In the context of the Barcelona Design Week that takes place this June, at the same time the Food Design Week that takes place from June 7th to June 14th. During a week, restaurants of Barcelona and other entities will host all types of events from culinary experiences to workshops that aim to not only revalue food design but to address issues such as food waste. Six different “routes” offer a series of activities, Elisava participates in the following:
Elisava participates at the Food Design Week 2022
First off, with the “0 Waste Route“, the startup Voilà, founded by Elisava Alumni Laura Gispert, shall take us the various ice cream shops whilst presenting the innovative Use&Eat concept. Originating in the end-of-degree project tutored by Elisava Food Design Lab director Mariana Eidler, traditional spoons will be substituted by biodegradable edible ones, offering an amusing but essential answer to the impact generated by single use utensils.
Secondly, there’s also the “Emblematics Route” where at memorable Barcelona bars, such as Centre Bar or Casa Rafols an exposition open to the public will be carried out following a case study by Elisava and IED, which will disclose the design elements that make each of these spaces unique and special.
Then there’s also the “Sin Prisa Route” where at different restaurants one will be able to enjoy a varied menu with a card made out of biomaterial recovered from organic matter, work of Elisava Alumni Berta Daina, who centred her end-of-degree project and subsequent company AGRO Biomaterials on sustainable and proximity food practices through manufacturing all types of objects made out of biomaterial.
On the 8th of June at 19 p.m. the interactive dinner -Inter- will be held at the Hidden Factory Barcelona, as a part of the “Design the Restaurant Experience Route“. Designed by ComoComo, this event was born out of a collaboration between Random Happiness, Open Box and also with the aid of Elisava Alumni and Food Design professor Nicole Vindel, jointly with various students from her course. There will be an intention to learn, throughout the meal, how to connect with oneself, interact with others and ultimately how to cooperate as a collective group.
Finally, online on June 14th at 11 a.m., various projects will be pitched and a winner will be selected for the Fork Challenge. The international food design organization has challenged students from Elisava, l’Ècole de Design Nantes Atlantique (France) and Eshte (Portugal) to rethink local and international food scenarios. The thirteen selected projects resulting from this challenge intend to promote new eating systems to apply. To assist this final pitch, one must sign up on Fork’s Instagram account.