Sustainable expedition and tasty meals: A design contradiction?

Author(s):  
Lena Mossberg ◽  
Frank Lindberg

This study focuses on meals on tourist expeditions from a sustainable and experience design perspective. There are studies on expedition food from a medical and nutrition point of view but without an experiential dimension. The purpose of this study is to explore how tour operators are offering meal experiences through sustainable practice during extraordinary expeditions. We report findings from dog sledding expeditions on Arctic Svalbard and Kilimanjaro Mountain climbing. We first describe how meal experiences are integrated into the expeditions. Second, we examine how this is done sustainably. Third, we investigate whether the meal experiences capacitate consumer immersion to enhance the total experience of the expeditions. Finally, we discuss how the study contributes to the debate on meal experience design for sustainable nature-based tourism. The tour operator in Kilimanjaro served nutritious and tasty local food, while the Svalbard trips were based on nutritious dry food during the trip with culinary dinner experiences. All expedition designs combined nutritious and tasty experiences, although differently. Although it is often difficult to focus on sustainability and culinary experiences in extraordinary contexts, we discuss how both aspects can be combined so that expedition food can enhance the experience of consumers.

2019 ◽  
Vol 2019 ◽  
pp. 1-6 ◽  
Author(s):  
Flaviana Calignano ◽  
Manuela Galati ◽  
Luca Iuliano ◽  
Paolo Minetola

Additive manufacturing (AM) is a disruptive technology as it pushes the frontier of manufacturing towards a new design perspective, such as the ability to shape geometries that cannot be formed with any other traditional technique. AM has today shown successful applications in several fields such as the biomedical sector in which it provides a relatively fast and effective way to solve even complex medical cases. From this point of view, the purpose of this paper is to illustrate AM technologies currently used in the medical field and their benefits along with contemporary. The review highlights differences in processes, materials, and design of additive manufacturing techniques used in biomedical applications. Successful case studies are presented to emphasise the potentiality of AM processes. The presented review supports improvements in materials and design for future researches in biomedical surgeries using instruments and implants made by AM.


Author(s):  
Aan Jelli Priana ◽  
Hermann Tolle ◽  
Ismiarta Aknuranda ◽  
Eko Aristijono

<p class="0abstract">Stroke has become a phenomenon in Indonesia. From 2014 to mid-2015, the disease is the first cause of death in Indonesia. This is of particular concern to the Ministry of Health so that the prevention, treatment, and prevention of stroke is further enhanced. The condition of stroke patients whose movements are limited is exacerbated by the psychic condition of patients who are unable to communicate pressure will cause obstacles to the healing process of the patient. This research proposes a stroke patient communication media by applying the technology of Mobile Finger Communication Board and user center design approach (UCD). This communication board is operated using the patient's fingers so that it is comfortable for everyday activities. Mobile Finger Communication Board Design based on five planes of user experience. The result of Mobile Finger Communication Board implementation shows that application usability level seen from perception and ergonomic point of view shows satisfaction index of the user at the satisfactory level so that it can be said that the system works with the satisfactory result of the users. It is expected that with a convenient Mobile Finger Communication Board can support the healing process of stroke so that the healing rate of stroke is increasing.</p><p class="0keywords"> <em></em></p>


2021 ◽  
Author(s):  
Gustavo Zubieta-Calleja ◽  
Natalia Zubieta-DeUrioste

Background: Travelling to high altitude for entertainment or work is sometimes associated with acute high altitude pathologies. In the past, scientific literature from the lowlander point of view was mostly based on mountain climbing. Nowadays, altitude descent and evacuation are not mandatory in populated highland cities. Methods: We present how to diagnose and treat acute high altitude pathologies based on 50 years of high altitude physiology and medical practice in hypobaric hypoxic diseases in La Paz, Bolivia (3,600m; 11,811ft), at the High Altitude Pulmonary and Pathology Institute (HAPPI – IPPA) altitudeclinic.com.Results: Acute Mountain Sickness, High Altitude Pulmonary Edema, and High Altitude Cerebral Edema are all medical conditions faced by some travelers. These can occasionally present after flights to high altitude cities, both in lowlanders or high-altitude residents during re-entry, particularly after spending more than 20 days at sea level.Conclusions: Acute high altitude ascent diseases can be adequately diagnosed and treated without altitude descent. Traveling to high altitude should not be feared as it has many benefits;


2017 ◽  
Vol 10 ◽  
pp. 15-38
Author(s):  
Jacek Kolbuszewski

Mountaineering, tourism and literature at the turn of the 20th century — links and relations.A preliminary outlineThe second half of the 19th and the early 20th century were marked by extremely significant changes in mountaineering, tourism and literature, changes which can be described metaphorically as the vanguard of 20th-century modernity. Of great importance to the development of both mountaineering and mountain tourism was the creation of associations bringing together tourists and mountaineers, mountain lovers. The associations focused mainly on promoting mountain tourism, making the mountains more accessible building paths, trails, hostels and trying to protect the mountains against the effects of human impact and other civilisational processes — economic, social and technological. The increasingly evident division into mountaineering exploring the mountains by climbing them and tourism, and the spread of this tourism in all mountain ranges in Europe made mountaineering aspecialised form of communing with the mountains, requiring special qualifications and equipment. At the same mountain tourism became amulti-layered phe­nomenon, as it encompassed, in addition to the “classic” tourism “with backpacks”, resort tourism involving walks, atype of tourism playing an important role in socialising and styles of behaviour, completely different from the models characteristic of tourism in the first half of the 19th century. This led to the emergence of characteristic styles of this tourism, which was becoming an important element of bourgeois popular culture, aprocess that immediately resonated in literature. In the second half of the 19th and the first decade of the 20th century the substantial growth in the number of tourists arriving in mountain villages led to their rapid civilisational and economic development. However, the concept of building mountain railways that were to bring people closer to the most precious asset of the mountains — their intact primeval nature — was asimple extension of the sedentary lifestyle. The development of mountaineering consisted in traversing increasingly difficult routes. This involved not just the ordinary climbing of peaks, but traversing mountain walls. In 1880 and 1881, Albert Frederick Mummery, climbing Grands Charmoz 3,455 m and Grépon 3,482 m, became the first man to traverse extremely difficult routes Grade 5 in the Welzenbach scale. In 1884 Walter Parry Haskett Smith decided to traverse agrade 3 difficult route on his own and two years later he climbed the twenty-metre Lapes Needle in the Lake District, England, which gave rise to competitive climbing, adiscipline distinct from mountaineering. Mountaineers also produced literary works Eugčne Rambert. The so-called “Alpine literature” “la littérature alpestre” encompassed, as its unique variety, par excellence Alpine literature providing an image of the mountains from the point of view of mountaineering and way of approaching mountaineering. Its leading exponents were Edward Whymper and Leslie Stephen; Albert Frederic Mummery 1855–1895 won considerable renown as the author of My climbs in the Alps and Caucasus 1895 as did Henry Russel-Killough 1834–1909 regarded as excellent writer and aman who made a great contribution to the exploration of the Pyrenees Souvenirs d’un Montagnard, 1908. On the other hand, the ideological motivation of Polish mountaineering echoed with the philosophy of Friedrich Nietzsche, Arthur Schopenhauer and Henri Bergson, introducing the subject of mountain climbing into highbrow literature.


Author(s):  
Abdymanap A. Ospanov ◽  
Nurzhan Zh. Muslimov ◽  
Aigul K. Timurbekova ◽  
Laura A. Mamayeva ◽  
Gulnara B. Jumabekova

This article explores the influence of poly-cereal pasta ingredients on drying kinetics and finished product quality. The experiments were carried out on three formulations of poly-cereal flour mixtures with the addition of 25% dry wheat gluten during drying at temperatures of 40, 50 and 60°C. The quality of the cooked pasta is assessed using sensory analysis and the score methods. According to the results of studying the rheological properties, the drying rate increases with increasing drying temperature. The maximum drying duration before reaching a moisture level of 10% corresponds to the formulation containing barley and peas. Sensory analysis on quality assessment showed that pasta with a high content of millet and oats received the highest score 93. Other mixtures also received good grades, indicating a balanced composition of all formulations. The optimum drying temperature for these mixtures was found to be 60° C from the point of view of preserving the nutritional properties, quality characteristics of dry food products and energy efficiency in industrial production.


Author(s):  
Yun Qing Liu ◽  
Weng Si (Clara) Lei

The event industry, being very wide and dynamic, is often reported in negative terms when it comes to environmental issues (Mair, 2014). In view of the serious nature of environmental issues nowadays, the authors see a pressing need to examine the current efforts being made in relation to environmental sustainability in the event industry. This paper aims to reveal the level of awareness of the environmental impact of the organization of events, the sustainable green practices that are in place in practice and the potential improvements in environmental sustainability actions, from the point of view of professional event planners. Qualitative in-depth interviews were conducted to collect insights from professional event planners. A total of eight event planners, with between four and 25 years of event planning experience, were interviewed. The interview data were transcribed verbatim and coded to identify thematic topics for discussion. The findings are encouraging and demand attention from industry practitioners. All the respondents were well aware of the current environmental impact caused by the organization of events. Sustainable green practices are in place in some companies, and insights into those practices were revealed. Potential improvements in sustainable green actions were examined. The education of employees and clients is identified as key for the implementation of sustainable green practices.


2022 ◽  
Vol 14 (2) ◽  
pp. 772
Author(s):  
Lucio Cappelli ◽  
Fabrizio D’Ascenzo ◽  
Roberto Ruggieri ◽  
Irina Gorelova

Access to healthy food and the introduction of sustainable nutrition practices are two important issues today. The COVID-19 pandemic has brought new challenges to food security but it has also provided opportunities for local food production. The discussion on local food has been gaining attention in recent years, but there is still a lack of clear understanding of the term ‘local food’ in the literature. The relationship between local food and sustainability issues is still unclear and has various connotations. This discordance leads to further discussions on whether buying local food should be considered a sustainable behavior and whether consumer preference for local food can be perceived as a sustainable practice. A scoping literature review was conducted in order to fill this gap and to shed light on the main tendencies of the scientific literature regarding this topic. The outcomes of the research revealed three dimensions of ‘local food’ definitions in the literature: geographical, geopolitical, and organic; while the problem of a unified local food definition remains open. The studied literature did not show any sound evidence for sustainability attributes in the definition of local food and consumer perception of local food.


2016 ◽  
Vol 9 (18) ◽  
pp. 9
Author(s):  
José María Riola

During the last decade the civil and military applications of catamaran vessels have developed rapidly. Their particular area of proliferation is the short sea shipping where their power, economy, habitability and behavior have provided them a market niche. The rapid market growth ha caused catamarans to experience design modifications regarding size, speed, cargo diversity (passengers, vehicles, containers). The purpose of this article is to show the work developed by the El Pardo Hydrodynamic Experiences Channel (CEHIPAR) regarding the propulsive qualities of catamaran vessels. This work is the result of the need expressed by the Ministry of Defense for provision of technical assistance and scientific research for an I+D program that established more adequate program parameters for a catamaran-type vessel from the propulsive point of view, in relation to its size and shape, so that it has the adequate information and trustworthiness when suggesting a vessel of this type as an alternative to other platforms, always within the scope of application of patrol-type or quick-attack-type vessels. 


2013 ◽  
Vol 689 ◽  
pp. 290-293 ◽  
Author(s):  
Xiao Fei Chen ◽  
Jing Jing Xiong

Since the development of modern architecture design, the architect has become increasingly mature in space design, and construction materials has been one of the concerned important elements for architectural design, presentation property of construction material attracts more and more attention and shows rich connotation at the experience level. Therefore, refocusing and interpretation of the construction materials are undoubtedly an important idea to explore the study of ¡°spatial experience¡±. This paper through focuses on perceptual experience of the material and people¡¯s perception towards materials as research objects, studies how to better apply materials so as to gain attributed space. Finally, from the point of view of phenomenology of perception, the paper discusses how to use perceptual characteristic of material to shape the sense of the place.


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