This week in food design news, we have some more innovative ideas developing. From Uber looking into perfecting their drone delivery service to save time and space, to the growing necessity for a zero waste lifestyle, find out what's new this week.
Uber-cool drone delivery service
Uber has unveiled a new design for their drone delivery service, aiming to test them for Uber Eats in San Diego in 2020. "The cargo capacity for the drone is a meal for two, Uber says, adding that the drone has already passed its “critical design review” and is expected to take flight before the end of the year. Earlier this year, the Federal Aviation Administration gave Uber the green light to begin testing drone delivery in San Diego." (source - The Verge)
Fine dining feat. zero waste
We've been following these guys for a little while now and they are finally opening on the 8th November in Hackney Wick (East London)! It's fair to say everyone is getting very excited. Douglas McMaster, the mastermind chef behind Silo, is focused on proving to everyone that fine dining can be zero waste. We continuously admire the different innovative ideas they come up with to tackle this tricky problem which is not easy in the restaurant business. To find out more how you can improve your zero waste strategies at home, you can purchase their Zero Waste Blueprint book here.
How to cut food waste at home: tips for a zero-waste kitchen
On the same topic, here is a round-up of tips for making your kitchen more zero-waste minded, from some of the best in the industry including Douglas McMaster, Skye Gyngell, Tom Hunt and more. It's all about those small changes, getting used to them and incorporating more changes step by step.
Plant based protein alternatives
"Central Saint Martins graduate Annie Larkins addresses issues of food production with her unusually shaped egg-free alternative to chicken eggs, made using pea protein, salt and algae-derived acid. Larkins' An Egg Without a Chicken project was begun in response to the industrial farming practices that are used to keep up with the high demand for eggs – with around 36 million eaten per day in the UK.
"In the face of climate change, we need to move away from intensive animal agriculture and explore alternative sources of protein," Larkins explained. "There is currently a growing interest in veganism, and demand for plant-based alternatives is at an all-time high," she continued. "Whilst egg alternatives already exist – either plant-based or grown synthetically in a laboratory – they neglect the essence of what an egg is," the designer continued." (source - Dezeen)