Kalaya Kovidvisith
Co-founder FabCafe Bangkok
Kalaya Kovidvisith is Co-founder of FabCafe Bangkok and Managing Director of FABLAB Thailand. She holds Master degree in Design and Computation from Massachusetts Institute of Technology (MIT). Her research interests focus on how digital fabrication and biotechnology reinforce the changing relationship in industry and create the new business model for the next design generation. Kalaya is Global Entrepreneur Summit Delegate of 2015 and Asia Pacific Weeks Berlin 2016.
Judge’s selections
Nature-Made Future Prize
”Return to the soil” circular sensors
SANKEN, Osaka University
How can technology evolve to thrive in harmony with nature? "Return to the Soil" presents an inspiring answer through its innovative biodegradable sensors made from cellulose nanofibers. This project reimagines the lifecycle of electronics, demonstrating how cutting-edge advancements can align with nature’s regenerative systems rather than deplete them. By tackling the growing challenge of e-waste with a solution that seamlessly integrates into natural cycles, it sets a new standard for sustainable innovation. Its thoughtful design not only reduces environmental impact but also offers scalable potential for industries to embrace circular principles. This remarkable achievement exemplifies how progress and ecological stewardship can coexist.
Daily Impact Prize
Vleur
Keio University Graduate School of Media Design SAMCARA Project
Transforming daily waste into daily use, "Vleur" redefines how we perceive and interact with waste by increasing its value and fostering a new habit of circular living at home. This innovative approach shifts waste management from a chore to an opportunity, empowering individuals to actively participate in sustainability. Beyond its impact at the individual level, I think "Vleur" has the potential to evolve into a collaborative platform, connecting cosmetic and food industry companies to leverage upcycled resources. Cosmetic companies can use this device to create entirely new product pipelines, moving beyond refill strategies to innovative partnerships with the food industry. By redefining daily habits and sparking industry collaboration, “Vleur” paves the way for a scalable, home-based circular economy that inspires change and innovation.
Shoreline Shaper Prize
BLUE FRONT SHIBAURA SUSTAINABLE ACTION
NOMURA REAL ESTATE DEVELOPMENT Co.,Ltd.
BLUE FRONT SHIBAURA SUSTAINABLE ACTION exemplifies how real estate can lead transformative change by designing infrastructure that turns public waste into public value. Through strategic planning and innovative systems, the project demonstrates how urban development can tackle mass waste challenges, transforming them into resources that benefit both people and nature. By integrating sustainable practices into its infrastructure and fostering collaboration across stakeholders, the initiative scales its impact far beyond a single building, setting a model for urban areas worldwide. With a vision to create a zero-waste city, BLUE FRONT SHIBAURA showcases the power of real estate to lead in shaping resilient, circular communities.
Bio Awakening Prize
BIO-MOON Lab
Laura Benetton
Bio-Moon Lab sparks a visionary revolution, redefining the way we illuminate our world by replacing electricity with the ethereal glow of bioluminescence. This groundbreaking innovation challenges the boundaries of conventional energy systems, creating a harmonious bridge between cutting-edge science and the natural world. By harnessing the power of biological systems, Bio-Moon Lab envisions a sustainable bio era where light is not just functional but an art form in itself. Its ability to transform lighting into an eco-conscious, visually stunning solution inspires a future where design, technology, and nature coexist beautifully, making it a beacon of possibility in sustainable innovation.
Betterment Prize
Seaweedery project
Seaweedery
The Seaweedery Project transforms the concept of waste into a canvas for creativity, turning food waste into a new ingredient that redefines culinary possibilities. By extracting unique flavors from discarded materials, this project not only reduces waste but also opens doors to a new era of food design and flavor innovation. It reimagines the food industry as a space where sustainability and artistry collide, fostering new career opportunities that transcend traditional boundaries of design, including those related to gender roles. Beyond its impact on the culinary arts, the project envisions a vibrant future for the waste management business, reshaping it into a hub of innovation and opportunity.