A dining experience emphasising the various factors affecting the sustainability of different food and drink options.
Project background
In recent years sustainability and transparency have emerged as key brand values for consumers. But despite the fact that more people are seeking out organic food and ‘grass-fed’ meat there is still much work to be done to ensure that their consumption habits are in line with their good intentions. Many do not know about or fully understand the complex supply chain behind the food and drink products on their plates. As the global shift towards health and wellness turns more consumers on to provenance, ingredients and processes, we will enter an era of Educated Eating, in which understanding the full socio-environmental impact of your food is part of a more conscious and aspirational lifestyle.
The speculative restaurant created for our Food and Drink Futures event offered dishes with high and low footprint, scored against four metrics that reflect the overall socio-environmental impact of the meal. Guests were presented on arrival with a menu containing a selection of drink and dessert options individually marked with an environmental score, which had been derived from four metrics. People were invited to choose four options that fell within their designated 100 socio-environmental impact points.
Credits
Creative Direction - Aleksandra Szymanska & Hannah Robinson
Menu - Blanch & Shock
Designer - Queenie Wong