Carried out at
DSAA Textile Design
Marianne Bernecker | Course Founder-Leader
Laurent Schavey | Course Founder-Leader
Hervé Crespel | Course Founder-Leader
Solange Thiry | Senior Lecturer
Roubaix — France
2017 — 2018
Transforming fruit and vegetable waste into a leather alternative.
Every year, over a billion animals worldwide are slaughtered for the leather trade. Simultaneously, an estimated 1.3 billion tonnes of food are wasted globally annually, accounting for one-third of all food produced for human consumption, as reported by the Food and Agriculture Organization (FAO) of the United Nations.
For countless millennia, both terrestrial and marine habitats have flourished, generating substantial quantities of materials, all without contributing to landfills. By adopting this age-old recycling approach, the project aims to champion a circular economy while eliminating the reliance on animal-derived leather within the Fashion industry. In essence, the development of these biomaterials is both ecologically and ethically sound.
Testing pineapple, melon, grapefruit, orange and watermelon leathers from food waste.