Food Design
Food Design
Food Design
Table Harvesting
Table Harvesting
Table Harvesting
Mar 5, 2019
Mar 5, 2019
Mar 5, 2019
The new rituals for future dining experience, it's a food trip about “from Farm to Table”.
Role | Ideation, Visual Design, Photography
Duration | 2 months
Team | 2 Product Designers, 2 Graphic Designers, 1 Food Stylist
Location | Milan, Italy
✪ Award | 1st Future Food +86 International Food Design Competition 2020
Brief Intro
In the future, as the population grows and people move to urban areas, natural cultivation spaces will decrease, and people will incorporate homegrown cultivation systems into their daily food experience. Therefore, rituals and tools will evolve and adapt to this new behavior.
Research
During our research, we found that sea lettuce, enoki mushrooms, and red cabbage microgreens are rich in nutrients and easy to store, making them ideal example ingredients.
⦁ Sea Lettuce: Commonly consumed raw, it has a slightly bitter taste when cooked. It grows on ocean coasts and can also be cultivated indoors.
⦁ Enoki Mushrooms: When cooked, they lose 50% of their nutrition and protein, so it is better to consume them raw. They can be grown naturally or indoors.
⦁ Red Cabbage Microgreens: Cooking them causes a loss of vitality and water, which contain vitamins and enzymes. They grow quickly from seeds and can also be cultivated indoors.
Design
The structure we designed is intended for two people, and we opted for ceramic material in a matte black finish to evoke a warm yet modern ambiance. The organic shape of the structure was inspired by the growth of the chosen crops, and it is user-friendly for handling and harvesting.
The curved blade made of ceramic is easy to clean and does not leave any metallic taste or smell. Additionally, its ceramic material allows it to maintain a sharper cutting edge for a longer time, which helps prevent the oxidation of the plant.
The new rituals for future dining experience, it's a food trip about “from Farm to Table”.
Role | Ideation, Visual Design, Photography
Duration | 2 months
Team | 2 Product Designers, 2 Graphic Designers, 1 Food Stylist
Location | Milan, Italy
✪ Award | 1st Future Food +86 International Food Design Competition 2020
Brief Intro
In the future, as the population grows and people move to urban areas, natural cultivation spaces will decrease, and people will incorporate homegrown cultivation systems into their daily food experience. Therefore, rituals and tools will evolve and adapt to this new behavior.
Research
During our research, we found that sea lettuce, enoki mushrooms, and red cabbage microgreens are rich in nutrients and easy to store, making them ideal example ingredients.
⦁ Sea Lettuce: Commonly consumed raw, it has a slightly bitter taste when cooked. It grows on ocean coasts and can also be cultivated indoors.
⦁ Enoki Mushrooms: When cooked, they lose 50% of their nutrition and protein, so it is better to consume them raw. They can be grown naturally or indoors.
⦁ Red Cabbage Microgreens: Cooking them causes a loss of vitality and water, which contain vitamins and enzymes. They grow quickly from seeds and can also be cultivated indoors.
Design
The structure we designed is intended for two people, and we opted for ceramic material in a matte black finish to evoke a warm yet modern ambiance. The organic shape of the structure was inspired by the growth of the chosen crops, and it is user-friendly for handling and harvesting.
The curved blade made of ceramic is easy to clean and does not leave any metallic taste or smell. Additionally, its ceramic material allows it to maintain a sharper cutting edge for a longer time, which helps prevent the oxidation of the plant.
The new rituals for future dining experience, it's a food trip about “from Farm to Table”.
Role | Ideation, Visual Design, Photography
Duration | 2 months
Team | 2 Product Designers, 2 Graphic Designers, 1 Food Stylist
Location | Milan, Italy
✪ Award | 1st Future Food +86 International Food Design Competition 2020
Brief Intro
In the future, as the population grows and people move to urban areas, natural cultivation spaces will decrease, and people will incorporate homegrown cultivation systems into their daily food experience. Therefore, rituals and tools will evolve and adapt to this new behavior.
Research
During our research, we found that sea lettuce, enoki mushrooms, and red cabbage microgreens are rich in nutrients and easy to store, making them ideal example ingredients.
⦁ Sea Lettuce: Commonly consumed raw, it has a slightly bitter taste when cooked. It grows on ocean coasts and can also be cultivated indoors.
⦁ Enoki Mushrooms: When cooked, they lose 50% of their nutrition and protein, so it is better to consume them raw. They can be grown naturally or indoors.
⦁ Red Cabbage Microgreens: Cooking them causes a loss of vitality and water, which contain vitamins and enzymes. They grow quickly from seeds and can also be cultivated indoors.
Design
The structure we designed is intended for two people, and we opted for ceramic material in a matte black finish to evoke a warm yet modern ambiance. The organic shape of the structure was inspired by the growth of the chosen crops, and it is user-friendly for handling and harvesting.
The curved blade made of ceramic is easy to clean and does not leave any metallic taste or smell. Additionally, its ceramic material allows it to maintain a sharper cutting edge for a longer time, which helps prevent the oxidation of the plant.