2019

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
 

CHITO