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SUSTAINABILITY

Maximum impact on consumers,
minimum impact on
the environment.

29 April 2015

Plates you can eat and “veggie bottles”

Edible plates call time on dishwashers and the BioBottle says goodbye to oil

Would you like to wake up in the morning, make the coffee and, instead of washing your cup and teaspoon, just eat them?
According to the British newspaper the Guardian that’s not far off. The food industry is moving towards edible packaging in its search for sustainability.
This is not science fiction and numerous examples, including many Italian ones, already exist.
Edible cling film to keep food fresh was the result of studies by Riccardo De Leo, who received an award from the European Federation of Food Science and Technology. A similar product, created by David Edwards, was selected as one of the twenty-five most important inventions of 2014.
“Pappami”, from Italy’s Trentino-Alto Adige region, is a plate formed from the same ingredients as bread and which you can “tear and share” for lunch.
Examples abound – and they are all worth a second look: from Lindt dark chocolate teaspoons to Lavazza’s biscuit cups; and from snackable cling film developed by the University of Foggia (in the Puglia region of Italy) to the rice paper used by the Brazilian fast food chain Bob’s to wrap their hamburgers. Also worthy of mention are tomato-based baskets; containers made from biodegradable potato starch that also make great finger food; water soluble wrappers; cups made from rice; corn cutlery and agar-agar seaweed glasses. Taken together, these represent a genuine world tour of the most brilliant, environmentally friendly and tasty ideas.
And to finish our journey in grand style, we return to Italy: meet the Sant’Anna BioBottle, the first bottle in the world made from vegetable elements produced with Ingeo, a revolutionary natural polymer derived from plants, without the need for oil or its derivatives.

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