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Winnaars Design Lab 2009

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EDL09_Cocoon

Winnaars Design Lab 2009

Rickard Hederstierna en zijn Cocoon wint eerste prijs !

 

Swedish design student Rickard Hederstierna from Lund Institute of Technology in Sweden is the winner of the Electrolux Design Lab 2009 competition for inventing Cocoon, the meat and fish maker.

 

Jury motivation

Their motivation: Cocoon addresses a controversial issue that is very real: humankind continued desire to eat meat and fish. A great design concept polarizes opinion, and this is exactly what Cocoon achieves by exploring this issue. An inviting, tactile design, the Cocoon resembles a gemstone with a metal accent reflecting the heritage of the Swedish art-glass industry. Cocoon meets all of the briefÍs criteria: it is daring, cutting edge and truly innovative in its focus on social and environmental issues.

A jury of internationally-recognized designers judged the entries based on intuitive design, innovation, and consumer insight.

The jury

The jury included Nipa Doshi, furniture designer and co-founder of Doshi Levien design studio, David Fisher, Design Director of internationally renowned product design consultancy Seymourpowell, Marisol Manso Cortina, Manager of the Color Design Group at Nissan Design Europe, and Henrik Otto, Senior Vice President of Global Design at Electrolux.

The Award

The award for second place went to Water Catcher, the flying rain catcher and water purifier by Penghao Shan from Zhejiang Sci-tech University, China. Third place went to Renew, the smart steamer by Louis Filosa from Purdue University, USA. The PeopleÍs Choice Award„as voted for online„is Teleport Fridge, the refrigerator that teleports food by Dulyawat Wongnawa from Chulalongkorn University, Thailand.

The Electrolux Design Lab 2009 award is a prize of ó 5000 and a six-month paid internship at one of Electrolux global design centers.

The announcement was made at the finals in London on September 24, 2009, at 100% Design London, the UKÍs leading architecture and design event.

Cocoon is a sustainable response to the worldÍs growing population and its desire to consume meat and fish. Similar to heating popcorn in a microwave, Cocoon prepares genetically engineered and pre-packaged meat and fish dishes by heating muscle cells identified by radio frequency identification (RFID) signals. The signals detect the specific dish and then suggest the required cooking time. This process uses science to create food, lifting a burden on the planet by reducing the need for further intensive farming and fishing. The negative effects of this process, including the mass transportation of food around the world, clearing of land and distortion of ecosystems, are then negated.

 

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