I am a material-led, interdisciplinary designer interested in the creation of sustainable materials. My practice is centred around experimentation and creating innovative bio-textiles from food waste, situated in a tableware context.
Best Before is a project exploring how the disruption of dining rituals and conventions can promote mindful, sustainable eating practices. Situated within a conceptual zero waste, sustainable fine dining restaurant, it is a tableware collection made almost entirely from food waste. The primary design materials were eggshells sourced from the university’s dining halls, local cafes and friends, alongside fruit peels and onion skins.
Global food waste is an enormous issue with wide reaching consequences, degrading ecosystems in landfills and releasing more greenhouse gases than the entire aviation industry. As the global population increases, the demand for more food is overtaking the rate at which it can be supplied; thus, as consumers, we need to rethink how we approach food waste. Eating slowly, mindfully, and intentionally are all ways to reconnect with our food and regain a sense of appreciation for it.
As the meal progresses through its four courses, the tableware becomes progressively estranged from convention. The initial course introduces food waste as a design material, but in the familiar context of cutlery handles and a plate. The tableware provided then progresses to uncomfortable, to nonfunctional, to nonexistent by the final dessert course. The traditional rhythm of a meal is disrupted as diners must contend with these novel dining devices, providing an opportunity to connect with both their food and those around them at the table.
Through breaking with the conventions of a typical dining experience, diners are encouraged to reevaluate the rituals of eating they follow, how they can be more present with their food, and be less wasteful.
