TRAEZHENN
Circulación de conchas marinas
A través de este proyecto, Lou Pavageau, Raphael Paris y yo tratamos de encontrar un uso innovador para un material ecológico que reutiliza el marisco para crear nuevos productos. Este nuevo material fue desarrollado por Hugo Kermarrec y Morgan Guyader de la empresa francesa Malàkio. Traezhenn -arena negra en bretón- es una bandeja pensada para que los restaurantes destaquen la ostra como plato excepcional presentándola en una bandeja de alta gama. El diseño está trabajado para que aparezca casi como un fósil de las ostras, a la vez que hace resaltar la calidad estética del material.
Empresa/Institución
École de Design Nantes Atlantique
The Food Design Lab is a master program at the Ecole de Design Nantes Atlantique exploring the evolution of sustainable food systems. Students imagine new concepts and give shape to the way we willl approach food tomorrow by responding to health, social and environmental challenges.
The Food Design Lab is concentrating research on new ways of eating, new food services, participative design methods and the integration of technological innovations.
País
Francia
Sitio web
Designer(s)
Regina Abán Tapia, Lou Pavageau, Raphael Paris, Malàkio
Regina Abán Tapia is a Mexican Food and Product designer who loves to inquire and listen to create human-centered designs with a social or environmental approach, always with initiative and with a strategic mind.
Lou Pavageau is a Food and Fashion designer.
Creative and meticulous, Raphael Paris is a graphic designer curious about the innovation in design that can solve the issues of tomorrow's society.
Malàkio is a young French company specialized in the sustainable design and valorization of shellfish waste of human consumption.