Scientists at the University of Tokyo in Japan have developed a method to convert discarded food, including cabbage leaves, orange peels, banana skins and onion peels, into a solid, cement-like construction material. The research, led by Associate Professor Yuya Sakai and his student Kota Machida, was announced on May 25, 2021, and attracted wider media attention in May 2022.
The process involves drying food waste, grinding it into powder, mixing it with water and food-based seasonings, and pressing it under high heat and pressure. Some samples, particularly those made from Chinese cabbage, demonstrated more than three times the bending strength of conventional concrete. The researchers hope the technology can help address food waste by turning discarded resources into useful materials. Machida later co-founded fabula Inc. in October 2021 to commercialise the technology. However, further testing is needed to establish the material’s suitability for different construction applications.
From Kitchen Scraps To Construction Materials
The research team at the Institute of Industrial Science, University of Tokyo, explored whether discarded plant-based food could be transformed into durable materials without relying on conventional binding agents or plastics. The method draws on heat-pressing techniques commonly used to manufacture particleboard from wood powder. Researchers first vacuum-dried food scraps, including cabbage leaves, orange and onion peels, pumpkin, banana peels and seaweed, before grinding them into fine powder. They then mixed the powder with measured amounts of water and seasonings such as salt and sugar before compressing it inside a mould under high temperatures and pressure.
The researchers adjusted the processing conditions according to the ingredients because differences in moisture, fibre and sugar content affected how effectively the material held together. In the original announcement, Sakai explained the team’s ambition: “Our goal was to use seaweed and common food scraps to construct materials that were at least as strong as concrete.” The team assessed the resulting samples for bending strength, taste, smell and appearance. According to the university’s findings, materials made from most of the tested ingredients exceeded the researchers’ bending-strength target, although pumpkin-based samples performed less strongly. Chinese cabbage-based material was particularly notable, demonstrating more than three times the bending strength of conventional concrete in the initial findings.
Machida, a student researcher at the time, said the cabbage-based material could also be combined with weaker pumpkin-based material to reinforce it. The findings were presented in the proceedings of the 70th Annual Meeting of the Society of Materials Science, Japan, under the title Development of Novel Construction Material from Food Waste.
Addressing Food Waste Through Innovation
The research offers a possible new use for food discarded during harvesting, processing, cooking and consumption. Globally, approximately one-third of food produced for human consumption, estimated at around 1.3 billion tonnes annually in the figures cited in the original article, is lost or wasted. Organic waste sent to landfills can release methane as it decomposes, adding to environmental pressures. Meanwhile, conventional construction materials have their own environmental costs, including emissions associated with cement production. Turning discarded food into useful products could help reduce the amount of organic material sent for disposal and make better use of resources already available. However, the potential environmental benefits will depend on factors such as the energy required for drying and pressing, the scale of production, transport and the durability of finished products.
The Tokyo researchers also investigated whether the material retained the original ingredients’ colour, smell and taste. Their initial findings indicated that the material could remain edible because it was made from food waste, water and seasonings rather than artificial binding agents. The team reported that the samples resisted rot, fungi and insects, with no appreciable changes in appearance or taste after four months of exposure to air. These findings suggest possible uses beyond construction, including tableware, accessories and household products. In October 2021, Machida co-founded fabula Inc. with Takuma Oishi and Daiki Matsuda to explore commercial applications. The company has since worked on products made from food-waste materials. Sakai has also discussed the possibility of using the uncoated material in emergency situations, including shelters where food supplies may become scarce.
However, the material’s practical limitations remain important. Waterproofing may be required for everyday products, and the available research does not establish its compressive strength or fire resistance for building applications. The reported bending-strength comparison should therefore not be interpreted as proof that the material can replace conventional concrete in every structural setting.
The Logical Indian’s Perspective
This innovation encourages us to rethink waste and recognise the potential of resources we often discard. Turning food scraps into construction materials could open new possibilities for reducing waste and exploring sustainable alternatives. However, further testing is essential to establish the material’s safety, durability and suitability for wider use. Alongside such innovations, preventing food waste and promoting responsible resource management must remain priorities.
Would you support using food waste to create building materials? Share your thoughts in the comments and spread the word about sustainable innovation!
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