– in Kitchen

Year / 2013

The black tableware in the above photo is made out of food waste collected from food markets, shops and my kitchen. 


Every day, food waste is produced at a huge industrial scale as well as a small domestic scale. Although some of it is processed into something useful, most is disposed of in landfills, contributing to environmental problems.

This project started with a poetical thought. We can live as we eat food, and this means taking lives of other living things, vegetables and animals. Kosuke, however, has realised that what happens after that is throwing them away literally just as waste and started feeling a pity for that. Therefore, he has decided to work on using food waste as a material with appreciation to lives, aiming to make people take notice of the reality of current food waste issue and the fact we sometimes forget to have regard for them.

As part of his research, Kosuke documented how much food was discarded from the food markets, shops and his kitchen on a daily basis, which is then compiled into a booklet with instructions on how to turn food waste into tableware.


The research booklet and the mould used for forming tableware are designed as if they were an actual recipe book and a real kitchen utensil so as to make viewers to imagine what they could each do as individuals.


Concept, Design, Research and Development, Production, Direction: Kosuke Araki

Graphic Design (booklet): Tomohiro Tsushi

​Cover Photograph (booklet): Masami Naruo


This work was selected as one of 40 works for the exhibition, 21st century Design and Art – RCA 2013  Selected works and projects from Royal College of Art Show 2013, curated by Christie's in London. It was also featured on Evening Standard, a free daily newspaper published in London.


These photos are documents of how much food was discarded from food markets, shops (above) or his kitchen (below) on a daily basis.


The food market attracts people because of its liveliness and freshness, but people visiting it are unlikely to think about how much food is wasted.


Kosuke asked food shops to put aside some organic waste for him, and he visited food markets to see what happened after the closure of the markets to collect 'materials.' Although some of the vegetables were spoiled, some of them were still fresh enough to eat. It could be easily imagined that these were just a part of the enormous amounts of daily disposed food.

According to one report, even people who believe that their household wasted no food were shown to be discarding 88 kg of avoidable food waste per year.


Most of us were probably unaware of the amount of food we daily threw away, so he also took a one-month record of food waste from his kitchen. He was living alone and cook only for dinner, but even so, every week he could have around 1 kg.