Food storage system ‘Bewusst wie – Lebensmittel richtig lagern“

Uploaded by: Jennifer Wiegard
Updated on: 2nd April 2019
Author(s): Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences

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“My grandmother was an important source of inspiration,” says the graduate of the design department, Joana Schmitz. In her bachelor thesis on product design, Schmitz developed a storage system with four modules in which vegetables and eggs are properly stored outside the refrigerator. “It’s a widespread misconception that everything only stays fresh when chilled for longer,” explains Schmitz. With some foods, storage in the refrigerator even has the opposite effect, nutrients and aromas are lost more quickly: tomatoes become watery, bananas brown, potatoes sweeten at less than four degrees. Then it becomes more likely that they end up in the bin. Schmitz’ work should be a contribution to raise awareness of this problem and to demonstrate possibilities for improvement. She therefore named the storage system “Bewusst wie”.

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