TRAEZHENN
贝壳的循环性
通过这个项目，Lou Pavageau、Raphael Paris和我试图为一种环保材料找到一种创新的用途，即重新利用贝类来创造新产品。这种新材料是由法国公司Malàkio的Hugo Kermarrec和Morgan Guyader开发的。Traezhenn--布列塔尼语中的黑沙是一个托盘，旨在为餐馆提供一个高端托盘，以突出牡蛎作为一种特殊的菜肴。该设计被加工成几乎是牡蛎的化石，同时使材料的美学质量脱颖而出。
公司/机构
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.
国家
法国
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.