Back to Home
DSI / Social Design
About DSI


Visiting Amazonia: a Worst-Case Scenario Store

This week, we’re highlighting a recent pop-up installation by thesis advisor Sahar Ghaheri and her colleagues over at Grey Area Collective: a women-led social impact design and research studio that combines activism with art and technology.  Their installation, Amazonia: a worst-case scenario store, was inspired by the experience of your average Amazon Go store, but…

Read More

Josh Treuhaft’s Salvage Supper Club Expands to California and Japan

It’s a balmy Sunday night in late June in San Francisco, post-Pride parade, and I’m about to eat dinner in a pristine blue dumpster in a dead-end SOMA (South of Market) street. The event, Salvage Supperclub, seeks to draw attention to food waste and encourage home cooks to not throw out less than ideal, yet still edible stuff.

Meryl Natow and Let Them Eat Bugs

Originally posted on “It is widely accepted that by 2050 the world will host 9 billion people. To accommodate this number, current food production will need to almost double.” So begins the 200-page United Nations Food and Agriculture Organization report from 2013 that advocates eating insects as an end run around a looming food…

Read More

Jane’s Walk: The Future Sea Level in Lower Manhattan

Have you ever heard about Jane Jacobs? I recently learned that her efforts as an activist were key in saving Washington Square Park and surrounding areas from being overtaken by the proposed Lower Manhattan Expressway. 2016 marks her 100th birthday and it was the perfect occasion to celebrate her life and accomplishments. From May 6th to 8th the Municipal Art Society of New York (MAS) joined other 180 cities to hold the festival Jane’s Walk. New Yorkers of all ages and interests were able to join more than 200 walking tours to learn more about their city’s history.

DSI Alum Meryl Natow Makes Forbes 30 Under 30 List

From an initial screening list of more than 15,000 of the best of the best, the 600 women and men featured in the Forbes fifth annual 30 Under 30 are America’s most important young entrepreneurs, creative leaders and brightest stars. Name a business sector, social issue or essential institution, they are taking it on and changing the rules of the game – or creating entirely new playbooks.

DSI Alum Stephen Bernasconi Thinks Charlotte’s Ready for Slow Fashion

Is Charlotte on the cusp of a slow fashion explosion? Stephen Bernasconi thinks it could be, and he wants to help it happen. Bernasconi, a trend researcher and forecaster, says his “antennae are up” and pointing to signs that both slow fashion makers and consumers here are ready for more.

DSI Alum Josh Treuhaft’s Salvage Supperclub Makes a West Coast Debut

In an era when adventurous eaters are constantly on the hunt for the newest, coolest and most innovative dining experience — that they can, no doubt, tweet and Instagram — New Yorker Josh Treuhaft came up with the idea to educate diners about food waste via a multicourse, produce-centric meal served in a Dumpster, which has been outfitted as a cozy dining room.

Cheryl Heller on Designing for Human Energy as a Precious Resource

Depending on your job, your political persuasion and where you call home, the word “energy,” conjures images of solar panels, windmills, gas stations or coal mines. Or, it can bring to mind oil spills and oil bills. For the most part – humans being humans in the twenty-first century – we tend to think of energy as something we control.

I Was a Futurist, Until I Realized There May Not Be a Future

The clock has run out on the climate change debate. It's time for predictions to give way to radical action.

Six Foods: A DSI student’s solution to a sustainable future in snacking

Meryl Natow wants you to eat crickets. They’re an excellent source of protein and take 1000 times less water to produce than beef with just 1% the greenhouse gases. 2.5 people in 80 countries worldwide already eat them. And, Natow swears, they taste good. Kind of like corn nuts.

136 W 21st St,
5th Fl.
New York, NY 10011
(212) 592–2205