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MaDe Participant
Name
Pernille Karlsen
Material
Impeafection
Nationality
Danish
Classification
Vegetable
Workshop
Barcelona
Category
Industry
Profile
My name is Pernille, I am a 29-year-old designer and environmentalist. I have worked within the field of design for 7 years, both freelance during my BFA program and full-time post- graduation. This helped me discover that I’m not meant to work a job where I’m not making a difference. I want to be hands-on, working with others to solve the global issues we are facing today. As a designer, the most important thing for me is to create meaningful work that ignites positive social, political and environmental change, while inspiring people to do the same.
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Project Information
Material Qualities
green, hard, shiny, no smell, fibrous
Material Recipe
agar agar, water, cornstarch pea, pod powder
Material Application
The final material could be considered a natural waste-based product. The recipe calls for ingredients from vegetable, raw materials. Because of this, it contributes to lowering greenhouse gas emissions and the demand for fossil resources. By utilizing this byproduct, we ensure a reduction in food production waste and decrease the demand for oil-based plastics.
Material Method
• dry the pods until hard/crispy
• grind them to a powder
• boil other ingredients
• take off stove and mix in powder
• fill in molds
• leave to dry
• grind them to a powder
• boil other ingredients
• take off stove and mix in powder
• fill in molds
• leave to dry
Material Narrative
According to vegetable production statistics, more than 1 million ton of pea pod biomass is generated every year*. In the consumers eyes, pea pods are
considered to be waste and non-edible. However, they are extremely high in protein, fiber, minerals and can be eaten. Many people have an idea of waste being something ugly and unappealing, but after exploring its properties, I discovered a great potential in the beauty and imperfection of the pods. I wanted to enhance that and raise awareness of how to utilize surplus as a source for a new circular material.
considered to be waste and non-edible. However, they are extremely high in protein, fiber, minerals and can be eaten. Many people have an idea of waste being something ugly and unappealing, but after exploring its properties, I discovered a great potential in the beauty and imperfection of the pods. I wanted to enhance that and raise awareness of how to utilize surplus as a source for a new circular material.
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