Food Waste Restaurant Furniture

Solving global warming takes more than just trees

Swedish designer Carolina Härdh has embraced the sustainable concept of food waste furniture with a new design process that delivers materials that "resemble a biobased version of terrazzo." The innovative creative utilized rice starch, fish bones, and oyster shells to build a side table and a dual-purpose stool. Härdh combined oyster shell chunks and dried kombu bits. The designer binds these together with fish glue.

The innovative and thought-provoking food waste furniture by Carolina Härdh is planned to be used for the interior of the Gothenburg-based Japanese restaurant, named Vrå. With a thorough zero-waste approach, Härdh also uses any and all excess materials to make "small chopstick rests, called hashioki." Other excess food waste was implemented as "a nutrient-rich fertilizer by the farm on Vrå's rooftop."