Graduation project

Founding strategies for a multi-modal cafe Project Otenga

SELF 1 of 1 KABYA SHREE BORGOHAIN

2017

Gandhinagar

KABYA SHREE BORGOHAIN

“Founding strategies for a multi-modal cafe”

Copyright @ 2016-17 Student document publication, meant for private publication only.

All rights reserved.

Master’s Programme in Design, Strategic Design Management 2014-17 National Institute of Design, Gandhinagar, India.

No part of this document may be reproduced or transmitted in any form or by any means, electronically or mechanically, including but not limited to photocopying, xenography and videography recording without the express written permission from the publisher, Kabya Shree Borgohain and the National Institute of Design.

All illustrations and photographs in this document are Copyright 2016-17 by respective people and organisations.

Edited and Designed by : Name : Kabya Shree Borgohain Email : kabya_b@nid.edu kavya.sum@gmail.com Processed at : National Institute of Design (NID) Paldi, Ahmedabad- 382007 Gujarat, India www.nid.edu Printed digitally in Ahmedabad, India October, 2016 Fonts used: Arial

Preface

With the coming of an end of a student’s academic tenure at the National Institute of Design comes the phase of conclusion of a project in one’s own discipline of study. The final project, which is also called the graduation project, provides an opportunity for students to bring forward their own knowledge and expertise as independent design thinkers. The project is followed by documentation, which helps in bringing forward the project to a larger audience and gives a detail view of the subject.

The project has to be done with due attention and should be incorporated with a holistic plan. The designer should be abreast with the design practices and thus the decisions. Creativity and innovation should be kept in mind while doing the project.

There also has to be a scope to generate new information in a way that it aligns with the objectives of the institute in a broader sense.

This project aims to investigate the inner quest of a designer, a strategic design management student and as a human being.

Through this project I have also made an attempt to translate intangible design into tangible outcome and constantly evolve myself through transformations of thoughts. I am an explorer and hence my conscious effort is to discover new meanings and insights throughout the project. All I was sure about from the inception of this project was to achieve the balance between what I believe, what I think and what I practice.

Originality Statement I hereby declare that this submission is my own work and it contains no full or substantial copy of previously published material, or it does not even contain substantial proportions of material which have been accepted for the award of any other degree or final graduation of any other educational institution, except where due acknowledgment is made in this graduation project. Moreover I also declare that none of the concepts are borrowed or copied without due acknowledgment. I further declare that the intellectual content of this graduation project is the product of my own work, except to the extent that assistance from others in the project’s design and conception or in style, presentation and linguistic expression is acknowledged. This graduation project (or part of it) was not and will not be submitted as assessed work in any other academic course.

Student Name in Full: Signature: Date:

Copyright Statement I hereby grant the National Institute of Design the right to archive and to make available my graduation project/thesis/dissertation in whole or in part in the Institutes’s Knowledge Management Centre in all forms of media, now or hereafter known, subject to the provisions of the Copyright Act. I have either used no substantial portions of copyright material in my document or I have obtained permission to use copyright material.

Student Name in Full: Signature: Date:

Acknowledgement

At first, I would like to thank NID for offering such a beautiful opportunity to experience a real life project. I would also like to thank my guide, guru and mentor Krishnesh Mehta for supporting my thoughts and believing in it. I also extend my gratitude to Guru, Jitendra and Bhavin for their valuable advices throughout the project.

My heartiest respect to all the participants, guest who have been very supportive of the practice of mindful living throughout the project. It would have not been so smooth and easy without the selfless support of our friends, colleagues, parents and relatives who stood by me and helped in every possible ways along the entire journey. I thank Bhaskarjyoti Das, Bidisha Biswas, Anuradha, Abhishekh, Sitara, Nidhin, Poornima, Tapas, Ajay, Tanushree Bhatia Jha (for a beautiful news coverage), Joseph, Jinal, Daniya, Aakriti, Vivekanada sirji, Arvind & Siddharth (for donating your collection of books to the space), Neha (for helping us design the new space at Ahmedabad University) and all those who brought in these wonderful experiences in my life.

I also, express my gratitude to Ahmedabad University and Professor Pankaj Chandra for giving me this opportunity to expand the project for a larger audience.

Lastly, I would like to thank my partner Dayananda Meitei who supported this idea and collaborated in the business of Project Otenga. I would like to thank my mother, and also my father who passed away during my project, yet always supported me in every step that I have taken in life. I would extend my help to Dayananda’s family and my family too to help us source the ingredients from Northeast India to implement the service.

Table of Contents: 1. About - NID (National Institute of Design) (1-2) - SDM (Strategic Design Management) (3) 2. Why a self project? (4) Project Brief (5-12) - Initial Thoughts - Background : reasonings and analysis - Initial Brief - Building an approach - Project time line 3. Designing the research approach: study design (15-26) - Primary research design - Questionnaire design - Results - Why the five parameters: - Findings - Key insights 1.1 4. Mental Health (27-40) - Is this a serious concern?

- Relevance of mental health in relation to future health scenario in India - What is mental health - The underlying cause (dialogue by doctors and therapist) - Challenges in diagnosing mental health problems - Challenges in treatment of mental health - Understand the complex system - Insights 1.2 - Key directions

5. Opportunities (41-48) - Redefine the brief (startup) - Brainstorming - The idea - Why CAFE - Insights1.3 6. Contextual Research (50-84) Literature Review - Trend study - Learnings from Google on mindfulness - Slow food nation - Key learnings from slow food nation - Mindful Eating - Key Insights 1.4 - Research on cafe and food spaces - Healthy : the new trend and need of time - Molecular gastronomy - Neuro-gastronomy - Nutritional Psychiatry - How the food effect how we feel what we feel - Actionable Insights 1.5 7. Ideation and Conceptualization (85-88) -Setting up the vision of the initiative - Building up a team - Setting up the objectives of our services core, periphery, magic

8. Developing the space (89-120) - Creating the identity - Keywords - Offerings - Why name OTENGA - Designing the logo - Glimpse of how we develop the space: Participatory design - Visual elements of the space - Our mantra or conversation striker at the space - The kitchen rules - Chef of the day - Milestone planning: Road map - Strategy model - Promotion and marketing - The pre-launch and the real test: the launch - The food that we served - Sourcing the ingredients - Pricing - Revenue stream - Business model 9. Events & Collaborations (121-144) 10. Business pitch: Expansion to a bigger space (145150) -Accelerating strategies - Feedback 11. Concluding the project : summarize (151-155) 12. Photo gallery (157-162)

11. The way ahead (163-176) - Scaled up model at Ahmedabad university - Interior design for the new space - The new Project Otenga images - Abstract paper selected in ISNPR - The abstract : Can multi-modal cafe services prevent early mental health disorder for singular floating urban population: A design thinking approach

Pop up experience Centre at India-International Mega Textile Fair, 2017, Gandhinagar - Strategic Plans - Phase 2 - Industry in Assam

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12. Media Coverages (177-178) 13. Bibliography (179- 182)

About NID

The National Institute of Design (NID) is internationally acclaimed as one of the foremost multi-disciplinary institutions in the field of design education and research. The Business Week, USA has listed NID as one of the top 25 European & Asian programme in the world. The institute functions as an autonomous body under the department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India. NID has been declared ‘Institution of National Importance’ by the Act of Parliament, by virtue of the National Institute of Design Act 2014.

NID is recognized by the Dept. of Scientific & Industrial Research (DSIR) under Ministry of Science & Technology, Government of India, as a scientific and industrial design research organization.

NID has been a pioneer in industrial design education after Bauhaus and Ulm in Germany and is known for its pursuit of design excellence to make Designed in India, Made for the World a reality

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NID’s graduates have made a mark in key sectors of commerce, industry and social development by taking role of catalysts and through thought leadership.

NID Gandhinagar is situated in the city of Gandhinagar, in Gujarat. As part of expansion plan, NID has built a new post graduate campus at Gandhinagar, the capital of Gujarat State. Commerce and Industry Minister Kamal Nath laid the foundation stone for this campus and it consists of a jewelery and automobile design center along with lifestyle accessory design, new media design, toy and game design, strategic design management, transportation and information design centers.

NID’s R&D Campus at Bengaluru was set up as a joint initiative of and funding from the Department of Industrial Policy and Promotion (DIPP), Ministry of Commerce and Industry and the Ministry of Information Technology, Government of India and was inaugurated in March 2006.

R&D Campus commenced with two research intensive PG Programme namely Design for Retail Experience and Design for Digital Experience, from the academic year 2007- 2008. Currently five Master’s programme are offered from this campus. NID’s Research & Development Campus addresses the immediate need for an exclusive Design Research center in the country, by fostering the creative design spirit and sighting new opportunities and frontiers through NID’s design acumen nurtured over the four decades of intense teaching- learning process.

All NID campuses are open to visitors throughout the year from 9am to 6pm, Monday to Friday (apart from public holidays).

Visitors will have to obtain a Visitor’s Pass at the Main Gate to enter the campus. 

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Strategic Design Management

SDM to me is much beyond an academic course. It is a practice, a living, an approach to open up myself into the pool of possibilities. A good teacher inspires hope, ignite the imagination, and instill a love of learning and thats actually what Krishnesh Mehta and all the mentors at SDM helped us with. In todays world of uncertainty, what beautiful tool can be taught than the art of perceptivity. Sdm is a principle which will keep revealing its magic as we move forward in life. The course in itself is multidisciplinary and embraces learnings from various school of thoughts.

SDM made me realize the importance of synchronizing what I believe, what I practice and what I think. Now, I can proudly claim that I have found the fuel for my curiosity to keep it moving hereafter.

- THANK YOU SDM

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Why a self project?

Entrepreneurial chaska My life has been a constant discovery ­- right from the awakening of my inner self for interpretations and imaginations, until, with all my senses, I feel my feet back on the ground, amused with the quest of all the possible “whys”... ... My sensibility gradually grows into beliefs and yield values. I pause for a moment looking for a congruent mode to express and share what I sense. Good or bad remains an ambiguity that keeps unfolding with time...

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Project Brief

Initial thought Background: Reasoning and analysis Initial brief Building an approach Project time line

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“There is much more to life than just increasing its speed�

- Mahatma Gandhi

#howclosearewewithnature

#areweconcernedaboutequilibrium #dowecare #arewealreadytrapped #isittoolate 66

PROJECT PROMPT

INITIAL THOUGHT

It all starts with the questions which I call as “reflection”

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In todays world, we are entrenched in a fast culture, fixated with fast processes obsessed with always quicker, better and more.

We live in a life of speed, where there is more quantity but less quality, more information but less reflection, more networks but less communication, more connection but less collaboration

So, where are we heading to?

A stable, productive and balanced ecosystem ensures a harmonious life.

Are we captivated with our short term goals failing to feel the larger purpose of our existence?

Can we isolate these thoughts from our own self, and focus only in the defined context and see desires and objectives in isolation?

Is our moral devoid of this interpersonal curiosities?

Are these thoughts too Philosophical and hypothetical for a time bounded academic project to address?

Or, is it too subjective to systematically analyze and come to a desired result?

Or, is it too subjective to systematically analyze and come to a desired result?

How as a designer and a strategic design manager can I feel inclusive about all this and sense better, thereby tangiblizing my sensibility to strategize my endeavors better.

*my thought tree 8

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Background: reasoning & analysis

My experience as a Baatien coordinator (GSAC), and two years of campus life always left me with a doubt of sudden laziness that every student witnesses in a campus. We know that we could do much more than what we do, but still become vulnerable towards procrastination.

We finish our assignments in time, read a lot, yet just remain confined to the four walls inside the campus. Was it a limitation or an advantage to our developing thought process or we were just content with our own comfort zones.

My frequent visits to IIT Gandhinagar to attend random classes, attending other disciplines classes in NID, collaborations with IIMs, A-league ( an organization formed by CIIE for various college of Ahmedabad and Gandhinagar to network among each other) always left a hopeful imprint about the importance of multidisciplinary collaborations in the current VUCA world.

There was a lot to learn from every discipline and develop a holistic sense of approach to accomplish any intended purpose.

In addition to it, the beautiful strategic location of NID Gandhinagar close to DAIICT, NIFT, IIT, PDPU always opens a lots of opportunities in my mind to explore multidisciplinary concepts together or to build a culture to share and collaborate amongst each other. I wanted to explore the possibilities of multidisciplinary collaborations further through a serious academic project.

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Meanwhile, my interest towards Food design and searching for my own meaning on certain areas of food was on peak. Two years of non- academic NID journey made me explore a lot by conducting food sessions, food stalls, conducting birthday parties, cooking and serving random meals, and so on. Food research and Food design started building as my passion alongside my academic curriculum at SDM. Sometimes, I would get up in the midnight and cook a meal for my hungry friends and still enjoyed the energy that I could feel inside me.

Somehow I experienced a driving force that strongly dived me into the world of food.

I always believe in the connections that this world has, and involves myself like an impromptu actor sometimes as a detective in my own mind to hunt for the patterns of various things around me.

Maybe my work experience as a trend analyst added to like this game a lot. Observing patterns, finding connections, exploring possibilities, framing random opportunities became my game and the only rule was to enjoy the game spontaneously, playfully or start it again.

Initial brief

If design is holistic, and design thinking is a solution, then multidisciplinary approach will be my means Initial title: Feasibility study of a multidisciplinary knowledge exchange platform

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Building an approach

THE POWER OF INTEGRATION The radial approach : innovation where knowledge/discipline intersects

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Project timeline

*Enquire

*Develop

*Implementation 13 weeks

Background research 3 weeks

Concepts and Development 4 weeks Contextual framework 4 weeks

Feasibility & Viability

Execution

Impact

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Understanding the scenarios

Is there a scope?

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Can I Define my strategic directions?

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Designing the Research approach: Study design

While enjoying the detective ways of finding the reasons and “whys” of many human behaviors, few things still remained unanswered in my mind about the consequences of the fast life that we live in; our 6 sec average attention span that we have today which is even less than a goldfish; the procrastination that is so common amongst college students; the relative unconnectedness with nature that our generation has, the disconnect of traditional knowledge and then ‘empathy’ which still remains as a big question scientifically; the mood-swings that became the popular virus; and the vulnerability that we all live in.

This lead me to incorporate a design research to still continue my inquisitiveness by peeping more into peoples lifestyle this time. As a preliminary step, I prepared a questionnaire to map the lifestyle patterns and habits among students, urban families and the aging populations.

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In lifestyle, the questions were designed to collect informations about their interpersonal situations, sleeping patterns, food habits, financial situations, physical activities, emotional health, addictions, coping mechanism etc.

To understand the campus culture and problems that students face psychologically, a personal interview was undergone with the students counselor and psychologist of various campus.

A literature review was carried simultaneously to understand the results of the survey better and also the hypothesis that day by day became stronger in my mind about the influence of the food on our lifestyle pattern.

Lifestyle aspirations motivations

Parameters

habits economy values attitudes morals and beliefs drivers taste influences

Primary Research design The dictionary meaning of lifestyle is a way of life or style of living that reflects the attitudes and values of a person or group.

A survey was designed to collect data from various colleges to know more about the lifestyle and daily activities. The questions were designed to map the activities of college students, latent cultures of campuses, the coping mechanism of individuals, the eating habits, sleeping habits, involvement in physical exercise, addictions and also social attitudes.

The intent of the survey is to understand various college campus trend, the mental wellness of the students and the drivers, motivation of specific campuses and thereby synthesize for a relative and an integrated insights. Further the survey also intended to most importantly observe the common patterns among students irrespective of a specific course.

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Questionaire design / Survey

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18 18

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Results n = 100, college students completed the questionnaires across the campus on a basis of random sampling.

100 per cent response rate of which 57 per cent were female and 53 percent were male. The student’s age range from 18 to 30 years in the following age groups: (24%) were between 18 and 21 years, and (46.0%) were between 22 and 24 and (30.3%) were between 25 to 30 years old.

The lifestyle patterns were observed and analyzed mostly in five parameters

Eating habits Physical activities Sleeping habits Addictions Mental Stress

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Why the five parameters

Even though eating disorders aren’t as prevalent in India as the US, the problem is catching. Goaded by media into achieving a perfect body, many youngsters develop eating disorders. For others, the stress of a busy social, academic and work schedule may make it difficult for them to find time to eat properly, which could also lead to a serious eating disorder down the line. The most common of them are anorexia or bulimia.

Physical activity releases ‘happy chemicals’ in our brain known as endorphins that can have an almost immediate impact in balancing our mind and body’s negative reaction toward stress and anxiety. Physical activity can also boost self-confidence and increase our ability to think clearly, focus, and inspire others to do the same.

Major changes in diet or sleep habits can also lead to elevated levels of stress or anxiety in a college student.

Consistently staying up late to study for exams or finishing assignments can mean some degree of sleep deprivation, which could lead to poor academic performance or more serious mental health issues. What’s worse is that sleep deprivation and poor diet often go hand in hand.

Dramatic shifts in diet will also impact a student’s academic performance and mental health.

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For individuals of any age, addiction can lead to significant and life threatening health issues without proper treatment. Addiction can be especially devastating for young people, who may turn to drugs, alcohol, or food to deal with general stress or an underlying mental health disorder.

Of course college is a harrowing time, but for some juggling assignments and exams can lead to severe levels of anxiety.

Depression is the common cold now among the students and college campuses. The problem gets worsen as the students indulge in self harm and other negative coping mechanism as a way to handle stress.

Eating habits

Physical activities

In an average, almost every students eat outside at least once in a week.

Only 3 % students exercise regularly, and 13% students exercise occasionally.

53% students eats outside more than 2-5 times or more than these depending on the situation and their mood. 47% people goes to eat outside their regular kitchen once and twice in a week.

More than 36% students have lost habit of working out or involve in physical activity of any sort after coming to the college.

55% students skip meals frequently in the regular meal times, 45% students skip meals occasionally and 9% students skip meals very frequently.

However almost 98 % students admitted that they have no fixed eating routine in their college timings.

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Addictions

Mental stress

50 % students drinks alcohol and 34% students smokes cigarette.

Almost every students shared about some sort of stress and mental pressure that they witness, which are academic(30%) financial(26%), relationship (26%), personal (20%).

Almost 30% student smokes weed and other substances.

However the data varies from colleges to colleges. The design college among the samples shows a different graph in terms of addiction. In design colleges more than 80% students involves in drinking alcohol, smoking cigarette and weed than other colleges that were surveyed.

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Only 23% students share their problems with anyone, 26% students express about their problems occasionally, and nearly 46% very rarely share their problems with others.

Sleeping Habits 69% students wake up after 10 am, Only 10 % students sleeps before 12 am, 36% between 12-2 am, 46% students sleeps at midnight 2 am, 10% students sleeps in the morning after 4-5 am.

More than 80% students remains awake for entire night atleast in every 2 weeks.

The sleeping pattern mostly states that the students sleep towards morning and wakes up in an between noun.

High level of sleep deprivation.

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Findings thrive to belong to appreciations and confidence : fluctuating graph

fear of been left out

multiple choice energy packed

gratifications

accountable to own self

expectations

adjustments fun and zone of comfort

imaginations unlimited

opportunity cost independent decision

short term motivations /inspirations

ego and defensive modes

unsaid norms

visual elements/ coolness elements preconceived images

Before one joins the college

high on aspirations

new adaptations

peers

relationship long distance/open ended/ yet to find/ self contended

new coping mechanism

laziness and procrastinations time managements professional vs personal academic

expectation to get ROI

After joining college 25

fun of breaking rules

financial pressure

existing culture new responsibilities

buzz and trends

Key insights

The existing culture of any campus with its bad and good qualities tends to encapsulate the new members.

Most of the influences are due to multiple reasons overlapping with each other.

No feeling is unidirectional, it activates different other emotions at the same time, and sometimes precedented by judgements, opinions and bias Assuming oneself to be right and blaming the rest aggravates the ego and makes the individual unable to accept and unlearn the preconcieved thoughts.

The behavioural tendency of an individual to belong to a group or culture sometimes leaves us more vulnerable. Too much attachments and lack of self control affects emotional state resulting in constant imbalance.

Short term expectations, inspirations, and goal seeking attitude gives short term glory and joy and less time to strategize and plan, so less time to think and reflect.

Eating disorder is a resultant of complex conditions arises from combination of long standing, behavioural, biological, psychological, interpersonal and social factors.

Trend of skipping meals, purging or binging in a long term damage a personal, physical, emotional health, self esteem, sense of competence and control.

Dominance of packaged food products as the substitute of proper meals results in lack of nutritions to the body resulting in lack of thinking abilities and proper functioning of the body.

Addictions to any form of alcohol, smoke and substances is a slow poison leading to chances of chronic lifestyle disorder in future.

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Mental Health News:

AHMEDABAD, College campuses, Key points / Reported cases on students mental health / What does the psychiatrist/psychologist say?? **The number of adolescent and teenage students suffering from depression has nearly doubled in the past decade. Students studying in schools and those pursuing higher education in colleges including premier schools like NID, NIFT, CEPT and other professional courses are the victims,” says another psychiatrist Dr Hansal Bhachech (Ahmedabad).

** (One of the news report from 2010, DNA) IIMA student of the PGP-1, the batch of 2010-2012, made two consecutive suicide attempts, one on Monday afternoon and the other on Tuesday morning.

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C O L L E G E L I F E

** The profile of the clientele of mental experts is changing. Experts concede a jump of over 30 per cent in the number of students who come to consult psychiatrists, mainly suffering from depression triggered by host of problems including exam pressure, peer pressure, career dissatisfaction to general frustration with the way the world behaves. (TNN, Feb 10, 2010)

CAMPUS NEWS **Psychiatrist Dr Hemang Desai (Ahmedabad) says that more students are on the edge and it is not just because of the exams. “Along with the stress exerted by parents and society as whole to perform to particularly high standard, there are also self-identity crises,”

** A psychiatrist Dr Mrugesh Vaishnav Ahmedabad) said, “They might have lot of friends and fans on the net but the live connections even within the family are shrinking. Early maturity is also exposing them to relationship issue”. ** In some colleges, to ensure students mental well-being, the Joint Commissioner of Technical Education has asked colleges to train lecturers as counsellors.

Anxiety

leaves no

exception even in pre-nursery kids

Mental health: is this an serious concern?

In 2000, a review of epidemiological studies estimated that the prevalence of mental disorders in India was 70.5 per 1000 in rural and 73 per 1000 in the urban population.

In 1999, according to the data, the prevalence of mental disorders among 0-3 yr old children was 13.8 percent, and included a range of syndromes from retardation to ‘defiant behaviour.’ While talking to a psychologist Mrs. Yesha, (Ahmedabad) told that most of the schools nowadays require conduct certificate for the childrens for admission.

In 2010, a study conducted in NIMHANS, Bangalore reported that the burden of mental and behavioral disorders ranged from 9.5 to 102 per 1000 population

As per a macro survey on mental health conditions in India conducted on World Mental Health Day, 5% of the population lives with a mental illness, which translates to over 50 million people. These numbers have a close bearing with the rate of suicides, cardiovascular health and several days of productivity lost.

However the granular view of the state of mental health in India is, to put it mildly, apoplectic. Nearly half of those with severe mental disease aren’t treated and of those with less severe versions, nearly 9 in 10 go uncared for.

Depression, the most prevalent form of mental illness, is estimated to exist in 3 of every 100 in urban areas and of this 1 in 3 are severely neurotic.

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According to a Paper published at Centre for community medicine, Aiims, New Delhi, mental disorders are seen to vary across time, within the same populations at the same time. This dynamic nature of the psychiatric illness impacts its planning, funding and health care delivery. Various studies had shown that the prevalence of mental disorders is high in female gender, child and adolescent population, students, elderly population, people suffering from chronic medical conditions, disabled population, disaster survivors, and industrial workers. ** According to an article at Independent.co.uk, Rates of depression and anxiety among teenagers have increased by 70 per cent in the past 25 years. The number of children and young people turning up in A&E with a psychiatric condition has more than doubled since 2009 and, in the past three years, hospital admissions for teenagers with eating disorders have also almost doubled.

Being mentally unhealthy affects our potential as human beings and may lead to more serious problems. Due to social stigma attached to mental health disorders, people do not discuss the symptoms of this problems which most of the time goes untreated.

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If as humans, we function from our brain or our mental abilities and differentiate from the rest of the living organisms by the way we think how important is it for the mental state to be healthy?

So understanding the current trend of mental health,the following questions made me more curious to look into the subject of mental health deeply.

What is the significance of a healthy mental health for students growth?

What causes depressions, mood swings, and poor mental health.

Is poor mental health becoming an obstacle for our productivity and efficiency.

What are the preventive and curative measures.

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Relevance of Mental health in relation to Future health scenarios in India

Mental health and physical health are two sides of the same coin. Either of one can aggravate and nullify the other if proper measures are taken.

The cause behind this imbalance is mostly dependent on the lifestyle of the individual.

In majority of the cases, the economic losses further accumulates to the already depressed condition of the victim, leading to more critical mental stress and pressure.

Non communicable diseases (NCDs) and mental illness will cost India $4.58 trillion and $1.03 trillion respectively between 2012 and 2030, according to a report published by the World Economic Forum and Harvard School of Public Health.

Cardiovascular diseases ($2.17 trillion) and mental health ($1.03 trillion) are the major contributors to the economic impact of NCD Cardiovascular diseases ($2.17 trillion) and mental health ($1.03 trillion) are the major contributors to the economic impact of NCD The primary prevention of NCDs with a focused approach, if implemented, can reverse this trend with a return on investment of at least 15 per cent.

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NCDs are caused by factors such as tobacco use, harmful use of alcohol, lack of physical activity and poor diet. Among these factors, tobacco use is the most prevalent in people suffering from NCDs. Around 60% of men and over 10% of women aged between 15 years and 49 years use some tobacco in some form, according to the National Family Health Survey by the International Institute of Population Studies (2007).

FROM THE EXPERTS OF VARIOUS FIELD

David Bloom, Clarence James Gamble Professor of Economics and Demography at the Harvard School of Public Health said: “The global burden of NCDs is expected to increase due to two related demographic phenomena: global population growth and an increasing older population.”

While Dr Rajesh Sagar, associate Professor of psychiatry at New Delhi’s All India Institute of Medical Sciences, says there is just one psychiatrist for four lakh Indians, Varghese says there are only about 4,000 psychiatrists, 1,000 psychologists and 3,000 social workers for the whole of the country.

Raghu Appasani of US-based MINDS Foundation, says, “There are NGOs and research institutions which collect data. But, there is no national survey or data collection program related to mental health.”

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What is mental health?

The concept mental health comes from the corresponding concept of mental hygiene. The term “mental hygiene� had been suggested to Clifford Beers by Adolf Meyer (Howels, 1975) and gained the popularity by the creation of the National Commission of Mental Hygiene in 1919. Latter the International Committee on Mental Hygiene was created and after that superseded by the World Federation of Mental Health. Mental health is not just the absence of mental illness.

It is defined as a state of well-being in which every individual realizes his or her own potential, can cope with the normal stresses of life, can work productively and fruitfully, and is able to make contribution to his or her community (WHO, 1950).

Mental health is about how we feel about ourselves, how we feel about others, and how we are able to meet the demands of life.

There is no single cause for mental health disorders; instead, they can be caused by a mixture of biological, psychological and environmental factors. People who have a family history of mental health disorders may be more prone to developing one at some point. Changes in brain chemistry from substance abuse or changes in diet can also cause mental disorders.

Psychological factors and environmental factors such as upbringing and social exposure can form the foundations for harmful thought patterns associated with mental disorders.

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Short term and long term effect of mental health instability In the short-term, mental health problems can cause people to be alienated from their peers because of perceived unattractive personality traits or behaviors. They can also cause anger, fear, sadness and feelings of helplessness if the person does not know or understand what is happening. In the long-term, mental health disorders can drive a person to commit suicide.

According to the National Institute for Mental Health, over 90 percent of suicides have depression or another mental disorder as factors.

The underlying cause

Dialogue by doctors and therapist A number of those who are exposed to stressful life events become ill, but most do not. Conversely, it is possible to fall ill despite living a life of unruffled stability.”

-Paul Martin, Ph.D. The Healing Mind Since the dawn of civilization, mental illness has fascinated us.

In ancient times, unusual and bizarre behaviors were thought to be caused by gods. Other societies believed that these behaviors were due to possession by incubi and demons.

More recent theories included organ malfunction, such as the belief that hysteria was caused by a wandering uterus. Others touted Hippocrates’ imbalance of humors. More recent theories have included suppressed memory, trauma, poor parenting, and refrigerator mothers. The most wildly held belief of mental maladies today is that they are a manifestation of unruly neurotransmitters.

For the last several decades, the field of mental health has been dominated by two major paradigms: psychotherapy and psychotropics.

Up until a century ago, mental illnesses were diagnosed and treated by medical doctors. It wasn’t until about 1948 when the specialty of neuropsychiatric was divided into two fields: neurology (which dealt with physical diseases of the brain) and psychiatry (which focused on emotional and behavioral problems).Soon afterward, psychotherapy delivered by non-medical professionals began to be considered a valid way to treat mental disorders.

“Many mental hospitals are living museums of undiscovered bodily disease.”

-FMR Walshe, MD “The more that is understood about how the human mind processes complex information, the more it becomes clear that certain situations are particularly susceptible to less than optimal outcomes because of these errors.”

-Antoinette Laskey, M.D., M.P.H. Due to the complex nature of signs and symptoms of mental instability the diagnosis and the treatment is a baffling situation. Neither the therapist nor the family members are aware that the father, who lives on a diet of fast food, has developed extremely low levels of omega 3 fatty acids. This medical condition, not his emotional profile, is the root cause of his anger and rage. Without a physical and lab testing, this problem will likely not be detected “The reliance on patient self-report of symptom severity, and on the clinicians’ impression, is a rate-limiting step in effective treatment.”

Helen Le-Niculescu, Ph.D. We intend to forget the richness of our ignorance – how much we don’t know and how essentially we learned what we do now.“ Dan Agin Ph.D. Biological Psychology

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Challenges in diagnosing mental health problems

Psychotherapists are taught how to diagnose mental disorders and deliver psychotherapy. To diagnose means to observe, identify, and determine the cause of a disease or disorder. To make a differential diagnosis means to distinguish between disorders with similar presentations by comparing their signs and symptoms.

The diagnosis of a mental disorder is most often done by observing signs and symptoms which fit the diagnostic criteria in the Diagnostic and Statistical Manual (DSM).

We know what dementia, depression, and cognitive disorder look like, but we often do not know what causes them. We use words like reactive depression, endogenous depression, or organic mental disorders, but few professionals actually understand the implications of these terms.

The truth is that many medical disorders manifest themselves by Psychological symptoms and organic mental disorders are not distinguishable on the basis of mental and emotional symptoms.

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In the book, How Doctor’s Think, physician and Harvard professor Jerome Groopman states that most doctors begin to make a diagnosis in the first few minutes of their assessment. Once this process begins, the doctor may dismiss symptoms that do not fit his preliminary diagnosis.

Groopman states: “Clinical algorithms can be useful for run-of-the-mill diagnosis and treatment – distinguishing strep throat from viral pharyngitis, for example. But they quickly fall apart when a doctor needs to think outside their boxes, when symptoms are vague, or multiple and confusing, or when test results are inexact. In such cases – the kinds of cases where we most need a discerning doctor – algorithms discourage physicians from thinking independently and creatively. Instead of expanding a doctor’s thinking, they can constrain it.”

Groopman also confesses in the beginning of his book that he has no idea how mental health practitioners make a diagnosis, because there is often complete absence of an observable physical abnormality to verify the pathology.

Challenges in the treatment of mental health

“Mental health and physical health are intertwined; both types of care should be provided and linked together within health care delivery systems.�

There are different ways to treat mental disorders.

Craig W. Colton, PhD and Ronald W. Manderscheid, PhD. Johns Hopkins

Antidepressants. Antidepressants are used to treat depression, anxiety and sometimes other conditions. They can help improve symptoms such as sadness, hopelessness, lack of energy, difficulty concentrating and lack of interest in activities.

Antidepressants are not addictive and do not cause dependency.

It has been known for decades that people with mental disorders die earlier that the average population. In the last few decades, the mortality rate has increased. In the 1990s, the mentally ill died 10-15 years earlier than mentally healthy adults. By 2006, however, the shortened life expectancy was 25 years.

Many of these early mortalities are thought to be the result of the change in medications. Second generation antipsychotic medications have become more highly associated with weight gain, diabetes, dyslipidemia, insulin resistance, and metabolic syndrome.

But while many researchers believe that the high mortality rate in mental disorders is caused by the psychoactive drugs given, others believe that the early demise is because of unknown physical disorders that were not looked for, detected, or treated.

Medical psychiatry

Anti-anxiety medications. These drugs are used to treat anxiety disorders, such as generalized anxiety disorder or panic disorder. They may also help reduce agitation and insomnia.

Long-term anti-anxiety drugs typically are antidepressants that also work for anxiety. Fast-acting anti-anxiety drugs help with short-term relief, and they also have the potential to cause dependency, so ideally they’d be used short term.

Mood-stabilizing medications. Mood stabilizers are most commonly used to treat bipolar disorders, which involves alternating episodes of mania and depression. Sometimes mood stabilizers are used with antidepressants to treat depression.

Antipsychotic medications. Antipsychotic drugs are typically used to treat psychotic disorders, such as schizophrenia.

Antipsychotic medications may also be used to treat bipolar disorders or used with antidepressants to treat depression.

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Psychotherapy: Psychotherapy, also called talk therapy, involves talking about your condition and related issues with a mental health provider. There are many types of psychotherapy, each with its own approach to improving your mental well-being.

Brain-stimulation treatments are sometimes used for depression and other mental health disorders. They’re generally reserved for situations in which medications and psychotherapy haven’t worked. They include electro convulsive therapy, trans-cranial magnetic stimulation, an experimental treatment called deep brain stimulation and vagus nerve stimulation.

Nutritional psychiatry Psychiatry is at an important juncture, with the current pharmacologically focused model having achieved modest benefits in addressing the burden of poor mental health worldwide.

Although the determinants of mental health are complex, the emerging and compelling evidence for nutrition as a crucial factor in the high prevalence and incidence of mental disorders suggests that diet is as important to psychiatry as it is to cardiology, endocrinology, and gastro-enterology. Evidence is steadily growing for the relation between dietary quality (and potential nutritional deficiencies) and mental health, and for the select use of nutrient-based supplements to address deficiencies, or as mono-therapies or augmentation therapies.

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An emerging body of evidence has suggested that nutrition plays an important role in mental health. In the past, most studies have focused on the association of depression with specific nutrients or foods. However, the effect of nutrition on health is complex and often involves interactions between different nutrients and a variety of food components in addition to health behaviors. In view of this, there has been a shift in focus from the study of single nutrients toward total diet and dietary patterns in recent years.

As new studies investigating the association of dietary patterns with mental health emerge, a systematic collection and evaluation of these findings will provide a better understanding of the role of total diet to improve and enhance the mental conditions.

Understanding a complex system Factors associated with Mental Health Mental health Internal

External

Behavioral & Biological * before birth * during the pregnancy phase of the mother *nurture *lifestyle

Social factors and conditioning

Mental health disorders exist in broad categories: anxiety disorders, mood disorders, psychotic disorders, personality disorders impulse control disorders.

dependency on technology Environmental

Signs: erratic thought patterns, unexplained changes in mood, lack of interest in socializing, lack of empathy, inability to tell the difference between reality and fantasy, or a seeming lack of control,

Psychological Symptoms: Changes of mood Erratic thinking Chronic anxiety Exaggerated sense of self-worth Impulsive actions

physical symptoms:

Eating disorder:

eating disorders sleep deprivations noncommunicable physical health disorders

Food habits Food availability Food and nutritions

Food bias Food perceptions

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Insights An inter-wined problem : physical and mental health A complex cycle of cause and effect The actual root cause are many which is again dependent on many factors Mental conditions, instability and disorders are still a social discrimination and insult in many social structure Too much of fast life leads to lack of attention to this sensitive issue.

Awareness and sensibility is missing which sometimes results to developing an opinion and judgment against the victim.

Almost everyone is a victim today and so suppressing the signs and symptoms became a common phenomenon.

Early detection is a challenge.

Eating / Consumption is one of the main associated factor.

Mental health is a major threat in the future in health care sector.

It is estimated to be an expenditure of $1.03 trillion in India by 2030.

Unhealthy mental conditions is crucial to potential, efficiency and productivity of a student.

These sensitive issue needs to be cautiously address while designing a multidisciplinary collaboration platform to practice self motivated healthy among the students.

The challenge of finding potential underlying medical causes for mental disorder is complex. This makes failure to recognize and diagnose an underlying condition in a patient which is a reasonably common occurrence.

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Key Directions Sensing the gap, limitations, and constraints, business constraint in context to students lifestyle and the market.

Understanding the core competencies that I can offer through the platform, (Food design) Understanding, Analyzing the relevance of Food and its significance as a preventive measure for mental health problems

GAP Inter-college collaborative space healthy eating and mind-food too much stress and emotional dis-balance, fast-life disconnect of traditional knowledge between lifestyles due to the fast-life and change in societal course

Conceptualizing and Designing the platform, Feasibility, Working prototype Viability of the venture in terms of business considerations

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Opportunity

To create a culture that embraces the significance of slow and stress-free life with quality living and mindfulness

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Redefining brief

Feasibility study and strategies to form a multidisciplinary knowledge exchange platform (working prototype) by using food as a strategy, thereby leading to a startup.

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Cooking your mood to make you more happy

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Brain-storm : opencanvas let people be who they are

Mental health contextual research

patience to not be judgemental an entreprenuerial experience a place a person to listen to everyone’s story

potentiality an experiment

productivity efficiancy

magic lies in giving a personal touch, a hug, a hand to hold,

a place which serves

prefer human interaction than virtual interactions

influence towards constructive culture a feeling that tickles the power within you reflection which makes us stonger

open your heart to make everyone comfortable

a place where spirits enrich 44

The idea HOUSE CAFE, that instills the traditional values among the young and the old a place where people comes for food and knowledge, knowledge that comes from people for the people where mindfulness is the key culture where everyone knows you yet don’t know you a place which nourish inter-college prosperity interaction design for social collaboration

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Inspiration : The philosopher Marc Sautet (1947–1998) in Paris, France, founded a grassroot forum for philosophical discussion called Cafe Philosophique in 1992.The cafe was started to bring in a culture of openness and spirit of tolerance to listen to our fellow mates.

The subjects discussed at the cafes had a range that varied from the Santa Claus myth to truth to beauty to sex to death. They posed such questions as What is a fact? and Is hope a violent thing? Sautet made the discussions seem fun and exciting. The concept was to bring people together in a public friendly forum where they could discuss ideas. A cafe tended to have this type of atmosphere where people were relaxed drinking coffee and carrying on conversations. This concept ultimately developed into CafĂŠ Philosophique that he founded.

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Why CAFE? Cafe - French for coffee, coffee from the Turkish ‘kahveh’, from the Arabic ‘kahwa’ (OED).

As the name suggests, the cafe grew from coffee houses, which emerged in English cities in the 17th century.

Oxford became the site of the first coffee house, not only in England but in the whole of the Christian empire. A Jew called Jacob settled there in 1650, bringing with him from abroad a ‘store of berries’ valued highly by his Turkish master.

A few years later, Jacob moved to London and set up a coffee house in Holborn. Another establishment in Oxford, between ‘Edmund Hall and Queen College’, was taken over, and four years later was selling both coffee and chocolate.

The first coffee house customers - all men - would pay a penny at the bar and agree to abide by rules of behavior. The venues were open to all classes, ranks and political persuasions, and for this reason became places of debate and discussion, free of alcohol.

Among the coffee drinkers were a variety of colorful characters - from quack doctors and physicians, to poets, playwrights, highwaymen and merchants. At the start of the 18th century, coffee houses in England reached triple figures. This was the boom time, and shortly after coffee houses disappeared rapidly.

There were several reasons: Coffee house masters, whose establishments had been largely responsible for creating the country’s Freedom of the Press, became too big for their boots, making demands on the Government. The East India Company, one of the leading coffee importers, became interested in tea instead, and the coffee houses themselves were turned in to exclusive clubs.

As the thirst for coffee waned, tea took over in popularity. It was already being drunk in coffee houses but became particularly popular in the 19th century. This teetotal movement was so successful, businessmen realized there was a gap in the market - an alternative to pubs and inns. Tea rooms and tea shops went on to flourish from the 1880s as respectable and fashionable meeting places for Victorian women - somewhere they could relax and chat without a male escort.

Tea is now a part of everyday life in Britain, and the traditional tea shop, an ongoing part of its character. And in the past 15 years the cafe has changed again. Widespread travel has meant we have fallen in love with lattes, and continental style cafes have sprung up. Ideas, seeds, tea, coffee started pollinating from place to place living a potentiality in terms of cafe as a business and also as a culture.

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Insights

The word cafe has gone much beyond just a coffee bar or a tea boutique.

Cafes are known to connect people through their common ethos Cafes were initiated as a way to propagate thoughts and cultures So, if Cafes across the world are already known to set cultures by attracting people of similar mindsets, can we also address these gap through the concept of CAFE culture?

A cafe culture as a platform to learn and reflect?

A cafe culture that keeps you anticipating what NEXT towards a constructive world?

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Contextual Research Literature Review

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Trend study Food and Organization trends

GOOGLE Search Inside Yourself (SIY) was developed at Google along with some of the world’s leading neuro-scientists. It started as a New York Times bestselling book and quickly became Google’s most popular internal training program, and now a globally-recognized program.

While many discuss about the pros and cones of google free food across various social media platforms, David Burucks, the author of Myths of Creativity and an associate professor of management at the College of Business at Oral Roberts University, where he teach courses on creativity, innovation, leadership, and organizational behavior speculate Google ‘s free food as an inspiration for innovative thinking and much more than just a tricky employee perk.

As Laszlo Bock, the Senior Vice President of People Operations explains in his book Work Rules: Insights from Inside Google That Will Transform How You Live and Lead, the purpose of the cafes and micro-kitchens (smaller areas stocked with food and drink closer to work stations) is to create a place for employees to leave their desk and interact with other people whose desks are not near theirs. Bock reveals that most of these food sources are strategically placed between two separate work teams, and the goal of that placement is to draw these different folks together and nudge them to interact and collaborate. “At minimum, they might have a great conversation. And maybe they’ll hit on an idea for our users that hasn’t been though of yet.”

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Its all about mindfulness and emotional intelligence.

SIY has created a huge impact in creating a work friendly peaceful culture in Google. Similarly like Chade Men Tang who founded SIY program, Chef Olivia Wu co-founded the Mindful-Lunch group, and teaches “Manage Your Energy,” as well as yoga. Olivia Wu is the the community manager for the food team at Google headquarters in Mountain View, CA where she creates programs in nutrition, health, education and the social well-being of the employees.

Learnings from Google

Mindfulness

Emotional Intelligence

Neuroscience

Research shows that mindfulness is a foundational skill that underpins the inner factors of growth: self-awareness, self-management, and emotional skills.

Workplace studies prove that emotional competencies enhance performance,leadership effectiveness, and wellbeing.

Neuroscience shows that attention is the fundamental energy of the mind. How we direct our attention determines the mental habits we form, the emotions we develop, and the results we experience.

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Slow food nation

Slow Food is necessarily regional, promoting and protecting local produce.

Slow Food was started by Carlo Petrini and a group of activists in the 1980s with the initial aim to defend regional traditions, good food, gastronomic pleasure and a slow pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture. Today Slow Food represents a global movement involving thousands of projects and millions of people in over 160 countries.

In 1986, Slow Food is created in Italy after a demonstration on the intended site of a McDonald’s at the Spanish Steps in Rome.

Today it girdles the earth and has tens of thousands of members, but Slow Food began as an informal talking shop for young foodies in Bra, who assembled in out-of-the-way pubs around the town to eat what was provided and drink the local wine.

How will the Slow Movement grow in the future? “Every generation has to start again from zero,” says Petrini today. “There are no certainties about the future. We must always have our antennae alert to the way things are changing. The idea of the modern has been superseded; the challenge today is to return to the small scale, the hand made, to local distribution – because today what we call ‘modern’ is out of date. The crisis we have been facing in the past year is not merely a financial crisis but also a crisis of systems and values. To overcome it we need to change our behavior.”

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Its aim: “To counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how food choices affect the rest of the world.”

Constructive cultures around food in northeast India

In Northeast India, NESFAS was started in 2010 under the chairmanship of Phrang Roy, a former civil servant (Maharashtra cadre) who later became assistant president, International Fund for Agricultural Development (IFAD), Rome. During his term at IFAD, Roy developed a special interest in helping indigenous communities from all over the world to find a voice in international platforms because he believes they are repositories of traditional knowledge systems and healing practices that the rest of the world can benefit from. Roy also feels that indigenous knowledge systems should be documented before they are completely superimposed by modern scientific knowledge. Indeed a happy blend of the indigenous and modern science is what could provide answers to the world’s problems, especially in the area of gastronomy.

On November 3, delegates and dignitaries from around the world arrived at North Eastern Hill University (NEHU) in Meghalaya, to attend the Indigenous terra madre 2015.

Through this summit, they attempt to make everyone aware about how we abandon out indigenous practices even before we can understand their intrinsic values instead of building a “society of hope� where traditions guide them into the future and thereby in return conserving them and practice them.

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Nowadays, The unknown and unexpected becomes the trend much faster.

When it comes to experience everyone wants to experience something different before embracing it as a culture.

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Biodiversity Can Save The Planet To save biodiversity, Slow Food needs everyone’s help. The intention of this campaign is in the name: To Love the Earth, by supporting a more sustainable agriculture, that can guarantee good, clean and fair food for all. For initiatives like “Slow Food” to continue its work as a free and independent organization, as it has been until now, needs support and help. Together, we can defend the future of our planet, and build a better world.

On June 24th 2012, at the Charles Darwin Research Station on the Galapagos Islands, the lifeless body of Lonesome George, the last known individual of his subspecies, Chelonoidis abingdonii, or Pinta Island tortoise, was found. Ever since his discovery in 1971, it was known that unless a mate could be found for George, then the subspecies would die with him.

Normally, if a species dies out, its extinction may be recorded after a gap of several years, such as happened with the golden toad (Incilius periglenes) of Costa Rica: the last sighting occurred in 1989, but only in 2004 was the species officially classified as extinct by the International Union for the Conservation of Nature (IUCN).

Extinctions have always happened, but the speed with which they’re happening in the current period, and the cause, are exceptional. In a 1992 study the biologist Edward O. Wilson estimated that the world was losing 27,000 varieties of plant and animal species every year, that’s 72 a day, or 3 in the time it took to write this article. As for the cause, there’s no question: it’s the human race that flattens the forests, hunts for sport and pollutes the oceans.

In the world of agriculture, all too often we stop cultivating a vegetable or an animal breed simply because they are not profitable enough, as the economic market is oriented to maximizing yields at all costs, concentrating on a small selection of the most “productive” species. Though it may warrant less media attention, extinction is not limited to species in the wild, but also to the plants and animals that have been raised through ten thousand years of selective breeding.

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Key learnings from Slow food Nation A future can be guaranteed only by preserving biodiversity, and resisting the homogenization of heavily-industrialized agriculture which pollutes the water, devastates the soil, and fails to feed the world; an economy which demands infinite growth with finite resources, and development which destroys nature and human communities, creating unhappiness and threatening our health. This sensibility has to reflect in the attitude with compassion in the service we do.

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Mindful eating Thich Nhat Hann Zen the diet

Below are some Practices in a mindful living centre at Plum Village Eating Together Eating a meal together is a meditative practice. We should try to offer our presence for every meal. As we serve our food we can already begin practicing. Serving ourselves, we realize that many elements, such as the rain, sunshine, earth, air and love, have all come together to form this wonderful meal. In fact, through this food we see that the entire universe is supporting our existence.

- Thich Nhat Hann They are aware of the whole sangha as one serve themselves and one should take an amount of food that is good for us. the sangha community at Plum Village recites the same gatha before consuming food.

In the dimension of space and time, We chew as rhythmically as we breathe.

Maintaining the lives of all our ancestors, opening an upward path for descendants.

So when they eat mindfully they can be in direct contact with our ancestors as well as our descendants and use the time of eating to see how they can nourish the best things ancestors have passed onto us and how to continue to transmit what is most precious to future generations.

Eating in silence, the food becomes real with our mindfulness and people are fully aware of its nourishment. Gratitude fills us as we realize how fortunate we are to have had this nourishing food to eat, supporting us on the path of love and understanding.

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Food reveals our connection with earth. Each bite contains the sun and the earth.... We can taste the whole universe in a piece of bread! Contemplating on our food for a few seconds before eating and eating in mindfulness, can bring us much happiness.

- Thich Nhat Hanh

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Key Insights The natural world is intrinsic to our existence, yet our daily connection with nature is quickly dwindling due to our hectic, digitally connected schedules.

While many are busy flowing along with the expected course of profession, many do attempt to reignite the relationship with earth in their own ways by discovering different meanings to it in their day to day life.

Thats what I reflect as “balance� which is the basic mantra to be a part of this mystical ecosystem.

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Can I bring some northeastern touch to the house cafe in terms of offerings?

Will there be acceptance to raw, natural and indigenous practices ?

Is this also an emerging trend?

Can I design to create a balancing mix of this desire and the context of the cafe?

“Nature� be it from the Northeast, Gujarat, Kerala, the basic essence is important that makes it natural.... not the place. An individual who loves villages will most likely love every village irrespective of the difference in culture, geography or language.

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Contextual Research on Cafe and food spaces Foraging is the ultimate farm-to-table lifestyle as more consumers want to interact with their local environments and minimize their carbon footprint.

The Unplugged festival from Innocent Smoothies returns this year with an even more nature-led line-up. Held in a secret forest location, and with guests encouraged to leave their digital devices at home, the festival’s environmentally friendly offerings include foraging workshops as well as a wood-fired spa.

Small-batch soap brand Saipua in New York recently branched out into an educational program too, designed to achieve a greater understanding of the natural world through classes such as nettle harvesting, elderberry foraging and tomato canning. Each all-inclusive, two-day workshop sees guests camping out under the stars and learning various uses for their newly picked crops, from medicine to food.

Dirty Dining Diet is yet another way that we’re entrenching ourselves back into nature. Dirty dining, or feasting out in the wilderness, helps connect consumers to the land and improve their relationships with food – setting them up under the stars, in the woodland or battling the elements in open meadows.

Chefs such as Dan Barber and Francis Mallmann have been practicing holistic natural cooking methods for some years, but a rise in popularity has seen a newfound focus. Mallmann is renowned for his rustic, open-fire approach to cooking – cooking under it, in it and on it – and recently opened his first US-based restaurant, Los Fuegos at the Faena Hotel in Miami Beach, which incorporates wild open fires on a beautiful terrace.

At Petersham Nurseries in Richmond, London, workshops go one step further. Led by resident foraging expert Claudio Bincoletto, guests are taken on a wild food walk along the River Thames to find, learn about and pick various edible produce from mushrooms to wild cherry plums and fresh walnuts. Back at Petersham, Bincoletto uses all the picked produce to create a mouthwatering meal right at the table, demonstrating that if a bustling city can produce all this, then nature isn’t as far removed as we might think.

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Raw Beauty It’s no secret that the natural beauty industry is booming, with the global demand for natural and organic products expected to rise to $50 billion by 2019, as seen in The Vision A/W 17/18 report Earthed.

On top of this, 60% of Millennial admit to using food ingredients for homemade beauty treatments as a natural alternative to shop-bought varieties. Beauty brands are reacting to this growing demographic, turning to Mother Nature for product innovation and inspiration.

Pioneering this initiative is Juniper Ridge, a perfume brand that extracts fragrance from flowers, plants, bark, moss and mushrooms that are harvested through regular treks through the wilderness.

Crawling through meadows, smelling the wet earth beneath fir trees and capturing the exact scent of the wind are all part of the process, and the fragrances are made around campfires and on dirt roads.

Every batch is different from the last, and scents range from the ocean mist climbing the sage gardens of the Californian coast to the smell of wildflowers at dawn after a night storm.

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The clean eating diet and sensation of green super-food supplements : The health and wellness market is experiencing the biggest boom of its lifetime. Now a trillion-dollar business, it has surpassed the pharmaceutical industry for the first time.

One of the major contributing factors to this boom is the clean eating movement, a mindset that is progressively creeping into our food consciousness and changing the way we eat. We’re already in the midst of a cold-pressed juice revival; we cook with ‘courgetti’ instead of spaghetti; and dairy is becoming more of a no-go as people look to lead a plant-based diet.

So, what’s up next for health? A new wave of produce and products are about to hit the market. These are the superheroes of the food world, and they are about to become household names as they are pack a huge nutritional punch or assumed to be one such.

For eg: Fermented food has been left to sit and steep until the sugars and starches turn into bacteria-boosting agents. An age-old technique to preserve produce, it is now making a comeback in the wellness world. Fermented foods are full of healthy enzymes, minerals and live cultures that create a flourishing internal environment and help balance gut micro-flora, all contributing to good digestion, protection from toxic pollutants and a strong immune system.

The restaurant Rawduck in Hackney, East London is experimenting with fermented food. Its offering includes strawberry vinegar, lemon-grass and hibiscus-infused kombucha, and homemade pickle on cheese-toasted crumpets.

Moringa is a powder made from dried moringa leaves, and it is regarded as one of the most nutrient-dense plants on the planet.

A plant native to the Himalayas, it is now grown in Asia and Africa on the moringa tree, also known as the ‘miracle tree’ due to its many health benefits. In the Philippines, it is referred to as a ‘mother’s best friend’; in Senegal, it is the ‘tree that never dies’.

Research suggests it outperforms a range of vitamins and minerals, and moringa fans call it the real wonder food. It also purifies water and is combating malnutrition.

Anything else I should know? It contains more than 46 different antioxidants, three anti-inflammatory, and 90 nutrients. It has six times the amount of antioxidants of goji berries and 25 times the amount of iron of spinach. Moringa has also been used to treat skin ailments, headaches, intestinal worms, ulcers, tumors, diabetes and malaria.

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Plant-based water from the prickly pear cactus, a desert plant native to Mexico and southwestern parts of the US. The prickly pear super-fruit contains powerful nutrients to help replenish and revitalize the skin. It is also high in naturally occurring electrolytes to support hydration, and said to help lower blood sugar and burn fat. The Mexicans use it as a hangover cure. It is the next move on from coconut water; it is also lower in sugar and calories than nearly all coconut water brands.

Caliwater, Cactus Water This brand of prickly pear water is 100% natural, and free of fat, preservatives, artificial colours and flavorings. It also runs a strict non-concentrate policy. Every bottle comes with 200mg of prickly pear extract and only 35 calories.

Indigenous health food is earning popularity

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HEALTHY : the new trend and need of time Beauty cafe culture is huge in Tokyo. Natural cosmetic brands incorporate cafe or juice bars that serve healthy food and drinks alongside skin, body and make-up products in their shops. To promote a full beauty wellness experience, beauty brands offer nutritional menus filled with tasty hot and cold dishes, superfood smoothies and cold-pressed juices for the health-conscious consumer L’Occitane’s cosmetic shop in Shibuya houses an upstairs restaurant with a spacious seating area for a spot of lunch after shopping, while the Beauty Library’s in-house cafe serves a range of light snacks and juices Neal’s Yard’s Brown Rice canteen and Three Cosmetics’ Revival cafe are situated next to the beauty stores and offer an organic food menu, with dishes suitable for vegans, vegetarians and those with a gluten-free diet.

The rise of Eatertainments From fast-food joints to gourmand eateries, the clear winner in the Experience Economy is the dining venue. Just take a look at your social feeds and it’s likely that within a few scrolls someone you know is sharing a new pop-up restaurant or exclusive dining experience. The desire for ‘eatertainment’ has gone global.

The rise of eatertainment is being fueled by social media. From the not-so-humble-brag on Facebook to the foodie selfie on Instagram, Eatertainment is the ultimate social share, and seemingly nothing spurs FOMO quite like a cool dining experience.

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Experience beyond Just TV series.

Fictions goes reality The Owls Are Not What They Seem was a three-month long pop-up restaurant designed for fans of David Lynch and the cult-classic TV series Twin Peaks. Guests were treated to an evening of immersive theatre complete with a three-course meal designed by experimental foodies Blanch & Shock, themed cocktails and Lynchian-inspired encounters (cups of coffee being dropped), eerie lighting changes and strange sounds.

Powamekka Cafe To commemorate the 20th anniversary of rapper Tupac Shakur’s death, Powamekka (power and mecca) pop-up restaurant opened for one night only in September of 2016. Fans lined up for hours overnight to dine at the restaurant that Tupac had intended to open before his death in 1996. The restaurant is based on Shakur’s own design sketches and features meals inspired and favored by Shakur, including the California Love chicken sandwich and Hennessy Apple Butter chicken win

Ubereats: With a driver network and a vast database of user information already in place, Uber could well be the company that wins out in the crowded food-delivery market. UberEATS currently operates in 10 key cities around the world, including Atlanta, Toronto, Barcelona and New York. To use it, you simply log in to Uber, select UberEATS (as opposed to Uber Rides) and choose from the day’s handful of lunch options. Food is pre-packaged and waits, temperature-controlled, in a driver’s car until it’s ordered, so it can be delivered as quickly as you’d expect with Uber: within 10 minutes. While convenient for customers, the initiative also means Uber can engage drivers at lunchtime, traditionally a slower time of day for rides, while restaurants can open for Uber delivered lunches without operating a full lunch service in their premises. This enables them to make extra sales without extending into overheads such as lunch service staff.

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In one hand where we see the rise of creating awareness about local and avoid fast food and junk food, more and more attractive inventions in food industries are still gaining momentum by luring business to evolve yet not changing the ethics and approaches. 3D Systems and Natural Machines has both launch domestic 3D printers for food. Although these machines are not yet priced for the mass-market, they will open the doors for experimentation with 3D printed food, and increase awareness of its possibilities The machines will also make it easier for restaurants and caterers to introduce 3D printed food onto their menus Fast food and confectionery are the easiest foods to 3D print because of their ingredients and consistency. They’re also sure to attract attention: when 3D Systems debuted its 3D printed sweets at CES this year, it generated a huge buzz around the product As the technology continues to develop, more complex meals, flavors and textures will be introduced and consumers will become more comfortable with the idea of eating printed food Over the next few years, 3D printers will become more affordable, gradually coming down to the price point of other kitchen appliances such as microwaves and food processors, and sitting next to them in consumers’ homes Sugar is an ideal material for 3D printing: naturally dry and with a strong, palatable taste, it can be easily flavored and mixed with binding agents to create a sturdy printing material

The irony is that there are beautiful inventions around but we still fall in trap to use it for better good and apply it for humanitarian good.

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The modern interventions in food shows an appetite for speedy service, tailored convenience, and an element of the unpredictable. But what is convenience to human mind what is the unpredictable thing, what is service to human beings, needs a deeper questioning than just commercial goals

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duality always exist, which route to choose is a mere choice

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The final concept for the project is an amalgamation of few major scientific investigation namely molecular gastronomy, neuro-gastronomy, nutritional psychiatry with Indian knowledge system.

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Molecular Gastronomy Over the last decade, the fields of science, technology and psychology have facilitated a greater understanding of taste and flavor perception. An example of this is Molecular Gastronomy, which has revolutionized home dining, encouraging creative experimentation with surprising and intriguing food pairings. In addition, our cultured palates are embracing an array of bold and daring flavors from far-flung corners of the globe, attuning our taste buds to new spice, herbs and seasonings.

“Modern cuisine”, “Modernist cuisine”, “Experimental cuisine” or “Avant-garde cuisine” whatever we may interpret as molecular gastronomy refers to experimental restaurant cooking driven by the desire of modern cooks to explore the world’s wide variety of ingredients, tools and techniques. Molecular gastronomy research starts in the kitchen where chefs study how food tastes and behaves under different temperatures, pressures and other scientific conditions.

However, in the name of molecular gastronomy the famous chefs and even Michelin star chefs uses modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous vied, dehydration and other non-traditional means to make delicious and stimulating dishes. No matter how much ever justifications it may hold its does not suffice to a good health solution.

The potential food science may end up just mesmerizing people if the possibility of food innovation is not blended well with food ethics.

Bluemental, the most famous personality dabbling in the area of molecular gastronomy had once expressed his apprehension and with great hesitation said, ‘‘The danger is that technology overtakes the value of the dish.’ So has he eaten dishes on the future-food agenda which have troubled him? ‘Yes. There are people out there who are completely missing the point.’ And then he adds. ‘I’m really worried someone’s going to do something really stupid and then everyone will point at me and say it’s all your fault.’ He also admitted some terrible things are being done to food in the name of innovation and is very uncertain and doubtful about the future innovation that may take place due to the possible potential emergence in food innovation Technology is also playing a part. The ubiquity, speed and continuous connectedness of the Internet and social media enables us to document and share our food moments from anywhere in the world, and is turning consumers into a global network of flavor-hungry and curious food enthusiasts.

Current sustainability issues and an unstable economic climates continue to have a profound effect on our changing food and flavor preferences, prompting more considered and frugal choices based upon the origin, seasonality and locality of food. With wellness, nutrition and health also key concerns in fast-paced, modern life we are seeking holistic and tasty alternatives to salt, sugar and fat, which can help re-balance our minds and bodies.

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Neurogastronomy Gordon M. Shepherd, a physiologist and professor in the neuro-science department at Yale University School of Medicine, is credited with coining the term “neuro-gastronomy.” He began studying the sense of smell and how odor is processed by neurological circuits in the brain decades ago.

The olfactory system allows us to detect environmental smells as well as “retro-nasal” smells, which originate inside the body while we eat and are critical to flavor perception. Retro-nasal stimulation occurs when we chew, releasing reactive molecules from food that stimulate sensory cells, which stimulate cells of the brain’s olfactory bulb and are processed by the olfactory cortex.

The most interesting part is that neuro-gastronomy has huge potential to merge the science and culinary worlds by studying the human brain and the behavior that influences how we experience eating and drinking.

Neurogastronomy helps us to understand how we look at food and taste, instead of investigating how researchers can alter the taste of food by re-engineering what we eat, this science concentrates on how we can re-wire the brain to perceive food differently. It’s not about genetically modifying carrots to taste better; instead, it is about helping our brains think carrots are delicious. But even that aforementioned instance is just one component in the broad and diverse academic specialty.

A subject as complex as neuro-gastronomy requires dialogue between different groups of professionals including chefs, a anthropologists, bench neuro-scientists, biochemists, agriculture and food technologists, behavioral psychologists, clinical neuro-scientists, and more. Chefs, in particular, play a pivotal role in the implementation of the field’s knowledge. So, to start this dialogue and take this invention forward an organization (ISN) was formed in 2014. And in 2015 Dan Han, PsyD introduces the concept of “Clinical Neuro-gastronomy” as an applied clinical translational discipline of Neuro-gastronomy.

The International Society of Neuro-gastronomy (ISN) is a professional organization for culinary professionals, agriculture professionals, and scientists of gastronomy in the context of brain and behavior. The concept of Neuro-gastronomy casts a wide net over all disciplines that are relevant to what we eat, why we like what we eat, and how we eat. The mission of ISN is to advance Neuro-gastronomy as a craft, science, and health profession, to enhance quality of human life, and to generate and disseminate knowledge of brain-behavior relationships in the context of gastronomy.

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Nutritional Psychiatry

“Food is like a pharmaceutical compound that affects the brain,” Fernando Gómez-Pinilla is a UCLA professor of neurosurgery and physiological science who has spent years studying the effects of food, exercise and sleep on the brain reveals an interesting research that food is like a pharmaceutical compound that affects the brain. Diet, exercise and sleep also have the potential to alter our brain health and mental function. This raises the exciting possibility that changes in diet are a viable strategy for enhancing cognitive abilities, protecting the brain from damage and counteracting the effects of aging.

Omega-3 fatty acids found in salmon, walnuts and kiwi fruit provides many benefits, including improving learning and memory and helping to fight against such mental disorders as depression and mood disorders, schizophrenia, and dementia. Synapses in the brain connect neurons and provide critical functions; much learning and memory occurs at the synapses.

Omega-3 fatty acids support synaptic plasticity and seem to positively affect the expression of several molecules related to learning and memory that are found on synapses and are essential for normal brain function.

Dietary deficiency of omega-3 fatty acids in humans has been associated with increased risk of several mental disorders, including attention-deficit disorder, dyslexia, dementia, depression, bipolar disorder and schizophrenia. A deficiency of omega-3 fatty acids in rodents results in impaired learning and memory.

Gómez-Pinilla also mentioned in an interview that recent research also supports the hypothesis that health can be passed down through generations, and a number of innovative studies point to the possibility that the effects of diet on mental health can be transmitted across generations.

A long-term study that included more than 100 years of birth, death, health and genealogical records for 300 Swedish families in an isolated village showed that an individual’s risk for diabetes and early death increased if his or her paternal grandparents grew up in times of food abundance rather than food shortage.

Evidence indicates that what we eat can affect your grand-children’s brain molecules and synapses. Controlled meal-skipping or intermittent caloric restriction might provide health benefits.

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Excess calories can reduce the flexibility of synapses and increase the vulnerability of cells to damage by causing the formation of free radicals. Moderate caloric restriction could protect the brain by reducing oxidative damage to cellular proteins, lipids and nucleic acids. The brain is highly susceptible to oxidative damage. In contrast to the healthy effects of diets that are rich in omega-3 fatty acids, diets high in trans fats and saturated fats adversely affect cognition. Junk food and fast food negatively affect the brain’s synapses. The researcher Gómez-Pinilla mentioned this after he himself started eating fast food less often since conducting this research.

Brain synapses and several molecules related to learning and memory are adversely affected by unhealthy diets.

Emerging research indicates that the effects of diet on the brain, combined with the effects of exercise and a good night’s sleep, can strengthen synapses and provide other cognitive benefits.

In Okinawa, an island in Japan where people frequently eat fish and exercise, the lifespan is one of the world’s longest, and the population has a very low rate of mental disorders.

Folic acid is found in various foods, including spinach, orange juice and yeast. Adequate levels of folic acid are essential for brain function, and folate deficiency can lead to neurological disorders such as depression and cognitive impairment. Folate supplementation, either by itself or in conjunction with other B vitamins, has been shown to be effective in preventing cognitive decline and dementia during aging and enhancing the effects of antidepressants. The results of a recent randomized clinical trial indicate that a three-year folic acid supplementation can help reduce the age-related decline in cognitive function. Its also noted that the high consumption of cur-cumin in India may contribute to the low prevalence of Alzheimer’s disease on the subcontinent.1

Notes: 1. MURAKAMI, K., MIZOUE, T., SASAKI, S., OHTA, M., SATO, M., MATSUSHITA, Y. AND MISHIMA, N. Dietary intake of folate, other B vitamins, and ω-3 polyunsaturated fatty acids in relation to depressive symptoms in Japanese adult. In-text: (Murakami et al., 2007) Murakami, K., Mizoue, T., Sasaki, S., Ohta, M., Sato, M., Matsushita, Y. and Mishima, N. (2007). Dietary intake of folate, other B vitamins, and ω-3 polyunsaturated fatty acids in relation to depressive symptoms in Japanese adults. sciencedirect.com.

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How the food effect how we feel what we feel?

Serotonin is a neurotransmitter that helps regulate sleep and appetite, mediate moods, and inhibit pain. Since about 95% of your serotonin is produced in our gastrointestinal tract, and our gastrointestinal tract is lined with a hundred million nerve cells, or neurons, it makes sense that the inner workings of your digestive system don’t just help us digest food, but also guide our emotions. The function of these neurons — and the production of neurotransmitters like serotonin — is highly influenced by the billions of “good” bacteria that make up our intestinal microbiome. These bacteria play an essential role in our health. They protect the lining of our intestines and ensures that they provide a strong barrier against toxins and “bad” bacteria; they limit inflammation; they improve how well we absorb nutrients from our food; and they activate neural pathways that travel directly between the gut and the brain.1

What is a good Bacteria??

Studies have shown that when people take probiotics (supplements containing the good bacteria), their anxiety levels, perception of stress, and mental outlook improve, compared with people who did not take probiotics. Other studies have compared “traditional” diets, like the Mediterranean diet and the traditional Japanese diet, to a typical “Western” diet and have shown that the risk of depression is 25% to 35% lower in those who eat a traditional diet.

Scientists account for this difference because these traditional diets tend to be high in vegetables, fruits, unprocessed grains, and fish and seafood, and to contain only modest amounts of lean meats and dairy. They are also void of processed and refined foods and sugars, which are staples of the “Western” dietary pattern. In addition, many of these unprocessed foods are fermented, and therefore act as natural probiotics. Fermentation uses bacteria and yeast to convert sugar in food to carbon dioxide, alcohol, and lactic acid. It is used to protect food from spoiling and can add a pleasant taste and texture.2 The notion that good bacteria not only influence what the gut digests and absorbs, but that they also affect the degree of inflammation throughout your body, as well as mood and energy levels.

Notes: 1. You Are What You Eat: How Food Affects Your Mood In-text: (‘13, 2010) ‘13, S. (2010). You Are What You Eat: How Food Affects Your Mood. [online] DUJS Online. Available at: http://dujs.dartmouth.edu/2011/02/you-are-what-you-eat-how-food-affects-your-mood/#.

WgBcsa0RqRt [Accessed 6 Nov. 2017].

2. Fermented food, microbiota and mental health: Ancient practices meet Nutritional Psychiatry In-text: (Jphysiolanthropol.biomedcentral.com, 2014) Jphysiolanthropol.biomedcentral.com. (2014). Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. [online] Available at: https://jphysiolanthropol.biomedcentral.com/track/pdf/10.1186/1880-6805-33-2?site=jphysiolanthropol.biomedcentral.com [Accessed 6 Nov. 2017].

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Does this validate my approach to address mental illness with food?

Lets look at the upcoming workshop to be held in ISNPR 2017, USA. The workshops in ISNPR 17 is expected to encourage more dialogue, collaborations and multidisciplinary inputs to discover more connections between food and mental health.

Notes: International Society for Nutritional Psychiatry Research (ISNPR). (2016). ISNPR - International Society for Nutritional Psychiatry Research (ISNPR). [online] Available at: http://www.isnpr.org [Accessed 27 Oct. 2017].

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Nutraceuticals: Broad Spectrum Micro-nutrients Workshop This workshop on nutraceuticals will first give an overview on why additional nutrients may be necessary for some people above dietary change alone. Dr Mischoulon, Prof Rucklidge and Dr Sarris will discuss the current state of the field including the evidence on using single nutrients like minerals, vitamins, omega 3s and probiotics to treat mental illness as well as combination approaches.

They will discuss safety aspects, using nutrients as adjuncts to medications as well as discuss potential mechanism of action. The workshop will discuss practical ways that mental health professionals could implement this research into every day practice.

Dr David Mischoulon – – Harvard Medical School, USA Prof Julia Rucklidge – University of Canterbury, New Zealand Dr Jerome Sarris – The University of Melbourne, Australia How To Best Approach Dietetics in Those with Mental Disorders Workshop This workshop is facilitated by dietitians with experience in dietary interventions and nutrition research with people who suffer from mental illness. Dr Natalie Parletta will give an overview of the cardio-metabolic and health benefits of traditional Mediterranean-style dietary patterns. Dr Parletta and Scott Teasdale will share their experience working with patients at all stages of mental illness (from ultra high risk to early psychosis to established illness to the very high risk clozapine clinics, i.e. prevention and treatment of poor cardio-metabolic health) in community mental health settings, and together with Rachelle Opie will discuss a clinical approach to successful dietary change for people with mental illness.

Presenter Information: Dr Natalie Parletta – University of South Australia, Australia Brain Food Prescription In this “Brain Food Prescription” Workshop for clinicians, we review the latest available research linking nutrition to mental health along with practical tips about addressing diet in your medical practice. The evidence suggests changing dietary habits may be one of the most powerful mechanisms we have to improve resiliency to stress and to mitigate or prevent the development of mental illness. However, nutrition literature is often contradictory, controversial, constantly changing and can leave clinicians unsure what is safe and effective to recommend. We will provide an evidence-based guide to navigate these murky waters. We begin with an interactive session discussing food as a vital sign, demonstrating and practicing a simple food assessment and how to integrate available evidence and stages of change in the process of motivating healthy dietary habits. We will then review specific vitamins, minerals, and foods along with global dietary patterns and their links to mental illness based on the recent literature. We discuss how gut and brain health are linked and provide insight from the increasing evidence linking microbiome changes to mental illness and cognitive function. We also address specialty diets (such as vegetarian, low-carb, fasting, etc.) and their health and psychiatric implications. Attendees have an opportunity to apply the knowledge learned along with a question and answer session.

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It can help to understand what food is suitable for a better brain which will make a better body,(better mental health will lead to better physical health)

How what we eat affects our brain

Neuro-gastronomy Nutritional psychiatry Design the recipes, concoctions, flavor infusions It can help build a dynamic eating experience

Can we use nutrients as adjuncts to medication

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How the way we eat can alter the taste perception Design the space, services, interactions, and offerings

I wont be able to justify this project and the entrepreneurial venture ahead if I derive a conclusion and build strategies to accomplish it without contextualizing and looking into the Indian knowledge system in regards to food. I believe the future will open up more possibilities by understanding and harnessing the potential of Indian knowledge systems and integrating them into the mainstream of scientific, industrial and everyday thinking.

India, is a large reservoir of knowledge systems - technologies as well as trained craftsmen and scholars who possess knowledge in various branches of traditional Indian sciences and technologies.

These consist of varied areas like agriculture, architecture, metallurgy, metal working, health care systems and textiles, and also various theoretical areas ranging from astronomy and mathematics to grammar, logic and linguistics. In many of these sectors it is also a fact that knowledge prevails at various levels ranging from the classical scholars to the Folk practitioners who have their training and skills as a living tradition of transmission of skills and knowledge.

Western science which is based upon the principles of repeatability and predictability has been defined as a systematic approach, a methodological approach to answering questions. Science is equated with knowledge, and it is the development of knowledge that promotes the solution of problems. But the irony is the inability of this very methodological approach to consider the possibility of traditional and indigenous knowledge as science just because the parameters of evaluations are misunderstood.

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Nothing is in isolation. Holistic strategies will have holistic considerations of the context right from inception.

If we are experiencing a volatile world, and the future is a progression of uncertainty, then the strategies to create an organization with holistic approach are: 1.

2.

3.

4.

5.

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Develop ability to sense the right reason behind any given context Constantly sensing the wider opportunities by connecting the patterns of possibilities Strategic Design as a balancing tool to enhance human life and lives around us.

Integrating or blending different disciplines for innovations to emerge Sustainability lies is equilibrium

The beauty lies in the foundation A well designed holistic foundation of an entity and clarity of intent of the drivers of the entity will make it timeless and priceless

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Adding the perspectives from Indian knowledge system (traditional practices and Ayurveda ) to derive the final approach as a way of life.

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Actionable Insights The first art human being have explored since inception is the art of cooking. If we reflect the significance of food in our life the basic purpose of food is to help us grow by providing us nutrition such that we can assimilate to get energy.

While various stream of science are working in different areas to bring in new perspective to food, the intersection of new emerging research fields like nutritional psychiatry, neuro-gastronomy and ancient Indian traditional practices will open various intervention areas.

The physical space and the service of the house cafe (working prototype) will be developed in coherence of these learnings.

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Ideation and conceptualization THE PROCESS : GROW ORGANICALLY, LIVE CASE STUDY THE STRATEGY : LOVE, CARE, FOOD THE BUSINESS : HOUSE CAFE

THE ORGANIZATIONAL DESIGN: Vision

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Objective

Goal

Milestone

Setting up the vision of the initiative We believe in a culture to provide adequate calories and nutrition to the people whom we serve food. We will function like an organized home, so the culture is open and flexible to serve people who love to eat. We might serve more to the genuine needy or the standard amount to one who would not need. Overall we would like to build a happy go culture and a non judgmental attitude towards food. “ We are what we eat”.

This statement comes with a lot of responsibility and generosity that needs to be practiced at various ways. However by taking a viable and feasible approach towards business and what we want our customers to be.

Our motto : To achieve a balance between duality Our mantra: “Lets cook your mood” Our belief: Lets keep evolving constantly by rethinking on how to learn to learn.

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Building up a team We started with 3 people working towards the venture regularly and planned to collaborate with others according to the opportunities that will come our way.

As we believe “constraint yield creativity� so we decided to make the best out of whatever we could. Our team consisted of a helper Manju ben, Dayananda Meitei (a friend and an journalist) and myself.

I was the cook and my friend was the manager while starting the service.

Currently we registered the company under the companies act 2013 and the company is limited by shares between my friend Dayananda Meitei and me.

Finally OTENGA INITIATIVES PVT LTD was registered.

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Setting up the objectives of our services CORE:

PERIPHERY:

To deliver good quality and taste to attract more and more people towards the culture

To drive students towards more constructive cultures and enhance multidisciplinary collaborations across disciplines for societal prosperity.

To maintain the quality of the services through a practical and well-cultured organizational and operational execution model.

To introduce our traditional ayurvedic principles of healthy food thereby also reviving proven traditional practices of food and eating practices.

To provide required nutrition that people miss due to skipping meals, binging and their unhealthy lifestyle practices.

To sensitize about the magic of herbal lifestyle and innovate wide variety of food and beverages including tea, snacks and meals making it tastier for mass to accept.

To connect the dots across disciplines to sense the congruent opportunity for innovations and indulging interested participants to work towards it.

MAGIC: To make everyone belong to the mindset and culture.

A sense of love, care and respect to facilitate & nourish their thoughts to emerge as wonders.

To keep their anticipation alive through innovating ways and processes.

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Developing the space A location within 3 km from the various institute like NIFT, NID, DAICT was available to start the project. It was a 2- bhk bungalow near the main road at Megh Dhanush society, Sargasan, Gandhinagar. We started whitewashing the entire house and developed the furnitures.

A research process called Body storming was undergone among a group of people to layout the initial concept of the space arrangement.

Body-storming is a technique sometimes used in interaction design or as a creativity technique. The idea is to imagine what it would be like if the product existed, and act as though it exists, ideally in the place it would be used.

The idea was to : Understand the imagination of the participant about such an idea of housecafe Tool to co-create Communicate and create awareness to the first set of prospect users.

How did we conducted the research?

A group of participants were asked to imagine themselves as a part of the concept space and asked to describe the details of the space,.

Some were asked to interact with the imaginary layout and enact the probable scenarios inside the space.

The moods, attitude and feel of the space shared by the participants were noted. This process helped us to verify the concept and its interpretation among the minds of the participants.

Findings: Most of the participants imagined the place with low seating, casual atmosphere yet calm and relaxing. “A feel like home� was the basic expectation raised from the exercise.

Participants expressed the need of care, non-judgments, and openness from the space.

Embracing difference of opinion, discussions, peaceful debates were some of the events participants imagined in the body storming process.

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Creating the Identity What memories do we create?

Sense of Belongingness Encourage people to imagine Privilege Dignity Romancing the consumers senses Attachment Develop humanized relationship A home to embrace differences to see the further possibilities

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Keywords Curiosity, installation (changes from time to time), fun , playful curiosity homely (as a feeling) mindfulness, work- friendly, reflecting, cultural, interactive, experimenting, collaborating, belongingness

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Offerings

Home style food & northeast india flavors and aroma traditional cuisines Food as medicine

workshops

Participatory design in social innovations

Herbs & garden grow your own herbs

Discuss a project

Product display and selling

Events and Seminars

Reading and working space

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How can we achieve the desired identity?

Coherence, Multi dimensional strategies Synchronization of organizational values in every act/offering

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What will people know the project as?

Project Amoeba

The heartful project

Project Otenga

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Why the name “ OTENGA” ?

OTENGA is a fruit which connect to this concept metaphorically. The flower of this fruit does not sheds off and becomes harder to form the fruit by layering one over other.. This fruit is also known for its anti- diabetic properties.

Designing the Logo:

Project

o O’ tenga

Project

Project

o’ tenga O

Project

o’ tenga O

o O’ tenga Project

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Project

o’tenga O

O’tenga

o’ Project

Logo Design by Bidisha Biswas

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Glimpse of how we develop the space

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Visual elements of space

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lights open kitchen the orange runner the logo graffiti of a tree: banyan tree and Japanese cherry blossom (both are known as tree of wisdom) plants and herbs handmade tie and dye cushions and the low seating wooden crates collaborations, books book racks

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Our Mantra or Conversation striker: Lets cook your mood Food is what can bind us all, food was chosen as a integrating tool to get everyone to the same thought either biochemically or as a conversation.

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The kitchen rules Rule = no rule It was an open kitchen where people are free to walk in, Volunteer to help the chef to have a conversation or help in cooking.

There were lot of herbs in the kitchen shelf labeled with the name, source and benefits so as to educate the visitors to expose to traditional knowledge, sometimes there would be informations written on the bulletin board in the kitchen about various herbs and culinary practices. Visitors were also encouraged to share informations on the same for the other visitors to read.

The unique flavors of the herbs and spices soon developed curiosity to the visitors and the guest to experiment unexplored cuisines.

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Chef of the day Cooking is therapeutic, cooking is a way for many people to express their love and care. Its helps one to focus on their intent and practice mindfulness. As a participatory process we invite people to cook in Otenga s kitchen, and share their perspectives through the entire engagement.

The meal prepared by the chef of the day was served to all the guest. The dinner starts with acknowledging the food cooked by the chef.

Namrata and Suraj preparing Sindi Curry at Otenga

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Milestones planning : Roadmap

Research Resource management Identifying strategic location

Designing the recipe

Designing and developing the space

Hiring and training manpower Pricing and Revenue model design Marketing strategies

Activities and events : curate and execute

Interactions and communication design Multidisciplinary conversations and collaborations

Forming like minded Communities Generating and managing projects

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Strategy model

Vision

Ideate, manifest the ideas

Sensitize Engage

Participatory design

Be a home, be a family

Nurture

Create common purpose

Collaborate

Emerge

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Promotions and marketing Exploring the power of Human chain The idea was to not go viral in marketing campaigns rather follow a very subtle word of mouth marketing for mostly 3 reasons: 1. To create a peaceful and relaxing ambiance

[ HOUSE NO ]

2. To engage the right segment of audience and form the culture. Once the required aura of a place is created, it creates its own identity.

3. To offer quality conversation and mindful experience.

In the end its a slow cafe and what we intent to promote is mindful living and compassionate practices.

We used Facebook, instagram and whatsapp as our medium of communication. There was no signage and hoarding outside the space except for a poster with the house no on it.

WAYS OF MINDFUL LIVING

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Few of the first communication (facebook post) to sensitize public about the space

1.

A home, isn’t that what we all miss when we are away?

A home, where we are free from judgments, A home, where we unfold all our mask and just be ourselves A home, where we open our heart to everyone, A home which loves us for who we are....

A home which makes us high with compassion...

Project OTENGA..the housecafe..... with baby steps to be a home for all...

2.

A place for students from different backgrounds to meet and interact over food or collaborate in projects, Project Otenga also acts as a peaceful getaway for students from their hustling bustling campus and enjoy a book over a black tea with lemon to unwind and enjoy.

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The pre launch Ceremony

The typical ribbon cutting ceremony with friends

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We started with a small puja, a group meditation and sharing meal to call it a start.

Although traditional way, yet it has meaning and belief attached may be to prepare ourselves for the journey.

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The real test : the launch The space was ready and we were all set to call it a start to host people and offer our services. A week ago we created a Whatsapp group and added all our friends and patrons who has been helping in setting up the space. We announced it as open from July 18th 2016, through a text message in whatsapp group. We wanted to have a safe start and also wanted decent crowd for the first day to grow organically. The first advantage is to set our process right, reiterate the mishaps, give enough time to each guest who visits the space and take calculated risk.

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The First meal was served

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The food that we served The idea was to design a wholesome meal with lot of northeast India ingredients source from the valleys and mountains of northeast..A wholesome meal according to research can be metabolize faster with the right amount of micro-nutrients and macro-nutrients together. Through otenga’s meal what was intended to share was the attitude towards food through various conversations before having food and also traditional recipes which are now forgotten, while having a lot of medicinal benefits to it.

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Sourcing the ingredients At otenga we sourced our ingredients from Northeast India, mostly Assam and Manipur. This initiative was taken to strengthen the communities thereby sensitizing them about the need to conserve the traditional practices and hence creating a demand for the same.

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Communities preparing roselle petals for drying

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Everyday was a new menu

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Pricing The pricing was designed by considering average spending capacity of a students in mind. A proper meal was for 150/and we served unlimited portion for the same.

After the second month we introduced curated meal which was of variable pricing, for students we kept it for 300/- and for working professionals we kept it for 500/- (unlimited servings).

The main focus was to reduce wastages so every meal was pre-booked and the required quantity was prepared as per the order.

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Revenue streams

The major revenue streams were through the following segments : Food (Pre-book meals and walk-ins for tea and coffee) Merchandise ( students were encouraged to design and create products which was sold through the space) Projects (As we succeeded in forming small communities among the guest who visited Otenga we started taking projects and then divide the work as per their availability, while the otenga team took care of design management).

In the prototyping model, we were successful to meet our break even (capital investment) in the end of fourth month.

Note : The investment made for the project was Rs. 80000 only.

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Business model Canvas

Key activities

Key Partners

Value Proposition

Key resources

Food Events Collaborations Design Managements (projects)

Institutions Farmers Courier services Freelance designers Clients

Constructive thinking Multidisciplinary Collaborations Sense of belongingness Homely feel Mindful Living Relaxation and Reflective time

Ingredients from Northeast Books PR skills Space interiors

Revenue stream Customer Segments

Customer Relationships

Cost Structures

Students Academia Travelers Researchers Corporate Firms Food lovers Creative enthusiast

Guest and the host

Rent Electricity cost Inventory Salaries Transportation Maintenance Fixed Cost

Channels Word of mouth Human Chain Social Media

Food Merchandise Projects

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Events Students celebrating regional festivals

We hosted date weeks amongst the students of Nid

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Baatien, Knowledge exchanges

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A multidisciplinary talk session

Technology is a helpful servant but a dangerous master, Now a days we smile more at our phones and bathroom mirrors then people around us says Dr. Bhavin Kodiyatar, professor at Baroda Medical College. He is an an traveler, mountaineer and bikers who have passion for greatest and latest technology yet talks about how technology is reshaping our life for better or for worse......

We invited everyone to come join us for an open discussion and debate at Project OTENGA on 4th September, 5 pm, 2016

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Calligraphy dates

Indulging oneself with Just a pen paper and notebook can be Relaxing and meditative too.

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Poetry slams

Students from various institution namely Nift, Central University, Xaviers, Nid gathered for a poetry slam and expressed their views.

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Discussions on Ethics of Journalism

Sharing views on Journalism: Interactive session

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After a beautiful momos making session by a senior journalist who had worked with Indian Express, India Today group, and Times of India Mr. Ajit Bezbaruah engages students from various institution in a very casual interactive session on ethics of Journalism.

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A mindful meal

An engaging sunday lunch where the family got to spend a fun-time, dancing to the beats, celebrate birthdays and opening up their minds.

We at Otenga believes in “Creating moments� that can be cherished for life.

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Musical nights

Lets celebrate the evening with Ghazals....

Lets wash away the stress together....

Lets get entrained...

Lets discover newness in life everyday....

Lets meet to experience a peaceful, melodious evening

Ghazal by Nayana Sharma and Prince Ezeliel

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Book reading Impromptu dance sessions Presentation on Dr. who series by a doctor himself

Collaborations with “Satori lets not yawn�

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Workshops

Relief Printing workshop by Mahesh, a student of Toy and Game design, NID,

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Birthday Celebrations

Nift students celebrating birthday at Project Otenga

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Morning Rides

AIR (Alliances of Independent Riders hosting breakfast rides on Independence day)

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Collaboration Designing an exhibition space for a IIT Gandhinagar based startup called CRETIF at Mahatma Mandir, Gandhinagar.

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Visual Design Assignment on designing brand collaterals for Project Otenga for NIFT Gandhinagar, Fashion Communication, 2nd year students.

NIFT, students working on building brand collaterals for Project Otenga, mentored by Yatra Trivedi Khan

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Culture Tour

We also hosted cultural dinners for 15 Japanese delegates from IIT Gandhinagar. The event comprised of sharing cultures through food, narratives and discussions on traditional food practices and its importances.

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Film Screening

ART has no boundaries. We are in a world of perspectives to build our perceptivity. Why not experience and decide indeed in a realistic way....why to just believe in what others say.... why to be a follower always...lets think differently, letting our heart lead, we never know when in the journey it syncs with the mind too.... “Lets join for a movie on 11th September 2016 at Project OTENGA....your views, appreciations and critics matters a lot for every art expression�. A discussion session was arranged with the director (skype) to talk about his perspectives and share opinions on the art piece.

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Someday, it would be just a relaxing day at Project Otenga We understood the importance of sitting ideal and introspect to trigger constructive thoughts and positive mental outlook. As we believe in having a pause in life, we encouraged our guest to sit, relax and introspect and engage with themselves through the space.

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Guest sitting and relaxing at Project Otenga 140

Curating multidisciplinary thoughts in events

We also hosted events by trying to merge the medium of doodling and poetry recitation. In this event we asked one group of participants to recite and other group to doodle the emotions of the recitation through doodling.

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Photography Exhibitions

Project Otenga also provided space for artists to exhibit their projects. Mano Manohar a photography design student from NID, Gandhinagar exhibited his design project.

In his project he worked closely with LGBT and trans-genders and documented them through an artistic viewpoint.

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Collaborations and pop-up events

While we were exploring various opportunities on similar trend to collaborate, ALPAVIRAMA 2016 was a good platform to work with. Project Otenga collaborated with New Media Design students in creating an experiential display by putting up a pop up tea counter.

People visiting the exhibition space were offered a cup of tea as a gesture of hospitality so that they engage their tastebuds while experiencing the multi censorial exhibition on moving images.

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Business Expansion to a bigger space Pitch to Ahmedabad University

In todays uncertain world, we are entrenched in a fast culture, fixated with fast processes, obsessed with always quicker, better and more. In this process of fastness and information all around, how well are we able to translate information into knowledge which will make the community, society and the eco-system, a better place to survive, grow and evolve? This question needs significant attention.

We are constantly experiencing phenomenal changes in every domain which accentuates the need for ability to create opportunity out of the ambiguous, tangible out of the intangible and create worth, wealth and meanings out of the constraints for everyone. This can be achieved by the capability and the capacity to continuously contextually reinvent, renovate and ‘design’ our strategies, processes, tools and techniques, as this will lead to create mindsets.

Digital technology offers us information at just at an arms length, and this throws us a greater opportunity for taking ‘learning’ outside the classroom with much convenience. As the world is changing at a rapid pace, what is of prime importance is to keep learning constantly. We need to learn how to learn, learn not necessarily in the classrooms, but from the resources and activities around us. Learning to learn will not only help us adapt to the fast changing world but also help us take holistic decisions.

All this elaborates the opportunity for creating a culture to nurture these emerging trends and help people create more wonders to enhance lives around us. So, if Cafe across the world are already known to set cultures by attracting people of similar mindsets, can we also address these gap through the concept of CAFE culture?

A cafe culture as a platform to learn and reflect?

A cafe culture that keeps you anticipating what NEXT towards a constructive world? Cafe culture that helps you excites you to discover newness?

Idea:: To create a platform for nourishing constructive culture of collaborations over food and thereby motivating them towards activities such as serious (yet fun) book reading.

To connect the visitors of the cafe and bookstore through various opportunities and projects and encourage them to experiment their ideas for further development.

To sensitize about healthy eating and traditional practices, and bridge the gap between the elder generation and the newer ones.

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Accelerating Strategies

Core: To deliver good quality and taste to attract more and more people towards the culture To maintain the quality of the services through a practical and well-cultured organizational and operational execution model.

To introduce our traditional ayurvedic principles of healthy food thereby also reviving proven traditional practices of food and eating practices.

To provide required nutrition that people miss due to skip- ping meals, binging and their unhealthy lifestyle practices.

To sensitize about the magic of herbal lifestyle and innovate wide variety of food and beverages including tea, snacks and meals making it tastier for mass to accept.

Periphery: To drive students towards more constructive cultures and enhance multidisciplinary collaborations across disciplines for societal prosperity.

To connect the dots across disciplines to sense the congruent opportunity for innovations and indulging interested participants to work towards it.

Magic To make everyone belong to the mindset and culture.

A sense of love, care and respect to facilitate & nourish their thoughts to emerge as wonders.

To keep their anticipation alive through innovating ways and processes.

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Feedbacks Foodboard at Project Otenga: Guest were encouraged to share their experience.

Project Otenga’s view through Sumedh’s doodle

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Jinal’s way of describing her experience

Reviews through Facebook Page

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Concluding the project : Summarizing the final learnings from the project “ Strategic Thinking as tool to integrate multidisciplinary concepts in designing a contextually relevant strategy for a multi-modal cafe” Background The interconnectedness between mental health, diet, nutrition and lifestyle is fairly pronounced in the research mentioned in this document. The change of habit, attitude and lifestyle precipitated by the shift on securing admission to a new college is very evident. This cumulates over space and time into campus cultures which gradually become integral parts of social identities of the individuals. The health of the campus culture is a strong force in influencing one’s attitude, productivity and proper utilization of collective and individual potentials.

Objectives The objective of this project was threefold. Firstly, to understand the multimodality of the current situation in people who stay away from their home for purposes of education, work or other reasons. The curation of this understanding involved observations regarding their lifestyles patterns which could possibly lead to early symptoms of mental health problems.

Secondly, to design, develop and position a physical space for offering services to prevent mental health problems like depression, mood swings and anxiety in their early stages. Thirdly, to encourage positive mental practices by using food as a medium for strengthening social collaboration among different mindset of people.

Methods A survey was administered among the students in three colleges, namely IIT Gandhinagar, NID Gandhinagar, and NIFT, to understand their dietary patterns, lifestyle and their daily activities. Interviews were also conducted with some of these students, faculty members and campus counselors of these institutes. As the campuses were mostly residential, there are more interactions among students as compared to day boarding colleges. Students were randomly sampled (n=100) based on their departmental affiliation, geographical regions and cultural backgrounds. The survey was met with a 100 per cent response rate of which 57 per cent respondents were female and 53 percent respondents were male. The student’s ages ranged from 20 years to 35 years. The were enrolled across undergraduate, post graduate and PhD programs.

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A lifestyle-derived habitual and attitude responsive questionnaire with 22 items was designed contextually to facilitate the research.

The survey was designed to investigate specific campus cultures, students’ eating & sleeping habits, involvement in physical activities, addiction, coping mechanisms and social attitudes.

A meta-review of published research on various aspects of mental health and its influencing factors was undertaken in order to validate the analysis of the cross sectional study. Studies about stigmatization related to mental illness in India was also reviewed to understand preconceived notions about mental health to create better strategic interventions and improve chances of gaining participation.

Observations: 55 percent respondents skipped meals frequently in the regular meal times, 45 percent respondents skipped meals occasionally and 9 percent respondents skipped meals very frequently. Additionally, almost 98 percent respondents admitted that they have no fixed eating routine in their college timings.

Most of the respondents have irregular sleeping routines, as was demonstrated by 80 percent respondents remaining awake for entire night at least twice in every two weeks. Almost every respondents shared about some sort of stress and mental pressure that they witness related to academic, financial, relationship or personal issues. Only 23 percent respondents shared their problems with anyone, 26 percent respondents express about their problems occasionally, and nearly 46 percent respondents very rarely share their problems with others.

It was observed that more than 90 percent respondents have lost habit of physical exercise after shifting to new place or after joining a new college. 50 percent respondents engaged in consuming alcohol and 34 percent students engaged in smoking and/or alcohol consumption or both. Almost 30 percent respondents smoked other psychotropic substances to feel a state of trance.

However, the data varies from college to college. Samples from the two design colleges exhibit a different graph in terms of addiction. More than 80 percent respondent are involves in consuming alcohol, smoking cigarette and smokes substances than other two colleges that were surveyed.

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The existing culture of any campus with its bad and good qualities tends to encapsulate the new entrants. Most of the influences are multilayered and multimodal. No feeling is unidirectional, it activates different other emotions at the same time, and sometimes precedent by judgments, opinions and bias. Having too much confidence is like a double-edge sword that aggravates the ego and makes the individual unable to accept and unlearn the preconceived thoughts.

Peer pressure and psychological necessities of individuals to belong to a group or culture sometimes leave students vulnerable.

Too much attachments and lack of self control affects emotional state resulting in constant imbalance.

Short term expectations, inspirations, and immediate-goal seeking attitude gives short term glory and joy and less time to strategize and plan, so less time to think and reflect.

Eating disorders are resultant of complex conditions arises from combination of long standing, behavioral, biological, psychological, interpersonal and social factors. Trends of skipping meals, purging or binging in the long term can damage a personal, physical, emotional health, self esteem, sense of competence and control.

Dominance of packaged food products as the substitute of proper meals results in lack of nutritions, crucial to the functioning of the body results in lack of proper functioning of the body and affect thought patterns. Addictions to any form of alcohol, smoke and substances is a slow poison leading to chances of chronic lifestyle disorder in future.

Interventions: The analysis and the context that was observed accentuated the need for a preventive strategy to break the pattern of symptoms of early developed mental health problems. It emphasizes the significance of a constructive collective collaborations and engagement as a support model along with special trained expert caregivers to moderate the model. Towards the end of the research a contextually relevant concept space which is an experiential house cafĂŠ was created to function. Behavioral design principles, concepts of neuro-gastronomy, nutritional psychiatry and Indian knowledges like Ayurveda and indigenous practices were used to design the visual stimuli, the food, the way it is been offered and also the service how it has to be delivered. Each and every touch point of the entire experience is consciously crafted to encourage participations and provide a sense of dynamic home like experience.

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The space Eating is a multi-sensorial activity involving our visual, auditory, olfactory, gustatory and tactile senses for a fulfilling experience.

Even we intake the adequate nutrition, it is equally important to consider how we eat and how we perceive what we eat. Eating is also an attitude in addition to the biochemical reactions and neuro-chemistry that is associated with the food and the context in which we are eating.

Neuro-gastronomy is a new science of how the brain creates the perception of flavor with a interdisciplinary approach to merge science and the culinary worlds to understanding the experience of eating and drinking.

The space (material, texture, color ) was designed taken in consideration with different elements to evoke the sense of care and comfort. The first tactile touch while entering the space of a marble floor with the naked feet, and sight of a small handcrafted garden at the entrance, the low seating wooden chair made out of sustainable and reusable material, the vibrant warm color of the table cloth, the art pieces, quotations and graffiti drawn on the wall, several other handcrafted tokens of love and the welcoming gesture of the service provider helps as a choreography to sensitize the participants or the guest about the ideology of the space also making them comfortable to sit and look around the space.

A lot of table activities including creative works, participatory books are installed to engage the participants in several activity of their choice. Events are curated to encourage a mindful narrative, collaborative activities and also to bring in awareness about various aspect of healthy lifestyle. It is an experience of digital detoxification, connecting to more real human and hands-on experiences.

The space focus modularity and flexibility yet emphasizing a sense of balance through the visual narratives.

The food : The concept was to serve a surprise flavorful wholesome meal with all balance nutrients prepared in a traditional methods.

No preservatives were used. A open kitchen with different herbs and spices with its benefits is displayed in the kitchen to encourage more conversation around food and its medicinal purpose.

The idea is to use design as a concept to implant interest among the participants to know about food and its related aspects.

A variety of tea, fermented food including fish oil and concoctions of indigenous herbs and spices from Northeast India are served too. The knowledge of Ayurveda is also applied while preparing different recipes and way a food is served. A concept of food plating and order of eating the food is used while designing the service.

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Conclusion Design thinking was applied as an integrating tool to amalgamate various multidisciplinary concepts and build a holistic approach to derive tangible and pragmatic models for application that works as an immediate preventive care.

The strategic intervention addressing a CAS system was that if mental health problem is a lifestyle problem then why not have lifestyle solution to address this issues.

A ideal design attributes of a preventive care should be a design that doesn’t position itself to be a preventive care, as the stigma related to this issue is already very sensitive, yet provide all the facilities subtly that is required to impart a positive outlook towards lifestyle.

However engaging in a life project like this helped us to form a startup which took shape as a registered firm.

It is called as Otenga Initiatives Pvt Ltd. The first initiatives is a multi modal cafe and second is a strategic design studio.

Scope and opportunities The parameter used to evaluate the feasibility of the model was counted on the basis of self interest- participation and repeatability of the participants to avail the same service and offerings of the model thereby making the revenue inflow stable.

The research further requires support and collaborations for clinical trials on the effect of various concoctions and food recipes that are offered through this service for imparting positive mental health.

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While the research project finds its direction through the graduation project at NID, the business emerged from the project continues as a separate entity, now as an organization to be implemented at Ahmedabad University.

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Photo gallery, Moments of love Photographed by Abhishekh Khedekar

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The way ahead, the journey still continued....

Impact measurement after the graduation project

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Scaled up Model at Ahmedabad University

There is an appointed time for everything and there is a time for every event under heaven; a time to give birth and a time to die; A time to plant and a time to uproot what is planted; a time to kill and a time to heal; A time to tear down and a time to build up....

It time for us now to bid adieu to our sweet little home “Project Otenga� at 30 Megh Dhanush Society in Gandhinagar.. The place which we had rented to call it a home for all of us, will now be be pulled down to give way to a new.

The new chapter starts at Ahmedabad University at Commerce Six Cross Roads, Admission Campus, Behind Bungalow number 5.

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Interior Design for the New Space Translating the design language from the previous Space. The new space development was the design outcome of the Otenga’s strategic design studio. It works on the principles of multidisciplinary collaborations.

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The new Project Otenga images, Ahmedabad University

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Current menu card at Project Otenga, Ahmedabad university

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The new launch Date: 5th September 2017

The tradition of multidisciplinary knowledge exchange still continues at Project Otenga

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Abstract paper selected in ISNPR ISNPR stands for International society of nutritional psychiatry research. “To support scientifically rigorous research into nutritional approaches to the prevention and treatment of mental disorders and co-morbidities�

International Society for Nutritional Psychiatry Research, is a international seminar which is to be held in Bethesda, USA, between the 30th of July and 2nd of August 2017 at the Marriot Hotel in the center of Bethesda Th meeting was conducted to reflect the broad spectrum of research, from the sub-cellular to translation and implementation science. The program will cater to the interests of researchers and clinicians from the fields of public health, diabetes, cardiovascular disease, obesity and dietetics, as well as psychiatry and psychology. There will also be a strong focus on basic science and the biological processes and factors that underpin the links between diet, nutrition and mental health, including the brain-gut-microbe axis, immunology and metabolic processes and molecular science.

An important aspect of the ISNPR conference will be the workshops, which will offer training from skilled and highly experienced psychiatrists and dietitians. These workshops will focus on the practical aspects of nutrition and clinical care for those with mental disorders.

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The Abstract Can multi-modal café services prevent mental health problems for singular floating population in urban scenarios: A design thinking approach OBJECTIVES: A change in a person’s habit, attitude and lifestyle is highly prominent with relocation to a new place. The research investigates current lifestyle practices and risk of mental health problems among people away from home for education and work. The aim is to design preventive lifestyle interventions and study its feasibility and impact.

METHODS: A survey with personal interviews was conducted with participants from diverse geographical and cultural backgrounds (n=100, 57 percent males, 43 females, age group 20-30 years). Using design thinking as a tool and food as a medium, various multidisciplinary studies related to diet and mental health were integrated to develop contextual holistic community-level services.

RESULT: Imbalance in lifestyle practices and unhealthy coping mechanisms manifesting in stress and mental pressure, substitution of meals with junk food, etc, were observed.

Based on the insights, an experiential house café serving wholesome nutritious food clubbed with home like experience was proposed and implemented to encourage awareness and support.

CONCLUSION: Although there is significant research on innovating mental health treatment, potential gaps are seen in current mental health care services. Design thinking is a user centric approach for constructing service design models that integrate multidisciplinary aspects to create a holistic solution.

A conceptual purpose-driven Café offering multi-sensorial and nurturing experience, can motivate participants towards positive lifestyle practices, registering such an experience as a celebration over prevention of mental issue, normally ridden with stigma in Indian context. The research requires support and collaborations for clinical trials on the effect of various concoctions and food recipes that are crafted through this service.

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More Collaboration: Project Otenga experiential Pop up tea store at India International Mega Textile Fair, 2017, Gandhinagar.

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Assam state Textile Minister Ranjit Dutta exploring range of Otenga Tea.

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Strategic Plans - Phase 2 To start a small scale industry (initially) of food processing and packaging firm mostly from medicinal and nutritive HERBS & SPICES. The raw materials will be outsourced from farmers and other SHG producing required ingredients as per the need and demand. The raw materials will be then processed using traditional knowledge and practices, yet commercially feasible and viable and then packaged for a BTB and BTC market.

The initiative is also undertaken in order to convert unorganized small business opportunities to an organized one such that the growth is predictable and rational with adequate calculated risk. This will also enable the employees to work systematically as digital technology will be the core to maintain and perform certain operational activities in the organization.

Women empowerment and gender equality will be another major practices that we would like to incorporate in our organization through our day to day activities and norms.

If we want to empower the employees and the society it is important to impart healthy and prospective mindset among the team so as to take innovative challenges in the upcoming days and become a self sustainable organization on its own. “Its all about creating a culture and this time an organizational culture�

BACKGROUND With the speed of life and busy schedules in the urban sectors mostly tier 1 to few tier 3 cities it has been observed that there is a huge disconnect with the indigenous practices and knowledge. The lifestyle of the newer generations inclining towards the westernization is encouraging a lot of unhealthy food products and eating habits in the market. Fast food has already became a health hazard in our society and still there is very less initiation and motivation to make the public aware on the consequences. They might have provided a livelihood solution for a group of people trying to achieve a financial stability to live a better life, but at the same time due to lack of knowledge and awareness they have been creating a much latent problem in terms of health. Moreover, we as a consumer have been continuously falling in the trap of attractive advertisement and influences around us. For eg. Mc Donalds, KFC. Researchers have proved that the grilled chicken of KFC, McDonald’s, and other fast food stores have loads of sodium. The excessive intake of sodium causes breast cancer, obesity, high blood pressure, and other health complications.

So in this type of complications and consequences in the society related to eating habits and trends, how can we still create an opportunity to balance the system to a desired state. This leads to a direction to encourage our traditional methods and practices by blending it strategically to our contemporary lifestyle. There is a immense potential for Northeastern ingredients to be positioned to cater this gap and convert it to a beautiful opportunity.

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Industry In Assam OPPORTUNITY/OBJECTIVE : To establish a small scale industry (initially) to manufacture the ingredients and package it, thereby providing the raw materials to the cafe and other complimentary retail format.

To provide employment to the local people through the industry, thereby helping them to conserve the traditional practices and knowledge of preserving and processing the herbs and spices.

To make people aware of the benefit of the spices and herbs sourced locally by the small scale industry through the cafe. This will be executed by innovating the recipes and products available in the cafe.

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Media Coverage

Interview at News live, Assam

Interview at DY 365, Assam 177

News coverage in DNA, Ahmedabad

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2. Mental health issues in college students – recognize and get treatment before it is too late In-text: (Team, 2017) Team, E. (2017). Mental health issues in college students – recognize and get treatment before it is too late. [online] thehealthsite. com. Available at: http://www.thehealthsite.com/diseases-conditions/mental-health-issues-in-college-students-recognize-and-gettreatment-before-it-is-too-late/ [Accessed 24 Feb. 2015].

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In-text: (Cold et al., 2015) Cold, F., Health, E., Disease, H., Management, P., Conditions, S., Problems, S., Disorders, S., Checker, S., Interviews, E., Boards, M., Guide, I., Doctor, F., Medications, M., Identifier, P., Interactions, C., Drugs, C., Pregnant, T., Management, D., Obesity, W., Recipes, F., Exercise, F., Beauty, H., Balance, H., Relationships, S., Care, O., Health, W., Health, M., Well, A., Teens, H., Kids, F., Pregnant, G., Trimester, F., Trimester, S., Trimester, T., Baby, N., Health, C., Vaccines, C., Kids, R., Cats, H., Dogs, H., Office?, N., Retailers, R., Lives, M., Life, E., HPV, 1., Boards, M., Blogs, E., Center, N. and Health, M. (2015). Can What You Eat Affect Your Mental Health?. [online] webmd.com. Available at: http://www.webmd.com/mental-health/news/20150820/food-mental-health [Accessed 26 Oct. 2017].

4. SIGNS AND SYMPTOMS OF MENTAL HEALTH PROBLEMS – CAUSES AND EFFECT In-text: (Psychguides.com, 2017) Psychguides.com. (2017). Signs and Symptoms of Mental Health Problems – Causes and Effect. [online] Available at: https://www. psychguides.com/guides/mental-health-problem-symptoms-causes-and-effects/ [Accessed 26 Oct. 2017].

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Mental Health Foundation. (n.d.). Diet and mental health. [online] Available at: https://www.mentalhealth.org.uk/a-to-z/d/diet-andmental-health [Accessed 26 Oct. 2017].

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7. MD, E. Nutritional psychiatry: Your brain on food - Harvard Health Blog In-text: (MD, 2016) MD, E. (2016). Nutritional psychiatry: Your brain on food - Harvard Health Blog. [online] Harvard Health Blog. Available at: https:// www.health.harvard.edu/blog/nutritional-psychiatry-your-brain-on-food-201511168626 [Accessed 26 Oct. 2016].

8. SARRIS, J., LOGAN, A. C., AKBARALY, T. N., AMMINGER, G. P., BALANZÁ-MARTÍNEZ, V., FREEMAN, M. P., HIBBELN, J., MATSUOKA, Y., MISCHOULON, D., MIZOUE, T., NANRI, A., NISHI, D., RAMSEY, D., RUCKLIDGE, J. J., SANCHEZ-VILLEGAS, A., SCHOLEY, A., SU, K. AND JACKA, F. N. Nutritional medicine as mainstream in psychiatry In-text: (Sarris et al., 2015) Sarris, J., Logan, A., Akbaraly, T., Amminger, G., Balanzá-Martínez, V., Freeman, M., Hibbeln, J., Matsuoka, Y., Mischoulon, D., Mizoue, T., Nanri, A., Nishi, D., Ramsey, D., Rucklidge, J., Sanchez-Villegas, A., Scholey, A., Su, K. and Jacka, F. (2015). Nutritional medicine as mainstream in psychiatry.

9. WHY THIS COURSE DEVELOPED AT GOOGLE IS ASKING EMPLOYEES TO TAKE A DEEP BREATH In-text: (Searchinsideyourself.com.au, 2014) Searchinsideyourself.com.au. (2014). Why This Course Developed at Google is Asking Employees to Take a Deep Breath. [online] Available at: http://searchinsideyourself.com.au [Accessed 26 Oct. 2017].

10. WOLPERT, S. Scientists learn how what you eat affects your brain — and those of your kids In-text: (Wolpert, 2008) Wolpert, S. (2008). Scientists learn how what you eat affects your brain — and those of your kids. [online] UCLA Newsroom. Available at: http://newsroom.ucla.edu/releases/scientists-learn-how-food-affects-52668 [Accessed 26 Oct. 2017].

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Photo credits Abhishekh Khedekar Graffitti Artist Nidhin Bose Poornima Marg Anuradha Yadav Sitara Poster Credits Ajay Waghela Bhaskarjyoti Das Abhishekh Khedekar Logo Design Bidisha Biswas Furniture design Y. Dayananda Meitei

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May the universe never abuse food Breath is food The body eats the food The body rests on breath Breath rests on the body This is food resting on food.

The one who knows this becomes rich in food, healthy and great by offspring, knowledge and fame.

- Tattriya Upanishads

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