Carly Breame uses food waste to create sustainable ceramics – Robb Report

Restaurants are notorious for the amount of food waste they create. A ceramic designer, however, hopes to change that.

London-based Carly Breame recently created a collection called ‘Off the Menu’, featuring ceramics made from leftover food from a local restaurant. Fish bones, fruit peels and oyster shells are present in the dishes, intended to be used as serving dishes in the same restaurant.

“As a maker, I develop functional ceramic works centered around the dining table, acting as a representation of the local environment,” Breame told Dezeen. “The ambition and motivation is often how to reconsider the materials we use and work towards circular economy goals.”

The Fish and Chips plate

Carly Bremen

Incorporating food waste from Angela’s of Margate, a small seafood restaurant, Breame’s collection is inspired by the natural unfolding of a menu. Seafood and Wine, the entrée, has a body of oysters, mussels, and scallops, with a glaze created from crushed wine bottles. Fish and Chips, the main plate, uses fishbone ash in the clay body and potato peelings in the glaze. The Fruit Salad Dessert Bowl features orange peel, banana peels and mint stalks in its glaze, while a cup features coffee pods and charcoal ashes.

By baking and then grinding the various components, Breame is able to use offcuts in place of traditional clay and glaze materials. “A single ceramic plate can hold ten ingredients, each offering something different,” she told Dezeen. “For the fishbone porcelain, I replaced the bone ash with fishbone as the properties are the same. While the glaze, I managed to substitute all the ingredients for the seafood and wine, as some ingredients covered two or more properties.

Off the menu plates

Dishes “Off Menu”

Carly Bremen

Of course, figuring out how to use these non-traditional materials took some testing, which Breame called “the most rewarding” part of the process. To create the finished products, fish bones were boiled to get rid of excess flesh, calcined in an oven and then ground with a mortar and pestle. The potatoes, on the other hand, were cooked at a low temperature and then ground into a powder.

Breame’s “Off the Menu” collection is intended for use at Angela’s as well as its sister restaurant, Dory’s. And Breame plans to share its process with others, so more and more restaurants can source the eco-friendly tableware.

Food scraps may not make for the most delicious meal, but they could make for a much more sustainable meal.

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