Auto Assemble Food

Creating what you eat: a table with standardised food elements (walnuts, dates, figs, pommegrante, ham, cheese, bread) is set up. With no systematic guidelines or diagrams the elements are freely assembled in palm-scaled hors d’oeuvre, each piece experimenting with taste as much as with form.
The compositions are then photographed, documented and instantly printed as a reference for future re-creation. Reverse Autoprogettazione.
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Oltu by Fabio Molinas

OLTU is like an organism that takes advantage of the heat produced from the back of a fridge, which in today’s fridges is wasted energy, and uses it to help to cool the “totem” of vegetables via cooling by evaporation.
The heat rises and affects the double wall of the clay containers, which, with the help of the water contained between their walls, is able to lower the temperature thanks to the heat extracted from their interior, recreating the ideal atmosphere for the needs of each group of vegetables.

OLTU is also a sustainable product because, as part of its functioning does not depend on energy, costs are minimal and, most importantly, each item is kept fresher. It is an industrial product with a strong educational component for the user:

Each person can now know about the needs of vegetables and preserve them in a more responsible and natural way.
Are we sure we are storing our food properly? How many times have we thrown rotting vegetables away?

Nowadays we are obsessed with storing everything in the fridge, but what few people know is that this is not always the best way to keep food fresh.

Fruit and vegetables require a set of conditions which, according to their needs, help to keep these products fresher for longer.

+ more

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Taste of Wood by Antonio Arico

Taste of Wood is a funny eulogy to olive oil, to olive wood, and to wooden furniture and the artisanal techniques used to finish and preserve it. As we all know, olive oil can be used to polish and preserve the olive wood as well.

Sitting beneath an olive tree, you can dream of tasting some incredible Calabrese olive oil, but not only! You can also think about your furniture and start polishing it with passion.
Tasty Chair plays with the iconic ideas or archetypes of kitchen furniture. It represents a traditional kitchen stool with a detachable back that can be used as a chopping board. The little accent on the side can be used to take off the back or to hang your bag or your clothes on.
A little teaspoon, a soft sponge, an oil dispenser… a tender family of products dedicated to serving olive oil, to you, your table or your chair. The collection Taste of Wood plays on the theme “eatable materials” but without losing the essential ideas of utility and quality in all the products.
The glass container reminds us of an industrial but somehow natural oil can. Generally used to preserve a big quantity of good oil, the glass oil can could also be displayed on the table in your living room.

An aesthetic mix between an oil cruet and a bottle with a glass funnel to decant olive oil.

The tasting glass is blue for one practical reason, to hide the color of the oil so the judges and the consumers aren’t influenced when it comes to the tasting. The glass dispenser has a little beak on the side to make it easy to pour the oil. A frosted glass cone protects the oil from dust and light. An upside down pierced funnel made of glass and textile becomes an elegant sponge, useful to polish wood with the olive oil.

Material: olive wood and glass

words and images by Antonio Arico

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Origami Humidifier by The Worst Hazard

Inspired by how crushing a ball of paper gives it flexibility, structure, porosity and character, a large sheet of paper is creased in orderly grids into a hemisphere with each grid facing outwards to optimise surface area for diffusing and evaporating water.

quirks / organic geometry exploration

calligraphy paper
hand creased

+ The Worst Hazard
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Kitchen Lab by Nienke van de Pol

“With Kitchen Lab, I want people to learn that plants and herbs at our doorsteps have preventive and curative medical properties. By exploring Kitchen Lab you will find how easy it is to make your own self care remedies for everyday ailments. The ingredients needed can be found in your kitchen and garden. Today’s circumstances force us to take the initiative when it comes to our health.
Consisting of 5 sets with differing preparation methods, the Kitchen Lab is color-coded for foolproof ingredient mixing, each set referencing a Dutch recipe book entitled “Zelf is het beste kruid” (which loosely translates into “Itself is the Best Spice”). The book is filled to the brim with oils, tinctures, syrups and ointments created from our own backyards.
During my research, I discovered that food could [provide] a better health. Many people lost the knowledge and they aren’t aware of it. I hope we get back to the basics and start using what nature offers us.”
Nienke van de Pol

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Second Chances by Tour de Fork

Second Chance Collection by TourDeFork

The collection was born from TourDeForks recent research into the reuse and recycling of raw Kitchen materials.

Second Chance is inspired by local Italian folk tradition and ritual, which has always tried to find a use to what could be “food waste”, suggesting new utilities and reveling the hidden potential, of what could easily end up in the waste bin.

Reinterpreting ancient gestures through modern form, TourDeFork created a collection of objects that offer a Second Chance of employment to food waste.

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A Nomadic Future imagined

Dutch firm Studio Makkink & Bey has created a collection of furniture for a nomadic future including a backpack that becomes a sofa bed, a carrycot that becomes a table and a walking cane that turns into an illuminated screen.
The pieces depict a future scenario in which the individual travels light and stays comfortable.
The three objects utilize natural materials and animal fibres combined with multiple uses, they are expandable, foldable and lightweight furniture to travel with, as they traverse boundless interiors – our shrinking world.

Created by Makkinkbey
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The Now & Then project

The Now/Then project examines where modern day products originate and how they affect our environmental footprint. These 24 products are explorations to show people where products come from and what a sustainable alternative might look like. What are the changes we can make today to make sure there will always be a tomorrow? This is a stepping off point for thinking: Every decision we make impacts the world around us.

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Giria Lithuanian Tree Dishes

Giria – a collection of bowls and plates balancing between tactility, shape and color.
The project is aimed to pass the sensations of the forest through the dishes, to establish a connection between the user and the object. This process is an allusion into the urban person`s connection with the nature.
Tree dishes are the result of an experimental process by which I wanted to show how materials, which are destined to become waste – tree bark and leaves – can be transformed into sustainable design through the traditional crafts. The transformation process is the rebirth of a tree into new objects – dishes.

It is a research on the alternative and unconventional ways to shape wood, which reminds of the culinary process.
During the research a recipe that consists of harmless organic substances has been found. Therefore these bowls may be used not only as an interior decoration but also as dishes for serving dry food products.

2015 Graduation project
Vilnius Academy of Arts

+ Evelin’s Kudabaite

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The Missing Dining Table

Where were you the last time you dined?
Were you enjoying a sandwich at a park bench, having a quick bite at your desk, or sharing a meal with friends?
How will we dine in the future?
With technology and a faster pace of life come an increasingly autonomous and solitary lifestyle. Our evolving lifestyle is changing our habits and we find ourselves standing at the intersection of the way of life, social norms and personal eating habits.
We are all familiar with the dining table in our homes. It has served as a generous stage where people can eat together and have a conversation over a meal. At the same time, we struggle to find the dining table a place in the rapidly changing reality of shrinking living spaces and vastly diverse work schedules and social activities.
What if, in place of the dining table we are so familiar with, there are other objects that we will associate with dining?
The Missing Dining Table Collection explores the way we dine today and serves as an inspiration for possible alternative dining conventions for the future. Through a unique blend of design, techniques and materials, the collection seeks to relook, reinvent and inspire new possibilities of dining.
Join us as we playfully predict possible future dining conventions in a series of objects. As we take an adventurous trip down the proverbial rabbit hole and venture into the unknown dining future, we do so without the intention of dictating the future but rather to stretch our imagination as we question the very act of dining and offer alternatives and possibilities. Through the collection we attempt to provoke, think ahead and create conversations.
Would you miss the dining table when it is not around?

+ Missing Dining Table

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Drop by Drop Fills an Ocean

There is a Hindi saying: ‘Drop by drop, fills an ocean’. Human beings have taken water for granted since ages. Ancient civilizations have prospered and perished owing to overuse and exploitation of water. I believe that history can repeat itself if we do not take the right measures. This project looks at our relationship with water, provokes and asks for new value systems to be set up before it is too late. My first piece of inspiration comes from my Diploma Film that I made in 2010 at the National Institute of Design, Ahmedabad. The film talks about the lives and struggles of the people of the forests of Central India in the light of water and beliefs around it. Second inspiration comes from the theory of the Biotic Pump which I will talk about further on this page.
One of the outcomes of this project is a water filtration system. The proof of concept can filter a glass of water in 12 hours. The system itself doesn’t need much maintenance and can turn into a self sustained biosphere when the user is unavailable.
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