British engineer Tom Greenhill is proposing painting the outside of windows with yoghurt as a low-cost, low-energy solution to keep UK homes cool during heatwaves. More about Yoghurt window coating proposed as emergency heatwave measure
Scraps of fabric have been recycled into edible treats by designer Jinghan Li, who wants people to consider waste as a resource for food. More about Waste textiles turned into sweets in FabriCandy project
Meals are prepared in a woodland kitchen using fermentation, rather than electricity or gas, in an installation by architect Andrés Jaque's Office for Political Innovation. More about Andrés Jaque promotes carbon-free cooking with outdoor Transspecies Kitchen
Northumbria University graduate Amelia Cook has taken home the PriestmanGoode award at this year's New Designers showcase for developing a food container that allows hikers to preserve and eat home-cooked meals in the wild. More about Savour food prep kit makes dehydrated meals a "gourmet experience"
Montreal-based artist Gab Bois has compiled her viral clothes and furniture into a new book. Here, she shares her six favourite projects that show surreal compositions of ordinary objects. More about Six playful projects by Gab Bois that transform ordinary objects into tactile art
Italian studio Carlo Ratti Associati and architect Italo Rota used a kind of artificial stone made with waste rice husks to create this modular installation in the Brera botanical garden for Milan design week. More about SunRice installation explores new uses for world's "most widely consumed food"
Pestles, mortars and bowls are integrated into the surfaces of the Communion table, created by designer Giles Tettey Nartey specifically for preparing the West African staple dish fufu. More about Giles Tettey Nartey creates communal table for pounding and serving fufu
Design thinking should be substituted for "food thinking" to enable humans to create properly holistic systems that no longer cause ecological chaos, writes Sophie Lovell. More about "Food production is an ideal place to start rethinking how we design"
As Milan design week continues, we've selected six pop-up spaces where you can grab a bite to eat while admiring the latest design launches in the Italian capital. More about Six delectable food and drink pop-ups at this year's Milan design week
Japanese design studio Sozai Center has created Adam Sheet, a washable and scratch-resistant biomaterial made of leftover apple pomace mixed with bioplastic. More about Adam Sheet is a waterproof biotextile made from apple waste
British company Tate & Lyle Sugars has unveiled a rebrand of its Lyle's Golden Syrup for the first time since the inception of the sugar syrup brand in the late 19th century. More about Lyle's Golden Syrup changes dead lion logo after 150 years
Scientists from South Korea's Yonsei University have invented what they believe to be a sustainable, high-protein food in the form of "beef rice", made by growing cow cells in grains of rice. More about Scientists develop hybrid "beef rice" as future meat alternative
Dezeen School Shows: we've picked eight architecture projects featured on Dezeen School Shows that explore the sustainability of food production, distribution and consumption. More about Eight student architecture projects that focus on the food industry
Two British materials companies, Sages and Osmose, have collaborated to dye sheets of mycelium with natural food waste, mimicking the appearance of tanned leather and suggesting a colourful future for the biomaterial. More about Food-waste dyes bring colour to mycelium leather in Sages and Osmose project
Materials companies Circular Matters and StoneCycling have used corn cobs – one of the world's most plentiful agricultural waste materials – to make interior cladding that is biodegradable and almost entirely bio-based. More about CornWall gives discarded corn cobs new life as tiles
Berlin-based designer Kimia Amir-Moazami hopes to tackle the issue of food waste with a container system that reveals if something is safe to eat or not. More about Vorkoster smart lid detects when food has gone off
Netherlands-based designer Kyran Knauf has created a tabletop device that allows users to breed and harvest crickets as an alternative protein source. More about Kyran Knauf creates tabletop cricket farm for household meat alternative
Design Academy Eindhoven graduate Ziyi Lian has created a street food stall to investigate why animal organs are rarely consumed in western Europe. More about Ziyi Lian challenges food prejudices with mobile street-food stall for offal
At Dutch Design Week, London-based food designer Leyu Li showcased three conceptual products that combine lab-grown meat with vegetables, called Broccopork, Mushchicken and Peaf. More about Leyu Li proposes hybrid meaty vegetables by merging lab-grown meat with plants
Israeli architecture studio Baranowitz and Goldberg Architects has created Yama, a fishmonger in Tel Aviv with a sculptural interior that was informed by jewellery stores. More about Yama fishmonger in Tel Aviv was designed to display fish "like jewels"