Jihyun Ryou, graduate of Design Academy Eindhoven, believes that in handing over responsibility to technology in our reliance on modern refrigeration, we’ve lost our understanding of the natural processes of food preservation. Her Save Food From the Refrigerator project addresses just that, as Ryou has designed several “knowledge shelves” that utilize the natural interaction of specific foods outside of the fridge.
For example, the potato and apple shelf: the ethylene gas produced by apples keeps potatoes from sprouting, and by removing apples from other produce, other fruits and vegetables will not over-ripen as quickly. Likewise, the egg shelf prevents eggs - the shell of which harbors millions of holes - from absorbing fridge odors that may cause bad taste, while also providing a quick test for freshness (the fresher the egg, the further it sinks).
From Ryou:
“Observing the food and therefore changing the notion of food preservation, we could find the answer to current situations such as the overuse of energy and food wastage. My design is a tool to implement that knowledge in a tangible way and slowly it changes the bigger picture of society. I believe that once people are given a tool that triggers their minds and requires a mental effort to use it, new traditions and new rituals can be introduced into our culture.”
You can read more on the Save Food project
here.
