Edible Okara spoons reduce plastic waste and sugar intake by upcycling soy byproducts into flavorful, compostable utensils that enhance the taste of unsweetened foods—merging sustainability with healthier eating habits in one simple innovation.
Define the problem/need you are solving or addressing with your project. How does it address the Open Call criteria, such as environmental impact, social engagement, circularity, user experience, resource efficiency, and community-driven solutions?
This project tackles two critical challenges—plastic waste and excessive sugar consumption—by creating edible spoons made from Okara, a nutrient-rich soy byproduct of the tofu production. These spoons replace disposable plastic cutlery while naturally enhancing the sweetness of foods like yogurt or ice cream through added flavors, reducing the need for added sugars. By upcycling Okara, an abundant agricultural byproduct, the solution prevents food waste and eliminates plastic pollution, as the spoons are entirely compostable and edible. The production process requires minimal energy and no synthetic additives, making it far more resource-efficient than manufacturing conventional plastic utensils. At the same time, the spoons’ ability to amplify perceived sweetness encourages healthier eating habits by allowing consumers to enjoy naturally low-sugar desserts without sacrificing taste. This dual approach—diverting food waste from landfills while reducing sugar intake—demonstrates a scalable circular economy innovation that addresses both environmental and public health concerns through a simple utensil.
Please describe your project, reflecting on the concept, inspiration, materials, technical aspects, methods and process(es).
This project transforms Okara—the fiber and protein-rich pulp from soy milk production—into edible spoons through an innovative baking process. After extensive testing, I developed a dough formula combining dried Okara with whole-grain spelt that achieves the perfect balance between durability and edibility. The spoons maintain structural integrity during use while remaining fully compostable.
By adding natural sweeteners to the dough, consumers can choose unsweetened natural products like Yoghurts without sacrifice. Nutritionally, Soypulp provides valuable dietary fiber and complete plant-based proteins from the Okara. The result is a functional utensil that holds up to regular use while offering nutritional benefits. Unlike plastic cutlery, these spoons create zero waste—they can be eaten after use or will quickly biodegrade.
This circular solution upcycles agricultural byproducts into utensils that support both environmental sustainability and healthier eating habits.
What do you think makes your project innovative compared to the existing efforts and ideas in the field it addresses?
The project breaks new ground by creating edible spoons that actively improve both sustainability and nutrition—going far beyond simply replacing plastic utensils. While most edible cutlery offers single-use alternatives, we’ve developed a multifunctional tool from upcycled Okara that enhances food flavor while delivering nutritional benefits. The innovation lies in our unique material formulation that transforms a food industry byproduct into nutrient-rich utensils with promising properties. In addition, the sweetened spoons can reduce sugar cravings while providing valuable fiber and plant protein. Unlike conventional solutions that address either waste or health separately, Okara tackles both challenges simultaneously. What truly sets the spoons apart is their active role in improving eating habits. They’re not just passive containers but functional tools that make healthy foods more enjoyable.
Does it impact or reflect young people need(s) and how?
This project speaks directly to young people who care about the environment and want to make a difference. The edible spoons made from Okara (soy pulp) offer a smart solution that fits their lifestyle in three key ways:
1. The project shows how creative science can solve real-world problems. It demonstrates how food byproducts can be transformed into something useful, which could inspire young innovators interested in science, technology, or environmental careers.
2. They give young, environmentally conscious consumers an easy way to ditch plastic utensils while enjoying their favorite snacks like yogurt or ice cream. It’s a practical step toward reducing waste that matches their green values.
3. The spoons actually make healthy eating easier. They’re packed with natural fiber and protein from the Okara, and their special design enhances flavors so foods taste sweeter without extra sugar—perfect for health-focused young adults.
