Challenging our relationship to the clothes we wear and the food we eat – this designer pushes the boundaries of what we consume.
As a fellow exhibitor at the V&A Museum’s “FOOD: Bigger than the plate” exhibit, Alice V Robinson’s Bullock 374 inspires a zero-waste, nose-to-tail ethos. With this collaboration, she’s documenting the lifecycle of a bullock that was raised on a high-welfare farm in the wild pastures of North Wales – resulting in both a fashion collection and a dining experience.
“In an ever-globalising world I believe the true value of produce can get lost. By working with one bullock, I aim to acknowledge the life behind the products we are so often disconnected from. I have attempted to waste nothing.”
– Alice V Robinson, Designer
Whilst the meat was prepared by local butchers – the hide, horns and bones were all diverted from the usual incineration process and used to design a collection of clothes and accessories.
The entire process was documented in the Provenance platform so that the authentication, craft and traceability could be proven. Bullock 374 was then used as the feature of a menu created by Chef Sally Abe from the Harwood Arms for a member’s dinner at the V&A.
Diners were able to scan their menus to discover the journey of their meal from farm to plate. This created a direct connection between the efforts required to produce the food and fashion collection and the people who consume them.
The project aims to challenge our approach to waste and reimagines the possibilities for closer collaboration across different industry systems to better sustain all of them in the future. Discover the journey of Bullock 374 for yourself.
Farm to Plate: the story of Bullock 374
Find out how the Provenance platform helps designers share the processes and impact behind their products. Read our latest case studies.