- 11:59 am - Tue, Sep 18, 2012
- 125 notes
Designer Enrique Luis Sardi of Sardi Innovationhas come up with something clever. The baked cup is lined with a special icing sugar that makes the cup waterproof (for enough time to drink the espresso anyways) and sweetens the coffee at the same time. The designer claims that it has collected “hundreds of Awards in Ecology, Marketing, Business Strategy and Design sectors.”
On the other hand, espresso is all about speed, you knock it back and go. It is traditionally served in washable cups. So replacing reusable china with a relatively expensive fattening edible cup might not be a step forward.
Michael Coren at Fast Company thinks that edible containers are a bit of a trend. Except that the point of packaging or a cup is to keep your dirty hands separate from the food. I wonder if it is a healthy trend. What do you think?
More: The Edible Cookie Cup: Hit or Miss? (Survey) : TreeHugger