An underwater farm is part of Italy's pavilion for Expo Milan.

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.

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Ugly Veggies Make Delicious Soup
Dutch startup Kromkommer takes “low value” crops (read: ugly) from vegetable producers and transforms them into delicious and nutritious soups that are worth the fun packaging alone.

Italy’s Project coordinator of Nemo’s Garden, Gianni Fontanesi set some soil inside immerged Biosphere on June 27, 2015 in Noli. Photo courtesy of Olivier Morin/AFP/Getty Images

Underwater Agriculture
As part of Expo Milan’s “Feeding the Planet, Energy for Life,” the family-run Ocean Reef Group is presenting (and live-streaming) an underwater greenhouse anchored off the coast of Noli, Italy. The company has been tinkering with the technology for the past few years and have successfully harvested small crops of strawberries, basil and beans.

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Underground Agriculture
Speaking of subterranean farming, CityLab visits London’s underground hydroponic farm. [Editor’s Note: There’s still time to help Kickstart New York’s first underground park which will grow edible plants using a new solar technology]

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America’s First Cookbook
As we celebrate America’s birthday with hotdogs, burgers and the ever-popular red, blue and white Jell-o mold, a peek at the first cookbook to tackle the question of “What is American Food?”…published in 1796.

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Fly on Food Waste
It’s no secret that 40% of food in the United States goes to waste every year. This week, United Airlines has announced that they will start flying fleets powered by biofuel derived from agricultural waste and animal fats, cutting greenhouse emissions by 80%.

Sam Bompass on Sex, Drugs and Jelly
One half of the dynamic food experience designers Bompas & Parr, Sam Bompass talks to Frame Magazine about food memory and the British love for chocolate, jelly and alcohol.

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Welcome to the Tortilla Lab
Fast-food giant Chipotle is on a quest to make a better tortilla and has enlisted Washington State University’s Bread Lab for help to create “artisanal tortillas on an industrial scale.”