Biomaterials: Food Waste
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Context
In learning about biomaterial development, food waste is one source of material that unfortunately is all around. From supermarkets, restaurants, shrimp shells and potato peels—there is an abundance. Our lives depend on plastic, but with biomaterials we can create a new relationship with the objects around us and what they are made out of.
What if the objects around us were regenerative and good for the planet? What if we could use what we are already throwing away to make something new? -
Biomaterial Paper
Exploration of paper recipes to understand the strength and flexibility of adding food and plant waste materials. These include onion skins, banana peel, sweet potato peel, and flower stems.
After creating successful sheets the goal was then to create paper strong enough to hold structure for a bowl or cup.
What makes a bioplastic?
Understanding the variety of ways bioplastics can be made from natural ingredients such as seaweeds, avocado seeds, orange peels, and gelatin. From thin transparent films to thick sheets, each having their own texture and capability.
Biomaterial Tableware
How can we create biomaterial tableware that is sturdy enough to use and be resistant to water? In our collective Future Cravings, we created tableware used for a dinner around the topic of sea pollution. We used materials connected to the sea such as ground mussel shells, salt, and sand.
Tableware developed by Future Cravings: Paige Perillat-Piratoine, June Bascaran, Josephine Bourghardt, Sami Piercy
Recipe Development
materials developed by Odds & Ends: Seher Krishna, Josephine Bourhgardt, Claudia Bertoletti, June Bascaran, Sami Piercy
