XCHANGE : Social Gastronomy was an experimental project that explored life from a fresh perspective. The project aimed to raise public awareness of the daily challenge faced by Hong Kong in dealing with 3,600 tons of food waste and to initiate changes and new practices with the aid of design.
Based in Oi! as an open kitchen and community living space, XCHANGE : Social Gastronomy demonstrated green living by transforming leftover into mouth-watering dishes with creativity, organised a series of activities and set examples of food upcycling for the community.
Participants were invited to bring along fresh ingredients, canned and packaged food (before the sell-by date) from their kitchens, in exchange for a signature drink. The collected ingredients were used in the XCHANGE : Social Gastronomy activities or shared with those in need through fair share actions.
Table for U
Coupled with design and cookery, the Host Lili Ho prepared lunch with the collected seasonal ingredients. Participants were encouraged to bring along a portion of fresh ingredients from their kitchens in exchange for an enjoyable time with a refreshing meal and living experience sharing.
Those leftover ingredients such as melons and vegetables collected from the community had been transformed into delicious soup or dessert on Saturdays at XCHANGE : Social Gastronomy. The public were recommended to bring along excess dried ingredients or private soup recipes in exchange for a bowl of ‘Beauty Soup'. The nutritious soups nourished the participants deeply with the goodwill of treasuring food.
Back to Basic
Eating right and regular exercise is essential to healthy living. A group of food runners was recruited to collect leftovers from nearby wet markets and food stalls in exchange for a 1-hour exercise together with professional diet and sports advice. XCHANGE joined hands with "Spartant" to get back to basic by working out without gym machine and spread the concept of green eating in the community.