In the last decade there has been much discussion on eco-sustainability and recycling, many problems have been resolved or are in the process of being resolved, but the so-called “disposable” remains a big problem in terms of space, waste and pollution. Hence a new concept of recycling, the transformation of matter into energy, energy for man.
The idea comes from the material (plastic) transformed into edible (food), in turn transmuted into energy for our body, and beyond. This purpose can be applied to infinite combinations in the culinary and other fields.
The BeviMangia project aims to solve one of the most widespread polluting waste by the world population, the use of plastic cups (also incorrectly called paper, sometimes leading to confusion on the type of recycling). Concrete estimates report that the amount of disposable glasses used in the world every year is incalculable, but it is almost certain that more than 75% of these are not recycled, thus becoming a very high source of environmental pollution, but if the glass were edible or in case of satiety, biodegradable with low production costs? This is the BeviMangia, apparently a common glass with two colored layers, in reality a sheet of wafer type or breadstick externally, internally coated with a fairly simple compound, different depending on taste or use, the base is made of water , agar agar and micronized cocoa butter, this gelatinous and very resistant compound, treated appropriately, waterproofs the inside making it resistant even to pure alcohol.
The basic version has the value of a normal plastic glass, it has no flavor and does not change the taste of the drink in any way, it does not make you fat and on the contrary contains principles against fattening thanks to its digestive properties and has several beneficial properties for the human body (also vegetarians and vegans).
Its composition can vary according to its use, enhancing and distorting the concept of simple drinking, making taste increasingly the protagonist of our hectic daily life, where, more and more often, you don’t even have time to sit at the table.
This is how creations with unmistakable color and aroma are born, with the taste of fruits, caramel, cream, coffee, milk or any edible liquid substance on the market, we think we are at the bar, order our coffee and have it served in edible cups with an alcoholic taste or cream, milk, caramel, chocolate or why not, the same coffee, let’s imagine drinking an orange fruit juice in a delicious strawberry or peach or pineapple glass… There are infinite variables applicable to an object that actually loses this definition, becoming part of the new sphere of food design, where the difference between food and object to use them cancel each other out, creating instead an ever deeper relationship between man and food, the exaltation of taste and color according to its dual use and its dual goal, to enhance the gesture of drinking in a completely innovative interaction, and to definitively support the abatement of a constant pollution pre more expanding.
Even the Packaging is in line with eco-sustainability, the packages in fact, even if in hard plastic with a cubic shape, show the colors of recycling on the outside, with an inherent symbol and specific instructions for use of both the consumer goods and ‘casing, in turn reusable both for food use and for recycling bins (paper, plastic, aluminum, batteries, medicines…).