The project tailors an experience of travel that establishes a connection to the North Sea through a precise selection of sites and caters to the specific needs of touring cyclists through the development of modest, but precise facilities.
As a designer I wish to contribute to the Norwegian public health, by encourage people to ferment and eat fermented foods. Researching the fermentation process, in terms of how the users are thinking and acting, I have discovered a simpler way of fermenting vegetables. This diploma reveals the first step of designing this simpler way. Together the visual identity and the physical product form the brand Foredla.