CIRCULARITY
& SUSTAINABILITY
WAAV x OYSTERS DANIEL SORLUT
Oysters have been consumed since before the recorded history. They are known for theur exquisite meat and taste, low in calories yet high in protein, vitamins and minerals.
Around 2 billion are eaten each year. Most of the times the shells are thrwon away.
Nowadays, sutainability is a must in the food industry market and we have seen a lot of innovation regarding this topic. Consumers - especially the youngest - demand sustainability programs from the companies with which they have a relationship, it is no longer enough to be considerated an ‘extra’.
For that reason, together Oysters Daniel Sorlut, we create WAAV.
A collection of trays crafted from oyster shell waste. Through the use of circular design, parametric design, and 3D printing techniques, we have brought this project to life.
OBJECTIVE
To study, analyze and transform the waste of Daniel Sorlut oysters and, through circular design and parameters such as environmental sustainability, propose new business opportunities.
To study, analyze and transform the waste of Daniel Sorlut oysters and, through circular design and parameters such as environmental sustainability, propose new business opportunities.
RESULTS
A collection of trays made from oyster shell waste that implements a circular design and positively impacts Daniel Sorlut Oysters' environmental commitment.
A collection of trays made from oyster shell waste that implements a circular design and positively impacts Daniel Sorlut Oysters' environmental commitment.
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CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CIRCULAR DESIGN /
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CRICULAR DESIGN/
Bioporcelain x NOMAD COFFEE
Nomad Coffee is producing coffee pounds in single use coffee rituals.
The main activity creates:
200kgr month of Coffee pounds
With this material we explored the creation of new materials that can be used in the Nomad coffee circular strategy as new materials for packaging and merchandising.
OBJECTIVE
Develop a range of different materials to study the potential of the coffee grounds waste.
Analize by creating Circular Audits to understand the value of the material through diferent hypothesis.
Develop a range of different materials to study the potential of the coffee grounds waste.
Analize by creating Circular Audits to understand the value of the material through diferent hypothesis.
RESULTS
Incredible range of new materials from bio ceramics to bioplastics, 3D Filament or new materials.
Incredible range of new materials from bio ceramics to bioplastics, 3D Filament or new materials.
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CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
Circular Design Contest x CONSUM
Development of a disruptive innovation competition and sponsorship of a talent acceleration platform.
OBJECTIVE
Transformation of Alpro's challenges into creative proposals and prototypes in the ideation phase. Sponsor of the FOODTURE PLATFORM, a space that brings together the latest talents in the area of Fooddesign, Food tech and Sustainability. The platform offers viewing and exhibition of the most disruptive projects in order to bring the TFG, PFG, doctorates and PhDs closer to the industry.
Transformation of Alpro's challenges into creative proposals and prototypes in the ideation phase. Sponsor of the FOODTURE PLATFORM, a space that brings together the latest talents in the area of Fooddesign, Food tech and Sustainability. The platform offers viewing and exhibition of the most disruptive projects in order to bring the TFG, PFG, doctorates and PhDs closer to the industry.
RESULTS
The challenges allowed the brand to co-develop startup opportunities with the 10 universities selected for the occasion.
The challenges allowed the brand to co-develop startup opportunities with the 10 universities selected for the occasion.
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SUSTAINABLE INNOVATION / CIRCULAR DESIGN / BRAND STRATEGY / MATERIALS RESEARCH / PRODUCT DESIGN /
SUSTAINABLE INNOVATION / CIRCULAR DESIGN / BRAND STRATEGY / MATERIALS RESEARCH / PRODUCT DESIGN /
Bio Foam
COFFEE Internal Research
Nomad Coffee is producing coffee pounds in single use coffee rituals.
The main activity creates:
100kgr 6months of silver skin
Research in coffee waste to create bio porex-pan analogues.
Project developed in collaboration with Jessica Dias and Catherine Euale.
OBJECTIVE
Mycelium tech can be utilised in the development of components.
That can be grown as particulate composites, fibre-reinforced composites and monolithic materials, as well as polymer-like monolithic materials.
Mycelium tech can be utilised in the development of components.
That can be grown as particulate composites, fibre-reinforced composites and monolithic materials, as well as polymer-like monolithic materials.
RESULTS
Therefore, the potential applications for this technology are limitless.
The project specialises in high-performance, high-value, and high-volume applications
within various industries to replace harmful synthetic products and achieve maximum impact.
Therefore, the potential applications for this technology are limitless.
The project specialises in high-performance, high-value, and high-volume applications
within various industries to replace harmful synthetic products and achieve maximum impact.
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SUSTAINABLE INNOVATION / CIRCULAR DESIGN / BRAND STRATEGY / MATERIALS RESEARCH / PRODUCT DESIGN /
SUSTAINABLE INNOVATION / CIRCULAR DESIGN / BRAND STRATEGY / MATERIALS RESEARCH / PRODUCT DESIGN /
BIOPOREX SURFBOARD
COFFEE Internal Research
Coffee Waste to Surfboard.
The modern surfboard comprises layers of unrecyclable plastic which often break and pollute our oceans. Myco-composites provide the perfect foundation for a surfboard due to their lightweight construction and buoyancy.
As we build a 100% biodegradable surfboard we investigate how low tech solutions of grown materials could compete with industry standard petroleum based materials for high performance sports, which can serve as a springboard for more complex experiments with fungal materials.
Project developed in collaboration with Jessica Dias and Catherine Euale.
With the help of many professionals in fields of Mycelium, Design, Surfboard and others.
Now more info at @ongoboards
The modern surfboard comprises layers of unrecyclable plastic which often break and pollute our oceans. Myco-composites provide the perfect foundation for a surfboard due to their lightweight construction and buoyancy.
As we build a 100% biodegradable surfboard we investigate how low tech solutions of grown materials could compete with industry standard petroleum based materials for high performance sports, which can serve as a springboard for more complex experiments with fungal materials.
Project developed in collaboration with Jessica Dias and Catherine Euale.
With the help of many professionals in fields of Mycelium, Design, Surfboard and others.
Now more info at @ongoboards
OBJECTIVE
Exploring material properties and fabrication processes of a mycelium based surfboard
Exploring material properties and fabrication processes of a mycelium based surfboard
RESULTS
We have developed 1:100 and 1:2 scale prototypes of the ‘blank’ of the board, exploring different material formulas and fungal strains.
Before we develop a 1:1 scale prototype, we will investigate which raw organic textile can be used to replace fibreglass and whether it can be embedded into the material during the mycelial growth process.
We will document and record data collected during the research period and share the results through a landing page on Experiment.
https://experiment.com/projects/exploring-material-properties-and-fabrication-processes-of-a-mycelium-based-surfboard
Now is @ongoboards
We have developed 1:100 and 1:2 scale prototypes of the ‘blank’ of the board, exploring different material formulas and fungal strains.
Before we develop a 1:1 scale prototype, we will investigate which raw organic textile can be used to replace fibreglass and whether it can be embedded into the material during the mycelial growth process.
We will document and record data collected during the research period and share the results through a landing page on Experiment.
https://experiment.com/projects/exploring-material-properties-and-fabrication-processes-of-a-mycelium-based-surfboard
Now is @ongoboards
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CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
Cultivando Talentos X GRANINI
The juice brand Granini needed to revamp its image in order to connect with a younger audience and prepare itself for a transition towards more sustainable practices.
We Designed a strategy for 2020 to 2025 to integrate the circular values with a Action plan called “ Cultivando Talento” powered by ECKES Group with the Creative Disrection of VMLY&R from WPP Group.
OBJECTIVE
To change Graninni's brand perception, transforming it into a reference in the sustainable future market and connect to the new audience
To change Graninni's brand perception, transforming it into a reference in the sustainable future market and connect to the new audience
RESULTS
A strategic map with three phases, the first one being their own Contest of Sustainable Innovation: Cultivando Talentos (Growing Talent). By partnering with Foodture Barcelona we called 10 talents from different backgrounds and challenged them to transform the leftover peach seeds into objects of functional design.
We served as mentors and guides throughout the whole process and managed to achieve impressive results. In the end two projects were awarded, one by the public (With the Peach’s Heart, peach seeds paper by NoQuedaTinte and Sebastián Donoso) and another one by a panel of expert judges (Natural Tools by Iván Merino).
The contest generated 10M impressions on social media for the brand, 3K video views, 4K visits to the web, 700% of sessions in the site and most important of all, this initiative allowed to position the brand in a new territory: sustainable innovation.
A strategic map with three phases, the first one being their own Contest of Sustainable Innovation: Cultivando Talentos (Growing Talent). By partnering with Foodture Barcelona we called 10 talents from different backgrounds and challenged them to transform the leftover peach seeds into objects of functional design.
We served as mentors and guides throughout the whole process and managed to achieve impressive results. In the end two projects were awarded, one by the public (With the Peach’s Heart, peach seeds paper by NoQuedaTinte and Sebastián Donoso) and another one by a panel of expert judges (Natural Tools by Iván Merino).
The contest generated 10M impressions on social media for the brand, 3K video views, 4K visits to the web, 700% of sessions in the site and most important of all, this initiative allowed to position the brand in a new territory: sustainable innovation.
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SUSTAINABLE INNOVATION / CIRCULAR DESIGN / BRAND STRATEGY / MATERIALS RESEARCH / PRODUCT DESIGN /
SUSTAINABLE INNOVATION / CIRCULAR DESIGN / BRAND STRATEGY / MATERIALS RESEARCH / PRODUCT DESIGN /
ZEWALAB x KETTEL ONE & Paradiso
Back in 2021 -when Paradiso was the World’s 3rd Best Bar- we presented to them our ZEWA labs & shops initiative because it aligned with their mission of fighting against waste and raising awareness on the importance of bars and restaurants take action and be involved in sustainable practices.
OBJECTIVE
Through a circular audit analyze the bar’s waste and draft an action plan with the necessary machinery and protocols in order to collect, clean, sort and transform such waste into functional design objects that could be used by the bar or sold as souvenirs.
Through a circular audit analyze the bar’s waste and draft an action plan with the necessary machinery and protocols in order to collect, clean, sort and transform such waste into functional design objects that could be used by the bar or sold as souvenirs.
RESULTS
Paradiso’s Zero Waste Lab Pop Up Space in which plastic, organic, glass and cardboard waste can be transformed into a range of new materials. The first showcase of the project was powered by Ketel one from DIAGEO and for it we focused on the transformation of plastic waste and presented a collection of items such as: coasters, napkin holders and trays.
Paradiso’s Zero Waste Lab Pop Up Space in which plastic, organic, glass and cardboard waste can be transformed into a range of new materials. The first showcase of the project was powered by Ketel one from DIAGEO and for it we focused on the transformation of plastic waste and presented a collection of items such as: coasters, napkin holders and trays.
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CONCEPT DEVELOPMENT / BUSINESS MODEL / BRAND IDENTITY / BRAND ARCHITECTURE / CONTENT CREATION /
CONCEPT DEVELOPMENT / BUSINESS MODEL / BRAND IDENTITY / BRAND ARCHITECTURE / CONTENT CREATION /
ZERO WASTE CHALLENGE x TORRES BRANDY
Torres Brandy Zero Challenge is a global competition for sustainable bar projects.
Its first edition was held in Barcelona during 2023 and the representative of Spain, Giacomo Giannotti -director and co-owner of Paradiso Cocktail Bar- won the competition thanks to the Paradiso Zero Waste Lab project and his eco-cocktail proposal.
OBJECTIVE
Develop a tailored proposal of our Zero Waste Labs and Shops for Paradiso in the context of the contest. Focus on Plastic Waste for the initial stage of the project.
Develop a tailored proposal of our Zero Waste Labs and Shops for Paradiso in the context of the contest. Focus on Plastic Waste for the initial stage of the project.
RESULTS
Paradiso’s Zero Waste Lab & Shop. In 2022 the project won first place and the honor of representing Spain during the national phase of the competition. In 2023 the project was awarded as the overall winner of the global competition.
Paradiso’s Zero Waste Lab & Shop. In 2022 the project won first place and the honor of representing Spain during the national phase of the competition. In 2023 the project was awarded as the overall winner of the global competition.
CONCEPT DEVELOPMENT / CIRCULAR DESIGN / BUSINESS MODEL / BRAND ARCHITECTURE / TECH DEVELOPMENT / PRODUCT DESIGN
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PET CIRCULAR DESIGN RESEARCH x BORGES
Borges is producing olive oil in single use plastic packaging due to COVID-19 spanish legislation. These packagings end-up thrown away which represent a big amount of waste and a lost of raw material.
The company is committed to take actions to be more sustainable, that’s why together we worked to look for an effective solution to reuse the rPET thanks to circular design.
OBJECTIVE
Evaluate the PET generated for Hospitality and generate a study to implement a new system of reusing the material for different porpuses.
Evaluate the PET generated for Hospitality and generate a study to implement a new system of reusing the material for different porpuses.
RESULTS
Secret Results.
Secret Results.
CONCEPT DEVELOPMENT / CIRCULAR DESIGN / BUSINESS MODEL / BRAND ARCHITECTURE / TECH DEVELOPMENT / PRODUCT DESIGN