For Divino Foods, my Design Thesis in 2019, I developed a sustainable food brand focused on addressing food waste through circular economy principles. The project aimed to create an eco-conscious product line that not only promotes healthy eating but also reduces environmental impact in vineyards. I led the research, concept and food design, branding and packaging, emphasizing the use of local ingredients and healthy recipes with gluten free option. This project was a finalist at Cumulus Green 2020, aligning with global sustainability goals.