One of the largest contributing elements to Where the Light Gets In's waste was their glass bottles. In just one week, we collected 79 bottles and began exploring ways in which these objects could be reclaimed and adapted to make them more functional for a dynamic restaurant interior space. We wanted to processes with the least environmental impact so instead of reheating and reformorimng the bottles we simply cut them, creating completely new objects.
We wanted to use as much of the bottle as possible and found that using the neck of the bottle upside down would help the efficiency of growth in herbs and plants. We wanted to communicate the idea of movement through our product, inspired by both the rhythmic dance conducted by the chefs at WTLGI to prepare their dishes, and the movement of light through the plants outside. Yasmin, our textiles designer, then took those ideas and created a pattern inspired by them. The pattern could then be sandblasted onto the glass vessel creating shadows when caught by the light.
We also experimented with ways to display these glass planters on the shelves. While they would work just fine sitting on the shelves normally, we played with the idea that we could suspend them from the shelf above to create a different aesthetic and play of light. Most of our tests were done with string, but if we were to do it for real we would like to try using something recycled, like burlap strips from sacks at the restaurant perhaps.
Due to the COVID-19 pandemic, many businesses have been forced to operate differently. We wanted our product to accommodate these changes meaning that the vessel component could be any found object rather than our bespoke glass vessels. This small adjustment creates a versatility to the product and maintains our ethos of lengthening the life of waste objects.