Afternoon Tea in 2029 / GROUP SHOT / John Lewis Collaborative Project
Afternoon was popularised in the 19th Century, a couple of centuries after tea was introduced to England. It has barely evolved since. Northumbria University and John Lewis Partnership undertook a collaborative project to reimagine what afternoon tea might be like in 2029.
What if afternoon tea was…
Samantha Farnworth / PRINTED NUTRITION / John Lewis Collaborative Project
PRINTED NUTRITION / / Organisations such as Airbus, Blue Origins and Virgin Atlantic have been developing commercial spacecraft over the last 10 years, with a view to sending private customers into space. Reservations for trips into the zero-gravity upper atmosphere are already being made! With space tourism on the horizon, ‘Printed Nutrition’ explores the possibility of delivering an afternoon tea experience in this setting.
Organoleptic research into the flavours and textures of the components of afternoon tea has informed the re-creation of this sensory experience through the consumption of encapsulated printed nutrients. The 3D printed capsules have coloured shells that codify the various food items included in traditional afternoon teas. For example, green represents the cucumber sandwich and yellow represents the lemon tart. Markings identify the course, i.e. starter, main and dessert. Within the capsules, varied layers of printed nutrients re-create different textures such as fleshy cucumber or chewy bread.
‘Printed Nutrition’ literally transforms the afternoon tea into an out of this world experience.
Usama Al-Naimi / JUST PLANE TEA / John Lewis Collaborative Project
JUST PLANE TEA / / The International Air Transport Association estimates that the annual number of passengers will double to 8.2 billion by 2037. Flying is notoriously detrimental to our body due to factors such as cabin pressure, cold temperatures and low moisture levels, which leaves us feeling fatigued, stressed, and in need of some rejuvenation. ‘Just Plane Tea’ proposes a system for this scenario where passengers are issued a pill with a smart sensor that can measure internal body temperature, acidity levels and hydration. The smart sensor then communicates a passenger’s reading to the cabin crew, who can use this information to assemble a personalised afternoon tea that will combat the negative effects of travel on the body.
The design of the ‘lift and peel’ protective seal evokes a felling of anticipation, and when peeled back, a moment of delight in revealing the afternoon tea. The balance of ingredients, moisture content and temperature are all changeable features of the menu that can be personalised to an individual’s need.
Rachel Morley / TEANA / John Lewis Collaborative Project
TEANA / / It is predicted that by 2029 our lives will be much busier with a growing pressure to always be doing something productive. It is often easy to forget that we need to make time throughout the day for breaks. Changing environments, having conversations, and refuelling our bodies with nutritious food and drink helps to distract the brain from work and allows time to reset before undertaking the next busy task. Teana uses facial recognition technology to tailor a tea experience that helps an individual get the most out of a break.
Facial recognition is fast becoming more integrated in the modern world with global organisations such as Unilever trialing the technology. Teana presents a view of the future of afternoon tea, where a facial recognition scanner detects a person’s emotions, and through artificial intelligence uses this scan to select a combination of vitamins, flavourings and caffeine, for the instantaneous printing of a soluble tea bag. It is possible to incorporate hundreds of different blends to perfectly match the scan, and positively affect the mood of the customer. As the tea bags dissolve in the water, different colours are released providing a talking point, and a further ritual through this alternative afternoon tea.
Elliot Adams / SEETHE / John Lewis Collaborative Project
SEETHE / / In relation to the global economy, food waste accounts for a massive 1 trillion dollar loss every year. Whilst a lot of food is being wasted globally, 1 in 9 people still go to bed hungry at night. Bearing this in mind, and the fact that food production has a significant impact on the environment, there is a moral obligation to promote a culture around food that is not wasteful. Seethe does this through providing people with the tools to repurpose waste fruit and vegetable peel in the production of a variety of drinks.
The tools are simple and easy to use. Firstly, users collect their fruit and vegetable peel and put them in the brewing vessel along with the indicated amount of water. At this stage, further ingredients can be added if wanted, such as sugar and cinnamon. The brewing vessel then heats the contents for 45 minutes, extracting flavour and nutrients from something that would ordinarily be discarded. The brew can then be strained through the sieve into a serving vessel, with left-over pulp being ideal for composting. The serving vessel can be stored in the fridge if need be, and drinks can be served hot or cold.
The product experience delivered by Seethe will get people thinking creatively about their own recipes in the brewing of their own drinks. This in turn will change an attitude towards a common household waste item.