Tokyo based company WASARA is taking eco-chic dining to a new level. Their paper dishware is so beautifully designed, I wish it wasn’t disposable.
The company uses reed pulp and sugar cane waste to create stackable plates, cups and bowls with organic forms that are just stunning.
The roundish plates are called ‘maru’ and the squarish plates ‘kaku’ have an integrated curve that ergonomically fits the hand when holding. This design is based on a Japanese tradition of holding their dishes as they eat. There is also a rectangular version called ‘nagakaku’, but my favourite for sure is the elongated triangle plate with a built in section for sauce or dip, it has been awarded with the company name ‘WASARA’. How perfect it would be for sushi or crudités.
Key Themes Behind This Trend
- Eco-friendly Disposable Tableware
- The industry can innovate by developing eco-friendly disposable tableware that has a beautiful design similar to WASARA's paper dishes.
- Organic Shaped Dishware
- The trend in dishware design is moving towards organic shapes similar to WASARA's 'maru', 'kaku' and 'nagakaku' plates.
- Ergonomic Dishware Design
- An opportunity for innovation is to create dishware with an ergonomic design that fits the hand comfortably for a unique dining experience like WASARA's dishes.
Where This Applies
- Hospitality Industry
- Hotels and restaurants can benefit from using eco-friendly disposable tableware similar to WASARA's dishes to appeal to environmentally conscious customers.
- Home Goods Industry
- Manufacturers of dishware and home goods can potentially develop new lines of organic shaped dishware inspired by the design of WASARA's dishes.
- Food Packaging Industry
- An opportunity for innovation in the food packaging industry is to create more eco-friendly and sustainable packaging materials like WASARA's reed pulp and sugar cane waste paper dishes.
