Designer | Researcher
Project
New Fishery Restaurant
Service Design｜Social Innovation
Personal Project
(2021. China)
In 2020, 90% of China's coastal waters will have no fish to catch. We will cut to the problem by analyzing the supply and demand ends of the fishery market - fishermen and consumers. Consumers blindly pursue the consumption of a single species of fish for nutrition, and fishermen begin to focus on catching and breeding a single species of fish, while other fry are ground into feed for the farmed fish. Fishermen, customers, local retailers benefit, but it also causes environmental damage.
Based on the actual situation in the South China Sea, we should establish a sense of social responsibility as the core. Build a new ocean restaurant with squid as the theme. Guide consumers to a more culturally conscious con- sumption pattern through menu design; guide fishermen in sustainable fishing methods through information transmission and ranking; encourage feed mills to play the role of supervisors. Differently guide different stakeholders to com- plete sustainable business model innovation.