Over 50 billion bottles of water are consumed each year in America. A United Nations study estimates our oceans contain 46,000 pieces of floating plastic per square mile. In America alone, 1.5 million barrels of oil (reported at the 2007 U.S. Conference of Mayors, likely much higher today) are needed to produce plastic for water bottles, that’s enough oil to power 250,000 homes or 100,000 cars for a year.
Enter Ooho, the edible water bottle. Brown algae and calcium chloride form a gel around water, the process of “spherification” (think egg yolk) forms a double membrane, keeping contents safe and hygienic while allowing a label to be placed between the two layers of membrane. Water is frozen before being “dipped” in calcium chloride, then bathed in brown algae to strengthen by creating a second layer. At a cost of 2 cents per “bottle” Ooho’s future should be bright, but it has a few problems.
London design student and creator Rodrigo Garcia Gonzalez concedes container strength is akin to the skin of fruit. Toss in how to re-seal the vessel and ways to keep membranes sanitary for consumption. Technicalities aside, the edible water bottle demonstrates life without plastic water bottles is conceivable.
The Ooho edible water bottle can’t be closed, but is biodegrade. (Rodrigo García González)
Feeling crafty? Make an edible water bottle at home –