For many designers, creating beautiful pieces is not enough: they need to be sustainable. One example is the Chinese designer Qiyun Deng, who created cooking utensils from corn starch. This is the Graft collection, which is part of the master’s project of the professional.
At first glance, the most striking are the organic forms, which refer to vegetables, also revealing the origin of the material from which they are made. So the handle of the knife refers to the husk of the corn, the fork is inspired by the stem of the celery, the spoon looks like a clove of garlic and the spoon for babies is identical to a carrot.
Perhaps the most surprising detail is the disposability of cutlery: after being used, they can be thrown away. But thanks to the bioplastic made from corn starch, they are sustainable. The design of Deng ends up becoming an incentive for them to be used more often, before discarding.
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A curious fact is that Deng worked for years in Guangdong, China. Known as the “Factory of the World”, it is there that many Chinese objects and trinkets are manufactured and sold to the hills in large shopping centers, such as 25 de Março street in the city of São Paulo.
According to Qiyun Deng, despite believing in mass production, she seeks to give some wealth to the products, which led her to work with disposable items and give “something more” to her creations. When he moved to Switzerland, where he earned his master’s degree in product design, he decided to look for objects that needed improvement – and found the answer in the cutlery.
The main idea was to combine fresh produce and mass production through the use of bioplastic, a material that is considered beautiful and underestimated by designers. While the cutlery cords were shaped from food, the tips had to be created in CAD software.
The Graft collection is also made up of bowl and bowl, which were inspired by fruits. Currently, the items are part of the portfolio of Benwu Studio, of which Deng is one of the partners.
Source: Cargo Collective
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