Low Tea for Future Harvest group show at Central Saint Martins.
‘Low Tea’ re-imagines the British tradition of ‘High Tea’ as a low-resource food experience. Through rainwater harvesting, permaculture, and cultivation of micro-algae, our food system brings down the 30 litres of water a single cup of tea consumes today to zero. It points towards a future for food that eliminates the need for transport and excessive energy use. Our full menu is made from native tea herbs and micro-algae grown in situ, and is served alongside our fully edible tabletop and bioreactor. Low Tea is a novel luxury experience designed to embody our core values: hyper-locality, health and heritage.
This project was made with:
Akir Hall, Harry Mann, Lorenza DiBattista, Radhika, Haoran Niu, Yixuan Song, Sylvie, Rachel Zhou
This project wouldn’t exist without unending help and support from The Grow Lab at Central Saint Martins:
Shem Johnson, PhD and Barbara Paes, PhD.
Project in collaboration with Maison/0 and LVMH 2024 Challenge Fund.
Report: Designing Rainwater: Low Tea
Press: Future Harvest by Haeckles
