Redesigning Tradition for a Sustainable Future
Weerapon Wongtawan, founder of Lukyang Studio, has taken on the challenge of blending tradition with modern design. When he was selected by the Office of Contemporary Art and Culture to work with a community enterprise in Phetchaburi, he focused on reviving a local product: traditional rice crackers. These snacks, made with palm sugar, are a staple of the region’s culinary heritage. However, their large size posed challenges during transportation, often leading to breakage and dissatisfaction among vendors. Weerapon saw an opportunity to make the product more accessible and appealing to younger generations.
Making Rice Crackers More Accessible
“We spoke to the elderly in the community, and they shared that young people weren’t familiar with this kind of rice cracker,” Weerapon explained. “They wanted to keep the product relevant in the market.” To achieve this, he redesigned the packaging and suggested making the rice crackers smaller. After extensive testing, the final products came in various shapes—squares, strips, and triangles—and offered three flavors: traditional, kale, and sam glur, a blend of coriander root, garlic, and pepper. The new designs received positive feedback at tastings, proving that small changes can have a big impact.
In addition to reimagining the product itself, Weerapon encouraged the community to use banana rope woven bags for packaging. This initiative not only preserved the traditional craftsmanship but also provided employment opportunities for elderly individuals who had been inactive. “It was impressive to see how this project gave them a sense of purpose and usefulness,” he noted.
Promoting Sustainability Through Design
The rice crackers from Phetchaburi are currently on display at the exhibition “Well Pochana Design By Lukyang: Creative Lectures” at TCDC Common, Seacon Square Srinakarin. This exhibition is part of Weerapon’s broader mission to promote sustainable practices through design. He focuses on ecological design, aiming to raise awareness about waste management and ethical business practices.
One of his notable projects includes the Let’s Grow Plants calendar and postcard, which won Japan’s Good Design Award in 2015 and 2016, as well as Thailand’s DEmark Award in 2015. The calendar included vegetable seeds for users to plant each month, encouraging environmental consciousness. Once the year ended, the expired calendar could be repurposed as postcards, reinforcing the idea of reuse and sustainability.
A Three-Zone Exhibition
The “Well Pochana Design By Lukyang” exhibition is divided into three distinct zones: Lecture, Art/Eat/Play, and After Waste. Each section highlights different aspects of design and sustainability.
In the Lecture zone, visitors learn about product design principles and waste management strategies. For example, FV café, a Thai dessert spot on Songwat Road, partnered with Weerapon to create eco-friendly packaging. The packaging features a map of the street and instructions on how to recycle the materials. “Entrepreneurs should provide clear information about whether the packaging is recyclable or biodegradable,” Weerapon emphasized.
He also pointed out that while many businesses aim for eco-friendly solutions, cost constraints often lead to the use of plastic. However, FV café’s packaging indicates that used packages can be sent to N15 Technology to be converted into fuel, demonstrating that responsible waste management is possible.
Educating Through Labels
Weerapon believes that clear labeling is essential for effective waste management. He found that traditional triangle logos with numbers (1, 2, and 3) were confusing for many consumers. In contrast, his labels provided straightforward information about how to dispose of packaging. “A visitor once told me that my label helped him understand where and how to discard used materials,” he said.
This approach has been applied to other projects as well. For instance, Weerapon advised JoJo Soba, a Japanese restaurant, to use buckwheat hulls—leftovers from soba production—to create healthy snacks like fruit tarts, cookies, and sourdough bread. This not only reduced food waste but also added nutritional value.
Interactive Experiences and Art from Waste
At the Art/Eat/Play zone, Weerapon uses food items as checkers on a checkerboard, offering a unique way to engage with food beyond consumption. “I want to provide different experiences regarding food,” he said.
The After Waste zone focuses on recycling and waste management through art. One of the featured materials is thermal paper receipts, which contain Bisphenol-A (BPA), a harmful chemical. Weerapon created art pieces from these receipts to raise awareness about their improper disposal.
Innovation and Recognition
Among the standout items at the exhibition are Food Waste Crayons and Thai Herb Crayons, which recently won a DEmark Award. These crayons are made from food and herbs and come in various shapes. “They add novelty and help people use different muscles when coloring,” Weerapon explained. The crayons received excellent feedback at Milan Design Week and have since gained international recognition.
Expanding Horizons
Lukyang Studio is now looking to expand its reach globally. Weerapon has participated in international trade programs and met potential clients in several countries. While the process is slow, he remains hopeful for future collaborations.
For now, visitors can experience his work at the exhibition, where he continues to inspire through innovative design and sustainable practices. “I don’t have high expectations that many people will come to the exhibition,” he said. “But I hope that projects will continue and that more entrepreneurs will collaborate with Lukyang Studio.”
