Kitchenlab Bioplastic

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  • Bioplastic
  • Starch based cooking water
  • Agar Agar
  • Sodium Alginate
  • Gelatine
  • Potato starch
  • Tapioca starch
  • cornstarch
  • Calcium Chlorite /Calcium Lactat
  • Casein
  • Milk
  • Glycerin
  • Sorbitol
  • conductivity
  • active charcoal
  • natural dyes
  • beetroot
  • curcuma
  • spirulina
  • sawdust
  • hempfibers
  • nettle fibers
  • sargassum
  • you name it


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DIY Workshop on BIOPLASTIC Making. Together with Hacker-in-Residency(SGMK) Elisa Chaveneau (FR) we dive into the topic of bioplastic as novel material research. Starting point is the kitchen lab! Why working with materials that originate from our kitchen and how easy and fun it is to repurpose materials from there to revalue and repurpose and close circles. Circular thinking at the base of everyday practice! Starting with a Lunch by Gasthaus Kitchenlab we will be working on testing and creating various recipes and experimentations on Bioplastic.

Place: Bitwäscherei c/o ZW Zürich 3.OG, Neue Hard 12, 8005 Zürich
Date: Saturday 13.7.24, 12-18h
What: Gasthaus Kitchenlab LUNCH and BIOplastic Experimentation
Costs: 70chf


Create BioPlastic with Pasta Water

You will need :

  • Pasta
  • Agar Agar
  • vinegar
  • glycerin

Capture d'écran 2024-07-04 133710.png
*You can see it in the "GOFE Installation" by Maya Minder
Capture d'écran 2024-07-04 134743.pngCapture d'écran 2024-07-04 134805.png

The Recipe

To gave you an idea, you have to be careful, the quantity can change by the quality of your based materials !!

  • 1L of pasta Water
  • 50g of Agar Agar
  • 30cl of vinegar
  • 40g of glycerin

for individual size for prepared molds:

  • 20cl of pasta water or water
  • 8g of Agar Agar
  • 5cl of vinegar
  • 8g of glycerin

How to:

  1. use the left over wastewater from any kind of starchy water from the kitchen cooking (potato, rice, pasta), the advantage is the long cooking process time and the extracted polymers from your carbonhydrate based food. The longer the cooking process is the better the biopolymers bind their molecules together.
  2. re-use this water mix all ingredients listed above, expect the glycerin. Stir well with a whisk, Cook it on the stove until tiny bubnle appear and poor in the mold, continuous stirring for at least 5-10 min.
  3. (optional) grind kitchen scraps like eggshells, coffee powder, banana, apple, melon or orange peels, grind them in a coffee grinder or a blender to produce a powdery materials.
  4. add the glycerin and kitchen scrap (colorants, if desired) or stiff kitchen scraps (eggshells, fibers, banana peels)
  5. pour it into your mold
  6. let it dry for 1-2 weeks or dehydrate in the oven or dehydrator over night

Elisa Chaveneau (Le Mans, France) - 01. - 15. July 2024

Bio: Elisa Chaveneau is a French artist born in 2000 who specialises in the design and exhibition of sculptures, installations and materials on the subject of «Other-than-human». Her search for new media involving geo-materials and fermentation processes is keen to question inter-species relations in an ecosystem and consumer habits facing industry. With specialist training in geomaterials and ceramics at the Le Mans Fine Arts School, the materiality and supposed aesthetics of the material take on a primordial role in her approach to creation, as well as in her formal process is to rediscover the links with the living world. Through her interests in ecology, design, craft practices and performance, she tries to focus our imagination and make us contemplate the landscapes and the immensity of the ecosystems we are confronted with.

Her work has been exhibited at the Centre Contemporain de Céramique de la Borne and in a duo with Noémie Vincent-Maudry at the 2022 Saint-Etienne Biennial and at the Musée d’Art Moderne in Paris for the Flammes exhibition.

Maya Minder (Zurich, Switzerland)

Bio„Cooking thus transforms us“, is a framework Maya Minder weaves like a strings through her work. Cooking serves her to reveal the metaphor of the human transformation of raw nature into cooked culture and she combines it to the evolutionary ideas of a symbiotic co-existence between plants, animals and humans. She creates entanglements between human commodities and animism of nature. A table of diversity, not yet digested. Following the Biohacker, Maker and Thirdspace movement she uses grassroots ideas, safe zones and citizen science into her field to enable collective story telling through food and cooking.

Further readings