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Our new food & design research collection. Here we will feature articles about design thinking and processes, food (of course), but more specifically food culture, cook book reviews, food and design trends and much more...

Monday meets Food Design: what about food waste

Happy Monday! This week we're looking at food waste. One designer used waste bones to create delicate tableware, a big fast food company looks at the beauty of mouldy food, and finally we hear food banquets are back in fashion, but what about all the leftover food from shoots? Have a read to find out!

Gregg Moore creates restaurant's tableware using waste bones from its kitchen

Dezeen explains "Ceramicist Gregg Moore has created crockery for the Blue Hill at Stone Barns restaurant outside New York, that is made from the bones of the very cows whose dairy and meat is served. The table setting encompasses a bowl, plate and cup, with paper-thin white walls that are left unglazed to allow the eerie translucency of the material to shine through.

Their distinctive, luminescent quality is achieved using an 18th-century recipe for bone china – a type of porcelain made using animal bones."

Read more here.

Burger King's new mouldy whopper advert

The burger giant has just released a new advert celebrating the "beauty of no artificial preservatives" and a TV commercial showing their classic whopper becoming green and mouldy after 34 days. This is a big step and an unusual angle to take for such a big company, but it's great to finally talk about good mold and the importance of natural ingredients. More and more people are trying to buy healthier food, so it's pretty good that even the biggest fast food brands are trying to improve their products in that direction too.

Read more here.

When Did Gluttony Become So Glamorous?

The New York Times describes: "Langoustines drooped from above, their whiskers trailing like vines. Below them, the table was laden with duck potpies, caviar and great loaves of pâté; lobster tails spilling from a ceramic shell nearly as large as the one that birthed Venus. [...]

This was less banquet than elaborate tableau, staged last spring by the New York caterer Olivier Cheng to mark the opening of the Hermès boutique in Manhattan’s meatpacking district. Extravagant food displays have become a motif at high-end fashion, design and other events in the

past few years, from the pyramid of shrimp layered with roses and the three-foot-long challah surrounded by butter renditions of the face of Michelangelo’s David, created by the New York-based artist Laila Gohar for the opening of the Galeries Lafayette Champs-Élysées in Paris in

March, to an event last October at Longchamp’s SoHo boutique, where the Brooklyn catering company known as BoardGirlsNY dispensed with serving ware and instead heaped food directly on the six-foot-long table, a sprawl that was at once wreckage and bounty, with macarons tilting up

against raw broccoli florets, cherry tomatoes tumbling over coins of salami and giant rough-hewn cantaloupe halves daring someone to scoop out their flesh."

Read more here.

Banquets Are Back in Fashion. But Where Does All the Food Go?

To follow up on the previous article by The New York Times, some ask the tricky question of the fate of all this glamorous food. Journalist Marian Bull looks into the behind the scenes of food styling and the rise of photographers & designers who are starting to be more aware of the issues of food waste especially on set, and putting in place (simple) solutions to reduce this.

Read more here.

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