The Sustainable Food Project Pop-Up

An event I co-organised in Shanghai to gather leftover food from online supermarkets that would have otherwise gone to waste. Instead it got sent to a professional cuisine, prepared by a chef for fifty guests and served in the most charming restaurant library accompanied by an artist’s performance.

The event included a series of panels during the day following the dinner to discuss how to design cities where local sustainable food is more accessible than mass market fast food, and how to raise awareness in citizens around the quality of food they eat, avoiding wasteful and harmful eating habits.

October 2018