US start-up Mill aimed to create the ultimate solution to household food waste when designing this bin, which dries out any leftovers so they can be posted to the company and given a new purpose. More
Laila Gohar, known for her surreal food sculptures, has moved into homeware design and is working with global artisans to help preserve "dying and disappearing" crafts, she tells Dezeen in this interview. More
Dezeen School Shows: we've picked seven student design projects featuring in Dezeen School Shows that refine the storing, preparing and consuming of food. More
Architecture studio Surman Weston has created a teaching space for children to learn about food in Hackney, London, which has been awarded the Stephen Lawrence Prize 2022 by the RIBA. More
Zane Cerpina and Stahl Stenslie's have collected experimental food designs, including whisky made from urine and cows that harness energy, for their Anthropocene Cookbook. The authors chose 10 of their favourites for Dezeen. More
Next-gen solar parks that enable energy and food production as well as water conservation to work in synergy on the same plot can help to solve solar's growing land-use issue, according to the researchers making them a reality. More
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 10Â 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
