This project was a three-day workshop with hands-on experience exploring alternative food preparations and packaging at Elisava Barcelona School of Design and Engineering.
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The brief was to generate ideas using food waste as raw materials. Our inspiration came from MartÍ Guixé, an alumnus of Elisava who uses design as a platform to question, visualize, and influence contemporary consumer behavior. He is most recognized for his works in food design that critique mass consumption in a playful and satirical manner.

Our team jumped right into the brainstorming with sketches and scavenging food waste in the city center to form a coherent body of work.

The idea was formed around the ‘patatas bravas’ dish, a staple in Barcelona Tapas cuisine. Ingredients such as potato skin and discarded egg whites from the aioli sauce were incorporated.