The Vegan Cannibalism project explores how dining ritual can serve as a medium to raise awareness about the understanding of human consumption cycle. Working together with Long Prawn for Melbourne Design Week, the research examines how raw ingredients are processed from the earth, cultivated, and constructed into beautiful dishes in a cohesive space.

It addresses our responsibility as humans to transform food waste or leftovers into something new to be consumed and/or composted, and ultimately contributing to our environmental impact and sustainability.

 

This project studies a human-earth connection, through food architecture and earth materiality, building into the construction of a dining ritual, fostering a conscious experience of the interaction with the design of food, the table,

the crockery, and the seating within the entire dining cycle.

To examine the research, the method involves the exploration from selected case studies. It analyses the interior and/or exterior spaces, the interaction that we could build through objects and space, and also integration of technology together to build a cohesive mindful experience. The study aims to produce a mindful architectural dining experience that communicates the cycle of human consumption through food architecture and design. 

This shows how dining rituals can raise public awareness about sustainability and our consumption habits. By combining design and culinary practices,

it highlights how thoughtful interactions with food and space can strengthen human connection to the environment, as well as it encourages new ways to reduce food waste and promotes sustainable living.