The TASTE NO WASTE Project explores the concept of the edible plate as a viable cultural and material model for the reduction of waste. Edible containers are made to replace disposable food containers, and offer potential solutions for waste reduction at its source. The concept impacts social behaviour, giving rise to new relationships between humans and objects. The edible object calls not only for a new aesthetic, which will have an impact on our understanding of food, but also for new gestures and habits that further waste reduction.
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Diane Bisson
Diane Leclair Bisson was born in 1960 in Montreal, where she lives and works. She studied design, humanities and social sciences, gaining an M.Sc in Anthropology, an M.A. in Museology, and a PhD in History of Design (RCA). In keeping with this multi-disciplinary path, she explores spheres of research-creation where design and anthropology meet, establishing a methodology, which takes into account the everyday experience of material and social environments. After gaining widespread recognition for her furniture design throughout the 90s, since 2000 she has been probing the world of food, more specifically the factors and behaviours that affect our lifestyles. She has introduced the concept of edible containers as an innovative cultural scenario to reduce waste. She is the author of Edible: Food as material, les éditions du Passage (2009). After over 20 years in the academic field of design, she recently founded the socially creative design and research firm “Without You I am Nothing”.