Around Fruit is a circular Juicery Concept.

By juicing we also generate fruit and vegetable pulp.

Instead of wasting the nutricious pulp, we serve you crackers

and ice cream - depending on the season.

With Around Fruit, you save food from being wasted.
Also you're getting in fiber and vitamins for a healthy stomach.

 

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Our
Juices and Foods
by Season

Spring

Spring

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Deep Red Juice

Beet

Cucumber 
Apple

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Healthy Green Juice

Celery Stalk
Radish
Greens

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Summer Sun

Apricot

Strawberry

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Bold Berries Juice

Raspberries

Currants

Blueberries

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Red Rocket Juice

Beet

Carrot

Red radish

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White Pearl Juic

Fennel

Pear 

Grape

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Winter Wonder Juice

Carrot 

Apple

Ginger

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Cold Glow Juice

Fennel

Pear 

Grape

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Deep Red Cracker

Beet

Cucumber 
Apple

Flax 
Chia

Sesame
 

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Healthy Green Cracker

Celery Stalk
Radish
Greens

Flax
Chia
Sesame

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Summer Sun Ice Cream

Apricot

Strawberry

Water

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Bold Berries Ice Cream

Raspberries

Currants

Blueberries
Water

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Red Rocket Cracker

Beet

Carrot

Red radish

Flax

Chia

Sesame

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White Pearl Cracker

Fennel

Pear 

Grape
Flax

Chia

Sesame

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Winter Wonder Cracker

Carrot 

Apple

Ginger
Flax

Chia

Sesame

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Cold Glow Cracker

Fennel

Pear 

Grape
Flax

Chia

Sesame

Summer

Summer

Fall

Fall

Winter

Winter

The Story behind the Project

As part of the ZHDK Module "Second Life", Henriette Herm and Florian Bachmann, made us think about what sustainability meant for us. The three pillars: ecological, social and economic sustainability came to discussion. I chose to adress the issue of Foodwaste.

Das perfekte Vegan Sandwich

1/3 of food gets wasted.

In Switzerland only there is a yearly waste of 2'800'000'000 kg of food wasted.
That equals a fully loaded line of 150'000 lorries from Zurich to Madrid.

 

As eating healthy, got more and more hip, Juiceries began to pop up like mushrooms after rain.

Also Zurich has at least 6 such spots, dedicated to Juice. Many more serve the classic orange juice for breakfast.

 

Breaking such a system in only 4 weeks is not at all realistic.

So I decided to create a conceptual approach to solving the problem.

 

Based on a seasonal calendar I made 8 juice recipes - two per season.

The goal was to get a nice taste and a fun color. By choosing seasonal produce, less emission is created and local famers get the support they need. For my project, I chose to base the recipes on Swiss seasonal produce.

With each juice comes its ally, the pulp.

As I tried more and more recipes, I ended up focusing myself on two:
Crackers & Ice Cream

Designing the brand and label I was definitely thinking about who our customers would be.

Aware Adults searching for optimal nutrition and kinda green but more in

easy ways and less as an activist or in politics.

For the website I chose to not label the Jars as it is more

open for Juiceries to adapt the idea.

This project was sometimes super fun, sometimes a lesson for my impatient being.

All in all I'm curious to continue this project in cooperation with local Juiceries.

My wish for the future:
Thought trough menus in each and every company.

 

💖


 

Documentation
(complete after 31.12.21)

Phase 1:
Expertimenting

First Week:

Building a Lamp out of Scap Materials

Second Week:

Material Experiments

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Phase 3:
Our own project

Week four to six:

Creation

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Phase 2:

Concept

Third Week:
By using the "Morphologischer Kasten" we play with ideas and try to find the one that fits for us

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Phase 4:

Presentation and Feedback

Week 7 plus:
Finalisation

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Thank you for reading.

Carla Opetnik

Student of Zürcher Hochschule der Künste
Bachelor Art Education

Big Thank You to my Co-Students

Mauro Bischoff, Talissa Schraner, Jana Holland, Jana Broder, Junu Meier, Valeria Bondar, David Jorquera, Arabella Hebeisen, Cathrina Lohri, Jessica Curschellas, Laura, Elisabeth Witte

and 

Florian Bachmann

Henriette-Friederike Herm