Elisava has held the workshop ‘Re-Pack Contra-tapas’ in collaboration with Howest University College and Sapienza Università di Roma.. The aim of this workshop has been to provide participants with hands-on experience exploring alternatives related to local food preparation, packaging and consumption.
Recycled tapas and sustainable packaging
Barcelona proposes a very rich and varied supply of local alternatives for street food. One of them is the classic Spanish tapas, a very flexible food format, suitable for many variations, ranging from simple recipes to sophisticated haute cuisine reformulations. Tapas also generate much food waste, since they only use specific ingredients or just a part of the original food.
Taking this into account, our challenge has been using this “food waste” as a raw material for designing a new generation of ‘sustainable’ or ‘recycled’ tapas, providing a different culinary experience in terms of visual communication, texture, materials and taste.
On the other hand, tapas are suitable for being considered as a take-away food option, requiring a specific packaging with many shapes, materials and identities, which are not always sustainable or meaningful. Our second challenge has been recycling an existing packaging.
Elisava Food Design Forum
The final presentation has displayed both elements, food and packaging, as a reinvention of the local with a global approach. Participants has been guided by a teaching team of designers and experts on Food and Packaging design –Cristina Taverner, Jordi Ros, Salvador Fábregas, Paolo Sustersic– who are part of the Elisava Food Design Forum, a recent initiative developed by Elisava in order to reflect on present and future of food design.