Gregg Moore Creates a Bone China Collection for a Restaurant
References: greggfmoore & dezeen
A minimalist bone china collection has been brought to life by ceramicist Gregg Moore. Consisting of bowls, plates, and cups, the pieces are made for the Blue Hill at Stone Barns restaurant, right outside of New York City.
The bone china collection takes cues from a special "18th-century recipe" that boasts a "type of porcelain made using animal bones." Gregg Moore took cues from this process and utilized the food waste from Blue Hill's kitchen to create the crockery range.
This project draws on the restaurant's dedication to being ethical by sourcing local, grass-fed and free-range cows, and also not contributing to food waste through the adoption of a "nose-to-tail philosophy" which pushes them to use up the entire animal.
Image Credit: Dezeen
The bone china collection takes cues from a special "18th-century recipe" that boasts a "type of porcelain made using animal bones." Gregg Moore took cues from this process and utilized the food waste from Blue Hill's kitchen to create the crockery range.
This project draws on the restaurant's dedication to being ethical by sourcing local, grass-fed and free-range cows, and also not contributing to food waste through the adoption of a "nose-to-tail philosophy" which pushes them to use up the entire animal.
Image Credit: Dezeen
Trend Themes
1. Bone-based Crockery - There's an opportunity for businesses to create eco-friendly and sustainable crockery using animal bone, which promotes waste reduction while supporting ethical sourcing practices.
2. Minimalist Tableware - The popularity of the minimalist aesthetic in crockery design offers disruptive innovation opportunities for businesses to cater to consumer preferences for simple yet elegant tableware.
3. Nose-to-tail Philosophy - Restaurants and food companies can utilize the nose-to-tail philosophy in their operations to reduce food waste, create sustainable practices, and offer ethical sourcing options for consumers.
Industry Implications
1. Restaurant - Restaurants can adopt the nose-to-tail philosophy to create sustainable practices and ethical sourcing options, all while reducing food waste and creating unique value propositions for patrons.
2. Ceramics Manufacturing - Businesses that specialize in ceramics manufacturing have the opportunity to create eco-friendly and sustainable crockery using animal bone, promoting waste reduction and ethical sourcing practices.
3. Tableware Retail - Tableware retail businesses can capitalize on the popularity of minimalist aesthetic in crockery design by offering consumers a variety of simple yet elegant options to choose from.
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