Anscheinend sperrt sich die Architektur gegen eine Form der Offenheit, wie sie Software- und Produktentwicklung, Organisation, Politik und weitere Bereiche seit den 90er Jahren vorgemacht haben: Open Source, Open Innovation, Open Design, Open Government. Was rückschrittlich anmutet, kann aber auch Interesse wecken: Worauf ist diese Hartleibigkeit der Architektur eigentlich zurückzuführen? Was sagt sie über die Architektur aus? Wie stehen deren Chancen, sich zu öffnen? Und was erhofft man sich von einer Open Architecture? Ja: Wo kommt die Frage überhaupt her, und was macht sie heute so (auf-) dringlich?
Conscious nutrition is becoming increasingly popular. In the USA about 1.1%%%% of the population live a vegan lifestyle. For industry a notable new target group has developed. It can be observed that these novel customers have specific functional, emotional and social needs concerning their products and facilities, which are currently not addressed by industry sufficiently. With the help of two empirical studies the specific needs of flexitarians, vegetarians and vegans for kitchen design are investigated. Based on current literature several qualitative shadowing visits and a quantitative online survey with 232 participants, who practice conscious nutrition, were conducted. Characteristics and motives for their different lifestyles, preferences concerning kitchen equipment, material and appearance as well as new requirements are identified. The study is aimed to provide a comprehensive information base of this new target group helping designers, developers and manufactures to create proper solutions.
Mass Customization today is seen as a core strategy for successful enterprises. The term denotes an offering that meets the demands of each individual customer. but that can still be produced with mass production efficiency. Current developments such as 3D-printing, smart data or digital production are strengthening this trend. Strategies and examples of mass customization have been widely published in recent years. This publication comprises interviews with 24 selected MC-experts, practitioners and researchers, giving a comprehensive report on success factors.
Conscious nutrition is becoming increasingly popular. In the USA about 1.1%%%% of the population live a vegan lifestyle. For industry a notable new target group has developed. It can be observed that these novel customers have specific functional, emotional and social needs concerning their products and facilities, which are currently not addressed by industry sufficiently. With the help of two empirical studies the specific needs of flexitarians, vegetarians and vegans for kitchen design are investigated. Based on current literature several qualitative shadowing visits and a quantitative online survey with 232 participants, who practice conscious nutrition, were conducted. Characteristics and motives for their different lifestyles, preferences concerning kitchen equipment, material and appearance as well as new requirements are identified. The study is aimed to provide a comprehensive information base of this new target group helping designers, developers and manufactures to create proper solutions.
Anscheinend sperrt sich die Architektur gegen eine Form der Offenheit, wie sie Software- und Produktentwicklung, Organisation, Politik und weitere Bereiche seit den 90er Jahren vorgemacht haben: Open Source, Open Innovation, Open Design, Open Government. Was rückschrittlich anmutet, kann aber auch Interesse wecken: Worauf ist diese Hartleibigkeit der Architektur eigentlich zurückzuführen? Was sagt sie über die Architektur aus? Wie stehen deren Chancen, sich zu öffnen? Und was erhofft man sich von einer Open Architecture? Ja: Wo kommt die Frage überhaupt her, und was macht sie heute so (auf-) dringlich?
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.