Upcycled Seafood Plates

A range of upcycled seafood plates was debuted by emerging designer Carly Breame, a recent graduate of the Material Futures Master's program at Central Saint Martins. Cleverly titled 'Off the Menu,' the ceramics are made from fish bones, potato peelings, and oyster shells. The student collaborated with a British seafood restaurant called Angela's. This is where the food scraps for the upcycled seafood plates were sourced from.

The intention behind Off the Menu was, of course, to promote awareness about food waste, the usability of materials, and the importance of recycling/upcycling. Carly Breame also wanted "to support the future of the seaside town of Margate [where Angela's is located] through localism." That is, the emerging designer wanted to "encourage local production and consumption of food."

Image Credit: Dezeen