Reading Time: < 1 minute The products can be consumed after use, or will decompose within about five days (Photo: Instagram)
Reading Time: < 1 minute

dining ware brand Bakey’s – which recently launched edible spoons, forks, and bowls in an attempt to reduce
plastic waste – has fallen under criticism by environmentalists.


to the company website, Hyderabad-based founder Andhra Pradesh created Bakey’s
with the aim to offer a ‘healthy, nutritious and eco-friendly alternative’ to
single-use plastics.

The spoons
and forks – developed in 2010 – and the brand’s more recently introduced bowls
and pots are made from sorghum, rice, and wheat flours.

They are
available in plain, sweet, and spicy flavors and reportedly taste like


to most plastic cutlery, Bakey’s products are single use.

consumers have the option to either eat the cutlery after use or allow it to
decompose naturally, which takes around four to five days – facts well received by many.

One commenter took to Instagram to suggest that Bakey’s may be a viable be option for major players
in the food industry, writing that Starbucks – a company currently making moves toward waste reduction – ‘should also consider a product
like this’.


While the
company is not without its supporters – and generated enough online interest in
2016 to earn $280,000 through crowdfunding page Kickstarter – Bakey’s has fallen under criticism by environmentalists.

Alfred of Toronto’s Environmental Alliance told CBC:
“We are still
dedicating a lot of our resources to these new products, whether it is to
create them, transport them, have them packaged or processed.”

suggested that consumers should carry their own set of reusable cutlery, rather
than opting for a single-use disposable product, to maximize waste reduction.

Plant Based News Recommends:

Emily Court

Emily Court is a writer and content creator published in Plant Based News, Raise Vegan, Living Vegan and The Financial Diet. A self-described "recovering vegan hothead," she is now a pragmatic member of Vancouver's vibrant and growing plant-powered community. Hailing from Halifax, Nova Scotia, she holds a BA in Spanish and certificate in Intercultural Communication from Dalhousie University, where her thesis focused on topics of cultural and gender-based discrimination. She aims to apply a privilege-conscious and culturally sensitive approach to her work in all fields.