My journey this year understanding a circular economy through retail was focused upon food and beverage. The brand I explored from product too flagship has been a company called LEON, a growing fast food chain who’s goal is to integrate food sustainability across their restaurants worldwide. LEON has various side profiles such as their larder line, cookbooks, a homeware range, and an online platform called ‘LEON PRESENTS’ which I bring into a physical form throughout the proposals.
To highlight food sustainability within a circular economy I explored how to minimise LEONs food waste by growing the majority of their produce on site and fuelling their kitchen using biogas. This is made possible through sourcing food waste from local businesses in and around the Tea building in Shoreditch.The clever technology and technique behind vertical farming means that with food shortage and our urgent attention to changing climates, the ability to lower our carbon footprint in regards to local produce is more possible than ever. I therefore designed a slow food restaurant which takes this task on, and opens up a unique space for natural elements to exist in urban environments for future generations. The restaurant is designed to cook with the majority of their ingredients grown on site using an aquaponic system harvesting rainwater from the rooftop into the space below. The system is exposed to bring an translucent element to the public with a fish tank below the restaurant floor introducing a harmony between the natural elements in a modern system. The system is designed to circulate and filters itself sustainably producing lovely organic dishes. My overall intention is to bring a unity between the two, creating an open and acoustic environment for the sound of water to bounce around the central restaurant, and invite maximum natural light onto the plants.
