Food waste

Food waste

Shed

According to the UN Environment Programme’s (UNEP) Food Waste Index Report 2021, about 17% of global food production may go wasted, with an astonishing 61% of this waste coming from households. An estimated 1.3 billion tonnes of food are discarded globally. Each and every year. There is an urge to change: food waste is not only unsustainable in the future, it is unsustainable now.

From this standpoint, Yuki Hadal and Siyuan Wang founded “Shed”, wanting to give a brand new life to the food products we discard every day. The colours of “Shed” are intended to follow the natural course of time and, so, the products will always have different colours in different seasons.

Shed has many meanings, such as "moulting of insects and reptiles”, "leaves natural fall from trees" or “to change skin”. All these meanings embody the philosophy of Shed.

Additional information

The process began collecting all the leftovers of a month, drying and shredding them into small pieces. The powder, then, was mixed with agar-agar, glycerine and water. The combination of these elements created a thin and elastic sheet with interesting textures and incredible flexibility. To show the incredible possibilities that this material offer, Shed chose to display gloves, furniture, cups and other accessories made with Shed’s material (in particular, red onions peel, shrimp shells and tea bags). In fact, the proportions of Shed’s ingredients can be changed to create a harder or softer material, as well as a more rigid or flexible sheet. By doing so, Shed managed to create sheets that resemble leather, vinyl and resin. These sheets have an unlimited range of colours since they depend on what food is used to make them: orange peels create a fantastic amber sheet,
while red onions peel become a glowing rosy sheet.

Ingredient list

(Dried) Onion peels powder, Shrimp shell, Tea residue, Pomegranate peel powder, Melon peel, Potato peel, Mushroom and more...

Maker

HeliceHadal

Credits

Yuki Hadal, Siyuan Wang

Photo credits

Yuki Hadal, Siyuan Wang