WITHLESS - Herbs growing panel

Sketch - 3D - Rendering

Short project - ●●●●

2023 WITHLESS - herbs growing panels

Duration : 03 weeks

Gamify to translate plants needs

At the restaurant, when water is left and not consumed by a customer often it’s not reused. At home, it can be reused easily. (watering plants... etc). Depending on the restaurant, it’s a lot of water. We estimate it around average 500 liters per month of wasted water that we could reuse intelligently for both restaurants and clients.

The aim of this project is to imagine a grow solution for restaurants by raising awareness with growing surfaces designed to show people that we can reduce our water wastage by reusing this resource in a fun, reliable and sustainable way and moreover, include both staff and customers in this process to make them part of the food grow experience.

How might we imagine a stackable panel, adaptable to restaurant typologies and scale ?

Sketching, withless was a fun process. The main focus was the research on the way to translate plants needs in a fun way to leverage product interactions. And then as design is about balance, how to make the design both intuitive and visually pleasing.

Withless is available in a range of two colors, a dark blue and a olive green

A huge twenty-pot capacity that can be expanded with multiple grids for the

daily needs of even the largest restaurants.

The pots, were designed to guaranty a perfect stability on the grid while simplifying

user interactions and daily plants care.

How does it work? It's simple: the overall pot and the front area are connected, so

when you pour water into the pot, it reaches the textile. The humidity level affects the

textile, which will change more or less of color depending on the amount of water. After,

it's simple: if the ring and the textile have the same color, the plant will grow

efficiently. If you notice a contrast, you need to adapt something !

Withless is more than a growing panel, First it's a way to enhance the restaurant experience by including customers in the process. Then it's a way to reduce water wastage. And finally, it's a way to grow closer herbs, reduce bills and have a total control on the food you serve to customers.