Material: Potato, carrot, onion, leek, parsnip, asparagus, pepper, AGF Class 3 eggplant, strawberry, apple, pear and linen
With this project people are informed about the large amounts of fruit and vegetables that are rejected each season in a tasteful way.
I want to make these fruits and vegetables more visible to the consumers, so they can experience that there is nothing wrong with these products and that they don’t belong on the compost heap.
This goal is incorporated in a (cook) book, which is made of the rejected fruits and vegetables. The fruits and vegetables are processed into thin dried edible sheets that can be found in the book. They are the special ingredient of the recipes and therefore the icing on the cake.
The role of these Class 3 products is rotated by 180 degrees: from compost to sustainable nutrition/raw food.
