Uproot is a conceptual model for the way we should buy, cook, and eat our food. 🍎
As a restaurant, ingredients are sourced sustainably, in–season, and hyper–locally, then prepared in regionally–inspired dishes, and sold in durable reusable containers. The same ingredients can be bought for market price at location as well.
Uproot began with a simple question: how can design promote sustainable product life cycles? By redefining the relationship between producer and consumer. Food was the key context: it's a functional necessity, but one with huge environmental, economical, and cultural implications.
Looking for actionable steps + fascinating resources?

Or, read the case study here.
Designed and written at the University of Minnesota Twin Cities, Uproot was the culmination of a B.F.A. thesis including a research paper, print publication, and exhibition.