THE GOURMET JEWELLERY
Jewellery | Circular economy
Carried out at
Central Saint Martins
University of the Arts London
Nancy Diniz | Course Leader
Carole Collet | Professor in Design for Sustainable Futures
Alice Taylor | Lecturer of Biology and Living Systems
Shem Johnson | Grow Lab Specialist Technician
Alexandre Capelli | LVMH Group Environment Senior Manager Clara Gomez Castany | LVMH Group Environment
Design for Nature
London — UK
Oct. — Dec. 2020
Partially exhibited at
Marseille — France
When Jewellery meets Gastronomy.
The jewelry industry often causes environmental damage, such as land degradation and the depletion of natural resources, due to the pollutants released into the soil during gemstone extraction. In response to this issue and with the goal of restoring biodiversity, this project is rooted in a restorative and regenerative systems approach aimed at designing a new type of sustainable jewelry. By promoting a bio-circular economy system, the objective of this research is to leverage non-edible food waste through upcycling, thereby contributing to the resilience of natural environments.
In this manner, the proposed modular jewelry is not only biodegradable and recyclable, but it can also be reassembled into a multitude of designs before undergoing biodegradation. Designing with local and seasonal waste enables the creation of unique jewelry pieces with a natural color palette and a distinct identity, reflective of the time and place of their manufacture.
The Gourmet Jewellery, Winter Collection.
Bio-circular system thinking.
Jewels made of orange peels, chestnut shells, oyster shells, eggshells and natural binders.