全世界肆虐，交通工具及人力的縮減，嚴重影響了全球食物供應鏈，但也增加人們對擴大城市邊緣地區農作物、牲畜和其他形式自然資源生產的興趣。

    基於循環經濟和服務設計的概念，本研究旨在針對城市邊緣地區提出一個新循環農食物系統平台。基此，本研究先透過10個案例 (台灣台北和德國科隆，各5個) 之城市邊緣地區農食物系統分析，再透過工作坊串連當地農民、介面設計師和消費者等人共同探索城市邊緣地區農食物之消費行為和體驗，且發掘服務缺口。然後，本研究提出三個循環農食物系統之服務設計原型，且進行利益關係人的深入訪談，以確認服務設計原型的可行性。 最後，針對台北和科隆兩城市邊緣地區，本研究提出一個新的循環農食物系統平台有提供可傳遞新的循環農食物系統理念、方法、案例分享、食品原料交易及農民自主行銷等內容。期待，此一新循環農食物系統平台可以串連服務提供方和服務接收方，共同為現代城市邊緣農食物循環改善做出貢獻。

    A report released by the World Economic Forum (WEF) in 2020 stressed that by 2050, due to population growth, 95% of the world's land will be used for food production, which accounts for 8% of global warming greenhouse gases. Nearly 2 billion people do not have access to safe, nutritious, and adequate food, and nearly one-third of the food produced each year is wasted. In 2019 a report from MacArthur Foundation “cities and circular economy for food” pointed out, that if cities take actions according to the principles of circular economy, they can reduce waste in the production process and the contribution of cities to the global economy will reach the US $2.7 trillion per year. Since the beginning of 2020, COVID-19 has been raging around the world. Reducing transport and manpower seriously affects the global food supply chain. Nevertheless, it also increases interest in expanding the production of crops, livestock, and other forms of natural resources in the peri-urban area.

    Based on the concepts of circular economy and service design, this study aims to propose a new circular agriculture food system platform for peri-urban areas. Based on this, the study first analyzes the food system in peri-urban areas through 10 cases (five in Taipei, Taiwan, and five in Cologne, Germany). After that, it connects local farmers, interface designers, and target consumers through workshops to explore the consumption behavior and experience of agricultural food, and explore the service gap in peri-urban areas. Then, this study proposes three service design prototypes of the new circular agriculture food system and conducts in-depth interviews with stakeholders to confirm the feasibility of these service design prototypes. Finally, for the peri-urban areas of Taipei and Cologne, this study proposes a new circular agriculture food system platform, which provides ideas, methods, case sharing, food raw material trading and farmers' self-supporting marketing. It is expected that this a new circular agriculture food system platform can connect service providers and service recipients to jointly contribute to the improvement of the agriculture food cycle on the edge of modern cities.

    Table of Contents 1. Introduction 11 1.1 Research background and motivation 11 1.1.1 Current food system 11 1.1.2 Food waste 11 1.1.3 Benefits of peri-urban agriculture 12 1.1.4 The impact of COVID-19 13 1.2 Research purpose 14 1.3 Research scope and limitation 15 1.4 Research chapter arrangement 17 1.5 Glossary 19 2. Literature Review 21 2.1 Circular economy 21 2.1.1 Definition and connotation of circular economy 21 2.1.2 Linear Economy 21 2.1.3 Circular economy 24 2.1.4 Circular design 25 2.2 Agriculture food system 28 2.2.1 Definition and connotation of food system 28 2.2.2 The current problems of agriculture food system 29 2.2.3 Transition towards circular economy in the agriculture food system 29 2.3 Consumer behavior 31 2.3.1 Definition and connotation of consumer behavior 31 2.3.2 Consumer decision making 32 2.4 Service design 35 2.4.1 Definition and connotation of service design 35 2.4.2 Process of service design 35 3. Research Design 39 3.1 Research Process 39 3.2 Research method 41 3.2.1 Case study 41 3.2.2 Toolkit Form Follows Meaning (FFM) 41 3.2.3 Design thinking workshop 45 3.2.4 Thinking Aloud testing 47 4. Case study 49 4.1 Case study from Cologne city (Germany) 49 4.1.1 NeuLand 49 4.1.2 STERN-Kita 51 4.1.3 Essbare Stadt Köln 53 4.1.4 Gertrudenhof 55 4.1.5 Imbrahm-recycling 57 4.2 Case study from Taipei city (Taiwan) 59 4.2.1 Taipei City Farming Service (台北城市農園服務網) 59 4.4.2 Taipei Garden City (台北田園城市) 61 4.2.3 Leezen (天天里仁) 63 4.2.4 Alliance Taiwan Foodbanks (台灣食物銀行聯合會) 65 4.2.5 Taipei expo farmer's market (花博農民市集) 67 4.3 Summary 69 5. Results and findings 73 5.1 Findings at the discover and define stages 73 5.1.1 Toolkit Form Follows Meaning (FFM) 73 5.1.2 Design thinking workshop 77 5.1.3 In-depth interview 84 5.1.4 Summary 87 5.2 Prototyping 88 5.2.1 Background setup 88 5.2.2 Natural collaboration 89 5.2.3 Natural collection 93 5.2.4 Natural co-create 97 5.3 Finding in the deliver stage 101 5.3.1 Thinking aloud testing 101 5.3.2 Modification of three prototypes 103 5.3.3 Exhibition 109 6. Conclusions and implications 111 6.1 Conclusion 111 6.2 Suggestions 112 6.3 Subsequent creation and suggestions 113 References 115

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