2014-2015
SHIH CHIEN UNIVERSITY
DEPARTMENT OF INDUSTRIAL DESIGN
GRADUATION PROJECT
SHIH CHIEN UNIVERSITY
DEPARTMENT OF INDUSTRIAL DESIGN
GRADUATION PROJECT
Discipline:
Tableware Design
Self-authored Project
Work Delivery:
Table x1
Chair x1
Cup x1
Bowl x3
Plate x3
Culteriy x7
Table x1
Chair x1
Cup x1
Bowl x3
Plate x3
Culteriy x7
Dimensions(unit:mm):
Table 1100x700x900
Chair 500x400x400
Cup 50x50x50
Bowl80x80x50
Plate 200x200x20
100x100x20
Cutlery 100x20x20
Table 1100x700x900
Chair 500x400x400
Cup 50x50x50
Bowl80x80x50
Plate 200x200x20
100x100x20
Cutlery 100x20x20
Material:
Table and Chair: used door panel, iron pipe
Cup and Bowl: fruit peel, copper fitting
Plate: rice bran, copper fitting
Plate: rice bran, copper fitting
Cutlery: corn cob, copper fitting
SEED to FOOD is a conceptual farm to table zero-waste ideal.
Seed to Food introduces and promotes an effective system that best utilizes natural resources across our food and drink culture. Our Farm offers a variety of services: we grow seasonal vegetables and fruit for our exclusive members and provide hands-on experiences that allow members to cultivate, harvest, make utensils with food waste, and cook with healthy organic fresh picks. We are building a world where everyone has access to healthy food and establishes connection with the land. Our aspirational goal is to eliminate waste in the process from Seed to Food. This project showcases how the system actually works.
One of our design goals is to ensure SAFE FOOD:
The number of food scandals has risen exponentially in recent years. A series of food safety incidents came to light in 2014; around 80% of Taiwan's citizens express concern. Seed to Food’s approach to food safety covers the entire life cycle of food.
The second goal is to allow effective use of the food already produced and hence reduce FOOD WASTE.
A third of the food produced for human consumption every year. Food waste occurs at every touchpoint of the food system: farm, post-harvest, processing, transporting, wholesaling, retailing and consumption. Reducing food waste is environmentally and socially important as it keeps food out of landfills and raises public awareness.
Our Tableware:
we use the inedible parts of vegetables and fruits to create unique tablewares
For the foundation of our project, we chose several different kinds of high waste capacity vegetables and fruits, where almost half goes to waste during production. Processing of fruits and vegetables produces solid wastes: peel/ skin, seeds, stones etc. In our design, we give the solid wastes new lives.
Design Features:
Eco-Friendly
We not only offer organic food but also organic utensils, hoping to provide a more natural and organic dining experience.
Disposable
Every piece has a matching copper accessory. We design the accessories to be versatile so that they can be reused and apply to new peels.
Fruit Peel
Obstacles and Solution
Shrinkage occurs during the dehydration process and causes measurement problems.
The diameter of matured limes could varies between 4 to 7 centimeters, and shrinkage during the dehydration process is also inestimable. Thus, it’s hard to design a perfectly matched handle for the lime cups. (same goes for the grapefruit and pomegranate bowls and cups)
Consistently fix the peels with moulds till they are half dehydrated, and then carefully remove them. After removing the moulds, cautiously monitor and adjust every 10 to 20 minutes.
We chose copper as the material for the handles. Copper could be easily bent, and perfectly matches different diameters.
Rice Bran
Corn Cob
Mould: All of our bowls and cups are made with these moulds.
On the Table
exhibited in Yodex, May 1 - May 4 2015
We want to thank all the people that came to visit us during our exhibition and all of you who have been very supportive to the project. We will keep you updated about future projects we or our partners are involved in. Hope to see everyone again sometime soon!
