The latest edition of our Dezeen Debate newsletter features the first food made from plastic waste by designer Eleonora Ortolani. Subscribe to Dezeen Debate now. More about Dezeen Debate features "incredible" ice cream made from plastic
Designer Eleonora Ortolani has created what she believes to be the first food made from plastic waste, as part of her final-year project at Central Saint Martins. More about Eleonora Ortolani recycles plastic into vanilla ice-cream
Dessert brand Jell-O has received its first makeover in ten years courtesy of branding agency BrandOpus, featuring a bolder, blockier logo and hyperreal renders of pudding swirls and jelly fruits. More about Playful Jell-O rebrand captures jelly's "jiggly goodness"
Biodiversity should be promoted over aesthetics, says designer Sebastian Cox in this interview following the rewilding of a golf course as part of the Birch Selsdon hotel in South Croydon, UK. More about "Britain is one of the most nature-depleted countries on the planet" says Sebastian Cox
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 about Mill bin dries and shrinks food waste so it can be sent off for reuse
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 about "My work is a universe that I've created for myself" says Laila Gohar
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 about Seven student design projects that enhance the process of cooking and dining
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 about Surman Weston uses architecture as "enabler for a great cause" at Hackney School of Food
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 about Ten experimental designs that tackle the food challenges of the Anthropocene era
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 about Agrivoltaic solar farms offer "shocking" benefits beyond producing energy
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 about Tallinn Architecture Biennale exhibition explores "notion of food both literally and metaphorically"
Australian biomaterials company Great Wrap has created a compostable bioplastic alternative to clingfilm that is made from waste potatoes. More about Great Wrap is a clingfilm alternative made from waste potato peels
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 about Carly Breame turns seaside town's leftover fish and chips into plates
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 about Snoot aroma detector works out freshness of food to eliminate waste
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 about Ten food innovations to reduce the carbon impact of our diets
In this week's comments update, readers are discussing a low-impact alternative to "unsustainable" avocados and other top stories. More about "Fake fruit is just as absurd as fake meat" says commenter
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 about British-made Ecovado offers low-impact alternative to "unsustainable" avocados
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 about Taste-Adjusting Chopsticks makes food taste saltier without adding salt
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 about Air Protein creates fake steak from CO2 that replicates taste and texture of meat
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 about Carolina Härdh crafts furniture for restaurant Vrå from its own food waste