BONNIEVERSUM

1/3 of food gets wasted.

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In Switzerland only there is a yearly waste of 2'800'000'000 kg of food wasted.
That equals a fully loaded line of 150'000 lorries from Zurich to Madrid.

 

As eating healthy, got more and more hip, Juiceries began to pop up like mushrooms after rain.

Also Zurich has at least 6 such spots, dedicated to Juice. Many more serve the classic orange juice for breakfast.

 

Breaking such a system in only 4 weeks is not at all realistic.

So I decided to create a conceptual approach to solving the problem.

 

Based on a seasonal calendar I made 8 juice recipes - two per season.

The goal was to get a nice taste and a fun color. By choosing seasonal produce, less emission is created and local famers get the support they need. For my project, I chose to base the recipes on Swiss seasonal produce.

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With each juice comes its ally, the pulp.

As I tried more and more recipes, I ended up focusing myself on two:
Crackers & Ice Cream

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Designing the brand and label I was definitely thinking about who our customers would be.

Aware Adults searching for optimal nutrition and kinda green but more in

easy ways and less as an activist or in politics.

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For the website I chose to not label the Jars as it is more

open for Juiceries to adapt the idea.

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This project was sometimes super fun, sometimes a lesson for my impatient being.

All in all I'm curious to continue this project in cooperation with local Juiceries.

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My wish for the future:
Thought trough menus in each and every company.

 

💖

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