Hors-studio decided to work with shells and sea shells, because restaurants produce a lot of sea wastes. Making materials with crushed sea shell and bio plastic is interesting because it can flow back in the sea after using it as it will dissolve back to its natural way. Sea shells are very important in biodiversity because it is what sand is made out of. The final result really depends on the concentration of sea shell crush in the recipe. This material has a mineral aspect and the hardness of the shell. It's interesting to work with because it is possible to mold it to any choice of conveniences and patterns. The positive aspect of using this material is that you don’t produce any kind of waste. If you let the sea shell go back to the sea, consequently you don’t have a high footprint - remains only the footprint of the production of the new material made. The only thing you can take into account is: washing - crushing - cooking. If for any reason you don’t throw it back into the sea, the material is entirely recyclable. You just have to submerge into the water and collect the sea shell crush that remains in the sink.
Crushed shells, agar agar, glycerin.
Elodie Michaud & Rebecca Fezard
Grand Prix Design de la Ville de Paris : quand l’huître fait la brique (Article)
Set design : Ella Perdereau