This is intended as a dynamic space to archive/share self-initiated projects. Site is updated every so and so.


Browse through my favorite stopmotions. 


 Material economies
       D.1  Moss ritual2021
       D.2 Waste Care2021
       D.3 Recyclebar2021
       D.4 The Better Bread2022
       D.5 Crafts of Resistance2023
 User Research / Experience design
        D.6 Exhaust the Benches2022
        D.7 The Traffic Light as a Destination2021
        D.8 C.C.C Cuisine2022
        D.9 Building Dialogue2022
Craftsmanship / Heritage
        D.10 Nuevos Rituales2018
        D.11 Migración2019

        I.1 Inventariada2019
        I.2 Diarios Abiertos 12021
        I.3 Diarios Abiertos 22021
        I.4-D.2 Recipe book x Waste Care2021
        I.5-D.3 Storytelling x Recyclebar2021
        I.6-D.7 Essay x Traffic Lights (...)2021
        I.7-D8.I2 Booklet x C.C.C Cuisine2022
        I.8 Stories Around the Cabinet2023

SHOP - coming coon
(Ceramic) Objects
        O.1 Resistance Cup 1
        O.2 Resistance Cup 2
        O.3 Resistance Cup Maker
        O.4 Clay Smasher
        O.5 Resistance Cup Coffee table
        O.6 Resistance Cup pole
        O.7 Resistance Cabinet 1 
        O.8 Resistance Cabinet 2
        O.9 Resistance Tire Cutter
        O.10 Mix Cup 1

        P.1 The Workshop
        P.2 Is Every Object a Tool? 

        On Demand






All work produced by author unless otherwise specified.
Last update: Apr2024


Waste Circularity / Material Research / Storytelling
Team: Daan Overhaag, Inga Hamelmann, Ana Robles & Teresa Carvalheira.
Tutors: Erik Klarenbeek & Maartje Droos @ Design Academy Eindhoven, May 2022

Living in the context of a growing demand for biomaterials to contribute to a sustainable means of production, we thought it was important to provide friendlier access to said resources.

Recyclebar is a project that focuses on returning restaurant waste to circulation for future use. Given the material potential of restaurant discards such as eggshells, seashells, and other property-rich materials, it is possible to rethink how both the food and the sustainable product-making industries can support each other.

The research was conducted in a singular restaurant in the city of Eindhoven. We analyzed the customer journey of “Cafe Restaurant Eindhoven” through the production of a single dish. Additionally, we weighted, mapped and categorized the organic waste of a dish, day, and week. We outlined the kitchen infrastructure to understand how this could be adapted to function in the same space.

We propose a system were both food and its residues can be processed, and the latter can become a sellable good as any other.

A 2min concept video was produced for the Bio Design Challenge 2022. ︎WATCH