06: Hellmanns - Initial Research

For research, I will be doing a large amount of general research into everything linked between food and design. In the aim, this could possibly be turned into an extensive practice brief. Food is a subject for me which I feel very enthusiastic about its something I enjoy reading and learning about.

The Growroom 

"With the Growroom, we want to spark conversations about how we can bring nature back into our cities, grow our own food and tackle the rapidly increasing demand for significantly more food in the future."

This is something I have also seen on a ted talk about how to support us with food in the future we must commercial farming. It is about this same topic of finding ways to grow locally for increasing demands. It is worth noting as it seems like a relevant and important topic. 

"Have you ever wondered how tons of food appear in our cities everyday? Where it comes from? How it gets there? And why it's so cheap?" - Could you create a brand which addresses these questions so the consumers is instantly aware. 

The grow room is a brilliant piece of architecture used as a 'pause space but also a way of showing people urban farming is happening and it's exciting. 

Tomorrows Meatball 

"IT'S QUITE DIFFICULT TO PICTURE THAT IN THE NEAR FUTURE WE WILL BE EATING INSECTS OR ARTIFICIAL MEAT. BUT, WITH THE INCREASING DEMAND FOR FOOD, WE NEED TO START CONSIDERING ADDING ALTERNATIVE INGREDIENTS TO OUR DAILY MENU. YOU COULD SAY THAT TOMORROW'S MEATBALL GETS PEOPLE A LITTLE MORE FAMILIAR WITH THE UNFAMILIAR."

This Campaign is a great reference point for trying to create a high impact on the audience. I found this to be very witty and informative. It is the perfect inspiration for my over packaged food project. 

Disrupting traditional food preservation 

"WE SAW IT AS EVOLVING THE KITCHEN SPACE INTO A LANDSCAPE SCENARIO, AND CHANGING THE KNOWN MONOLITHIC ELEMENTS THAT WE USE NOW AS FRIDGES FOR SOMETHING LESS STYLISED AND MORE RELATED TO OUR CONTEMPORARY WAY OF CONSUMING FOOD. HOPEFULLY, BY ENHANCING THE EFFICIENCY OF STORAGE SYSTEMS, WE CAN REDUCE FOOD WASTE AND ENCOURAGE A BETTER AND HEALTHIER CONSUMPTION OF FOOD TOO"

By creating a new way to store food they have found a possible solution to reduce food waste and use less energy. 

Research Day


SILO 

Silo is the first zero waste restaurant in the UK its run and opened buy innovative chef Douglas-McMaster. There is a brewery on site as well as a flour mill with all food sourced locally and seasonally. They also churn there own butter. They are a perfect example of the future for food as waste begins to become more of a trends there is a higher demand for these types of ventures. Is this possible on a food truck?

 https://www.instagram.com/silobrighton/


Douglas Mcmaster

'Waste is a human thing, we designed it into this world and I believe we can design it out again'

 

Lyan Cub 

A collaboration from douglas and Ryan Chetiyawardana. To create a innovative new genre of restaurant. The pair are looking at new ways to create a menu based around both food and drink. This is super interesting because Lyan cub has got a focus on sustainability another example of this trend being put to good use. 

"We use considered ingredients and apply sustainable methods to create delicious stuff that does good too."

 

 Branding on site 

 

“At the end of the day they are the same thing. Great food and drink are things that bring people together. The idea of food as sustenance, which separates it from drink, just doesn’t apply when you’re talking about eating out at nice restaurants — people don’t do that to be full, it’s about the experience just as going to a bar is.”

 https://www.instagram.com/lyan.cub/

This research lead thoughts about a creating a food truck which helped reducing waste by producing meals from unwanted ingriedents.