Home Kitchen: Designing with coffee waste

Chiara Farinea (IT)

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The “Home Kitchen: Designing with coffee waste” workshop is an event organized by IAAC that focuses on “food and circular design”. During the event, attendants will discuss the most innovative and creative practices that have been developed in recent times for circular design of sustainable urban food systems and will give a demonstration of how it can be created an object designed from coffee waste.

Materials: 45ml vinagre 50gr corn starch 200ml water 27ml honey 9gr coffee 1 pot baking paper icing bag Website: https://creativefoodcycles.org/ https://iacac.net/

Chiara Farinea (IT) is an Italian architect and urban planner. She obtained her PhD in Urban Planning at IUAV (Venice), a Master in Advanced Architecture at IAAC (Barcelona), the Architecture University Degree at Politecnico di Milano (Milan), and she studied one year in ETSAB (Barcelona) thanks to the Erasmus Programme. She is a member of the Association of Architects of Genova for more than ten years. Her research focuses on environmental planning and design. Chiara Farinea is currently Head of European Projects at the Advanced Architecture Group Department at IAAC, her position includes being a coordinator and scientific personnel in several EU projects targeted at education, research, development and implementation and being faculty in IAAC educational programs. She has been contracted professor of Urban Planning at the Faculty of Architecture of Genoa during the academic year 2015-2016. Moreover, she is founding partner at Gr.IN Lab art group, exhibiting installations in 2015 at Venice Arsenale and Turin for the Italia-China Art Biennale.

This year Ars Electronica in collaboration with Linz Center of Mechatronics GmbH (LCM) organizes a foresight technology Hackathon training which addresses challenges of the Agri-food industry to be faced by the world, global trends in specific sectors of the Agro industry, prospects for their development. The pandemic has pinpointed how vulnerable the food systems are. How can we create resilient food systems that ensure a supply of safe, accessible, local food for the people of a community? How can we use technologies, model-based approaches or knowledge engines to increase local, sustainable and ecological food production & distribution?