EFÍMERA CRITICAL FOOD DESIGN 2021

Efímera is a project developed at MEDI. The project consists of developing a textile material created from organic waste. The critical food design approach responds to emerging issues such as the environmental impact of agro-food waste and industrial responsibility in this context.

For this critical analysis, the project focuses on dairy waste as raw material and the exploration of different recipes and techniques to obtain a textile fibre, with objectives such as sustainability, interaction with the skin and especially its biodegradability and the time of the material under a seasonal “disposable” fashion textile industry.

The project was invited to participate in the Food Design Fest 2021 edition, Barcelona, Spain.