OBJECT NAME:  Hashioki

SUBSTITUTEChopstick holder

DESIGNER:  Carolina Härdh

MATERIAL LABEL:  Oyster shells, fish glue, kelp (seaweed) and rice starch.


In 2018, we throw away approximately 1,3 tonnes of food waste in Sweden (Naturvårdsverket, 2018). Food waste could be a valuable source, If we handle it in other ways.

In cooperation with restaurant Vrå, I’ve investigated their food waste, in order to through circular processes search for a sustainable design material.

This takes action according to Sustainable Development Goals, specified in numer 12. To ensure sustainable production we need circular processes and this project contributes an approach to embrace waste management as an interior architect.

Why designing a japanese chopstick holder, give the material a function to be present on the dining tbales in the resturant - close and accessible to the guests. The chopstick holder could be used as a material sample to refer to when presenting the food in serving. In that moment it will be used as a visual thought of the possibility when taking care of food resources, even after it has been served. The Hashioki becomes a object of transforming knowledge about circular processes.

This project was also producing 'Gigas'


Thank you;