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Student Showcase Archive

Tingyu Liu

MA work

MA work

  • Shell to Shore: A systematic approach to redirect oyster shells thrown by restaurants to restoration sites

    Shell to Shore: A systematic approach to redirect oyster shells thrown by restaurants to restoration sites, 2018
    Photographer: Tingyu Liu

  • Project Purpose: Native Oysters (Ostrea Edulis) are in serious decline in British waters.

    Project Purpose: Native Oysters (Ostrea Edulis) are in serious decline in British waters., 2018
    Photographer: Tingyu Liu

  • Research in Oyster Farms: Oyster grow on oysters, shell is a key substrate to oysters' life-cycle

    Research in Oyster Farms: Oyster grow on oysters, shell is a key substrate to oysters' life-cycle, 2018
    Photographer: Tingyu Liu

  • Research in Seafood Restaurants: After consumed in the city, Oysters shells are mostly thrown away to the landfill

    Research in Seafood Restaurants: After consumed in the city, Oysters shells are mostly thrown away to the landfill, 2018
    Photographer: Tingyu Liu

  • Research in Restoration Projects: The project dedicates to developing a service to help restore native oysters in the Solent Bay area

    Research in Restoration Projects: The project dedicates to developing a service to help restore native oysters in the Solent Bay area, 2018
    Photographer: Tingyu Liu

Shell to Shore

Oysters are recognised as ecosystem engineers. The prosperity of oysters not only benefits the environment, but also builds livelihoods. However, while some species are declining in British waters, oyster shells – the crucial substrate for baby oysters to grow on to – mostly end up in landfills rather than relocated back to the sea. This has become a major obstacle for British restoration projects to repopulate the oyster numbers. The project is proposing an oyster shell recycling system tailored to the UK consuming behaviour in favour of the restoration of native oysters.

Shell to Shore is an oyster shell collection service funded by a restoration project. While the van drives through the city collecting served shells from seafood restaurants, it pops up at different location selling fresh oysters and promotes the importance of shell recycling. Through this approach, the project proposes an efficient model for restoration projects and creates a pathway for people to directly engage with relevant marine conservation issues which are usually intangible to the general public.

Info

Info

  • MA Degree

    School

    School of Design

    Programme

    MA Design Products, 2018

  • Ting is a Taiwanese product designer with experience in design research, industrial manufacture, curation, furniture and craftsmanship, with interests in the field of sustainability, food, culture, environment, and nature conservation.

    Prior coming to the Royal College of Art, he has been dedicating his effort to Taiwanese culture creative design and the craftsmanship of wooden furniture. He is now focusing on finding the balance for commercial product design and sustainability, in particular on food-related fields. His recent works are exploring the role of design in reshaping human behaviour in preparation for the future challenge in the food industry.

  • Degrees

  • BA Industrial Design, Tatung University, 2014
  • Experience

  • Product Design Intern, Afterain design Studio, Taipei, 2013; Furniture Design Intern, Folk Casa, Taipei, 2012; Industrial Design Intern, CLEVO, Taipei, 2012
  • Exhibitions

  • London Design Festival, London, 2017; Taiwan Design Exhibition, Taitung, Taiwan, 2014; Young Designers’ Exhibition, Taipei, Taiwan, 2014; Taipei Design & City Exhibition, Taipei, Taiwan, 2013; Taipei World Design Expo, Taipei, Taiwan, 2011
  • Awards

  • Finalist, New Fun in Crafts Competition, 2016; Craft Design Award, Taiwan Young Designers’ Award, 2014