Alguoir
The Alguoir project is transforming the ruins of the Loctudy mill into a low-tech facility dedicated to drying seaweed. This project harnesses a local resource using energy-efficient processes. It combines heritage restoration, sustainable production, and the development of maritime industries.
This low-tech infrastructure makes it possible to dry seaweed in a simple, efficient way that is well-suited to coastal conditions. Production is local, requires little energy, and revitalizes a neglected coastal heritage. This design project demonstrates that solutions to environmental challenges can draw on existing resources, expertise, and landscapes.
Design makes it possible to create a system rooted in its local community, capable of making the seaweed industry more understandable, accessible, and appealing. The Alguoir project supports coastal producers, strengthens the local economy, and opens up new sustainable food markets centered on seaweed.
The Alguoir project was among the 40 projects nominated for the France Design Impact Award in the "Hope" category! Congratulations to Albane Le Rouic, Antoine Hart and Anastasia Murez, students in Food Design, for this wonderful honor.
The France Design Impact Award, organized by l'APCI, is the French design award that recognizes projects that have a positive impact on society.
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