BIAS Architecture has designed an experimental greenhouse installation, representing the five living spaces of a home.

Our weekly serving of off-the-menu items – a few popular favorites from the week, as well as a few morsels that may have slipped your notice.

The Tupperware of the Future

The vacuum-sealing food storage system developed by tech startup Silo can keep your food fresh for extended periods of time, track how fresh your produce is, and notify you when something has gone bad. The system comes with a mobile app, sending you notifications when food needs to be thrown out.

The World’s First Disgusting Food Museum

On October, 29 Malmo, Sweden will become home to the Disgusting Food Museum, an homage to the foods that repulse and repel humanity. The museum aims to comment on how we develop cultural standards of which foods are “normal.” The exhibitions will include everything from dog and intestines to root beer and jello salad.

Building Furniture from Coffee Waste

Designer Xavier Loránd is presenting his new collection of furniture built with coffee waste at Design Week Mexico 2018. Based in Mexico City, he collected leftover coffee from local cafes, and then mixed the grounds with binding materials to create his designs.

A Student-Run Fishery

Community-supported fishery program Fishadelphia teaches students business skills and the importance of conservation, as they work to run the business themselves. Treating the program like an after-school club, students are responsible for connecting consumers with seafood harvesters. Fishadelphia seeks to support small-scale fishermen, in addition to providing low-income urban families with a source of high quality seafood.


Transforming Living Spaces into Climates

“Greenhouse as a Home”—the experimental installation designed by Taipei-based BIAS Architects—replaces the traditional five living areas of a house with five greenhouses. Each greenhouse holds a different climatic zone, and grows crops suited to their specific environments. The installation provides a sensory experience for visitors, who can enter the greenhouses to feel the different climatic zones or eat produce grown on site.


A Chicken Nugget Grown from a Single Feather

Adding to the list of lab-grown meats, researchers at the University of Mississippi can now grow a chicken nugget from a single chicken feather. The meat is grown using plant nutrients – once a single cell from the feather is identified, it is placed in a bioreactor along with plant proteins, where it feeds on the proteins as the chicken cell multiply.