Through this project, Lou Pavageau, Raphael Paris and I sought to find an innovative use for an environmentally friendly material that reuses shellfish to create new products. This new material was developed by Hugo Kermarrec and Morgan Guyader from the French company Malàkio. Traezhenn -black sand in Breton- is a tray intended for restaurants to highlight the oyster as an exceptional dish by presenting it in a high-end tray. The design is worked to appear almost as a fossil of the oysters, while making the aesthetic quality of the material stand out.
École de Design Nantes Atlantique
The Food Design Lab is a master program at the Ecole de Design Nantes Atlantique exploring the evolution of sustainable food systems. Students imagine new concepts and give shape to the way we willl approach food tomorrow by responding to health, social and environmental challenges.
The Food Design Lab is concentrating research on new ways of eating, new food services, participative design methods and the integration of technological innovations.
Regina Abán Tapia, Lou Pavageau, Raphael Paris, Malàkio
Regina Abán Tapia is a Mexican Food and Product designer who loves to inquire and listen to create human-centered designs with a social or environmental approach, always with initiative and with a strategic mind.
Lou Pavageau is a Food and Fashion designer.
Creative and meticulous, Raphael Paris is a graphic designer curious about the innovation in design that can solve the issues of tomorrow's society.
Malàkio is a young French company specialized in the sustainable design and valorization of shellfish waste of human consumption.