FIT TO EAT SPOONS AND PLATES
Description: The growing concern over environmental sustainability and plastic pollution has spurred the search for innovative alternatives to traditional single-use plastics.
The growing concern over environmental sustainability and plastic pollution has spurred the search for innovative alternatives to traditional single-use plastics. In response to this challenge, the project introduces the concept of edible spoons and plates as eco-friendly solutions to reduce plastic waste and promote sustainability in the food industry. These edible utensils offer a novel approach to dining that not only minimizes environmental impact but also provides a unique culinary experience. The development of edible spoons and plates involves the formulation of biodegradable and edible materials that can withstand the rigors of food consumption while offering nutritional benefits. The primary ingredients used in these edible utensils include flours derived from grains such as wheat, rice, corn, or millet, along with binding agents and flavorings. The selection of ingredients is crucial to ensure the structural integrity, taste, and nutritional value of the final product.
Organisation: SJK TAMIL BANDAR SERI ALAM
Innovator(s): SHANNVIGKA A/P SUBASH, NIVEEDHA A/P NAGAN, ARADANA A/P KANNAN, KEERTHISHA A/P VIJAYANAND, SHESHWINAA A/P GOBALAN
Category: Environment
Country: Malaysia
