Ceramic craft is rooted in centuries of tradition and continues to evolve with the infusion of innovative materials and sustainable practices. The research in this paper is a testament to this evolution, focusing on the development of ceramic production processes using clay recipes that incorporate food waste. The inclusion of food waste in clay recipes results in less waste in landfills as well as a lower volume of clay needed to create ceramic items. Both eggshells and spent coffee grounds will be explored as primary ingredients as they are both readily available waste products that have intriguing foundations of existing research within the ceramic field. The clay recipes wil be developed with press molding and slip casting production techniques in mind. By using different ratios of clay and food waste with production methods that are widely used in both large and small ceramic facilities, the clay recipes can more quickly and effectively be incorporated into existing production assemblies. This research includes a series of tests that offer a basis for understanding what food waste ratios are possible in the press molding and slip casting techniques as well as the observable characteristics of the resulting pieces. Ceramic craft is rooted in centuries of tradition and continues to evolve with the infusion of innovative materials and sustainable practices. The research in this paper is a testament to this evolution, focusing on the development of ceramic production processes using clay recipes that incorporate food waste. The inclusion of food waste in clay recipes results in less waste in landfills as well as a lower volume of clay needed to create ceramic items. Both eggshells and spent coffee grounds will be explored as primary ingredients as they are both readily available waste products that have intriguing foundations of existing research within the ceramic field. The clay recipes will be developed with press molding and slip casting production techniques in mind. By using different ratios of clay and food waste with production techniques that are widely used in both large and small ceramic facilities, the clay recipes can more quickly and effectively be incorporated into existing production assemblies. This research includes a series of tests that offer a basis for understanding what food waste ratios are possible in the press molding and slip casting techniques as well as the observable characteristics of the resulting pieces. This research approach is aimed at small-scale ceramic productions that can improve the circularity of food products at a community level. Through exploration and experimentation, this paper seeks to bring increased sustainability and novel aesthetic possibilities to ceramic craft using food waste in clay bodies and widely used production methods.
L'artigianato ceramico affonda le sue radici in secoli di tradizione e continua ad evolversi con l'infusione di materiali innovativi e pratiche sostenibili. La ricerca presentata in questo articolo testimonia questa evoluzione, concentrandosi sullo sviluppo di processi di produzione ceramica utilizzando ricette di argilla che incorporano scarti alimentari. L’inclusione dei rifiuti alimentari nelle ricette di argilla si traduce in meno rifiuti nelle discariche e in un minor volume di argilla necessaria per creare oggetti in ceramica. Sia i gusci d'uovo che i fondi di caffè saranno esplorati come ingredienti primari in quanto sono entrambi prodotti di scarto prontamente disponibili che hanno interessanti basi per la ricerca esistente nel campo della ceramica. Le ricette dell'argilla saranno sviluppate pensando alle tecniche di produzione di stampaggio a pressa e colata in barattolo. Utilizzando diversi rapporti di argilla e scarti alimentari con metodi di produzione ampiamente utilizzati in impianti ceramici sia grandi che piccoli, le ricette di argilla possono essere incorporate più rapidamente ed efficacemente negli assemblaggi di produzione esistenti. Questa ricerca include una serie di test che offrono una base per comprendere quali rapporti di spreco alimentare sono possibili nelle tecniche di stampaggio a pressa e di colata a scorrimento, nonché le caratteristiche osservabili dei pezzi risultanti. Questo approccio di ricerca è rivolto a produzioni ceramiche su piccola scala che possano migliorare la circolarità dei prodotti alimentari a livello comunitario. Attraverso l’esplorazione e la sperimentazione, questo articolo cerca di portare maggiore sostenibilità e nuove possibilità estetiche all’artigianato ceramico utilizzando scarti alimentari in corpi di argilla e metodi di produzione ampiamente utilizzati.
Ceramic Craft: Exploring Sustainable Practices with Eggshells and Coffee Grounds
SHIPLEY, MARY GRACE
2022/2023
Abstract
Ceramic craft is rooted in centuries of tradition and continues to evolve with the infusion of innovative materials and sustainable practices. The research in this paper is a testament to this evolution, focusing on the development of ceramic production processes using clay recipes that incorporate food waste. The inclusion of food waste in clay recipes results in less waste in landfills as well as a lower volume of clay needed to create ceramic items. Both eggshells and spent coffee grounds will be explored as primary ingredients as they are both readily available waste products that have intriguing foundations of existing research within the ceramic field. The clay recipes wil be developed with press molding and slip casting production techniques in mind. By using different ratios of clay and food waste with production methods that are widely used in both large and small ceramic facilities, the clay recipes can more quickly and effectively be incorporated into existing production assemblies. This research includes a series of tests that offer a basis for understanding what food waste ratios are possible in the press molding and slip casting techniques as well as the observable characteristics of the resulting pieces. Ceramic craft is rooted in centuries of tradition and continues to evolve with the infusion of innovative materials and sustainable practices. The research in this paper is a testament to this evolution, focusing on the development of ceramic production processes using clay recipes that incorporate food waste. The inclusion of food waste in clay recipes results in less waste in landfills as well as a lower volume of clay needed to create ceramic items. Both eggshells and spent coffee grounds will be explored as primary ingredients as they are both readily available waste products that have intriguing foundations of existing research within the ceramic field. The clay recipes will be developed with press molding and slip casting production techniques in mind. By using different ratios of clay and food waste with production techniques that are widely used in both large and small ceramic facilities, the clay recipes can more quickly and effectively be incorporated into existing production assemblies. This research includes a series of tests that offer a basis for understanding what food waste ratios are possible in the press molding and slip casting techniques as well as the observable characteristics of the resulting pieces. This research approach is aimed at small-scale ceramic productions that can improve the circularity of food products at a community level. Through exploration and experimentation, this paper seeks to bring increased sustainability and novel aesthetic possibilities to ceramic craft using food waste in clay bodies and widely used production methods.| File | Dimensione | Formato | |
|---|---|---|---|
|
2023_12_Shipley.pdf
accessibile in internet per tutti
Descrizione: Ceramic Craft: Exploring Sustainable Practices with Eggshells and Coffee Grounds
Dimensione
43.42 MB
Formato
Adobe PDF
|
43.42 MB | Adobe PDF | Visualizza/Apri |
I documenti in POLITesi sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
https://hdl.handle.net/10589/214912