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No Mess, No Waste, No Clean Up... When You Eat Your Own Plate!

In the eco-friendly world, it will no longer be enough to eat your meal before getting dessert, you will have to eat your plate before you get dessert.  In fact, your plate may even be dessert.

 

 

In a brilliant moment of inspiration, Université de Montréal industrial design professor Diane Bisson saw a vision of a world in which food product waste was drastically reduced and even recycling, as we know it, would carry a lesser burden.  Edible plates and containers... The perfect and thorough recycling method.

Ms. Bisson stewed her ideas for 10 years until she finally applied and won a research grant allowing her to work with dietitians and chefs to create recipes for plates made without  without preservatives, artificial colors or sugar.  Their creations are beautiful, spanning all the colors of the spectrum with carved designs of varying thicknesses.

 

Image from TheStar.comImage from TheStar.com

 

Recipes are primarily vegetable-based, so the plates and containers are nutritious.  Two hundred of her 400 edible prototypes were prepared for Ms. Bisson's new book launch at Commissaires design gallery in Montreal.  They were very tasty, according to gallery owner Pierre Laramée.

(The book, Edible: The Food As Material will be available in late January. I'll let you know in the comment section below where it's being sold.  It will have many recipes for edible containers that you can prepare at home.)

Many of the edible plates made for the book launch were made to blend with the foods they hold, both visually and taste-wise, like a carob plate made to serve sweets. Others included beets or poppyseeds as a base.

"They are very beautiful," Laramée told TheStar.com.  "They are all so tempting. There is nothing boring about them."

"My ambition is really to try out as many shapes and as many gastronomic food combinations as possible so that we can get into many different markets," said Bisson. "I can see a lot of different venues."  Just a few of those venues would be shopping mall food stands, hospitals, and catered food services.

Next project for Ms. Bisson is to work with a caterer to come up with a five course meal with accompanying edible plates and cutlery.  Also, she will have to figure out how to preserve her edible plates without common preservatives, as her current container prototypes are drying up after awhile.

Edible plates, containers, and cutlery... Think of how they could tastefully change our world.

 

Comments
Jul 1, 2010
by Anonymous

Edible Plates

A new take on an old idea.

The 'Cornish Pastie', popular with Cornish miners in the last century, was exactly this.

A delicious meat and vegetable 'stew', put onto a pastry 'plate', and then the 'plate' folded up and sealed to contain the stew.

However, the problem with edible plates, and indeed any edible containers, is that in order to be hygienic, they need to be protected by some other packaging that is NOT meant to be eated.

Hence, what we need is re-usable packaging. A sealed container protecting the sterile contents inside, from the contaminating world outside, which can be re-used many times.

Best Wishes
David