{"id":8493,"date":"2021-12-15T11:13:46","date_gmt":"2021-12-15T05:43:46","guid":{"rendered":"https:\/\/www.globalindian.com\/youth\/\/?post_type=story&#038;p=8493"},"modified":"2025-10-15T11:45:35","modified_gmt":"2025-10-15T06:15:35","slug":"the-indian-students-who-won-belgium-universitys-kick-challenge-award-with-their-edible-cutlery-innovation","status":"publish","type":"story","link":"https:\/\/old.globalindian.com\/youth\/story\/cover-story\/the-indian-students-who-won-belgium-universitys-kick-challenge-award-with-their-edible-cutlery-innovation\/","title":{"rendered":"The Indian students who won Belgium university\u2019s KICK Challenge Award with their edible cutlery innovation"},"content":{"rendered":"<p><span data-contrast=\"auto\">What does a brewer\u2019s spent grain have to do with cutlery? Absolutely nothing, yet in this latest innovation, everything. The next time you order food, gobble away, and chomp on the Eco Ware edible cutlery instead. There will be much less plastic in the world. Three Indian students from Ku Leuven University in Belgium created a biodegradable, edible cutlery brand called Eco Ware from a beer by-product, and it won the 2021 KICK Challenge Award. Anusuya Samantaray, Apoorva Vardhan and Varun Singh won this university business competition which focuses on social entrepreneurship. Their end goal is now to create a sustainable world, and reduce the human carbon footprint at a time when the latest Climate Change report warns us of the consequences of living on the edge.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<div id=\"attachment_12770\" style=\"width: 1610px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12770\" class=\"wp-image-12770 size-full lazyload\" data-src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/anusuya.jpg\" alt=\"KICK Challenge Award Winner\" width=\"1600\" height=\"1589\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1600px; --smush-placeholder-aspect-ratio: 1600\/1589;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12770\" class=\"wp-image-12770 size-full\" src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/anusuya.jpg\" alt=\"KICK Challenge Award Winner\" width=\"1600\" height=\"1589\" \/><\/noscript><p id=\"caption-attachment-12770\" class=\"wp-caption-text\">Apoorva Vardhan | KICK Challenge Award<\/p><\/div>\n<h4><b><span data-contrast=\"auto\">What got them started<\/span><\/b><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/h4>\n<p><span data-contrast=\"auto\">Anusuya was pained at the\u00a0sight of the\u00a0trashed beaches in Odisha, and even helped clear plastic waste as a child while Varun and Apoorva also wanted to help Belgium (and the world) answer the single use plastic menace.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Apoorva (Faculty of Science), Varun (Faculty of Bioscience Engineering), Anusuya (Master of science in sustainable development) found that spent was perfect to make Eco Ware edible cutlery.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">\u201cApoorva, Varun and I did a lot of research and found that spent grain, a byproduct of the beer manufacturing industry is edible and a rich source of fiber. Restaurants in Belgium also use spent grain in pizzas. The country has over 1,000 beer brands and generates 60,000 MT of spent grain annually. We decided to use this to come up with an edible cutlery range including spoons and dip cups,\u201d Anusuya told <a href=\"https:\/\/www.globalindian.com\/story-tag\/global-indian\/\" target=\"_blank\" rel=\"noopener\">Global Indian<\/a> about Eco Ware edible cutlery.<\/span><\/p>\n<p><span data-contrast=\"auto\">\u201cWe were aware of edible cutlery and its presence in minimum capacities in India. There was also this concern that it\u2019s being made out of agriculturally stressed products (wheat for example). We wanted to find possibilities to make it as eco-friendly as possible. Thanks to Varun, we discovered how brewers spent grain (BSG) could be of use. Apoorva and I, as students of sustainability, further incorporated ideas to reduce the carbon footprint by going local with our project.\u201d<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<div id=\"attachment_12771\" style=\"width: 764px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12771\" class=\"wp-image-12771 size-full lazyload\" data-src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/edible-cutlery.jpg\" alt=\"edible cutlery\" width=\"754\" height=\"566\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 754px; --smush-placeholder-aspect-ratio: 754\/566;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12771\" class=\"wp-image-12771 size-full\" src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/edible-cutlery.jpg\" alt=\"edible cutlery\" width=\"754\" height=\"566\" \/><\/noscript><p id=\"caption-attachment-12771\" class=\"wp-caption-text\">The edible cutlery developed by the Anusuya, Apoorva and Varun<\/p><\/div>\n<h4><b><span data-contrast=\"auto\">Work in progress<\/span><\/b><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/h4>\n<p><span data-contrast=\"auto\">The team came up with Eco Ware edible cutlery cups and trays that were awarded the Gemma Frisius KICK Student Award for a business idea with impact. The trio researched extensively, and conducted a small pilot survey to understand consumer behavior with a focus on edible cutlery \u2014 91% were open to the use edible cutlery, 3% showed partial interest.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Given that KU Leuven is the European capital of innovation, they were confident that the idea will kindle eco-consciousness among all. In agreement about the lack of sustainable policies in India, poverty, policy making and execution hurdles, they hope to ignite the same fervor back\u00a0home. Even as Leuven sets the pace for such interventions, Anusuya feels there is a lot to learn from\u00a0the\u00a0indigenous communities in India, \u201cTheir knowledge of organic material\u00a0such as\u00a0using\u00a0sal\u00a0leaves to stitch plates, natural non-toxic dyes, farming methods, there is much tacit knowledge of the environment that could be used to build on innovating sustainable ways of living.\u201d<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12772 aligncenter lazyload\" data-src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/edible-cutlery2.jpg\" alt=\"eco ware edible cutlery\" width=\"1080\" height=\"492\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1080px; --smush-placeholder-aspect-ratio: 1080\/492;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12772 aligncenter\" src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/edible-cutlery2.jpg\" alt=\"eco ware edible cutlery\" width=\"1080\" height=\"492\" \/><\/noscript><\/p>\n<p><span data-contrast=\"auto\">For any foodie, taste is tantamount to consumption, so how does spent grain translate on the taste meter? Spent grain is used by farmers as fodder, and there has been a growing interest in alternative uses of spent grain in the food industry. \u201cBrewer\u2019s spent grain is a perfectly edible by-product of the beer industry, and is being significantly incorporated into breads, cookies and even pizza doughs because of its rich fiber content,&#8221; says Anusuya says of the ingredients of Eco Ware edible cutlery. <\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">\u201cAs a matter of justification, according to a paper presented at the 18th European Roundtable on Sustainable Consumption and Production Conference (ERSCP 2017), spent grain is proven to be rich in fiber\u00a0and protein content. The only reason breweries simply give away the grains as fodder or discard them is because there is no current large-scale industry set up to add value to the processed spent grain\/flour. Processing of spent grains into flour is an energy demanding task, so they find it feasible to sell it as fodder. We want to bridge the gap.&#8221;<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<h4><b><span data-contrast=\"auto\">Being eco conscious<\/span><\/b><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/h4>\n<p><span data-contrast=\"auto\">Anusuya\u2019s upbringing had much to do with her chosen course. Her father\u2019s naturalist leanings helped her gain knowledge about coastal bio-diversity. In fact, Sanjay Samantaray is the chief organizer of the India Surf Festival and founder of Surfing Yogis. A childhood amidst the tranquil seaside forests of Puri, influenced by her father who is action oriented and hosts events like beach clean-up drives, and promotes eco-tourism, she adds,\u00a0&#8220;Sustainable development addresses the intricacies of the complexities; a process that is holistic and takes into account all three dimensions\u00a0\u2014\u00a0societies, ecology and the economy to pursue sustainable growth,\u201d says the girl,\u00a0who did her BSc in sustainable development at Xavier University, Bhubaneswar.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<div id=\"attachment_12773\" style=\"width: 641px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12773\" class=\"wp-image-12773 size-full lazyload\" data-src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/IMG-20210816-WA0005.jpg\" alt=\"KICK Challenge Award Winner\" width=\"631\" height=\"721\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 631px; --smush-placeholder-aspect-ratio: 631\/721;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12773\" class=\"wp-image-12773 size-full\" src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/IMG-20210816-WA0005.jpg\" alt=\"KICK Challenge Award Winner\" width=\"631\" height=\"721\" \/><\/noscript><p id=\"caption-attachment-12773\" class=\"wp-caption-text\">Varun Singh | KICK Challenge Award<\/p><\/div>\n<p><span data-contrast=\"auto\">Kanpur boy Varun Singh, 25, is doing his Masters in Food Technology (IUPFOOD), offered by KU Leuven and Ghent University. It is his experience that cemented this innovation. A\u00a0B.Tech\u00a0in food technology from Sam Higginbottom University\u00a0of Agriculture, Technology and Sciences (SHUATS),\u00a0Prayagraj, Varun also worked as a manufacturing executive in Too\u00a0Yumm\u00a0and a research associate at Mordor Intelligence.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">\u201cThe knowledge and exposure at the Faculty of Bioscience Engineering is life-changing. I get to work on critical industrial problems related to food processing, packaging, and preservation. Added is the access to labs equipped with the latest equipment, valuing millions of Euros, used for the sole purpose of increasing food safety, food innovation, and promoting healthy eating,\u201d says Varun as he works on Eco Ware edible cutlery. His research interest is working on chocolates as Belgium is world-famous for its expertise, and loves composing music, playing the guitar, and sketching.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">For Apoorva, who is originally from Delhi, but has lived in Pune, her bachelors in Plant Sciences from <a href=\"https:\/\/www.du.ac.in\/\">University of Delhi<\/a> paved the way for a degree in sustainable development with a\u00a0specialization\u00a0in ecology. She too is passionate and is inspired most by, \u201cHow you can come up with solutions that have the power to change the world and bring systemic change in society,\u201d says the student,\u00a0who will be traveling to Rwanda shortly for field work and master thesis, and is interested in agroforestry and food systems, for her PhD or career.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<div id=\"attachment_12826\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12826\" class=\"wp-image-12826 size-full lazyload\" data-src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/anusuya-right.jpg\" alt=\"KICK Challenge Award Winner\" width=\"800\" height=\"800\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 800px; --smush-placeholder-aspect-ratio: 800\/800;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12826\" class=\"wp-image-12826 size-full\" src=\"https:\/\/www.globalindian.com\/wp-content\/uploads\/2021\/10\/anusuya-right.jpg\" alt=\"KICK Challenge Award Winner\" width=\"800\" height=\"800\" \/><\/noscript><p id=\"caption-attachment-12826\" class=\"wp-caption-text\">Anusuya Samantaray | KICK Challenge Award<\/p><\/div>\n<h4><b><span data-contrast=\"auto\">Road ahead<\/span><\/b><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/h4>\n<p><span data-contrast=\"auto\">They now want to develop a finished product with the help of Leuven Research and Development department of KU Leuven, collaborating with researchers and research labs at KU Leuven\u2019s beer institute. Working on developing partnerships with breweries in Leuven, they will go local before expansion. Product development, manufacturing and building partnerships is their focus, and they are on the lookout for funds and partnerships for distribution. They believe in ideating and challenging frontiers. In unison they say, \u201cKeep hustling,\u201d adding that research was their foundation.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">As they work towards a tangible product in Eco Ware edible cutlery, there is a second year to complete, projects, and master thesis to finish too. Anasuya adds, \u201cWhile most other companies are exploring the market using rice and wheat, which are agriculturally stressed commodities, the spent grain initiative is most eco-friendly. Upon discovering sustainability, it made me believe that the problems we face today are not isolated affairs. Sustainable development addresses the intricacies of the complexities; a process that is holistic and takes into account all three dimensions \u2014 societies, ecology and the economy to pursue sustainable growth.\u201d<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">Also Read: <a href=\"https:\/\/www.globalindian.com\/youth\/story\/cover-story\/aisha-nazia-the-only-indian-woman-to-be-selected-for-fifa-master-course\/\">Aisha Nazia: The only Indian woman to be selected for FIFA Master course<\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What does a brewer\u2019s spent grain have to do with cutlery? Absolutely nothing, yet in this latest innovation, everything. The next time you order food, gobble away, and chomp on the Eco Ware edible cutlery instead. There will be much less plastic in the world. Three Indian students from Ku Leuven University in Belgium created a biodegradable, edible cutlery brand called Eco Ware from a beer by-product, and it won the 2021 KICK Challenge Award. Anusuya Samantaray, Apoorva Vardhan and Varun Singh won this university business competition which focuses on social entrepreneurship. Their end goal is now to create a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8494,"comment_status":"open","ping_status":"closed","template":"","story-category":[215,7],"story-tag":[2176,2177,2178,2181,14,2180,2179],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Indian students won KICK Challenge Award for edible cutlery<\/title>\n<meta name=\"description\" content=\"Three Indian students won the 2021 KICK Challenge Award for their eco-friendly edible cutlery from KU Leuven University in Belgium\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.globalindian.com\/story\/global-indian-exclusive\/indian-youth-students-won-belgium-universitys-award-for-edible-cutlery-innovation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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