Collection: DIAGNOSTIC Research

3DDA pathway: FEED

News Research

LONDON FOOD WASTE "BIG PROBLEM"

 

A third of the food London buys ends up in the bin. 

Every day in the capital we throw away: 

176,000 bananas. Put end to end that stretches 22 miles, the length of the jubilee line. 

560,000 potatoes. That would fill St Paul's Cathedral twice

750,000 slices of bread. Stacked up, that's over 30 times the height of the Gherkin. 

1,450,000 grapes. Enough to fill the House of Commons twice

400,000 untouched apples. Enough for 28,571 litres of apple juice 

73,000 whole eggs. Enough to make an omelette for everybody in Romford.

http://news.bbc.co.uk/1/hi/programmes/politics_show/regions/london/8359443.stm

 

Each year 1.3bn tonnes of food, about a third of all that is produced, is wasted, including about 45% of all fruit and vegetables, 35% of fish and seafood, 30% of cereals, 20% of dairy products and 20% of meat. Meanwhile, 795 million people suffer from severe hunger and malnutrition.

http://www.theguardian.com/environment/2015/aug/12/cutting-food-waste-enough-for-everyone-says-un

 

These are the examples of statistics which show that food waste in this country is a serious issue, and even more so globally. This research is useful for my projects as it portrays that something has to be done about this issue, which is what I want to show/talk about in my project.

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Damien Hirst - Let’s Eat Outdoors Today

Infamous British artist Damien Hirst also looks at the grotesque in food waste and consumption in Let?s Eat Outdoors Today (1990-91) ? one of his early fly breeding/killing life-cycle vitrines.

The vitrine is split into two halves; one half containing a steel barbecue covered in raw meat with trays of maggots where the coals would be, and in the other half the abandoned leftovers of an atypical family outdoor meal complete with a cow?s head underneath the table and an Insect-O-Cutor above the table with its collecting tray removed. The hatched flies from the barbecue pass through a hole in the separating glass panel and are killed by the Insect-O-Cutor, falling into the food left on the table.

(http://www.wastelesslivemore.com/blog/the-art-of-food-waste/)

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On one hand I like how this installation demonstrates how disgusting it is to leave food around, which could trigger an unpleasant reaction in a person whenever they think about wasting food. This could be a psychologically good idea because it would make a person think. I could use this concept of creating a reaction to what is seen. 

On the other hand I don't like the fact that real flies were killed in the process, i think it is an unnecessary sacrifice and it coul easily be shown using paper-maché flies. I also think that the artist may have crossed the line with making something very unpleasant. I feel like he focused more on making a point rather than creating art. I still want my piece to to be artistic to an extent so that it would attract attention. 

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Yuken Teruya - Golden Arch Parkway McDonalds

Japan born, New York based Yuken Teruya draws attention to the relationship between junk food and waste in Golden Arch Parkway McDonalds (Yellow) (2005) which is made from a paper takeaway bag with a tree carefully cut out of the side and displayed as a miniature diorama.

McDonalds is oft-cited as being one of the worse offenders in the food industry for damaging the environment and life on every level from deforestation and global warming, to the terrible treatment of animals used in the food, to consumer nutrition and poor employee working conditions.

(http://www.wastelesslivemore.com/blog/the-art-of-food-waste/)

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Yuken Teruya looks at how large fast food companies have a negative impact on the environment around us. This idea links to my focus on mass food production and waste. I think it is a very powerful piece as it shows a tree inside of the of the bag, showing the problem of deforestation due to the unneeded production of these bags.

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XT-U Milan 2015

The concept was conceived by X-TU Architects to address the Expo's theme of "Feeding the Planet. Energy for life." by creating a market hall design out of crisscrossed layers of timber. Food vines grow in between the gaps in the lattice and cultivated fields lead visitors inside where a restaurant serves food grown at the pavilion. Inhabitat is on the scene with live coverage of the event

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In addition to a restaurant, the pavilion hosts a pastry shop, performance space and learning space, all with the goal of educating the world on creating not just more food, but also better quality food.

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(http://inhabitat.com/x-tus-architects-pavilion-evokes-the-iconic-food-markets-of-france/)

What I like the most about this project is the fact that it was made out of natural and recycled materials, so it's making would not create a lot of waste. I also highlighted the fact that it's an educational space, which is what I would like my space to be too, so in this sense it directly links to what I am thinking to do. 

I also really like the look of the structure, because it is very modern but the wood makes it look very natural. If I saw this on the street I would like to go in. I want my exposition to be easily approachable too.

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Primary Research

Whilst I was looking for a location for my design I have gone to Regent's and Hyde parks to do some observational sketches and photographs.

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Food Huggers - Adrienne McNicholas/ Michelle Ivankovic

Industrial designers Adrienne McNicholas and Michelle Ivankovic have launched a range of silicone caps designed to preserve leftover fruit and vegetables. The soft caps nest neatly inside each other for storage and come in four different colour palettes.

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(http://www.dezeen.com/2013/07/08/food-huggers/)

Even though this project does not go under the Architecture spec, I think it would work really well with what I want to achieve by creating the exhibition. What I like about this idea is the simplicity of the design. It looks very natural and the colours attract attention. This made me think that maybe it would be a good idea to cooperate with designers like Adrienne and Michelle and not only sell books at the end of my exhibition but also little utensils like those. 

This also made me consider adding more colour into my space, rather than keeping it very natural.

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Monaco Pavilion Milan 2015

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Relevant to my new idea as It is made out of shipping containers, and I want my restaurant to be made in a shape of a bin.

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Oslo Opera House by Snøhetta

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The roof of the building angles to ground level creating a large plaza inviting pedestrians to walk up and enjoy the panoramic views of Oslo. While much of the building is covered in white granite and La Facciata, a white Italian carrara marble, the stage tower is clad in white aluminum in a design by Løvaas & Wagle evoking old weaving patterns.

(https://en.wikipedia.org/wiki/Oslo_Opera_House)

The building is as much landscape as architecture and thus fosters public awareness and engagement with the arts. Generous windows at street level provide the public a glimpse of the scenery workshop activities. The building still finds an audience with public who are not opera, ballet or orchestra fans.

(http://snohetta.com/project/42-norwegian-national-opera-and-ballet)

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(pic http://www.e-architect.co.uk/norway/oslo-opera-house-building)

I can relate my work to this construction as I have also used multiple simplistic shapes in order to create my construction. I also wanted it to be very spacious but simplistic at the same time.

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Wim Delvoye - Cloaca (2000)

The Belgian artist constructed this room-sized installation at the Museum voor Hedendaagse Kunst in Antwerp, after eight years of consultation with experts in various fields ranging from plumbing to gastroenterology.

Named after an ancient Roman sewer, Cloaca literally turns food into waste. A first class chef prepares two meals a day in an attached kitchen and the machine is fed: Food passes through glass jars filled with water and stomach enzymes that break down the matter to produce daily, realistically smelling, faeces which Delvoye sets in resin at his studio then signs and sells, revelling in the absurdity of the process.

(http://www.wastelesslivemore.com/blog/the-art-of-food-waste/)

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This directly relates to my project idea, because Devoye explicitly shows the issue of people wasting the food. I also like how after the food is "digested" he then signs and sells. What I like about that is that there is humour in it, which shows how absurd the concept is.

I want to use this idea in my work and make something very obvious and maybe amusing to watch from the side.

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Chris Gittner - Street Food

Chris Gittner's Street Food is an ongoing series of close up, ground level photographs of various food items left discarded on the streets.

His choice of perspective and magnification draws attention to each scrap of food he finds whilst going about his day. Photographing it in situ begins to create a narrative of how the food; as we imagine/re-enact the child dropping an icecrem cone and the drunk spilling a half eaten kebab after a night out.

(http://www.wastelesslivemore.com/blog/the-art-of-food-waste/)

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I like this idea a lot because it brings attention to the things which we see every day, and just ignore because we are using to the daily waste. I feel like if this artwork gains more popularity and recognition it would have a big influence on the waste around the cities. Even though in my project I am looking more at the waste, in the way that we throw food away, I think the idea of emphasising the little things could work for me too, when showing a message. 

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Painting With Peas

The piece of art, which was created with the support of Love Food Hate Waste, measures 2m x 3m, and is ?painted? with potatoes, onions, mixed root vegetables, mixed cabbage, broccoli, cauliflower, baby sweetcorn, fine green beans, runner beans, peas, sugar snaps, leeks, spring onions, sprouts, mixed lettuce, courgette, peppers, spinach, cucumber, mushrooms, tomatoes and celery. 

The map weighed 304kg in total, which equates to a cost of about £323 of wasted salad and vegetables every six seconds.

(http://www.lovefood.com/journal/features/23260/uk-food-waste-how-much-fruit-and-veg-we-waste-in-six-seconds)

This project can be related to what I want to do, because it also uses food and it's waste in an artwork in order to represent the issue which our society has to face today.

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Public Farm One

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Public Farm One by Work Architecture Company is an urban farming project, shown outside the P.S.1 Contemporary Art Centre in New York last month.(in 2008)

The temporary installation is an attempt to bring the qualities of the countryside into the city, by growing fruit and vegetables in large cardboard tubes above a communal area. Public Farm 1 (PF1) is an architectural and urban manifesto to engage play and reinvent our cities, and our world, once more.

(http://www.dezeen.com/2008/08/05/public-farm-one-by-work-architecture-company/)

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This project is relevant to my work because it's an engaging space, where people can take part in the activity it offers. Even though I do not offer a solution in my work, but raise attention, I want to work along similar lines and make something involving in the city which would be easily noticeable and inviting.

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UK Pavilion - Milan Expo 2015 / Wolfgang Buttress

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Under the title "Grown in Britain & Northern Ireland", the UK's response to the Milan Expo?s theme "Feeding the Planet, Energy for Life" is a 1,910 square metre Pavilion boasting an impressive design and complex structure, successfully delivered by creative construction and manufacturing company Stage One.

Visitors to the Pavilion follow the dance of a bee, travelling through a series of landscapes. The experience starts with a journey through an orchard, followed by a wildflower meadow and on to an impressive centrepiece: The Hive, a 14m-cubed sculptural element that uses light and sound to simulate the activity of a real beehive.

The Hive is constructed from 169,300 individual aluminium components. Assembled in 32 horizontal layers, the structure comprises three main components: chords, rods and nodes.

(http://www.archdaily.com/627728/uk-pavilion-milan-expo-2015-wolfgang-buttress)

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This construction is relevant to my work because it is also very inviting and natural-looking. It invited the person to think like a bee. I also liked the idea how they have produced books about the making and some details of the structure, this has inspired me to come up with an idea where in my exhibition people would be able to take books away with them about how to waste less. I think this would increase the chance of them following through with the idea and will make my exhibition more significant. 

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Busan Opera House - Snøhetta

With the design of the Busan Opera, the opera is no longer a passive playground for the elite but becomes interactive, democratic space, responding to the public's ambitions and interests.  Located on reclaimed land on the city's waterfront, the new Opera help will convert the historically industrial area into a public space for Busan.

The form is derived from its own context and culture. The layout refers to Kun (Heaven) meeting Kon (Earth) which again meet Kam (Water).

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(http://snohetta.com/project/12-busan-opera-house)

I love how this construction is interactive and people can walk all around it. It's simplicity of forms and their connection to each other is relatable to how I want my building to look like in real life.

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2 million tonnes of household food is discarded because it is not ?used in time?, half of which is thrown away whole or in unopened packaging, costing consumers around £2.4bn a year. 

In a third of cases, passing a date label triggered disposal, while foods judged by consumers to have ?gone off? before they could be eaten (mouldy, stale etc.) were responsible for most of the remaining 1.3 million tonnes. 

(http://www.wrap.org.uk/content/household-food-drink-waste-?-product-focus)

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As I kept researching into the problem I found that the main source of waste are households. A lot of people buy too much food and when it goes off they throw it away, a lot of the time without even opening it. I think this is an issue which should not only be addressed, but also done something about. 

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SKIPCHEN

The menu was certainly eclectic, ranging from Orkney crab and king prawn salad to spicy baked beans on toast. There was a bread and butter pudding for desert or a lighter fruit smoothie.

But tomorrow it will be all change again, said chef Dylan Rakhra. We get different foods in every day, loads of stuff bagels, lobster, lettuce.

"It's really fun. You look at what you've got, you make up meals and serve them. People seem to be loving it."

The name of the restaurant "Skipchen" gives the game away. Rakhra and his fellow volunteers do not order in their supplies. Some of the food is donated but most is found: on farmland, outside mainstream restaurants and, most commonly, in supermarket skips.

"We get the food from anywhere and everywhere that has food going to waste" said Sam Joseph, co-director of the Real Junk Food Project, which has launched Skipchen in the Stokes Croft area of Bristol.

As closing time approached Skipchen gave away food, urging passersby to take away loaves of bread. Nothing was discarded. "We never waste anything", said Joseph.

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(http://www.theguardian.com/society/2014/oct/08/bristol-restaurant-skipchen-ingredients-binned-supermarkets)

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