However, many of us are completely unaware of how much water it takes to produce the ingredients for the meals we eat. The Wonderwater Café is a pop-up that provides its diners with information they need to make ethical decisions on the food they choose to consume. The project features in the XXII Triennnale di Milano, Broken Nature: Design Takes on Human Survival and the museum’s Triennale Caffé is hosting the Wonderwater Café for the duration of the exhibition.
Dr Naho Mirumachi, Senior Lecturer of Geography and Lead of King’s Water Hub, and MSc candidate Arthur Fuest, have been working to calculate the ‘water footprint’ of the dishes and drinks served in the museum restaurant.
The Water Footprint
The Water Footprint is a tool for understanding water consumption and considers the volume of water used to produce all goods and services, including imported goods.
It is important to understand where food is sourced as natural ingredients may be coming from an area of the world where water is scarce, therefore having detrimental effects on the local community, economy and their natural resources.
Based on their findings, Dr Mirumachi and Fuest have worked in collaboration with curators from Jane Withers Studio to design a menu that explains the significance of the water footprint associated with the foods in relation to sustainability.