RECOGNITIONS
Impressions from the opening of the Month of Design
28.10.2011 13:34, author: Jasmina Ravnjak
On October 13, the Month of Design, organised by Zavod Big (the Big Institute) for the fourth year now, started with the opening presentations. The opening was marked by the design awards ceremony. Janez Smerdelj received the award for timeless Slovenian design for the Gorenje Simple & Logical washing machine. In the framework of the Gorenje Design Centre and later the Gorenje Design Studio, he was paving the foundations of Slovenian industrial design and as Professor in the Department of Design at the Academy of Fine Arts and Design accompanied many Slovenian designers to their professional career path. The Gorenje Design Studio, beside Elan and Alpina companies, received an honorary design award for the user-friendly interface for Gorenje appliances.
The Month of Design started with the 180o lecture stage, on which the Creative Director of the Gorenje Design Studio Lidija Pritržnik captured the essence of challenges that the present time brings to the designer. These are honesty to the environment, resulting in sustainable designing, honesty to clients that must comply with the principle “designing is not styling”, and honesty to the consumers, which is being integrated in the designing through the simplification of use.
While watching the VJ Koala video projection, listening to the sounds of DJ Blasch and sipping champagne, we spent some quality time with our partners. Visitors were able to see our sales hit, Simplicity White household appliances, as well as the Innbox modem and user-friendly iChef oven interface, the recipients of the Red Dot Design Award; moreover, we have exhibited the user-friendly WashExpert washing interface.
The evening was wrapped up by the awards ceremony of the Eat and Drink contest. The Gorenje Design Studio participated in the contest together with the Herberstein Mansion. We have added a new content to the basic, primary, fresh food and upgraded the food, which seemed commonplace at first glance, to gourmet experience. By changing the core, we have assigned it a new role of a plate or cutlery, and thereby substantially increased the utilisation of food while reducing waste material. Food serving method was reduced to the sole food with which we wanted to draw attention to environmental awareness and maximum utilisation of food.