EVAVE cv + portfolio

Portfolio Eva Verkinova

www.evaverkinova.co.uk

Tel: 07907167760

eva.verkinova@gmail.com

TABLE OF CONTENT

01.

27.

CURRICULUM

O f fice design

Abou t me

07.

37.

SEA SHELL Pu blic design

17.

2

BRENTFORD

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TOGETHER F u rnitu re desig n

47.

Pu blic design

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GOOGLE

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FOOD WASTE Pu blic/F u rnitu re d e s ig n

01.

About me

My name is Eva and I come from beautif ul Slovakia. I studied Interior Design at Chelsea College of Arts with BA (Hon) D egree.

My sensitivity to space and obsessive need to improve it from early age has led me to this path.

I thrive on tackling “real-world� social, economic and environmental issues through creative design thinking. I love to use my design skills and understanding of design potential as a tool to benefit society and create a positive impact on any scale.

I approach ever y project as a problem to be solved, enjoy working in teams embracing diversity and collaboration.

When I am not editing my work or creating my small design projects, I am health trend guru, gy m freak, working on the best version of myself or alternatively I can be found somewhere in the nature, My

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favorite

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colour

is

green

5

(at

least

for

now).

E VA V E R K I N OVA INTERIOR DESIGNER

PROJECT EXPERIENCE October 2015 - Jun 2016

‘Food waste’ Public/Furniture design Design to survive project addressing the global issue of food waste on a household level within the community. Developing a system that changes public behaviour to reduce the waste.

July 2015 - September 2015

‘Seashell’ Public design Bridging project to BA ISD where the concept was inspired by hosting an unusual dinner party on the beach to design a new public space in London Victoria for enhancing the well being of users between their journeys.

February 2015 - Jun 2015

E D U C AT I O N 2015 - 2016

BA(Hons) Interior Spatial Design Chelsea College of Arts London 2013 - 2015

FdA Interior Design Chelsea College of Arts London 2011 - 2013

BTEC (Level 1+2) Interior Design Technical drawing for Interior Design Kensington & Chelsea College London

‘Church of Google’ - Live Project Office design New office for Google in collaboration with Jump Studios designing a clean and modern office space that reflects Google culture emphasising on users considering sustainable materials.

October 2014 - February 2015

‘Brentford’ - Live Project Speculations of Future Trade - Public Design Regeneration live project in collaboration with the Decorators.

Exploring Brentford heritage to activate a new public space.

SKILLS Adobe Photoshop Adobe InDesign Adobe Illustrator Auto CAD SketchUp Making MS Office

May 2014 - June 2014

‘Eccentricity’ Exhibition Design Designing, curating & building an exhibition. Live project exploring spatial conditions in an exhibition environment to present final ideas, processes and projects at Chelsea Degree Show 2014.

ABOUT ME I am passionate about sustainability, environment and well being within design practice. I love to use my design skills and understanding of design potential as a tool to benefit society and create a positive impact at any scale.

January 2014 - May 2014

‘Together’ Furniture design Re-appropriation project exploring spatial conditions in small scale.

Using an existing object and employing the re-appropriation strategy.

C O N TA C T September 2013 - December 2013

‘Alive’ Photo-essay Project exploring spatial conditions through the art of photography.

Seeing the world around us from a different angle.

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43 Bampton Road, London, SE23 2BG t: 07907167760 e: eva.verkinova@gmail.com w: www.evaverkinova.co.uk

SEASHELL Public design

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SEASHELL

S

eashell project is a bridging project to BA (Hons) ISD that i nv i te s to exa m i n t h e r e l a t i o n s h i p b e t we e n fo o d a n d d e s i g n /a r c h i te c t u r e w h e r e t h e a c t of e a t i n g i s s e e n a s a s p a t i a l a n d p e r fo r m a n ce a r t .

The project begins with hosting an unusual dinner party on the beach.

The task was to observe and analyze the dinner party and use that to create a new space or intervention within an existing space to provide a unique experience for people to eat informally along my daily commute to London Victoria Station.

Using the analysis from the dinner party, sounds of the ocean w the predominant aspect of our experience and recordings.

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Living in a hectic city we are constantly faced with feelings of stress and anxiety, constant noise, crowds etc. In the long term, this way of living can have negative effects on our mind and body.

Project “Shell� offers a public space to eat at the bustling Victoria station for near by office workers as well as leisure travelers. The Shell is constructed in the shape of a sea shell providing the space with the sound off the ocean waves. When we pick up a seashell and place it close to our ear we can hear the waves of the ocean crashing onto the beach. This popular folk myth is the concept for this project.

The aim of this project is to offer a space of calm and relaxation and therefore create a positive impact on wellbeing of the commuters during their journeys.

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The chosen place is next to platform 7 and is made up of rows of gray metal seats that face to each other.

From this mapping I intended to find out how much time people spend in this area. I have noticed that number of people increased during the lunchtime due to office worker from surrounding areas having their lunch and stayed there up to 30 min.

User analysis/Mapping/Info-graphs

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Drawings and 3D models of the shell.

Design development/Modeling/CAD

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d stills of the sunset from my dinner party and so separated the areas starting from wn to the lighter areas assigned to groups having meals together.

Section/Visualisation

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BRENTFORD Public design

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38.

91

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Brentford

T

98.31 85.31 eloH

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84.7

gniliaR

eloH

06.5 72.5

B r e ntfo r t has a g r e at a m o unt of g r e e n space s a nd an a b und a nce of exo tic a nd d o m e s tic pl an ts h av ing its ca na l l ocati on .

In this project, a historical boatyard shed is transformed into a roofed Yellow Iris cultivation space and used for the filtration of water for possible floating spa pods to attract new visitors as well as local people.

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eloH

57.11

cl ose by botan i cal G ar d e n s, e spe ci al l y pl an t - the Ye l l ow

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he tra di ti on al co m m e r c ia l ce n tr e s of Lo nd o n, such as h ig h s tr e e t s an d s tr e e t m a r ke ts ar e fa c ing d if f ic ul t tim e s . On l i n e s h o p p ing a s we l l a s the p r o l ife ra tio n of s h oppi n g m a l l s a nd l a r g e s up e r mar ke t c h a ins h ave c han g e d co ns um e r h a b its l e avi n g tra d itio na l p l a ce s of trad e e m p ty. Th is is a l ive pr oje ct in co l l a b o ra tio n w ith the d e s ig n s tud io Th e D e corator s on a c tiva ting B r e n tfor d ’ s d e cay ing h ig h str e e t.

M a p p ing a nd r e se ar ch h a s s h ow n th e p r e se n ce of exo tic p l a nts that p o te ntia l l y h ave spr e ad from th e c ul tiva ti on of

93.31

K ew on e Ir i s.

The Yellow Iris has potential healing powers and outstanding water filtration abilities in removing heavy metals, dirt and pollution out of water. The roots are usually planted in a substrate (e.g. lava-stone) in a reedbed-setup.

The roots then improve water quality by consuming nutrient pollutants, such as from agricultural runoff and absorb heavy metals from the water.

The activation of the old boatyard shed aims to support the high street regeneration.

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Green spaces and plants analysis/Mapping/ Map

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Design development/Sketching/Modeling/CAD

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Visualisation

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Googlism Workspace design

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Church of Google

T

It is believed by followers that the search engine Google is the closest humankind has ever come to directly experiencing an actual God. The concept of the design had to be strictly inspired by city of London.

h e C h ur c h of Goog l e is a l ive p r oje ct in co l l a b orati on w ith Jum p Stud i o th a t ex p l o r e s the concept of ‘work’ and working p ra c tice a nd b e h av io r s for th e G o o g l e O f f ice in Lon d on .

I t is s itua te d a t 1 0 Fin sbur y Sq ua r e w h e r e c ity of f i ce wo r ke r s m ix w ith h i pste r s from ne a r by Sh o r e d i tch.

The “Church of Google” project is an outcome of the analysis of the ‘googlers’ devotion to the company, sharing one vision and being part of bigger picture.

Google’s design philosophy is centered on the principal that great results can be achieved through a creative, collaborative, date based design process.

The church structure offers a unique spatial experience that aims to bring the feeling of working in a grand space as well as to feel humbled and special. It encourages devotion to serve one vision.

The design concept is built on the idea of “Googlism” as a existing religion that worships Google as a ultimate God.

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Workspace analysis/Mind mapping of concept of work

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Concept image/ Photo-collage inspired by city of London

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Cut 2 1 : 150 +29,150

+29,150

9-RoofFloor

9-RoofFloor

+25,850

+25,850

8-EightFloor

8-EightFloor

+22,900

+22,900

7-SeventhFloor

7-SeventhFloor

+19,950

+19,950

6-SixthFloor

6-SixthFloor

+17,000

+17,000

5-FifthFloor

5-FifthFloor

+14,050

+14,050

4-FourthFloor

4-FourthFloor

+11,100

+11,100

3-ThirdFloor

3-ThirdFloor

Согласовано

+8,150

+8,150

2-SecondFloor

2-SecondFloor

+5,200

+5,200

Взам. инв. №

1-FirstFloor

1-FirstFloor

+0,000

+0,000

0-GroundFloor

0-GroundFloor

Подп. и дата

-3,000

-3,000

-1

-1

-6,000

-6,000 -2

Инв. № подл.

-2

D

C

B

A Лист

Cut 1 14 Изм.

Кол.уч. Лист

№ док.

Подпись

Дата

Design development/Sketching/Modeling/3D/CAD

Формат: А3А

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Visualisation

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TOGETHER Furniture design

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Together

T

o g e th e r is a s m a l l scal e p r o j e c t ex p l o r in g the th e m e of e cce ntr i ci ty a nd it focuse s o n e m b ra c ing the m e th o d of r e -a p p r o p r i ati on .

connects two people via a delicate balance of the original user on one seat and a real person on the other.

There is no space for a mobile device and the users are forced to make direct communication, trying to balance the object by holding hands and talking with each other.

In the center of the project is a real user Tatiana who suffers from ‘autophobia’ – a fear of being alone. A need to be surrounded by people forces her to obsessively use social media.

An old household trolley, a bent ply wood chair seat and bicycle saddle found in a second hand shop have been re-appropreated to final object called 'Together' to restored direct human contact.

The final object called ‘Together’

User Tatiana

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User analysis/Mapping/Infographs

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Design development/Sketching/Modeling/Workshop

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Object in use/ Final outcome

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FOOD WASTE Public/Furniture design

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FOOD

FO OD WA STE

WASTE

T

h is p r o j e c t ex p l o r e s the r o l e of th e d esi g n e r in d is a s te r s cen ar i os a nd a s ks fo r d e si g n s o l utio ns , a s we l l as que s tio ning if c r e a tive a r ts coul d h e l p in d e a l ing w ith g l obal / env ir o nm e nta l /p o l itica l i ssue s.

Up to 45% of food waste is created at household level with fruits and vegetables leading the charts. It is necessary for us to become part of the solution in changing the way we live and consume in our daily life to ensure a sustainable future. Â

With the rise in global warming and increasing pollution levels, with food production and consumption we throw away an estimated 30% – 50% generating more greenhouse gases than most entire countries do in total. Aside from the social, economic and moral implications of the waste an estimated 805 million people go to bed hungry each day.

The aim of this project is to educate consumers about the most appropriate ways of storing fruits and vegetables to prolong freshness and enhance the flavors thus preventing potential waste and to raise awareness of the food waste problem. It is interactive in nature and invites consumers to connect to food again.

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E V A V E R K I N O V A

Food waste cycle form growing,production,packaging, transport to retail, retail to consumer, final stage of unused bell pepper ends up in the waste.

FINAL - FOOD WASTE.indd 1

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APPLES

APRICOTS

ARTICHOKES

A S PA R AG U S

AV O C A D O S

BANANAS

BEETS

GINGER

GRAPEFRUIT

GRAPES

GREEN BEANS

KALE

KIWI

LEEKS

COUNTERTOP Until ripe

COUNTERTOP Until ripe

COUNTERTOP 1-2 days

COUNTERTOP Not recommended

COUNTERTOP Whole: Until ripe Halved: Not recommended

COUNTERTOP Until ripe

COUNTERTOP

COUNTERTOP

COUNTERTOP Until ripe

COUNTERTOP Until ripe

COUNTERTOP Until ripe

COUNTERTOP

COUNTERTOP 3-5 days or until ripe

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Up to 1 month

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 5 days

REFRIDGERATOR OR COOL STORAGE Up to 7 days if covered

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 2-3 weeks

REFRIDGERATOR OR COOL STORAGE Up to 2 months (whole, unpeeled)

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks: Cool Storage preferred over refridgerator

REFRIDGERATOR OR COOL STORAGE Up to 7 days (ripe)

REFRIDGERATOR OR COOL STORAGE 5-7 days

REFRIDGERATOR OR COOL STORAGE Up to 1 week

REFRIDGERATOR OR COOL STORAGE 4 weeks (unripe) 3-5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Cool Storage: 1-3 months Refridgerator: Up to 2 weeks

TIPS Wash just before eating

TIPS If refrigerating, wrap in paper towels to protect skin from tearing or brusing

TIPS Airtight storage

TIPS Trim ends; stand bunch in 1” water & cover

TIPS Peel before refrigerating and store in airtight bag/container

TIPS Trim green ends to 1” before refrigerating; wash just before using; airtight storage

TIPS Store whole, unpeeled ginger in a resealable plastic bag (air removed) in the crisper drawer; blot cut ginger dry with a paper towel before storing the same way

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated

TIPS Wash just before using; airtight storage

TIPS Wash just before using; airtight storage

TIPS Wash just before using; airtight storage

TIPS

TIPS Keep cool (50-60°F/10°-15.5°C) dark & well ventilated

BELL PEPPERS

BERRIES

BROCCOLI

BRUSSEL SPROUTS

COUNTERTOP Until ripe

COUNTERTOP 1-2 days

COUNTERTOP Not recommended

MELON CANTELOUPE

MUSHROOMS

COUNTERTOP Until ripe

REFRIDGERATOR OR COOL STORAGE Up to 1 month

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 5 days

REFRIDGERATOR OR COOL STORAGE Up to 7 days if covered

TIPS Wash just before eating

TIPS If refrigerating, wrap in paper towels to protect skin from tearing or brusing

TIPS Airtight storage

TIPS Trim ends; stand bunch in 1” water & cover

REFRIDGERATOR OR COOL STORAGE Whole: Up to 5 days (ripe) Halved: Up to 3 days

TIPS Halved: Refrigerate with the seed, rub flesh lightly with olive oil and place in airtight container

CABBAGE (GREEN) COUNTERTOP Whole: Until ripe Halved: Not recommended

REFRIDGERATOR OR COOL STORAGE Whole: Up to 5 days (ripe) Halved: Up to 3 days

TIPS Halved: Refrigerate with the seed, rub flesh lightly with olive oil and place in airtight container

S AV O Y

CARROTS

LEMONS

COUNTERTOP Until ripe

COUNTERTOP

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 2-3 weeks

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks (ripe)

TIPS Peel before refrigerating and store in airtight bag/container

TIPS Trim green ends to 1” before refrigerating; wash just before using; airtight storage

TIPS

PEAS

PINEAPPLE

PLUMS

RADISHES

RHUBARB

WA T E R M E L O N

SHALLOTS

COUNTERTOP Whole: 2-3 days or until ripe Cut: Not recommended

COUNTERTOP Until ripe

COUNTERTOP

COUNTERTOP

COUNTERTOP Until ripe

COUNTERTOP

CELERY

CHERRIES

CORN

CUCUMBERS

EGGPLANT

GARLIC

REFRIDGERATOR REFRIDGERATOR REFRIDGERATOR REFRIDGERATOR OR COOL STORAGE REFRIDGERATOR OR COOL STORAGE OR COOL STORAGE OR COOL STORAGE COUNTERTOP COUNTERTOP COUNTERTOP COUNTERTOP COUNTERTOP 3-5 days O R C O O L S T O R A GUntil E ripe Up to 5 days (ripe) Up to 2 weeks Up to 1 week Not recommended 1 day (in husks) Whole: Not recommended Cut: 3-4 days

REFRIDGERATOR OR COOL STORAGE COUNTERTOP Up to Up 7 days to 3 (ripe) weeks

COUNTERTOP

R E F R I D G E R A T OTRI P S REFRIDGERATOR REFRIDGERATOR O R C O O L Shell S T Opeas R A just G E before O using; R COOL STORAGE OR COOL STORAGE Up to 1 weekairtight storage Up to 2 weeks Up to 5 days TIPS

Airtight storage for cut pineapple TIPS Airtight storage; wash just before eating

TIPS Wrap in aluminium foil before refridgerating

SPINACH COUNTERTOP

REFRIDGERATOR OR COOL STORAGE 5-7 days

TIPS Wash just before using; airtight storage

TIPS Wash just before eating

R ETFI RPISD G E R A T O R REFR TRIEPFSR I D G E R A T O R T IID PG S ERATOR O R C O O L S T O R A G E TrimOtops R Cbefore OOL STORAGE O cling R CO O Land ST O R A G E Sliced OR C O requires OL STO RAGE Wrap in film wash melon airtight Up to 3 days refridgerating; Cool Storage: Up to 1 week Storage: Up to 1 week Cool Storage: airtight storage justCool before using storageUp to 1 week Refridgerator: 1-3 days Refridgerator: 1-3 days Refridgerator: 1-3 days

REFRIDGERATOR OR COOL STORAGE Cool Storage: Up to 1 month Refridgerator: Up to 2 weeks

T I PRSE F R I D G E R A T O R

TIPS Best to enjoy right away

S Q UA S H (SUMMER)

S Q UA S H (WINTER)

COUNTERTOP 1-2 days

COUNTERTOP 1-2 weeks

REFRIDGERATOR OR COOL STORAGE 3-5 days

REFRIDGERATOR OR COOL STORAGE Up to 2 months

TIPS Wash just before using; keep in crisper drawer

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated

NECTARINES COUNTERTOP Until ripe

LIMES

MANGO

COUNTERTOP

COUNTERTOP Until ripe

COUNTERTOP Until ripe

REFRIDGERATOR OR COOL STORAGE Up to 5 days

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks (ripe)

REFRIDGERATOR OR COOL STORAGE 2-3 days (ripe)

TIPS Airtight storage

TIPS

TIPS Needs air exposure in refridgerator

SPRING ONIONS

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks (loosely covered with plastic bag)

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated; wash just before eating

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated; wash just before eating

TIPS Keep cool (60-65°F/15.5°-18.5°C) dark & well-ventilated

TOMATOES

TURNIPS

YA M S

COUNTERTOP Up to 1 week

COUNTERTOP

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Not recommended; up to 3 days if ripe

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks

REFRIDGERATOR OR COOL STORAGE Cool Storage: 1-2 months Refridgerator: Not recommended

TIPS

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated

TIPS Keep cool (50-60°F/10°-15.5°C) dark & well ventilated

REFRIDGERATOR OR COOL STORAGE Up to 1 week in original packaging

TIPS Clean just before using; place loose mushrooms in container, cover with cling film, poke several small holes for ventilation

ORANGES

POTATOES

PEACHES

PEARS

COUNTERTOP Until ripe

COUNTERTOP Up to 2 weeks

COUNTERTOP Until ripe

COUNTERTOP Green: Until ripe Asian: Until ripe (fragrant; not soft)

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks

REFRIDGERATOR OR COOL STORAGE Cool Storage: 1-2 months Refridgerator: Not ideal

REFRIDGERATOR OR COOL STORAGE Up to 7 days (ripe)

REFRIDGERATOR OR COOL STORAGE Whole: 6-8 weeks Cut: Up to 1 week if wrapped tightly

TIPS Keep cool (50-60°F/10°-15.5°C) dark & well ventilated

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated; separate from potatoes

TIPS If refridgerating, wrap in paper towels to protect skin from tearing or bruising

REFRIDGERATOR OR COOL STORAGE Green: Up to 3 days (ripe) Asian: Up to 2 months

TIPS If refridgerating, wrap in paper towels to protect skin from tearing or bruising

PEAS

PINEAPPLE

PLUMS

RADISHES

RHUBARB

WA T E R M E L O N

SHALLOTS

COUNTERTOP

COUNTERTOP Whole: 2-3 days or until ripe Cut: Not recommended

COUNTERTOP Until ripe

COUNTERTOP

COUNTERTOP

COUNTERTOP Until ripe

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Up to 5 days (ripe)

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks

REFRIDGERATOR OR COOL STORAGE Up to 1 week

REFRIDGERATOR OR COOL STORAGE Up to 7 days (ripe)

REFRIDGERATOR OR COOL STORAGE Cool Storage: Up to 1 month Refridgerator: Up to 2 weeks

TIPS

TIPS Trim tops before refridgerating; airtight storage

TIPS Wrap in cling film and wash just before using

TIPS Sliced melon requires airtight storage

REFRIDGERATOR OR COOL STORAGE 3-5 days

TIPS Shell peas just before using; airtight storage

REFRIDGERATOR OR COOL STORAGE 5-7 days

TIPS Wash just before using; airtight storage

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REFRIDGERATOR OR COOL STORAGE Cantaloupe: Up to 3 days (ripe) Honeydew: Up to 2 days (ripe)

COUNTERTOP Whole: 2-4 weeks Cut: Not recommended

TIPS TIPS For countertop & refridgerator, submerge roots in 1/4 of water; refresh water every 1-2 days

COUNTERTOP

COUNTERTOP Cantaloupe: Until ripe Honeydew: Until ripe

ONIONS (OTHER)

TIPS

SPINACH

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LIMA BEANS

TIPS Store sliced melon in airtight container

COUNTERTOP Up to 1 week

REFRIDGERATOR OR COOL STORAGE Up to 5 days

TIPS

COUNTERTOP

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REFRIDGERATOR OR COOL STORAGE Up to 1 week

TIPS Rinse, drain, blot dry & store in airtight container prior to refridgerating

COUNTERTOP

CAULIFLOWER

ICEBERG LETTUCE COUNTERTOP

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REFRIDGERATOR OR COOL STORAGE Whole: Not recommended Cut: 3-4 days

TIPS Airtight storage for cut pineapple

S Q UA S H (SUMMER)

S Q UA S H (WINTER)

COUNTERTOP 1-2 days

COUNTERTOP 1-2 weeks

REFRIDGERATOR OR COOL STORAGE 3-5 days

REFRIDGERATOR OR COOL STORAGE Up to 2 months

TIPS Wash just before using; keep in crisper drawer

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated

TOMATOES

TURNIPS

TIPS

YA M S

User analysis/Mapping/Info-graphs COUNTERTOP Up to 1 week

COUNTERTOP

COUNTERTOP

REFRIDGERATOR OR COOL STORAGE Not recommended; up to 3 days if ripe

REFRIDGERATOR OR COOL STORAGE Up to 2 weeks

REFRIDGERATOR OR COOL STORAGE Cool Storage: 1-2 months Refridgerator: Not recommended

TIPS

TIPS Keep cool (50-60°F/10°-15.5°C) & well ventilated

TIPS Keep cool (50-60°F/10°-15.5°C) dark & well ventilated

Pineapple holder

Herb vase

I have designed a holder that suggest the correct way of storing it.

This holder is the same color as ripen pineapple to help consumer know when is the best time to consume it.

I have designed a herbs vase to display correct way of storing.

Herbs/greens vase holder. Basil and some other herbs should never be store in the refrigerator.

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Potato+Apple box Paring apples and potatoes prevents potatoes from sprouting. I have designed a wooden box that offer dark space with an apple tray on the top to help preventing sprouting.

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Soft fruit tray Nectarines, peaches,plumps, oranges, satsumas, lemons and others stone fruit should be stored in the single layer. I have designed a single layer tray that supports its correct way of storing.

Design development/Sketching/Modeling/3D/CAD EVA VERKINOVA | PORTFOLIO

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Visualisation

T

he final ou tcome of th e food waste project is a commu nal sh aring, donation van for u nwanted/u nu sed fru its and vegetables th at wou ld ru n th rou gh streets in small, local commu nities in London.

I have designed a shelving system to be placed in to the community van that would store donated fruits/vegetables. The design of the shelf is based on my extensive research on how to store every fruit and vegetable to prolong its freshness as well as improve flavor and therefor prevent wastage.

This shelf will also provide education on correct storage

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techniques where community can learn and observe when donating/collecting.

Traditional materials used for storage of foods are wood and glass. In my design I proposed recycled and sustainable materials such as reclaimed timber for wooden boxes, used steel water pipes for the main construction of the shelf as well as recycled glass to create transparent fridges and other glass parts of the shelf and ceramics.

Fruits and vegetables were traditionally stored in the root cellar or pantry. I have tried to recreate this condition within the interior of the van by using a white brick wall and reclaimed timber.

Thank you for looking

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