Biodegradable tableware made with potato peel

Oda Biovajilla is disposable biodegradable tableware designed from potato peel and other organic discards. This innovative initiative created by five young industrial designers from Buenos Aires – Guido Ventura, Paula Vita, Juliana Campanelli, Agustina Chianetta, and Clara Cappetta – consists of creating dishes from waste from the gastronomic industry.

Guido Martín Ventura:
 

“We offer a sustainable alternative to the pollution generated by the waste of single-use disposable tableware used in gastronomic fairs and events.”

With compacted and agglutinated potato peel, the entrepreneurs developed a bio-tableware machine that is used to process the elements and make disposable plates. The device works under pressure and over 200 degrees of temperature.

The process consists of taking waste from the national industry and reintroducing it back into the production chain, as raw material to make a new product.

Paula Vita:
 

“Our production center is in Paternal, Buenos Aires province, and is close to our potato peel suppliers, thus reducing our carbon footprint in terms of logistics and transportation.”

Potato peels -to be used as raw material- have to be in good condition and not have started their decomposition process. It is also key that they do not mix with other organic or inorganic waste.

Oda Biovajilla already won the Prix INNOVATE 2018 and was one of the winners of the Entrepreneur X Prize of Banco Santander in the 15th edition of 2019.

Paula Vita:
 

“Our latest recognition is the HZ Embark where we got the top spot this year.”

There are references in different parts of the world where they produce biodegradable tableware made from other materials such as wheat bran, tree leaves, cane fibers, and bamboo, indigenous materials from those regions.

Paula Vita:
 

“What we have not seen yet is tableware produced with material similar to ours.”

“In Argentina, we find some of these imported alternatives, but we are the first to design, develop and produce this product with 100% local inputs.”

One of the advantages of Oda Biovajilla is that it does not contain preservatives or plastic additives, nor does it transfer odors or flavors to food. Once it is used it is discarded in the ground and disappears in four weeks without a trace.

The plate -for now- is suitable to contain solid food because it is not waterproofed.

Paula Vita:
 

“Although it resists humidity without problems in the time it takes to consume the food, for now, they are not totally suitable for soups and stews. But we are working to achieve it.”

As it is disposable, it is not intended to be used in the oven or microwave as a means of heating or cooking food. What happens at an event and we don't see. At a gastronomic event, around 300,000 units of single-use disposables can be thrown away.

Paula Vita:
 

“The demand for disposables for gastronomic establishments only in Buenos Aires is about 2 million units per day, so we seek to be the possible alternative that can begin to meet this demand.”

Only in the city of Buenos Aires, there are about 10,000 bars and restaurants that, due to the current situation, must use disposables and cannot find a sustainable alternative. The entrepreneur anticipates that they plan to reach other types of companies to give the initiative greater scalability.

Guido Martín Ventura:
 

“Once the production and development stage is finished, our idea is to start this year to commercialize it in the local and national market and eventually export it.”

The sale price of the dishes is USD 1 per unit but the entrepreneurs announced that they are working to accommodate costs and substantially lower the price.