Forerunner, Compostable Dress 2018.11.09

Filippa K worked with HEARTEARTH  Lab to develop and execute the dyeing process, using natural food waste.

Intuition led this stage of the creation as well, as we needed to use reverse design thinking rather than previous design experience to find useful discarded fruit and vegetable waste and invent new techniques to use it in the best way. What at first was a challenge led to a sense of openness and discovery throughout the dyeing process.

A pop-up lab was set up at the designstudio HEARTEARTH LAB, where the colours were tested and developed in a trial and error process of cooking the waste to create the dye. Much like a restaurant, each day began with a ‘menu’ that dictated what food was available for us to use. While typical dyeing processes consider the effects of washing, we had the freedom of disregarding this limitation, which kept the process simple and spontaneous.

We experimented with many methods and techniques.

As the Tencel changed and developed with each test, we were truly led by the characteristics of each natural element and how they interacted with each other. After an inspiring collaborative effort,
the best results came from dip-dyeing using beetroot, red cole (horseradish root), blackberry, turmeric, and avocado to create a natural ombre effect.

See Partnership Information to learn more about Sorunda Gronsakshall.