Zac Pepere

Material Values questions the meaning of desirability and explores alternative material sourcing. Through this kind of inquiry, the project offers a methodology that promotes the use of sustainable rather than virgin materials, which cannot meet our extreme consumption demands.

To explore this idea, I searched the restaurant industry for a case study, utilizing common materials found within their waste-streams. The final result is a collection of table-top display vessels made from paper and food byproducts, collected from a single restaurant in Brooklyn. The collection challenges the value that we give to certain materials and speculates on logical solutions for minimizing today’s increasing waste. See more on issuu.