How to create awareness of our wasteful and unconscious consumption

IMPLEMENTATION

• We created a performance with three shopping carts
• People could try rescued bread and wasted vegetables processed into dips as well as insect bites wrapped as bonbons coming in a dark box
• The last cart was carrying a white box with a waiter inside handing out a tray of fake meat aka. sous-vide watermelon through a small hole. People were challenged to reflect their often unconscious consumption.

HEARTFACT

By moving through the crowd people got engaged immediately with the cart as well as with each other. This exchange triggered new conversations and a playful access to their own habits.

CONTEXT

Food Art Week, Berlin