Forest and Whale Design Sustainable Containers Made From Wheat Husk

With the surge in popularity of takeout meals, design studio Forest and Whale created Reuse – biodegradable sustainable containers from the wheat husk, which can be composted in facilities or even gulped down.

Forest and Whale was co-founded by Gustavo Maggio and Wendy Chua as a means to explore the relation of design and environment, focusing on circular systems and future envision. Reuse is designed to serve as a fully compostable container in order to cut down single-use plastic.

It is used as a medium to stimulate conversation on our extreme consumption habits and their negative effect on the environment.


Image: Forest and Whale

Made from the wheat husk and PHA – a bacteria-based composite, Reuse is designed to compost without additional industrial-level compost facilities.

The simple decomposition process can be adopted by big cities and small towns for takeout food. It is projected that this product can be swapped with other plastic containers just like the paper straw revolution.


Image: Forest and Whale

The wheat husk is grounded into small pellets and then with natural binders and water, the pulp is pressed between two metal molds at high temperature, giving shape to the box.

Also Read: Biodegradable Food Containers Made from Plant Fibers Could Replace Single-Use Takeout Utensils

The container can hold food but is best for salads as it can’t withstand moisture for too long. It can be used for takeaways, where the food is eaten within two to three hours.


Image: Forest and Whale

It can be used only once and can be eaten after it’s emptied. The container is not formulated to be the tastiest thing you’ll ever have and closely linked to the taste of bran sticks. Both lid and box are compostable but the lid is not edible – it is made from polyhydroxyalkanoates (PHA).

The lid can be composted in regular compost bins. Forest and Whale reported that it is currently prototyping and hoped to bring the product soon in the market this year.

Via: Dezeen

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