Off the Menu
A case study of how local resources from restaurants can be developed into closed loop systems to support regeneration
In collaboration with Angela’s of Margate, Off the Menu seeks to study how a locally-committed restaurant can develop localised production systems for ceramics. The project aims to bridge the gap between production and consumption levels in dining and offers solutions to utilising restaurant resources for future tableware.
The project builds upon the concept of degrowth as a model for future developments – prioritising social and environmental over economic growth. Degrowth methods aim to rebuild and support circular economy products and processes that are co-developed, locally implemented and managed by the communities in which they are created. Localised production methods are therefore examined as a solution to Margate’s regeneration.
The outcome offers a collection of tableware that communicates provenance and unearths a conversation relating to resource consumption. By replacing raw ingredients with restaurant resources, the materials themselves tell a story of the restaurant consumption, whilst the production of the ceramics and visible marks of the making tell the story of locality. Off the Menu demonstrates the principle of developing sustainable local ceramic systems and serves as a manifesto for future restaurants.
Carly Breame
cebreame@gmail.com
carlybreame.com