sea to plate
Basic information
Project Title
sea to plate
Full project title
sea to plate
Category
Reconnecting with nature
Project Description
As studio mujō, we envision to shift perceptions and perspectives about algae in European society. Our goal is to facilitate this connection and materialize the beauty of the resource while presenting algae based material solutions for everyday life. Sea to plate is a holistic dining and material experience that will shift perception on algae in the local context: from novel algae-based food concepts to diverse algae-based material innovations.
Geographical Scope
National
Project Region
Germany
Urban or rural issues
It addresses urban-rural linkages
Physical or other transformations
It refers to other types of transformations (soft investment)
EU Programme or fund
No
Description of the project
Summary
The overall aim of “sea to plate” is to facilitate and celebrate algae as a future material and food ingredient within the context of European culture. We want to give algae’s diversity the space and expression to showcase its potential while offering the local community the chance to engage with a mostly undiscovered resource of the region. We have worked on several projects exploring ways to integrate seaweed and microalgae into different European food cultures, from making German seaweed sausages together with a butcher in Germany, to creating seafood flavors based on microalgae. On the other side of the spectrum, we have worked with algae in product context, developing textile material solutions with filamentous freshwater algae coming from eutrophic waters. As a startup at the intersection of design and material science named mujō lab, we are developing circular packaging materials and yarn derived from seaweed polymers.
Sea to plate will be a holistic experience where people can experience novel algae food concepts and material installation with all senses. Each course is accompanied by a story, history, and scientific knowledge of the individual algae species.
In a dining experience we want to showcase the potential of algae for our food and material world. The idea is to integrate different types of algae, both micro and macro algae, into culinary traditions and food habits to show the potential of this local resource for a planet-positive food system in a 5-course menu.
The second part of the project will focus on showcasing algae’s potential as a planet-positive and circular material for our product world. The whole room will turn into an installation, showcasing algae in different material qualities: turned into a flexible sheet-like material to be used as a biodegradable food menu and other objects.
Anyone interested in innovative material and food concepts - from investors to chefs and designers - is a potential target group.
Sea to plate will be a holistic experience where people can experience novel algae food concepts and material installation with all senses. Each course is accompanied by a story, history, and scientific knowledge of the individual algae species.
In a dining experience we want to showcase the potential of algae for our food and material world. The idea is to integrate different types of algae, both micro and macro algae, into culinary traditions and food habits to show the potential of this local resource for a planet-positive food system in a 5-course menu.
The second part of the project will focus on showcasing algae’s potential as a planet-positive and circular material for our product world. The whole room will turn into an installation, showcasing algae in different material qualities: turned into a flexible sheet-like material to be used as a biodegradable food menu and other objects.
Anyone interested in innovative material and food concepts - from investors to chefs and designers - is a potential target group.
Key objectives for sustainability
Recent estimates indicate the existence of approximately 72,500 algae species, most of which remain undiscovered. Algae, among the earliest life forms on the planet, played a pivotal role in the evolution of life by generating oxygen, enabling the development and evolution of other species. Kelp, a seaweed grown in saltwater regions, for example, can convert 20 times more carbon dioxide into oxygen than trees while cleaning the ocean water without relying on any additional freshwater or land. The remarkable adaptability of algae to swiftly changing environmental conditions allows them to thrive in even the harshest environments, ranging from icy glaciers to volcanic lava, making them a promising resource for addressing climate change and shifting weather patterns. While climate activists, industries, and politicians are beginning to recognize the potential of these underestimated plant-like organisms for energy, food, and materials, the general European society remains rather distant and skeptical. One reason for this is certainly a lack of education and loss of cultural connection to this abundant underwater resource even if they are growing all around us.
We want to show that material innovations and innovative food solutions do not have to be scaled up before they generate an impact. Our approach as a design studio is to work on a small scale and create a holistic experience. While our partner company mujō lab takes care of the industrial development and scaling of algae-based packaging materials, we implement the materials and concepts on a small scale, bridging the gap between a circular and sustainable vision of the future and today. By making new materials and food concepts accessible to people through our experience, start-ups (like Notpla, Vyld, Sway) and networks (like Atelier Luma, Seaweed Solutions) working on algae-based solutions should also benefit.
We want to show that material innovations and innovative food solutions do not have to be scaled up before they generate an impact. Our approach as a design studio is to work on a small scale and create a holistic experience. While our partner company mujō lab takes care of the industrial development and scaling of algae-based packaging materials, we implement the materials and concepts on a small scale, bridging the gap between a circular and sustainable vision of the future and today. By making new materials and food concepts accessible to people through our experience, start-ups (like Notpla, Vyld, Sway) and networks (like Atelier Luma, Seaweed Solutions) working on algae-based solutions should also benefit.
Key objectives for aesthetics and quality
Sea to plate has set itself the goal of making the potential and future of algae tangible through a pleasurable experience. Aesthetics and communication are the key to making desirable futures tangible and are therefore at the centre of the experience. It is about experiencing new biomaterials and algae food with all the senses.
The menu will focus on reinterpreting traditional German cuisine. The idea is to integrate different types of algae, both micro and macro algae, into culinary traditions and food habits to show the potential of this local resource for a planet-positive food system. Each species comes with a different taste and nutrient profile. While the pepper dulse, for example, has a mushroomy taste and is high in umami, the red dulse can be turned into a bacon-like flavored product. Some species come with a fishy taste which matches perfectly with a fish bouillon, for example. Complementary local ingredients are to round up the menu.The whole room will turn into an installation, showcasing algae in different material qualities: turned into a flexible sheet-like material to be used as a biodegradable food menu and other objects. Plates made of local calcium carbonate using an algae-based binder which appropriately insinuate the dishes, all the way to light installations playing with the aesthetics of seaweed. The invitation card for the dinner is also made from algae, as is the menu card, which dissolves in water during the dinner showing the biodegradability and circularity of the material.
The menu will focus on reinterpreting traditional German cuisine. The idea is to integrate different types of algae, both micro and macro algae, into culinary traditions and food habits to show the potential of this local resource for a planet-positive food system. Each species comes with a different taste and nutrient profile. While the pepper dulse, for example, has a mushroomy taste and is high in umami, the red dulse can be turned into a bacon-like flavored product. Some species come with a fishy taste which matches perfectly with a fish bouillon, for example. Complementary local ingredients are to round up the menu.The whole room will turn into an installation, showcasing algae in different material qualities: turned into a flexible sheet-like material to be used as a biodegradable food menu and other objects. Plates made of local calcium carbonate using an algae-based binder which appropriately insinuate the dishes, all the way to light installations playing with the aesthetics of seaweed. The invitation card for the dinner is also made from algae, as is the menu card, which dissolves in water during the dinner showing the biodegradability and circularity of the material.
Key objectives for inclusion
Co-Creation
For the development and production of the materials, we work together with local production partners (e.g. algae growers or craftsmen) and explore locally available raw materials. For the material installation, for example, we would like to use algae that cause algal blooms in Berlin's lakes and thus turn waste into a valuable product. We would like to work with local restaurateurs and experts to develop the menu. We see the potential to implement the concept in other European regions and work together with local raw materials, stakeholders and chefs. The project is also open to any co-creators who would like to participate in its development. We are clearly pursuing an open innovation approach.
Accessibility for all
Customers buy a ticket for the event. There should be different ticket price categories so that students can also afford a ticket, while investors, for example, pay more money for a ticket. In this way, the proceeds from the more expensive tickets can cross-finance the costs of the cheaper tickets.
For the development and production of the materials, we work together with local production partners (e.g. algae growers or craftsmen) and explore locally available raw materials. For the material installation, for example, we would like to use algae that cause algal blooms in Berlin's lakes and thus turn waste into a valuable product. We would like to work with local restaurateurs and experts to develop the menu. We see the potential to implement the concept in other European regions and work together with local raw materials, stakeholders and chefs. The project is also open to any co-creators who would like to participate in its development. We are clearly pursuing an open innovation approach.
Accessibility for all
Customers buy a ticket for the event. There should be different ticket price categories so that students can also afford a ticket, while investors, for example, pay more money for a ticket. In this way, the proceeds from the more expensive tickets can cross-finance the costs of the cheaper tickets.
How Citizens benefit
Citizens can benefit from the project by either actively helping to shape it (e.g. collecting algae in Berlin's lakes) or experiencing it as guests. They learn about local resources, the potential of algae and can contribute to a positive future.
Physical or other transformations
It refers to other types of transformations (soft investment)
Innovative character
Innovations in the biomaterials and food sectors have development cycles of decades until they are on the market and can be utilised. Our approach is unique because we can bring tomorrow's material and food innovations into today's world and make them available to customers now by creating a beautiful algae experience. Furthermore we don’t depend on huge investments for research and development. We can start today, use what we have and do what we can: making future visions tangible through the superpower of design.
Disciplines/knowledge reflected
All relevant stakeholders should be involved: Material scientists, designers, artists, algae farmers, waste management companies, consumers, production partners and gastronomes. The aim of the project is to build a circular and resilient ecosystem and create an experience/event that is a sustainable business model. This benefits all stakeholders. Most importantly, all stakeholders learn from each other through collaboration.
Methodology used
Open innovation
Co-creation and collaboration
More-than-human-notion
exploring, rapid prototyping, testing, iterating
Co-creation and collaboration
More-than-human-notion
exploring, rapid prototyping, testing, iterating
How stakeholders are engaged
We would like to involve the following stakeholders:
Algae farmers, artisans, production partners, designers and fab labs, chefs, research institutes (microalgae experts and biomaterial experts), customers, disposers
Global challenges
Both the pandemic and the war of aggression against Ukraine have shown that global supply chains and dependence on fossil fuels are fragile systems that can quickly collapse. We use locally available resources for food and materials/products and work on small scale/ microproduction. In this way, we build local and resilient ecosystems and strengthen a sustainable and circular economy.
Learning transferred to other parties
Algae are available worldwide. They have enormous potential and different varieties can be found in every region. The Experience can be transferred to any country. Our vision is to develop and implement the experience in other countries with local algae and partners.
Keywords
future food
circular biomaterials
Local resources
algae
experience design
