1) Observe the world around you — people on the streets, in shops, at events you attend and on your commute to school. etc. What practices (actions) do you see that enable Long Life Design — actions that support things to last? What actions do you see people do that make things quickly become unusable or thrown away?
For these two pictures above, I consider themas a way that people practice to make things last long. The left one is the Bottom of railing that was decorated with broken pieces. I think people try to use abandoned broken pieces to decorate the bottom. The right one is the the constructed structures. To build this steel structures near the buildings could help to repair the buildings to let them last long.
This is the disposable newspaper I saw on the ground. I think newspaper is often out of use quickly because the news can be updated quickly. Once the news is old, the newspaper could be thrown away easily.
2) Read How to Buy Clothes that Are Built to Lastas inspiration. Do you consider any of these suggestions already when buying clothes?
When I go shopping, I often check the material that clothes was made of. I prefer with more percentage of cotton in it. Also, under the similar amount of money, I would like to buy clothes that I could wear for long time instead of buying clothes followed the hot trend at the moment. Usually because of the better quality of the clothes, the prices are higher. I often think more about whether I truly like it or not and make the decision eventually.
3) Analyze your own actions. Provide at least one example of how you already practice Long Life Design and one example of how you don’t. Include 2-3 photos. Consider the things that you will keep or throw away by the end of the day, next week, end the semester and will keep beyond your time at Parsons. Is it more common that your actions or the materials themselves make things last — or become trash?
I think the one of the long-life practices I have done recently is that I usually cook food for myself by using pots and bowls instead of just ordering food delivery. I think we often throw away the boxes after we finish eating the delivered food, which is not good for environment. I think for the packaging of the groceries, I often throw away immediately after I finished all the food in the box. I probably will throw away my milk bottle next time because I might finish it at that time. At the end of the semester, I might throw away used paper from this semester. For the things I will keep, I will keep my water bottle definitely longer than a semester or even beyond the time at Parsons. I think it is common that the material decides whether the objects is going to last longer or nor. If it is made of plastic, it might be thrown away quickly, but objects made of metal material or glass will be kept longer.
This month we will start to look at how businesses related to food systems can practice Long Life Design. Think about the Long-Life Design criteria and how they might they apply to food systems too, not just objects. What could help make a food related business become a Long-Life Design store?
I think the food system has some historical and cultural background usually last longer. From the long life design criteria, I think safety is definitely the most important element for food system. Also, environment is a key element because in different environment, the food system could be developed into different directions. Besides, cost might be an element. The long life food system often provides a proper high that could be afforded for the majority of the people.
4) Learn about the effects of climate change on foodand read about the new zero waste restaurant Rhodora. What do you think of these realities related to food systems? Would you like to visit this restaurant? Do you think it will last more than 10 years (why or why not)?
I think because I get used to food sold in the market, I never actually think about the climate changes can bring such huge effects on food system. Climate is an important condition for food to grow and the production of food depends a lot on climate. For the zero-waste restaurant, I really hope it can last for long time, because in that way, I can influence a lot on people or on the business it cooperates with. With the idea of sustainability spreading more, people will focus more on working sustainably. However, the reason I do not know if it can last long time is that without a chef, does it still provide. Delicious food? People go to restaurant for having meals is because they want to get good food that often cannot be made at home. If the food is simple and people could make it by themselves, people cannot be attracted to the dishes which might cause low profit for the restaurant benefit. I have curiosity to visit it, and if the food is good, I will keep visiting it because of the sustainable idea behind it.
5) Next, read about Fong On tofuin Chinatown, a recently re-opened shop by Mr. Eng. This was once his grandfather’s 80-year-old store. Do you think this new shop will last more than 10 years (why or why not)? How might a cultural community like Chinatown and a long history help enable this business to last? How might inventing new foods and approaches that attract new customers beyond the local Chinese help it last? Do you think it’s possible to do both at the same time (combine a long history and new approaches)?
I think due to its original fame in Chinatown and its creativity for tofu desserts, it should be able to last long time. As long as the price is still affordable and reasonable, it can still attract people to buy tofu products there. Inventing new food can attract young people to go, because young people usually are more open to try new food. Also, the new food can be appealing to people who living outside Chinatown to try the food there. I think as long as they sell both original and creative tofu products, it is possible that the store can combine its long history and new approaches.
Grace, Aldora and I went to visit Fonf On tofu together. The decoration of store is pretty modern-looking. I was expecting it would have Chinese menu to order some traditional Chinese tofu food, but it seems only have English menu which was written on the wall, which I think it might not be convenient for the old generation Chinese living in this area. I feel pretty satisfied with food. We tried the tofu dessert with different topping on it, and rice cakes. The price of the food is affordable too. I believe as long as the food is good, its business could last long time.
