Guilty Flavours

Eleonora Ortolani

https://vimeo.com/879021173?share=copy

Guilty Flavours started as a radical response to a personal frustration around plastic waste recycling. Plastic production is not decreasing, and the recycling system around it cannot keep up, with only a very small percentage of plastic waste actually ending up in a plastic recycling facility. Banning single use plastic still feels like a far, utopian possibility. All of us own an incredibly powerful machine that can make things disappear: our body. Can we use it as a medium to transform plastic waste, and make it disappear for good?
Over time, multiple microorganisms have adapted to the plastic abundance as a new part of their natural environment, especially as their traditional sources of food become scarce. So why have we, as humans, still not thought that way?
The ice cream exhibited is the first real sample of food ever made containing an ingredient transformed from plastic waste: in detail, 20mg of PET plastic were used to flavour the ice cream. 
The ice cream is displayed in a locked freezer because, despite its reality in the present time, it still needs to be tested for food safety. This highlights the ethically-controversial nature of evaluating the plastic-derived ingredient: in fact, despite its chemical similarity to the vanillin we already consume, whether natural or synthetic, the testing process is still considering this as a completely new ingredient and a new technology. This underscores the urgency for finding innovative solutions and rapid change in our society and politics of the food system to address pressing environmental issues.
Therefore, the ice cream will be locked and frozen until we, as humans, will make a decision on what to do with it. This is real and ready now, but are we?

This project has garnered global attention, transcending the confines of the art world and igniting conversations that extend far beyond traditional artistic spheres. It has successfully engaged audiences worldwide, capturing their attention and sparking discussions on a wide scale about microplastics, future of food, food politics and waste management.

My work offers a groundbreaking approach to address the mounting problem of plastic waste, directly impacting our planet. By demonstrating the potential of breaking down plastic waste with microorganisms and transforming it into edible substances, we can unveil a different approach to reduce plastic pollution, easing the strain on our environment, ocean, and landfills.
In terms of people's well-being, this project prioritizes safety and ethics, recognizing the growing issue of unintentional micro-plastic consumption in our food and the unknown future health implications. With this project, my aim is to shift our perspective by exploring ways to safely break down plastic before it enters our bodies, essentially transforming it into a consumable substance like any other food we ingest.
Looking at the economic aspect, reimagining plastic as a material that can be biochemically transformed opens up exciting opportunities. It has the potential to foster the emergence of new industries and job opportunities, while challenging existing sectors to evolve and embrace more sustainable practices, positively impacting on the planetary health. Moreover, by empowering individuals with an understanding of the hidden chemistry of plastic and food, we can cultivate self-sufficiency and stimulate local economic growth, aligning perfectly with the principles of a circular economy.
By presenting a tangible possibility that challenges conventional thinking, this project inspires both individuals and society to reevaluate the traditional distinctions between natural and synthetic in the food we consume. It opens up crucial conversations at the intersection of human-made materials and unconventional food sources, and ignites discussions about the potential transformations in our food systems. In doing so, it encourages a paradigm shift that embraces innovation and redefines our relationship with the materials we use and the food we eat.

United Kingdom

2022-2023

#plasticwaste #material #futurefood

https://eleonoraortolani.com/

The scoop of vanilla ice cream presented in this project serves as a catalyst to initiate conversations about the topics we can no longer ignore. In a world where the distinction between what's "natural" and what's human-made is increasingly blurred, it raises important questions about how open we are to changing our perspectives on materials and the future of food. This challenge to conventional notions is particularly significant as human society and beliefs are bound to evolve continually, and the current perception of what's "real" and "fake" is likely to undergo transformation.
The undeniable influence of the pleasure of eating has driven us to exploit resources to the point of depletion. However, this very influence also holds the potential for us to bring about significant positive change. "Guilty Flavours" challenges the conventional distinction between what is considered waste and what could be repurposed as a valuable resource.
As we look 100 or even 1000 years into the future, the project is a testament to our capacity to adapt and reshape our relationship with materials and future of food, offering a glimpse into the potential transformations in our culture, industry, and environmental practices as our society continues to evolve. "Guilty Flavours" may not provide a definitive answer regarding the future of food and plastic waste, but it serves as a significant example of our ongoing decision-making process. The real progress here is not just in the innovation, but it lies especially in our willingness to adapt and challenge established mindsets.
To conclude, this project wants to be an engaging exploration of culture, industry, and the environment, standing as a tangible representation of our ability to adapt and innovate for the benefit of future generations, regardless of whether it is a mechanism in the traditional sense.

Striving for circular practices within the realm of nature is a crucial endeavor, yet it's no longer sufficient as our sole objective: aiming to only be circular falls short in light of the current environmental challenges. My work is conceived to act as a catalyst for a regenerative system that transcends mere circularity; its principles aim to contribute to the restoration of our planet. In nature, waste doesn’t exist: within the intricate web of ecosystems, every element plays a distinct role, and what might be perceived as waste in one context becomes a valuable resource for another organism or part of the ecosystem. This understanding of our interconnectedness with this newly defined natural world, which must encompass the consequences of human-made materials, is fundamental in reshaping our perception of ecology and restorative practices.
The positive impact of this project extends beyond its immediate scope, being grounded in the idea that waste, in a broader sense, need not be detrimental, it can be transformed into a resource, mirroring the efficient utilization of resources observed in natural ecosystems that infinitely regenerate itself.
Although the project may not directly and instantly alter biodiversity, its potential to reduce plastic pollution while simultaneously creating a valuable food source holds the promise of having a positive ripple effect on the entire planetary ecosystem. This represents a significant step toward a more harmonious coexistence with the new nature, emphasizing the interconnectedness of human activities and the environment and exemplifies the potential to mimic the natural world's effective and sustainable resource utilization.

During the project, I personally engaged in collaborative efforts with a diverse range of professionals, including scientists, microbiologists, chefs, food technologists, as well as psychologists who are experts in eating behaviors. This multidisciplinary approach was fundamental to move from speculation to reality thanks to the collaboration with Joanna Sadler, research scientist from the University of Edinburgh, who provided the engineered bacteria E. Coli to make the actual experiment and have a legit tool for conversation.
As a result of this collaborative approach, the project had a significant impact worldwide, extending beyond the confines of the design community, reaching all kind of people and sparking meaningful conversations. The engagement of diverse experts and communities not only enriched the project but also resonated with a global audience, underlining the importance of addressing sustainability and food-related challenges on a broader scale.