Inspired by an immersive three-week course in Japan, motta is a design for a publicly accessible booth that houses surplus, unsold food from grocery and convenience stores, as well as composting organic matter, all to limit food waste. This project falls under UN SDG goal number 12: Responsible Consumption and Production, specifically under target 12.3, to halve global food waste by 2030.
School of Design | Graduate Interior Design Student: Nina Oleynik Faculty: Tetsu Ohara
Motta has three main components: to Extend: by purchasing expired and damaged packaged goods that are traditionally unsellable in stores and that would be thrown away to Absorb: by informing the user about their relationship to food waste to Give Back: by creating compost that turns into soil for community beautification
Cover image of motta booth: extending convenience and limiting food waste.
Motta is a design for a publicly accessible booth that houses surplus, unsold food from grocery and convenience stores, as well as composting organic matter, all to limit food waste. This project falls under UN SDG goal number 12: Responsible Consumption and Production, specifically under target 12.3, to halve global food waste by 2030. Motta’s three pain components are to Extend, Absorb, and Give Back. First, to Extend by purchasing expired and damaged packaged goods that are traditionally unsellable in stores and that would be thrown away. Second, to Absorb by informing the user about their relationship to food waste. And finally, to Give Back by creating compost that turns into soil for community beautification. This project aims to reach city residents in public spaces, at any time of the day.
Motta employs various graphic solutions throughout this project as tools for the user to Extend, Absorb, and Give Back.
The shape of motta is inspired by Japanese sculptor Sekine Nobuo, meant to surround and envelop the user, creating a moment of pause. The name comes from the environmentalist phrase “Mottainai” – meaning “what a waste!” Additionally, an overview plan showing how multiple users could approach each side simultaneously for different purposes. The ultimate goal is to leave users with a better understanding of food waste, how they can actively mitigate it, and how it can contribute back to the community.
Motta gives customers the power to extend a product’s life. Expiration dates are largely misleading and result in waste. Due to Japan’s ‘one-third rule,’ where delivery of a food product from manufacturer to retailer must be made within the first one-third of the product’s shelf life, food waste is abundant.
Motta lets you see your personal impact by telling you how much food has been saved via your purchase and compost input. Your personal impact will be printed on a compostable receipt.
Motta converts food waste into usable soil for your community. Motta works by heating and grinding food waste. Sensors cool and control moisture, creating nutrient-rich soil from the food scraps. Fruit, vegetables, grain, and animal products can all go into the machine.