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A Design Exhibition
A Design Exhibition
How might we promote new relationships to food that are more secure, regenerative and culturally appropriate?
By redesigning our food system, from our production and growing processes to our behaviors and eating practices, to protect biodiversity, we can embrace a wider variety of plants or a single plant that does the job in our diets. We could preserve and adapt ancient and local food knowledge by introducing these four ingredients in our diet plan to promote zero hunger.
Proposals address areas of weakness in our current food system and propose ideas focused on re-shaping the way that we eat and source our food.
Introducing classic ingredients
Sowing the Seeds of Sustainability
A sustainable approach to introduce zero hunger, enhance circular economy and develop methods to retain food quality for future.
Spirulina, tastes like the sea and has a green, earthy, and sometimes sulphuric or fishy edge. Spirulina is a type of blue-green algae that grows in both salt and fresh water. It is highly nutritious and a great source of protein, copper, and B vitamins.
Agar-agar, known as just agar in culinary circles, is a plant-based gelatin derived from seaweed. The white and semitranslucent vegetable gelatin is sold in flake, powder, bar, and strand form, and can be used in recipes as a stabilizing and thickening agent.
Fungi & Micro-Algae
From Petri-dish to Marketplace: A door to balance circular economy
Dried Shiitake Mushrooms are often described as having an earthy, smoky flavor and a rich meaty-yet-buttery texture when cooked. Highest level of macronutrients, hefty fiber content, B vitamins, and minerals such as copper, selenium, manganese, zinc, and folate. associated with immunity, cardiovascular health and skin health
Seaweed, a common ingredient in some Asian cuisine, is now widely available worldwide as a snack, meal ingredient, and dietary supplement. And for good reason. Eating seaweed is a super-healthy and nutritious way to add extra vitamins and minerals to your diet.
Ingredient Chart
Connecting the dots of circular economy
Exhibition Mockup
What’s next for Tomorrow’s Menu
Delving into the future of food entails a vast cultural and social initiative. Ensuring global health through food security, sustainability, and biodiversity is paramount. However, integrating fungi and algae into mainstream food culture presents challenges, as many remain unaware of their nutritional benefits and may resist their incorporation. While small-scale production of these microbial sources is feasible, scaling up proves more complex. Educating society stands as the crucial next phase in fostering acceptance and understanding.
📍Greenwich University Design School (Stockwell Street Building), London, UK
Sneak Peak At The Exhibition
Key Learnings
Learned and proposed a solution that addresses areas of weakness in our current food system and proposed ideas focused on reshaping the way that we eat and source our food.
Took a systemic approach and considered the multiple cultural, social, and environmental factors that affect our relationship with and decisions around food.
How might the proposal go beyond reducing harm to the environment and instead rehabilitate the ecosystem?
References
https://medium.com/@greeneconomysociety/sowing-the-seeds-of-sustainability-exploring-agroecologys-potential-a0c33f755a62
https://www.dezeen.com/2023/10/26/spacefarming-exhibition-future-food-industry-farming-agriculture-dutch-design-week/
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