Reef Break Restraunt
For my university project, titled Reef Break Restraint, I responded to a brief pitched by ForPeople, who challenged us to create a vegan-friendly restaurant concept inspired by the future of food. I developed the idea of Reef Break, a restaurant designed specifically for surfers that revolves around using seaweed as the main ingredient in every dish. The concept is not only plant-based but also deeply connected to ocean sustainability, aiming to support the well-being of marine ecosystems. By embracing seaweed, I sought to create a dining experience that nourishes both the body and the planet, particularly appealing to eco-conscious surfers.
Seaweed Concept
In developing 'Reef Break', I wanted to ensure that the sustainability of the concept extended beyond just the food. Not only do we utilize seaweed in every dish, but the packaging itself is also seaweed-based. During this project, I was able to produce the first-ever seaweed ink, which is used for all the designs on the packaging. The packaging material is made from 'Notpla', a seaweed paper product, ensuring that every aspect of the surf shack restaurant is as eco-friendly as possible. By using seaweed in both the food and the packaging, 'Reef Break' is a fully sustainable concept that embodies my vision of a future where we can support the planet while enjoying delicious meals.
