Culinary
Design Thinking
Circular Economy
Saving Grains: Making a Flour with a Purpose
Bangalore, India
Building a community focussed model to upcycle spent grain flour.
Redesigning the Lunch Break at Work
Bologna, Italy
An embedded design thinking project to redefine the lunch break at work.
Focusing on the human-centred design methodology, we prototyped based on identified needs and validated the feasibility of the concept developed.
Restaurants | Rethinking Sustainability
How might chefs use the principles of design thinking + circular economy to nurture food citizenship inside and outside the kitchen
Narla | Coconut Flour
Navelim, Goa
Created a series of recipes using coconut flour (the byproduct of coconut oil manufacturing) for a homegrown coconut oil brand Narla.
