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 Jewellery industry often causes damage, such as land and natural resource degradation by the pollutants released into soils during the extraction of gemstone. To answer this issue and to help restoring biodiversity, this project is based on a restorative and regenerative system thinking to design a new type of sustainable jewellery design. By promoting a bio-circular economy system, the aim of this research is to take benefits of non-edible food waste by upcyling them, while acting for the resilience of natural environments. In this way, the proposed modular jewellery is also biodegradable, recyclable and can be reassembled as a multitude of designs before its biodegradation. Designing with local and seasonal waste then allows to propose an unique jewellery with a natural color-range and a strong identity, according to the period and the place where it is manufactured.
The Gourmet Jewellery, Winter Collection.
Bio-circular system thinking.
Jewels made of orange peels, chestnut shells, oyster shells, eggshells and natural binders.