Holistic Sustainable labelling


Designed the Holistic Sustainability Assessment (HSA) labelling scheme for UNIDO to assess the social, ecological, economic and cultural sustainability achieved over a products life-cycle.  

The icon displays the sustainability achieved: economically, ecologically, socially and culturally.

We have designed the Holistic Sustainability Assessment (HSA) labelling scheme for UNIDO to assess the social, ecological, economic and cultural sustainability achieved over a products life-cycle.  

The labelling scheme comprised three basic steps:

1 Standard setting, or identifying criteria to be met

2 Certification, or assessing to which level that standard is being met

3 Labelling, or communicating the results of the assessment, including the assessment criteria with or on the product.

Use of labelling on product

HOLISTIC SUSTAINABILITY CHECKLIST

The Holistic Sustainability Checklist was designed to illustrate the holistic sustainability parameters relevant at each stage of a product’s generic production to consumption system (PCS)—material selection, production, distribution, use and end-of-life handling.  In addition to this, the checklist indicates the social, cultural, ecological and economic tenets of sustainability strongly influenced by each parameter.

The checklist can be used as a guideline during the product development or innovation stage or as a standard during product redesign. Newly developed and existing products can be evaluated against the same checklist, making it an indicator of sustainability factors achieved.

HOLISTIC SUSTAINABILITY LABEL

Communicating the score in an easy-to-understand manner is central to the success of a labelling scheme. Considering that the right amount of information needs to be communicated simply, the Holistic Sustainability Label shows four sub-level gradings—one each for the ecological, social, cultural and economic aspects. These four single-level scores are then communicated through a single holistic sustainability symbol that encompasses the four sub-level scores.

We designed a terracotta dessert table and pot installation for the terracotta themed restaurant at the resort. Because of the scale of the table, it was impossible to throw it on a potter's wheel. Instead, the design was created in two large hemispheres which were hand formed in terracotta and joined using a mechanical detail. The table top was crafted in wood and included an induction heating system. As a backdrop to the piece-de-resistance, the table, we designed an installation of cuboidal units which housed differently shaped terracotta pots which together formed an interesting and harmonious assemblage. We also worked on the design of a contemporary thaali for the restaurant, which included a complete set of plates, quarter plates, glasses, and bowls.