Rice Bowl
BioDesign / Sustainable Design / Service Design
The rice bowl is made from leftover rice, giving new life to food waste through a simple, sustainable process.
This design repurposes the significant amount of untouched rice waste generated by traditional Chinese dining habits. By adding agar and glycerin, the rice is transformed into a malleable rice-clay. Its shape is designed to remain stable during the drying and baking process, making it ideal for holding rice.
Made from clean, edible ingredients, the bowl serves both as a container and a snack. Since the production process requires only a mold and an oven, restaurants can make the bowl in-house, reducing carbon emissions from transportation.
More than just a functional item, the bowl tells a story—holding rice while symbolizing its life cycle—encouraging customers to be more mindful of food waste.
2023 Spring
Background
Rice Waste
Rice is a staple for nearly half the world. However, a large amount is wasted daily, especially in commercial settings, and there is no effective solution to this problem.
Rice also has a substantial carbon footprint. Cereals account for over 30% of agriculture’s total emissions and are the second-largest source of food waste. Given the high carbon intensity of rice production, reducing rice waste is crucial for sustainability.
Turning food waste into a consumable product
Material Development
Rice clay
From a lot of experimenting, I found the best recipe to make the clay.
Rice-clay is a mixture of rice, agar, and glycerin. It is soft, sticky, and mochi-like, so I call it rice-clay. The rice-clay needs to be dried and baked to achieve its final form. The ingredients added to rice will make the rice-clay less brittle when dried.
The bowl’s color and texture are naturally determined by the baking duration and mixing intensity, resulting in subtle variations that highlight the handcrafted nature of each piece.
And then, here we have….
The Rice Bowl
But… this is more than a fun experiment.
This project reveals an opportunity to turn food waste into biodegradable, brandable tableware.
Design Opportunities
From leftovers to tableware, from tableware to awareness, and from awareness to action.
The restaurant (Business) transforms leftover rice into Rice Bowls and offers them to customers.
Customers generate leftover rice, which returns to the cycle as raw material.
Reduce food waste.
Build the brand’s eco-conscious identity and sustainable values.
Stands out in the market, enhances competitiveness, and attracts more customers.
Experience the unique life cycle of food.
Increase awareness of food conservation and sustainability.
Develop a stronger emotional connection and loyalty to the brand.
Real-world Application
On a quiet afternoon by the sea, a girl enjoys her lunch with our Rice Bowl—holding freshly cooked rice and vibrant vegetables. After finishing her meal, she takes one last bite: not of the food, but of the bowl itself.
No waste. No burden. Just a moment of mindful joy and harmony with nature.