The topic started with the COVID in its infancy, when it was still the WuHan virus. There was a lot of anger around because of the unhygienic wildlife dishes served in China, that was the speculated cause of the pandemic. It is a reasonable reaction but also a hypocritical one. Sure their exotic diet ended up killing 200 000 people within the span but an average diet is no where not as safe as you believe.
In efforts to limit global warming to 1.5 degrees above pre-industrial levels by 2050, a global goal made under the International Paris Agreement in 2015, global consumption of food especially meat and other animal products need to be reduced by more than 50% of what is consumed today.
More than 45% of the Earth’s land surface are cleared woodland used to raise livestock and on top of that, cattle farming produce large amounts of methane contributing to almost a quarter of all greenhouse gas emissions.
The best diet out there is actually a vegetarian diet and by switching to less carbon intensive or alternative, an individual’s carbon footprint can be greatly reduced to up to 96%.
A promotional activity for sustainable dining in the form of a Self-ordering Kiosk/phone application.
The final design retains my original intention to redefine how we eat, I decided to focus on the thought process of making meal decisions, imagining it to be part of a larger exhibition or campaign by any sustainable food activist organisation e.g. Quorn, IMPOSSIBLE or IPCC (short for the Intergovernmental Panel on Climate Change under the UN) etc.
The most difficult task was to make the audience more aware of the impact of their choices and that emotional aspect to care is collectively agreed to be through guilt.