For three months, I have been experiencing a future full of possibilities at Maria Mallo’s Research Lab.
We explored cooking ingredients such as gelatine, agar, carrageenan, alginate and starches. We cooked them with everyday organic waste such as coffee grounds, orange peel and eggshells.
On the other hand, we managed to examine plastic waste to give it a chance. Caps, shopping bags and fruit nets were heated to develop assortments of beautiful colours and textures.