© 2017  Andriana Nassou


school of [edible] things*

Food waste is becoming a more pressing issue in our modern lives in western society. On average 50% of the food in the USA is thrown away without being eaten. We are the reason.

How can a global problem be tackled through the behavioural change of the individuals?

 By visiting local markets in New York and talking with people and composting organisations, it came to light that most of the food waste is food that has never been eaten. The reason, simple. It gets lost in the fridge abyss. We buy more than we need and store food in a way which means it’s not always visible or gets forgotten about.


MONOHA is a storage system that acts like an organism.

By pairing fruit and vegetable with natural materials it creates symbiotic relationships between them. A system that preserves and celebrates food as a source of nutrition, instead of an easily replaceable and available commodity aiming to redesign the relationship between us and our food.




Apples give off ethylene gas. ethylene gas generally aids in the ripening of fruits but its effect on potatoes is a little unusual.  Instead, it’s been shown that irradiation, exposure to maleic hydrazide does a well proven job of inhibiting sprouting of root vegetables. 



Salt is hygroscopic, which means that it absorbs humidity. By leaving only the inside of the box uncoated, the salt absorbs the humidity of the herbs placed inside.

Most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment.



Cellery, artichoke and fresh herbs are approximately 

90% water. 


By keeping them in water, they act like flowers and their stems continue to absorb water, preserving them for longer.



Aubergines, zucchini, peppers, tomatoes are biologically fruits and very sensitive to bruising caused from the low temperatures 

of the fridge.


Activated charcoal works as a molecular sieve. It absorbs ethylene and converts into non harmful gases. Ethylene is produced by the fruits & vegetables when they ripen. By placing them on top of charcoal in a closed environment, the ethylene produced by the stem is captured before it affects the ripening of the rest of the fruit.  



Citrus fruit maintain their juices and flavour when stored in room temperature in a well ventilated space.