At this year’s show, political overtones about responsibility to the environment and community were prevalent. Brands responded to a growing sense of eco-anxiety by presenting a series of food-based solutions.
Continuing to tour her Future Sausage project which premiered at last year's Milan Salone, Carolien Niebling showcased how meat protein could be sourced with insects, nuts and legumes to reduce carbon footprint of a traditional food staple.
Taking its cue from Helsinki zero-waste Restaurant Nolla, the Finnish Cultural Institute in New York commissioned the Zero Waste Bistro that was housed at the WantedDesign Manhattan fair. The standout space used a circular economy model and was built using upcycled food packaging and industrial waste that could be broken down and composted after the fair. The cups and cutlery were plastic-free and Chef Luka Balac’s menu featured local and organic products, as well as food that are often overlooked such as spent grain, challenging the materials we use and the way we live and eat.