Wasted Potential - An Exploration into Food Waste

By Callum Boyland

‘If food loss and waste were a country, it would be the third biggest source of greenhouse gas emissions.’
The only way to tackle a problem of this magnitude is through a series of small steps and changes.

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Project type
Diploma project
Programme
Design
Year
2021

Supervisor:

Steinar Westhrin Killi

This explorative industrial design project aims to improve the users’ relationship with food and encourage a behavioural shift to lower their waste and its impact.

SVING is a new fridge design that utilises an innovative rotary shelf system that increas-es visibility and accessibility to the contents of your fridge. It aims to help improve a per-son’s relationship with their fridge, making it harder to hide, ignore and forget about food, whilst also reminding them of what they still have. 

This design direction takes fridges into the 21st century.

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Contact

Callum Boyland

 

Published Aug. 16, 2021 8:14 PM - Last modified Apr. 28, 2025 3:05 PM