Berlin design students Lobke Beckfeld and Johanna Hehemeyer-Cürten have developed a translucent fruit-leather bag that dissolves in water and can be used to fertilise plants once it is no longer needed. More
Spanish designer Júlia Roca Vera has created a line of cosmetics from fruit that was discarded for purely aesthetic reasons, to encourage people to make use of waste products. More
The latest edition of our Dezeen Weekly newsletter features IKEA's flat-pack Gingerbread Höme furniture kit. More
IKEA has developed instructions for how to assemble the Billy bookcase and some of its other seminal furniture designs using gingerbread and icing instead of screws and MDF. More
Chicken nuggets that US startup Eat Just created in fermentation tanks will soon be available in a restaurant in Singapore, as the first lab-grown meat in the world to be approved for sale. More
A group of American scientists and designers have developed a concept for a grow-your-own steak kit using human cells and blood to question the ethics of the cultured meat industry. More
Croatian studio Boir has designed a conceptual tableware collection for dining during the coronavirus pandemic, featuring a series of steel and stone objects that enable food sharing at a safe distance. More
Zero is a concept for an incentive-based food-delivery system by PriestmanGoode that could encourage consumers to use and return bioplastic containers to takeaway restaurants. More
Product design student Holly Grounds has replaced the many plastic sachets that accompany a pack of instant noodles with an edible, spice-infused wrapper that breaks down when cooked to season the broth. More
Japanese researcher Homei Miyashita has developed a lickable device that uses five gel nodules made of dissolved electrolytes to replicate different food tastes without the user having to ingest anything. More
Finnish chef Sami Tallberg takes Virtual Design Festival viewers on a live foraging tour of the forest surrounding his home as part of our collaboration with Stockholm Design Week. More
Chocolate manufacturer Barry Callebaut has set up a dedicated 3D-printing studio for desserts, providing chefs with an opportunity to create bespoke designs that can be reproduced at scale. More
The small piece of plastic that saves a pizza from being touched by its box has been made into a human-sized table by IKEA in collaboration with restaurant chain Pizza Hut. More
Brooklyn artist Robin Frohardt has used old plastic bags to create foods such as tomatoes and sushi rolls for an installation in New York's Times Square. More
Sushi wrapped in shopping bags and beer frothing with styrofoam bubbles are among the unappetising images in Sweet Sneak Studio's Microplastic Photo Series that explore the impacts of plastic pollution. More
A Mies van der Roe Dip, an Odile Decquiri cocktail and Florence Knoll Rolls are among the recipes in a tongue-in-cheek cookbook by New York artist Esther Choi. More
Bezalel Academy of Art and Design graduate Meydan Levy has developed five edible artificial fruits, which comprise printed cellulose skins filled with a cocktail of vitamins and minerals. More
Individuals could cut their greenhouse-gas emissions by replacing meals with algae grown at home using the countertop Spira device by recent design graduate Rob Russell. More
Food design studio Bompas & Parr has created an incredibly lightweight edible meringue using a process originally developed to manufacture the lightest solid material ever made. More
Central Saint Martins graduate Annie Larkins addresses issues of food production with her unusually shaped egg-free alternative to chicken eggs, made using pea protein, salt and algae-derived acid. More
