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Food Waste Tableware Designs

Kosuke Araki's Range of Recycled Tableware is Highly Innovative

— May 28, 2018 — Eco
Tokyo-based creative Kosuke Araki draws attention to the problem of food waste with his recycled tableware line. With an ambition to develop a design solution for the conscious disposal of edible leftovers, Kosuke Araki came up with the concept for 'The Anima Collection.'

Consisting of cups, plates and bowls that communicate a minimalist and sleek aesthetic in bold black and with ruffled edges, the recycled tableware line is entirely made out of repurposed food waste. The designer used "carbonized vegetable waste and 'animal glue,' from the bones and skin of animal offcuts." The animal products were boiled, while the vegetables were burnt to make charcoal. The total waste Kosuke Araki used for his recycled tableware collection equated to 315 kilograms in weight.
Trend Themes
1. Recycled Tableware - The innovative use of repurposed food waste in tableware design presents an opportunity to address the problem of food waste and create sustainable products.
2. Conscious Disposal - Developing design solutions that encourage conscious disposal of edible leftovers can help reduce food waste and promote sustainable practices.
3. Minimalist Aesthetic - The minimalist and sleek aesthetic of the recycled tableware line demonstrates the potential for combining sustainability with modern design.
Industry Implications
1. Sustainable Packaging - Exploring innovative ways to incorporate repurposed food waste into packaging materials can revolutionize the sustainable packaging industry.
2. Eco-friendly Kitchenware - Designing kitchenware products made from recycled materials and promoting conscious disposal can disrupt the traditional kitchenware industry.
3. Food Waste Management - Creating new solutions for managing and repurposing food waste in the hospitality and food service industry can lead to significant efficiency improvements.
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