This project investigates how incorporating organic waste into biomaterials recipes affects material properties, aesthetics, and perception. By using ingredients like oyster shells, egg shells, and parsley stems, the goal is to upcycle waste and explore sustainable alternatives, promoting a circular economy and transforming waste into valuable materials.
Role • Scientific Research, Design of Experiments, Samples, Photography
Team • Eleonora Rombolà, Paula Camina Eiras
Partner(s) • MA Biodesign Central Saint Martins
A collection made from waste and natural ingredients
Extensive experimentation was conducted focusing on understanding the impact of different waste ingredients and their ratios on bioplastic properties. Locally sourced organic waste was integrated into the recipes, examining its structural and aesthetic contributions. The result was a collection of materials with a range of properties, from flexible to rigid, translucent to opaque, demonstrating the versatility of the materials.
