Laboratory abstract

The typology, layout and organization of the SUPERMARKET present an extraordinary uniformity to the eyes of common people. A closer look reveals that there is, on the contrary, a variety of formats with substantial differences, especially in terms of strategy and service. Today, even the most traditional formats are opening up to significant changes that affect the entire retail sector and urge new studies of the effects they had and that they are having on the evolution of this type of stores. The course proposes a "design oriented" reading of these trends in relation to a highly competitive sector that is facing the pressure of new shopping options and greater sensitivity for the environment and health (to name a few: reduction of plastics in the packaging, transparency and traceability of food production, rising of bio and eco-sustainability products).

Stupore2020-09-01T00:06:20+00:00

Project Description

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Stupore

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Course: Laboratorio di Design degli Interni (Section I1)

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Academic Year: 2019/2020

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ProfessorsAlessandro Villa, David Hirsch

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Tutors: Alessandra Litta Buttè, Mario Abruzzese

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Partner: Esselunga

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Students: Valentina Dal Brun, Bianca Bussa, Valentina Ostacoli, Valentina Tosi

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Stupore is a project that stimulates the taste for research, so that customers aren’t passive buyers, but active experts of their shopping. The reality of Gianni Rodari, the project’s inspirer, lights up of beauty the eyes of those who join it, so this supermarket lights up of amazement the eyes of those who enter. The project provides knowledge to the client through cultural stimulus, which give freedom to choose how to do the shopping. It is designed as a research path in which each department is characterized by an educational part: the fruit and vegetables for seasonal food, the unpackaged products for an attention to packaging, different heights’ gondolas for products with lower and higher consumption, the gastronomy counter with open kitchen to show the process behind the products. Finally, the lounge bar makes the client protagonist through the creation of an individual quote to give a new suggestion between culinary and emotional worlds to the customer.

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