THE PAST, PRESENT AND
FUTURE FROM OUR TERROIR
An indepth research together with Proef Foodlab focussing on:
What has been growing here since times ? What was eaten here ?
We start before the globalisation, before that everything is available at all times.
Who are the current producers ofthese products? What are theirresidual flows? What is their story?
Based on visits and interviews we find out why these people to grow these products, what the
history and what their current issues are and, above all, their residual flows. Interesting here may also be to discuss the economic value of their products in case of overproduction.
Which product innovations can we create with the residual flows of the farmers? How do we see the concept from the local terroir in the future?
We will develop new products on the basis of the residual streams discovered and possibly also discover
new product combinations. This
creates added value and a stronger
identity of our Terroir. It is also a strong way to communication about the project.
During this project, these 2 subjects will be further developed and will run parallel to and influence each other.
DEVELOPMENT INGREDIENTS MAP
& SEASON PASS
& PRODUCT INNOVATION
The development of a way to communicate the terroir and its ingredients, which is visually appealing and understandable for everyone, in the form of an 'ingredients map'. Here ingredients are connected to each other by means of the:
- scientific classification to which they belong
- the season in which they are available
This is with the intention to link the ingredients to each other in order to be able to communicate the concept of the Terroir to participating producers and possibly also to future visitors. This 'map' will also support us in the development of product innovation because it will overlap and make combinations visible.
A questionnaire / methodology is prepared for the producers and they are visited and interviewed about their story, their relationship with this product, their current situation and their residual flows and the consequences it has for their profession.
This is then processed in the 'ingredients map' but also in the communication about the product.
This information is also used to initiate product innovation and to create new product combinations.
The end result will express itself in different ways :
A way of communicating with visual help, with a house style, in the form of a website, folders etc. & texts about the Terroir and its products.
Product innovation and new product combinations on basis of the discovered residual flows.