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  • Alexandra Deitz

    Botanical, Green Products, Zero energy, Design for Health, Green Kitchen, Sustainable Food, Jihyun Ryou, Save Food From The Fridge, low-tech, food containers, fridge free, storing vegetables, traditional knowledge, no electricity, sustainable food Refrigerators are currently the most popular (and in many cases, only) way to keep our food fresh, but since they run 24/7, they’re hardly the most eco-friendly. Wondering what kinds of alternatives we might be able to come up with, Korean designer Jihyun Ryou created “Save Food From The Fridge”, a charming collection of art objects that keep food fresh using no energy. Sensible, zero energy and adorable, Jihyun Ryou’s objects re-introduce and re-evaluate the way humans connect with other living beings, their food and themselves.

  • %%[daisy_kannis]%%

    ▶▶▶ The Save Food from the Fridge project by Jihyun Ryou turns the concept of a fridge upside down and uses traditional and natural processes to preserve food. Fridges are energy-consuming monsters, and the technology itself is quite antiquated – a thermally insulated box with a heat pump into which we indiscriminately throw food. With Ryou’s sustainable design, vegetables like carrots can be preserved in damp sand as high humidity preserves as well as chilling. Amongst other ingenious ideas, the design solution sees apples, which secrete ethylene that can symbiotically prevent sprouting, put next to potatoes.

  • Pinning Towards Understanding

    "Saving Food From The Fridge" -Doing It Ourselves shared Low-tech Magazine's article share "Korean artist Jihyun Ryou, a graduate of the Dutch Design Academy Eindhoven, translates traditional knowledge on food storage into contemporary design. She found the inspiration for her wall-mounted storage units while listening to the advice of her grandmother, a former apple grower, and other elderly. Her mission: storing food outside the refrigerator."

  • gingerbydesign

    Knowledge Shelves: Root Vegetables Although we seem to think and talk about food almost constantly, do we really know how best to preserve it or do we leave this responsibility to technology? Design Academy Eindhoven graduate Jihyun Ryou feels we no longer understand how to treat food. Her Save Food from the Fridge project involves placing certain foods on a group of "knowledge shelves" outside the fridge. Perhaps through a better relationship with our food we may be able to waste less and conserve more energy.

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