Leap is a vegan leather made from waste apple cores and skins
Copenhagen-based Beyond Leather has combined leftovers from apple juice and cider production with natural rubber to create a plant-based leather alternative called Leap. More
-
Making protein from CO2 can "remove the climate impact of food" says Solar Foods CEO
Food made from captured atmospheric carbon could feed the world while helping to combat climate change, according to Solar Foods CEO Pasi Vainikka. More
-
Venice Architecture Biennale
Venice Architecture Biennale
Bit.Bio.Bot exhibition shows how algae can be used as air purifiers and protein source
EcoLogicStudio has designed the Bit.Bio.Bot exhibition at the Venice Architecture Biennale, which invites visitors to taste freshly harvested algae and consider growing it in their own homes. More
-
Venice Architecture Biennale
Venice Architecture Biennale
Superflux imagines multi-species banquet for Venice Architecture Biennale
All forms of life on Earth, from humans to animals, plants and fungi, are given an equal seat at the table in the Refuge for Resurgence installation by London studio Superflux. More
-
Sonnet155 is a "temporary handbag" made from discarded fruit peels
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
-
Júlia Roca Vera turns food waste into skincare
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
-
Dezeen Weekly
Dezeen Weekly
IKEA's Gingerbread Höme furniture features in today's Dezeen Weekly newsletter
The latest edition of our Dezeen Weekly newsletter features IKEA's flat-pack Gingerbread Höme furniture kit. More
-
IKEA releases flat-pack Gingerbread Höme furniture kit
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
-
Lab-grown meat to feature on restaurant menu for first time after "breakthrough" approval
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
-
Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism
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
-
Studio Boir designs New Normal tableware for socially distant dining
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
-
PriestmanGoode creates reusable fast food packaging from cocoa bean shells
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
-
Holly Grounds develops dissolvable ramen packaging that turns into sauce
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
-
Norimaki Synthesizer device uses electrically charged gel to simulate different flavours
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
-
Live foraging in Finland with chef Sami Tallberg for VDF x Stockholm Design Week
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
-
Barry Callebaut 3D-prints intricate desserts in Belgian chocolate
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
-
IKEA and Pizza Hut collaborate to create full-size version of pizza box table
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
-
New York's Plastic Bag Store stocks groceries made from single-use bags
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
-
Sweet Sneak Studio's photo series puts focus on microplastics in the food chain
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
-
Le Corbuffet cookbook includes recipes for Rem Brûlée and Denise Scott Brownies
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
