Food waste is linked to a lack of responsible eating behaviour. Sustainable consumption represents environmental responsibility and ethics of care. This project aims to show how we can contribute to addressing food waste right here, starting at the table. Daubuo tableware design responds to the problem of food waste through four scenarios. The first is to have as much food in the vessel as will actually be eaten. To prevent food waste, the calculation is based on the fact that an adult’s stomach is the size of a fist, and these dimensions allow us to fill the vessel with as much food as we can comfortably hold in our stomachs without overeating. The second scenario features integrated lids that allow us to enjoy our food slowly and keep it warm for longer if we need to get up from the table or pause the meal during a table discussion. The third scenario is concerned with food sharing. The duo of two vessels enables food to be divided and shared, and once this sharing has taken place at the table, food tends to disappear altogether. Finally, by covering the containers with a lid or turning one of the bowls over, the leftover food can be stored until the next mealtime. This scenario aims to eliminate the use of disposable packaging for storing leftover food. A somewhat monumental feature of these vessels is their platform (the integrated lid) that elevates the bowl as a gesture of respect for the food.

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Platemetrics is the platform of conceptual tableware design established in 2020 by the designer Viktorija Stundytė.
Platemetrics calls into question tableware functions and their relationship with an eater.

Contacts:
platemetrics@gmail.com
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