Mengye Zhu

In my thesis, I address the issues of food safety, food distribution, sustainability, and the way people connect with the food they eat. The project is designed to promote sustainability—in food production and transportation and through education. For the project I created a design for a self-sufficient farm-to-table restaurant. Located at the Bridgemarket site, the restaurant produces seasonally appropriate, nutritious food on-site with the use of a special aquaponics system that purifies and reuses polluted water from the East River. The space also serves to educate restaurant diners on sustainability.