Mercurial art director Christian Borstlap/Part of a Bigger Plan animates a sample meal from the Finnish Wonderwater Café, a pop-up restaurant launched this week at Beijing Design Week. Aimed at raising awareness of how much water is used to produce traditional Chinese dishes, the café’s menu shows exactly how much “virtual” water is used in making each dish to give the total water footprint of what is consumed. For example, a roast duck includes 6,949 liters for raising and fattening the bird, 166 liters for growing the wheat for pancakes and 137 liters for the sweet bean sauce. “Wonderwater is a fantastic project serving a public awareness function,” says Aric Chen, curator of this year’s Beijing Design Week. First staged in 2009, the eight-day event will showcase more than 2000 works of design from over 30 countries, with landmark installations across the city promoting the role of design in China's ongoing growth. “Sustainable design is a lot more complicated than simply using organic cotton or bamboo. You need to consider the entire life cycle of a product, and everything that goes into making it.”

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