An edible building envelope and curved mycelium bricks feature in the curatorial exhibition at this year's Tallinn Architecture Biennale in Estonia, which explores the future of architecture through the lens of food. More
Australian biomaterials company Great Wrap has created a compostable bioplastic alternative to clingfilm that is made from waste potatoes. More
Plates made from fish bones, potato peelings and oyster shells feature in the work of recent design graduate Carly Breame, who collaborated with a British seafood restaurant to make a "menu" of hyperlocal ceramics. More
Northumbria University graduate Harriet Almond has developed a prototype for a detector that can sniff out the gases released by decaying food and suggest ways to use the ingredient depending on its freshness. More
Following the recent news about an avocado alternative called Ecovado, here is a roundup of 10 innovations that aim to reduce the carbon impact of the food industry and our diets. More
In this week's comments update, readers are discussing a low-impact alternative to "unsustainable" avocados and other top stories. More
Central Saint Martins graduate Arina Shokouhi has invented an avocado alternative called Ecovado, which is meant to wean people off the resource-intensive imported fruit. More
Japanese food and beverage company Kirin Holdings and researchers at Meiji University have developed a wearable device connected to a chopstick that uses an electric current to simulate food tasting salty. More
California-based startup Air Protein has developed a meat alternative called Air Meat, which is made using microbes that turn recycled carbon dioxide into protein. More
Rice starch, fish bones and oyster shells from the kitchen of Gothenburg restaurant Vrå were combined to form this dual-purpose stool and side table, created by local designer Carolina Härdh. More
Design studio Bompas & Parr has created a pop-up bar serving glow-in-the-dark sushi and cocktails in Abu Dhabi. More
A brioche-bun version of Mario Bellini's 1970s Camaleonda sofa designed by Canadian artist Gab Bois has gone viral online after being shared by rapper Tommy Cash, who claimed he was in talks with IKEA about putting the high-carb couch into production. More
Australian chef Skye Gyngell has teamed up with her sister, designer Briony Fitzgerald, to create a deli version of her restaurant Spring, which is centred around a huge display of fruit and vegetables. More
Turner Prize-nominated duo Cooking Sections is creating a series of architectural installations to draw attention to the impact food production and consumption has on the environment. In this interview, they explain their obsession with food. More
Foods of the future could include snail sausages, 3D-printed fruit and flat-pack pasta, according to an exhibition at this year's Dutch Design Week. More
Day seven of the Dezeen 15 digital festival featured a live interview with Francesca Sarti of food design studio Arabeschi di Latte, who explained why she thinks we should find beauty in frugality rather than abundance. More
Supermarket shelves groaning with food are a symbol of our age of overproduction and over-consumption argues Francesca Sarti of Arabeschi di Latte in her Dezeen 15 manifesto. Instead, she asks, how can rationing become poetic? More
Pratt Institute graduate students Charlotte Böhning and Mary Lempres of studio Doppelgänger have designed a collection of carbon water filters made completely without fossil fuels, using waste from their own kitchens. More
Design studio Barbara Gollackner has presented a collection of homeware items made from industrial and personal food waste at Vienna Design Week. More
Milan-based architecture and design practice Studio.traccia has designed and curated an installation at Milan design week that comprises a modular table and objects crafted from food waste. More
