wasted food becomes fashion

London-based designer Hoyan Ip reuses leftovers to create fashionable trimmings, such as buttons, belt buckles, sequins and embellishments in various shapes, sizes and colors. Called ‘Bio-trimmings’, the wasted food—that was previously-destined to be disposed of—was, instead, dried, cooked, blended and transformed into sustainable products. Ip hopes to promote the social, economical and environmental issues when it comes to food wastage and buying new clothes—and to develop an ethical and sustainable future.

“I propose to identify the relationship between food waste and waste produced from the fashion industry, this project holds a key to both sustainable fashion creation and reduction of global issues of food waste. It can be argued that nothing is new anymore in terms of fashion clothing as similar trends are re-interpreted season by season and it is worthwhile to preserve what we already have in our wardrobe ready for it to be a current trend again.”

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Tom Foerstel : Founder & President

Tom Foerstel

Founder & President

Growing up in the San Francisco Bay Area in the 60’s, Tom developed a strong desire to create positive change for people and planet.


He went on to pursue his passion for art and design at Art Center College of Design in Pasadena, California, and worked for design firms in Southern California before moving to Boise, Idaho in the early 80’s. Foerstel Design opened its doors in 1985. Since its inception, the firm has cultivated a bold, happy, forward-looking team focussed on creating distinct and effective work on behalf of their clients.


An integral part of Tom’s philosophy is giving back to the community in which he lives — a company cornerstone that drives Foerstel’s long history of providing pro-bono services to local non-profit humanitarian and arts programs.


One of Tom’s proudest personal achievements is his ability to say Supercalifragilisticexpyalidocious backwards.