Pinch Food Design on Giving Food Waste a Makeover
Pinch Food Design shares designers with resourceful and inventive approaches to turning food waste into viable material.
Each April, we are called to celebrate the Earth. In addition to thanking nature for its splendor, we choose to reflect on our relationship with the planet and how our actions impact the overall health of our climate. Many companies, like Pinch, pledge to bring sustainability to the forefront of their business practices by eliminating plastics, offsetting carbon footprints by contributing to regenerative agriculture and composting. We believe in composting. We even created a compost shrub cocktail, where we re-imagine kitchen scraps to make a vegetal and refreshing fizz with carrot and beet peelings. But by taking a deeper look at food waste and the possibilities beyond composting, we came across some inspiring innovators and ideas. Designers like Carolina Härdh and Milan-based architecture and design practice Studio.Traccia bring a resourceful and inventive approach to turning food waste into viable material. Carolina Härdh’s materials used: Oyster shells, fish glue, kelp (seaweed), and rice starch
Carolina Härdh’s Gigas stool \ Oyster shells, fish glue, kelp (seaweed), and rice starch
Carolina Härdh crafted a versatile dual-purpose stool and side table for Vrå (above), a Nordic-Japanese restaurant located in Göteborg, from its own food waste. By combining rice starch, fish bones, and oyster shells from the kitchen, Vrå shows ...
Each April, we are called to celebrate the Earth. In addition to thanking nature for its splendor, we choose to reflect on our relationship with the planet and how our actions impact the overall health of our climate. Many companies, like Pinch, pledge to bring sustainability to the forefront of their business practices by eliminating plastics, offsetting carbon footprints by contributing to regenerative agriculture and composting. We believe in composting. We even created a compost shrub cocktail, where we re-imagine kitchen scraps to make a vegetal and refreshing fizz with carrot and beet peelings. But by taking a deeper look at food waste and the possibilities beyond composting, we came across some inspiring innovators and ideas. Designers like Carolina Härdh and Milan-based architecture and design practice Studio.Traccia bring a resourceful and inventive approach to turning food waste into viable material. Carolina Härdh’s materials used: Oyster shells, fish glue, kelp (seaweed), and rice starch
Carolina Härdh’s Gigas stool \ Oyster shells, fish glue, kelp (seaweed), and rice starch
Carolina Härdh crafted a versatile dual-purpose stool and side table for Vrå (above), a Nordic-Japanese restaurant located in Göteborg, from its own food waste. By combining rice starch, fish bones, and oyster shells from the kitchen, Vrå shows ...
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