With that in mind, the Slow Innovation Brands team founded a scientific research group on reusing food waste in the fashion and interior design industry. In partnership with institutions of education and research, industry and commerce, artists, craftsmen, designers, engineers, biochemists, sociologists and anthropologists, and other professionals will investigate and publicize the uses that can be made of food peels, stems such as banana, pineapple, pineapple, potato, damask, and others.
To inaugurate this research series we received Rosa Nascimento and Monica Gonçalves as speakers in a chat about the uses and applications of banana waste in the fashion industry. Rosa Nascimento holds a master's degree in biochemistry. Rosa grew surrounded by bananas on the farm of her parents and made this fruit the object of study of her master's thesis where she is researching about the uses of banana in medical healing. She has founded a startup at Banana Box where she and her team are developing a packaging built of bananas. Monica is a specialist in creating new materials in the fashion industry. She is also a teacher of designer and is the owner of the international patent for cork wire. Recently she created a leather made of banana.
If you are interested in sustainability, entrepreneurship, art, and fashion you must to watch that!
1. Presentation of the incubator and innovation program in a sustainable fashion from Slow Innovation Brands 2. How to promote Sustainable Innovation in the Fashion Industry 3. Sustainable innovation through circular fashion: a case study on the reuse of banana waste 4. Presentation of the research project on technologies for the production of sustainable raw materials from Slow Innovation Brands and participation criteria
Price: 8 Euro. After your payment, you will have access to the recorded class of this event. Ps. Please notice that this webinar was recorded in Portuguese and have English subtitles.
Want to know more? We have prepared an interview with Rosa Nascimento where she explains about the work she has been doing in the study and application of banana residues. She also shares her own experience as an entrepreneurial researcher. Check here to read.