A range of upcycled seafood plates was debuted by emerging designer Carly Breame, a recent graduate of the Material Futures Master's program at Central Saint Martins. Cleverly titled 'Off the Menu,' the ceramics are made from fish bones, potato peelings, and oyster shells. The student collaborated with a British seafood restaurant called Angela's. This is where the food scraps for the upcycled seafood plates were sourced from.
The intention behind Off the Menu was, of course, to promote awareness about food waste, the usability of materials, and the importance of recycling/upcycling. Carly Breame also wanted "to support the future of the seaside town of Margate [where Angela's is located] through localism." That is, the emerging designer wanted to "encourage local production and consumption of food."
Upcycled Seafood Plates
Carly Breame Has Debuted the Off the Menu Ceramics
Trend Themes
1. Upcycling - Opportunity for companies to explore new and creative ways to repurpose waste materials and reduce environmental pollution.
2. Sustainable Materials - Innovation opportunity to create eco-friendly products made from unique material combinations that reduce the demand for harmful resources and promote recycling practices.
3. Localism - Chance for businesses to connect with local communities, boost regional economies and create a sustainable supply chain to meet consumer demands.
Industry Implications
1. Food and Restaurants - Restaurants can explore the potential to use food waste creatively and develop sustainable practices in the food industry.
2. Design and Decor - Opportunity for designers to create unique eco-friendly products that integrate sustainability into daily use and décor practices.
3. Tourism - Local businesses within tourism can promote circular economy practices by working with local designers and artists to produce sustainable products in unique ways.