The creation is biodegradable and partially edible, with prototype materials including algae, bamboo and rice husk.
It was designed by Fitzrovia-based PriestmanGoode and is on display at the Design Museum for its exhibition, Get Onboard: Reduce. Reuse. Rethink.
The side dishes are made from wheat bran, algae and banana leaves, the dessert lid is edible wafer and the water and milk drinks capsules have a drinkable skin created from soluble seaweed
The eating spork is made from coconut wood and the main lid was designed to compact waste items “into a compostable pack, for more efficient disposal”.
PriestmanGoode also designed a water flask, made from cork and compostable bioplastic, that is meant for “repeated, but short-term holiday use” to cut the amount of plastic bottles sold in airports and fits into a plane seat’s front pocket.
Published on standard.co.uk
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