How does your garden grow? In transit?

Grown in Transit is a tremendous concept from the LifeSigns network, a web based portal for the Future Laboratory's extensive network of professionals working in the creative and branding industries. If you haven't already registered to read the LifeSigns material, now would be a good time to do so.

Each day, the LifeSigns team uploads trend-based stories and reports from a wiiiiiiiide range of events/trade shows/design outlets/solar systems. The material is very on-edge, fresh, and full of original content.

Sign up now and when you're approved (yes, you must be approved to read their content), you'll have full access to some amazing stuff.

The LifeSigns network's Grown In Transit:

This week, LifeSigns is continuing its menu of food trends from the Future Laboratory's new Food Futures Report.

Supermarkets and modern food transportation systems have sacrificed freshness and seasonality in favour of warehousing depots, bulk transportation and blemish-free produce. But a new attitude is emerging, with the creation of innovative ways of growing food in transit rather than refrigerating products into suspended animation.

Design Academy Eindhoven graduate Agata Jaworska's project Made in Transit, aims to eliminate the wasted time and trapped inventory in many supply chains by actually growing produce en route to the store. Jaworska's concept aims to move from best before, preservative packaging to ready by, cultivational packaging which consumers would open when the product was ready for consumption. Jaworska's first example would grow mushrooms on the way to the supermarket.

The instant a crop is removed from the ground or separated from its parent plant, a steady process of deterioration begins, says Jaworska. Methods to compensate for the loss of quality, taste and nutrients can only slow the process of deterioration down, but the result will never match what we have at the source of life. The grown-in-transit, concept enables growth along the way, to deliver absolute freshness and allow the consumer to harvest, their own food. The idea would also minimise the excess packaging, such as the plastic film and crates that protect delicate food items in transit. These are rarely re-used.

Award-winning chef Arthur Potts Dawson hopes to bring a community aspect to the trend with his veg barge, concept. He plans to create an aquatic allotment on one of the barges on Regent's Canal, adjacent to his Water House restaurant in Shoreditch, London.

The barge is an extension of the city-grown produce cultivated on the roof and in the front and back yards of Potts Dawson's Acorn House in the busy King's Cross area. It would service the restaurant by travelling up and down the canal as the herbs, fruits and vegetables grow. Potts Dawson is also keen to use the barge to serve the community, travelling into the Hackney borough to promote and sell locally-grown foods.

For more on this or other trends contact Hester Chan for copies of the Food Futures report or a ticket to the Food Futures Forum.

Come fly with me...

In 1993, aircraft emitted 350 million pounds of volatile organic compounds and nitrogen oxides during landing and takeoff cycles, more than double 1970 levels, according to a National Resource Defence Council report. These two classes of compounds are precursors of ground-level ozone, which can interfere with lung function.

During the summer, between 10% and 20% of all East Coast hospital admissions for respiratory problems may be ozone-related.



I watched this video and all I could think of was disease. We look like a virus.

More on flight patterns HERE.

2007 IDEA Awards

The 2006 IDEA awards came in a while back, so I thought I would post a few of my favorites:



Verdi Lawnscaping System

Verdi is a low-maintenance modular landscaping alternative to traditional grass lawns. The pre-seeded interlocking tiles with built-in irrigation practically eliminate the need for high-pollution mowers and inefficient water usage. The entire system is connected to a pump that circulates gray water through the tile network. Modular accessories, such as solar-powered light tiles, shrub planters and path tiles, give Verdi a versatility unavailable to most backyard do-it-yourself enthusiasts. The tiles can be fitted with a variety of inserts, including recycled glass composite, bamboo or molded recycled plastic, to extend the aesthetic possibilities, transforming any space into a beautiful, environmentally sensitive oasis.

Sync Handwashing System

Sync is a no-touch hand cleansing and drying system for public restrooms. Simply hold your hands over the drain and the system does the rest. High-pressure jets spray a mist of ozonated water that sterilizes germs without the need for soap. The fully cyclical airflow dries hands quicker than standard hand dryers. Sync’s large, continuous surfaces make cleanup easy, and since there are no flat surfaces, water doesn’t pool for dirt and bacteria to gather in. The system is also naturally handicap accessible since knobs are not necessary. Among its other benefits are improved restroom traffic flow, reduced water usage and the elimination of disposable hand towels.


Green Air

GREEN AIR is a low-cost, space-efficient air purification system that uses plants to reduce toxins in the air. The wall-mounted ceramic planter contains a small 115 VAC fan that slowly pushes air through the soil to the plant’s roots, a process that breaks down toxins equal to that of 15 regular plants. A conical bottom allows users to easily replace plants without interfering with the fan. GREEN AIR’s organic, twisting form appears to wrap around the plants in an elegant, nurturing manner, and its matte, textured ceramic exterior is a soft contrast to the plant’s dark, glossy foliage. Because over-watering is the number one reason indoor plants die, an ambient temperature sensor, which looks like a droplet of water, changes from blue to brown to indicate when and how much water the plant needs.