Eggshell

Eggshell

A feast of nature

The waste and consumption of natural resources in the world is increasing, especially food waste is a global problem in the era of high-speed consumption. The most ironic thing about today's food industry is that they make life extremely convenient, but they also make everything more complicated. It is always easy to get food in supermarkets and judge the food just by its packaging while not caring about the value of the food itself or where it comes from. We worry about whether it is harmful to our health which is in fact exactly why we could consider the possible impact of its waste. 

Although people think that food is wasted in large quantities, humans still do not realise the seriousness of the problem. In fact, people should understand the process of producing and manufacturing food while enjoying food. Waste and pollution are not accidents, but the consequences of decisions made during the design phase. So the inspiration of the project is from kitchen waste, such as eggshells and vegetables. The project follows the sustainability and ethics of the circular economy system, while also combining plant dyeing. SIBEI combines bioprocessing and craftsmanship to explore the potential of ceramic alternatives to eggshell crops.

The project aims to raise awareness of food waste by exploring the potential of eggshell materials as an alternative to ceramic cutlery, hoping to re-integrate into people's eating habits. And also to stimulate the cycle of matter originating from and returning to nature.

Ingredients

Sodium alginate, water, glycerin, eggshells.

Maker

Sibei Chen