Interior Architecture, Interior Architecture Practice Studio 3
Within the context of rapid urbanisation, this 2nd year course focused on how design strategies could address food waste reduction. On a world scale, one third of all food produced is lost or wasted—around 1.3 billion tonnes—costing the global economy close to $940 billion each year. Students designed pop-up eateries and community market-places for Australia’s leading food rescue organisation OzHarvest. The design outcomes demonstrate future-focused spatial solutions and engaging experiences to immerse customers in the realm of conscious consumption.