Order to Effect is a restaurant concept where food is ordered for the effect on the body instead of the ingredients. The idea is that the restaurant is mobile and could travel to attend festivals, celebrations and parties. The whole project would be protective of nature as the dishes would be eatable, the stall made from wood from an Icelandic forest and the food locally grown. 

The project is a collaboration between four product designers, Auður Ösp Guðmundsdóttur, Katharina Löetzsch, Robert Petersen and me.
Sponsored by The Icelandic Center for Research and Aurora the Design Grant.