Design for food

The determination to evolve and improve with always new and stimulating ideas and projects has always accompanied us. And it is in this perspective that the “Design for food” project was created. The project was realised in collaboration with the Istituto Superiore per le Industrie Artistiche (ISIA) of Faenza, the Italian Higher Institute for Artistic Industries. 

ISIA of Faenza, just like the other three Institutes of the same type existing in Italy (in Florence,  Rome and Urbino), offers a study programme for product and communication design. Founded in 1980 with the initial purpose of completing studies focused on ceramic products with an advanced type of formation, it builds direct and regular relationships with the industrial and research world, through the intervention of design professionals, field experts and university  professors. During the Design Methodology II course, 30 second-year students were given the possibility to design and create new functional and aesthetically pleasant products for food preparation, based on information and explanations on the features of the Food Experience concept given by Sabrina Lazzereschi, our founding partner and Experience Art Director at Bibendum, while mostly focusing on the needs.

The students therefore created plates that keep food warm, collapsible trolleys for boiled meats, ergonomic buffet dishes which can be held in the palm of one hand, and sauceboats conceived in the shape of palettes, trays and ice buckets with special shapes and innovative materials or  original buffet lights. All these products are able to improve the service, especially during shows and events, and make the gastronomic experience more pleasant and charming for the guests,  combining in this way the practical and communicative function.

We take great pride in this project as besides adding innovation and creativity, it is also an exemplary case of collaboration between the university and business world of our territory, so rich in magnificent realities balancing between tradition and modernity.


Design for food