Redesigning Sausages

With the concept of sausage as her vessel, ECAL alum and designer Carolien Niebling presented reduced meat creations during the recent Milan Design Week, in an effort to draw attention to the dangers of vast meat consumption. Niebling refers to sausage as the oldest designed food, and explains that all materials involved have been selected for form and function. Using traditional sausage-making techniques, the designer reconstructed recipes and sausage assembling in ways that involve protein replacement and striking aesthetic presentation. The results do not just feature a meat reduction, they support a more omnivore-focused diet—all while looking familiar but improved. Niebling has taken her project to Kickstarter as a next step.