RE3
An organic dinning experience, connecting people to where our food begins and where it ends. Bringing awareness to the issue of food waste, and how together we can find a solution. In today’s society, 40% of the food grown in America is wasted, and almost all of it ends up in landfills. That is an aproximate cost of $165 billion anually. Although the amount of food waste has been declining, there is still almost 200,000 pounds of food wasted each year. The design of the restarant aims to bring this to diners attention, to open up a dialog to help close the loop on food waste, and create a more sustable future for our food.
Fresh Produce and Packaging N
Food Preparation Food and Food Related Waste What’s The Next Step?
The circulation of the restaurant reflects the process our food goes through, from fresh to waste, and what we do next. Utilizing materials, images, and textures from the various stages our food goes through, each guest experiences the process. They are left to contemplate the void that is left when food is wasted, and we as a society can help to bring an end to this issue.
NORTH SECTION/ELEVATION
SOUTH SECTION/ELEVATION
EAST SECTION/ELEVATION
WEST SECTION/ELEVATION
HARVESTING - PACKAGING
PACKAGING - PREPPING
PREPPING - WASTE
WASTE - WHAT’S NEXT?
WHAT’S NEXT?