SoupCulture Serves Its Soup in Waste-Reducing in Edible Bread Cones
Laura McQuarrie — November 6, 2017 — Eco
Eating soup in a bread bowl is a comfort that's usually reserved for the home or restaurant environment, but SoupCulture serves its soup in bread cones that make the dish suitable as a handheld item for on-the-go eating. Although sogginess is one of the issues that prevents most bread bowls from being portable, the bread cones created by SoupCulture are solid enough to be comfortably held in one's hand and sipped from in the same way as a takeaway soup cup.
On top of serving a pain point for many consumers when it comes to on-the-go eating, the edible soup cone also introduces a clever way to cut down on packaging waste.
Several cafes and restaurants are now attempting to bring attention to the issue of food and packaging waste by introducing a range of unconventional serving vessels.
On top of serving a pain point for many consumers when it comes to on-the-go eating, the edible soup cone also introduces a clever way to cut down on packaging waste.
Several cafes and restaurants are now attempting to bring attention to the issue of food and packaging waste by introducing a range of unconventional serving vessels.
Trend Themes
1. On-the-go Food Innovation - SoupCulture's bread cones address the need for convenient and portable food options.
2. Sustainable Packaging Solutions - Edible soup cones offer a clever way to reduce packaging waste in the food industry.
3. Unconventional Serving Vessels - Cafes and restaurants are exploring unique ways to serve food and beverages, creating a memorable dining experience.
Industry Implications
1. Food and Beverage - The food and beverage industry can benefit from innovations like SoupCulture's bread cones to cater to busy consumers and reduce waste.
2. Packaging - The packaging industry can explore the development of sustainable alternatives like edible containers to promote eco-friendly practices.
3. Hospitality - The hospitality industry can utilize unconventional serving vessels to differentiate themselves and offer a unique dining experience for customers.
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