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Chito is part of the larger project New Menu, the goal of which was to produce compostable tableware starting from food waste donated by local food companies in South Tyrol. I chose chitosan, extracted from insects and seafood, as a binding agent. This material repels bacteria and mold, making it suitable for tableware as an alternative to plastic. I combined it with different waste products such as coffee bean waste, orange peels and mussel shells to achieve a cost-effective, compostable material very similar to plastic in terms of resistance and rigidity. The tableware was used in a final dinner for university and industry leaders, organized by the student team.

Supervisors: Harry Thaler, Alessandro Mason


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