Student Week: Cripsea

by Andrew Gibbs on 07/21/2020 | 2 Minute Read

Seaweed chips sound like the perfect umami-rich snack we want in our bellies right this second.

That's why we were saddened to learn that designer Pierre-Antoine Cossard's project for Cripsea is just a concept. Regardless, we love the bold colors and shapes utilized for the chip canisters.

"Seaweed, as a food, has been used for thousands of years in human nutrition by Asian populations and since the 1950s by the agri-food industry. Through the development of a new product, the objective is to make seaweed a popular food, combining its nutritional qualities, simplicity of use, and eco-responsibility into one snack."

Andrew Gibbs

Andrew Gibbs has been called an “innovator in the world of design” as the founder, CEO, and Editor-in-Chief of Dieline, founded in 2007. Andrew started Dieline Awards in 2009 to formally recognize the world’s best consumer product packaging design. The awards competition was recognized as a “global phenomenon” in its first year. In 2010, he founded Dieline Conference, an annual conference for creative professionals in the packaging design and branding industry. He now serves as Creative Director and Programming Partner for HOW Design Live, one of the largest annual gatherings of creatives in the world. In 2014, he became a faculty member at ArtCenter College of Design in Pasadena, CA teaching Packaging Design. Andrew was previously named the Editor-in-Chief of HOW Design Magazine in 2015, making him the youngest editor of a design magazine ever. In 2018, Andrew became a Climate Reality Leader after training under Al Gore at the 2018 Climate Reality Corps. He joined A Plastic Planet, a U.K. based non-profit that is dedicated to dramatically reducing the amount of single use plastic used in the packaging industry. Andrew speaks and consults worldwide on the topics of packaging design and sustainable packaging.

Student Week: Cripsea

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