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A project that seeks to highlight the inefficiencies of our current food system, from its production methods to the way ingredients are being consumed. For all of its positive symbolism — ascension and spiritual evolution, hope and freedom.
Over 2.3 million tonnes of feather waste are produced annually from poultry production in the EU. Traditionally, this feather waste is disposed of either through landfill or incineration. Massive waste streams have affected the planet and food industry which needs to be refined and improved so that supply chains are more sustainable.
This project proposes an alternative way to manage feather waste from slaughterhouses by converting its nutrient composition into a new edible product. Chemically, chicken feathers are composed of approximately 91 protein (keratin) which contains up to eight types of the essential amino acids as we require as part of a healthy diet. It has been proved that keratin protein from feathers is safe for general consumption in our daily diet.
Chicken feathers could therefore be turned into a new delicacy replicating the quality and aesthetics of high-quality food, also a tender texture creation by unique structure in food. The structure was constructed by non-animal products same like a vegan meat making technique. Consequently, all the ingredients and selected food binders could finally form a structure that giving firmness and flexibility at the same time for this feather meat.
Under these circumstances, the physical and chemical aspects of the making could finally contribute melt-in-the-mouth texture for alternative meat eating experience. This new eating experience will trick our sensory of food perception to be more enjoyable with this healthier meat cut.
I believe that if we are to continue rearing and slaughtering millions of birds daily, then at the very least we have a responsibility to ensure that we safely and sustainably make use of every part of them.
