Melbourne’s food and dining culture have become central to the cultural identity of its community, yet the resulting food waste makes evident the necessity for our food culture to alter. Food waste is one of the largest, yet most easily avoidable contributors to environmental degradation.
A significant proportion of this waste occurs in the hospitality sector as plate-waste; the result of a lack of awareness, western dining practices, the hedonistic ‘lifestyle’ of eating out, and skewed consumer expectations. ‘Every Morsel’ applies slow design principles to intervene in our culturally ingrained and unsustainable dining practices; behaviours that lead to the excessive consumption and wastage of food.
The project demonstrates how designers can introduce strategies for people to think long-term and facilitate food consumers’ on a path to a more sustainable dining experience; where ‘Every Morsel’ is made to matter.