Slow Food
Three new articles on the website of Turin 2008, World Design Capital (all written or edited by Experientia partner Mark Vanderbeeken):

slow+design – interview with Giacomo Mojoli, Slow Food spokesman
Slow Food, the international ethical movement about good, clean and fair food, has been working a lot lately on developing a slow approach to design (see my earlier report on a small international conference on this topic last year in Milan). Last week I interviewed Giacomo Mojoli to get a better understanding of this initiative. Interestingly he speaks a lot about the meaning of strategic design, service design, experience design and sustainable sensoriality, and raises some controversial ideas about the importance of imperfection, limitation and technological restraint in our design thinking.

Doing Good and Doing Better
Nik Baerten of Belgian foresight consultancy Pantopicon writes about how the design-world appears to be especially active in upping the stakes on doing good.

Center for Design Innovation, Ireland
Then there is also an article by myself setting out the vision behind the Centre for Design Innovation, which is at the heart of a ten-year strategy to push design up the business agenda in Ireland and Northern Ireland. Their approach is all based on user-centred innovation.