Food, food culture, food as culture and the cultures that grow our food

Street food waste = street food packaging

April 29, 2006

streetfood-kovanen-culiblog-978.jpg
Fish and chips: image of street food packaging concept ‘IHO’, ┬ę Pa├»vi Kovanen, Eva Arts and Caroline van Teeffelen 2006, used courtesy of the designers. Please respect student work, contact culiblog for updates.

(This is the second in a series of entries about the Street Food Workshop developed and conducted together with Katja Gruitjers for our students from the Design Academy Eindhoven and the HAS den Bosch.)

Just the simple fact of making street food creates tonnes of food waste. Students Pa├»vi Kovanen, Eva Arts and Caroline van Teeffelen used food waste materials to develop packaging for street food. Katja and I were really impressed with their packaging concept IHO, which means skin in Finnish. Even mo’ bettah, when you turn the letters around to spell OHI, you get the Finnish word for leftovers.


Image of street food packaging concept ‘IHO’, ┬ę Pa├»vi Kovanen, Eva Arts and Caroline van Teeffelen 2006, used courtesy of the designers. Please respect student work, contact culiblog for updates.

The fish and chips sack is brilliant. Hand-sown dried fish skin imparts a nice fish aroma to the chips and you know how the Northern peoples love their (dried) fish. Katja and I are imagining a dusting of vinegar powder on the inside of the sack for a perfect flavour.


Image of street food packaging concept ‘IHO’, ┬ę Pa├»vi Kovanen, Eva Arts and Caroline van Teeffelen 2006, used courtesy of the designers. Please respect student work, contact culiblog for updates.

Urban juice bars produce orange rind and pulp waste that is normally turned into silage to feed animals that us omnivores love to eat. Kovanen, Arts and van Teeffelen assured us that there’s plenty of rind and pulp to go around and they dried the rinds into snack containers. The pulp they turned most amazingly into a palm plate that has a wonderful hand feel to it.


Image of street food packaging concept ‘IHO’, ┬ę Pa├»vi Kovanen, Eva Arts and Caroline van Teeffelen 2006, used courtesy of the designers. Please respect student work, contact culiblog for updates.

As if this weren’t enough for one half-term street food assignment, the ladies Kovanen, Arts and van Teeffelen developed a new ceramic material produced from eggshells and potato starch and that can be formed into any possible shape. Here, the material has been formed into a palm plate.


Fish and chips: image of street food packaging concept ‘IHO’, ┬ę Pa├»vi Kovanen, Eva Arts and Caroline van Teeffelen 2006, used courtesy of the designers. Please respect student work, contact culiblog for updates.

IHO street food packaging concept by Kovanen, Arts and van Teeffelen.

debra at 11:06 | Comments (3) | post to del.icio.us

Street food collaborations: Streetberry!

April 24, 2006


Streetberry design by Michou-Nanon de Bruyn, Milou Melis and Monica Ruiter. Please respect student work, contact culiblog for updates.

Nothing says wing-flapping like a subversive strawberry. Students Michou-Nanon de Bruyn, Milou Melis and Monica Ruiter have developed Streetberry as their final project for Katja Gruijters and my street food project. The collectible black rubber berries snap on to black t-shirts, rings, and necklaces made out of recycled bike tyres and representing the map of the city. The pieces smell like strawberries, but in a way that someone who is not a twenty-something woman can still appreciate.


Streetberry design by Michou-Nanon de Bruyn, Milou Melis and Monica Ruiter. Please respect student work, contact culiblog for updates.

Since March, students from the HAS (Hoger Agrarische School, ’s Hertogenbosch NL, Food Design) and the Design Academy Eindhoven (Atelier, Food) have been collaborating on a street food project that Katja Gruijters and I initiated. Last Friday they presented the conclusion to their R&D and in the next weeks I’ll show a few of the best projects here on culiblog. Katja and I are most pleased with the results and think that the collaboration proves that the Design Academy and the HAS should work together on food-related projects in the future.


Streetberry design by Michou-Nanon de Bruyn, Milou Melis and Monica Ruiter. Please respect student work, contact culiblog for updates.

The assignment was to develop a a street food concept and in the course of 10 weeks develop this into a prototype. As you may already know, the NL is practically devoid of street food aside from the usual offerings of the Servex Group. Selling food on the street or at the train station is effectively illegal unless you are part of this horeca monopoly (HOtel, REstaurant, CAf├ę - another sexy Dutch acronym).


Streetberry design by Michou-Nanon de Bruyn, Milou Melis and Monica Ruiter. Please respect student work, contact culiblog for updates.

Katja and I wondered what future (food) and product designers, presented with a wealth of images and information about initiatives in other countries would come up with. Fortunately some students let their autonomous brains lead them away from the kitchen. A jewelry line based upon the map of the city, a new materials collection for street food packaging using the waste materials of commonly sold street food, and a conceptual art performance are some of the 12 fresh visions of what street food in the NL could become if it were allowed to flourish.


Streetberry design by Michou-Nanon de Bruyn, Milou Melis and Monica Ruiter. Please respect student work, contact culiblog for updates.

debra at 9:27 | Comments (0) | post to del.icio.us

Love difference,as in we love difference

Of course the artistic movement for an intermediterranean politic is into food. And it sports a big fat Citta del Arte logo right on it’s homepage. Which led me to click on the Ministry of Nourishment link because I always wonder what folks mean by the word nourishment.

I’m none the wiser, but the Love Difference folks did done organise a Food Market Festival in which food markets (and their organisers) from around the world met this weekend in Turin. I wonder what they’ve got cookin’ for the next event, hopefully something megamaniacal. (Thank you, Julie Upmeyer, who sent this link on time.)

debra at 8:00 | Comments (0) | post to del.icio.us

| Next Page »

culiblog is a registered trademark of Debra Solomon since 1995. Bla bla bla, sue yer ass. The content in this weblog is the intellectual property of the author and is licensed under a Creative Commons Deed (Attribution-NonCommercial-NoDerivs 2.5).