ABOUT

Our work spans across 4 different verticals: Architecture and Interior Design for spaces of food; Conceptualising, curating and hosting Eating Experiences; Facilitating Lectures, Talks and Interactive Workshops for students at Design, Innovation, Hospitality and Entrepreneurship; and Food Media and Communication including Video content, Social media strategy & 3D Food Printing.

At Sugar & SPACE, we strive towards a more sustainable future. We constantly research the use of sustainable and edible materials in construction and interior design including mycelium bricks, Himalayan salt blocks, ice and pasta. We embody a growth mindset and focus on building meaningful connections while curating eating experiences. We believe strongly in raising awareness and promoting education. Through our 3D Food Printer, we create delicious, sustainable food for people to enjoy in the age of modern technology. We use food waste in the form of fruit and vegetable scraps and transform it into delicious, edible “ink”. We believe that a circular economy is the way forward and aim to accomplish it across our entire organisation.

Our founder, Jashan Sippy, is an Indian Green Building Council Accredited Professional (IGBC AP). Jashan is the Food and Space correspondent for The Dutch Institute of Food & Design (DIFD) and is one of only twenty three specialty correspondents for them worldwide. Jashan is also certified by The European Bartender School and Kyiv International Culinary Academy.