MÉSZ-MÉK Diploma Award, 2017

Design: Júlia Aleksić
Consultant: Bea Molnár

The topic of this diploma design was the responsibility of designers and consumers in the 21st century, and more precisely, that of gastronomy and the gastro-revolution. The essence of the concept is a restaurant functioning as a closed chain, in which the most significant component is to compost left-over food, its return to the gardens and using the fresh ingredients produced there. We can see the variety of seasonal products on offer that are in harmony with nature’s lifecycle and their majority originates from local organic farms with certificate of standards and origins. Food and composts are taken to and from the hall by using fuel-saving transport by water. An important element of the programme is education, which helps us to get to know the process itself and thus contribute and facilitate the shaping of consumer habits. Degrading the remaining food waste takes place in a closed system, which produces high-quality, fertile soil.