Ella Adiki Nartey

Ella Adiki is a London-based Architectural and Interior Designer from South Yorkshire. Having previously studied a BArch in Architecture and worked at an award-winning London Architectural Practice, Ella decided to continue her design development and exploration on the RCA's MA Interior Design Programme where she is the recipient of the Burberry Design Scholarship.

With a particular interest in interior and brand integrated design, set design and material innovation her work has a multidisciplinary approach, with a keen eye for colour, materiality and hands on making. Her work explores the theme of 'Reuse', aiming to reduce the reliance on traditional raw materials and to promote a circular and more sustainable approach within the design industry.

Education:

Royal College of Art, MA Interior Design - September 2022 - 2023

UAL Styling for Interiors - March 2022

University of Nottingham, BArch Architecture First Class Honours - September 2017 - 2020

Cambridge University Architecture Summer School - Summer 2016

Can a Restaurant Waste Not? by Ella Adiki

Interior design has always relied heavily upon traditional raw materials. This over-consumption of finite resources is unsustainable. To what extent can design help us to re-evaluate our perception of reuse and the possibilities of waste? Combining the staggering estimates of food waste generated per annum within both households and the hospitality sector, can we as designers utilise this excess, showcasing circular design within day-to day practice without compromising on design quality, creativity or user experience.

According to the Waste and Resources Action Programme (WRAP), the UK wastes approximately 9.5 million tonnes of food each year. Estimates suggest households are responsible for 70% of all food waste with the hospitality sector adding an additional 3 millions tonnes of food waste per annum. Each tonne of food waste that ends up in landfill is then responsible for producing approximately 4.2 tonnes of greenhouse gases. As a result, the UK’s first food waste reduction roadmap aims to reduce food waste by 50% by 2030.

Ella’s project ‘WASTE NOT’ aims to re-evaluate our view on waste and our reliance on traditional raw materials. Designing a zero-waste restaurant and developing a number of biomaterials using food waste and by-products, Ella aims to promote circular design within the built environment and to celebrate waste as a resource. Situated within the former Siemens Brother’s Factory in Woolwich the restaurant design salvages and repurposes the existing architecture, industrial language and colour palette with waste reuse at the forefront of the menu, materiality and restaurant programme. Utilising the waste streams from the local residents and restaurant’s kitchens the programme aims to create a unique and educational dining experience. The Restaurant is divided into three kitchens each with a really restricted menu and each producing a specific waste stream that can be utilised to create new products and materials. The circular kitchen and integrated workshops allow the diners to observe the food from its raw state, to their plate, to the manufacture of the waste to produce the materials showcased around the restaurant.