Seashell Circularity

Food Design Lab students of Ecole Design Nantes Atlantique explored seashell by-product designing zero waste challenges for a new circular use

This project is now archived and was part of DDW22

IRST: the zero-waste oyster tray for oyster stands

Victoire DATCHARY, Nadège GOARANT and Fanny CHESNE

Starting point was recovering mollusc shells from human consumption from oyster farmers, restaurants, markets… and transforming them for a new use. Taking in consideration ecosystem and life cycle the outcome are reflections about circular system services with eco design products linked to the local

IRST: the zero-waste oyster tray for oyster stands

ISTR takes its place on restaurant tables oyster farmers in the Arcachon basin. From restaurateur to consumer ISTR offers a user-friendly experience while making them aware of shellfish recycling. By using a material that retains freshness, raising awareness about the recycling of shellfish, involving restaurateurs and consumers in the process, reinventing the oyster platter and by replace plastic. Project by Victoire DATCHARY, Nadège GOARANT and Fanny CHESNEAU

KREIZ: the aperitif board for sailors

The object is thought for a typical french convivial moment - the Apéro. The tray permits to stabilize the glasses and food tray with one hand even on a tanging boat and wedge the wineglasses on the table so it will not fall. Kreiz will allow you both standing admiring the horizon and at the same time sitting reminiscing about your memories with friends. Project by Achille FLEURY, Chloé FRENOY and Vesna SURELLE

PIERRE DE LUNE : mortar for salty or sweet condiments

Pierre de lune is kitchen tool with a singulary balancing grinding process for herbs, algues and spices due to its halfmoon shape. A couple made out of black mussels conch and white oyste seashell by-products molded piece. Project by Chloé Chotard, Mélanie Porcher, Trinh Nguyen

KREIZ: the aperitif board for sailors

Achille FLEURY, Chloé FRENOY and Vesna SURELLE

PIERRE DE LUNE : mortar for salty or sweet condime

Chloé Chotard, Mélanie Porcher, Trinh Nguyen

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About Food Design Lab

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.