Jell-O creates series of inflatable chairs informed by "iconic molds"
American brand Jell-O has released four brightly coloured inflatable chairs designed to incorporate "Y2K nostalgia and modern design". More
American brand Jell-O has released four brightly coloured inflatable chairs designed to incorporate "Y2K nostalgia and modern design". More
The latest edition of our Dezeen Debate newsletter features British engineer Tom Greenhill's proposal to use yoghurt as a solution for combating heat waves. Subscribe to Dezeen Debate now. More
British engineer Tom Greenhill is proposing painting the outside of windows with yoghurt as a low-cost, low-energy solution to keep UK homes cool during heatwaves. More
Scraps of fabric have been recycled into edible treats by designer Jinghan Li, who wants people to consider waste as a resource for food. More
Meals are prepared in a woodland kitchen using fermentation, rather than electricity or gas, in an installation by architect Andrés Jaque's Office for Political Innovation. More
Northumbria University graduate Amelia Cook has taken home the PriestmanGoode award at this year's New Designers showcase for developing a food container that allows hikers to preserve and eat home-cooked meals in the wild. More
Montreal-based artist Gab Bois has compiled her viral clothes and furniture into a new book. Here, she shares her six favourite projects that show surreal compositions of ordinary objects. More
Italian studio Carlo Ratti Associati and architect Italo Rota used a kind of artificial stone made with waste rice husks to create this modular installation in the Brera botanical garden for Milan design week. More
Pestles, mortars and bowls are integrated into the surfaces of the Communion table, created by designer Giles Tettey Nartey specifically for preparing the West African staple dish fufu. More
Design thinking should be substituted for "food thinking" to enable humans to create properly holistic systems that no longer cause ecological chaos, writes Sophie Lovell. More
As Milan design week continues, we've selected six pop-up spaces where you can grab a bite to eat while admiring the latest design launches in the Italian capital. More
Japanese design studio Sozai Center has created Adam Sheet, a washable and scratch-resistant biomaterial made of leftover apple pomace mixed with bioplastic. More
British company Tate & Lyle Sugars has unveiled a rebrand of its Lyle's Golden Syrup for the first time since the inception of the sugar syrup brand in the late 19th century. More
Scientists from South Korea's Yonsei University have invented what they believe to be a sustainable, high-protein food in the form of "beef rice", made by growing cow cells in grains of rice. More
Dezeen School Shows: we've picked eight architecture projects featured on Dezeen School Shows that explore the sustainability of food production, distribution and consumption. More
Two British materials companies, Sages and Osmose, have collaborated to dye sheets of mycelium with natural food waste, mimicking the appearance of tanned leather and suggesting a colourful future for the biomaterial. More
Materials companies Circular Matters and StoneCycling have used corn cobs – one of the world's most plentiful agricultural waste materials – to make interior cladding that is biodegradable and almost entirely bio-based. More
Berlin-based designer Kimia Amir-Moazami hopes to tackle the issue of food waste with a container system that reveals if something is safe to eat or not. More
Netherlands-based designer Kyran Knauf has created a tabletop device that allows users to breed and harvest crickets as an alternative protein source. More
Design Academy Eindhoven graduate Ziyi Lian has created a street food stall to investigate why animal organs are rarely consumed in western Europe. More