A plastic spoon is used for a few minutes. It can remain in the environment for hundreds of years. Narayana Peesapaty, an Indian scientist, wanted to challenge that imbalance with an idea that sounded almost unbelievable: what if the spoon could be eaten after the meal?
A former researcher at the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Peesapaty understood India’s growing environmental problems. His research had exposed him to the pressure on groundwater resources, particularly from water-intensive crops such as rice. He was also concerned about the mounting plastic waste generated by disposable cutlery.
The idea took shape after an unpleasant experience at a restaurant. He was handed a greasy, previously used plastic spoon while eating idli-sambar. Rather than accept this as an everyday inconvenience, he began thinking about an alternative that would be safe, useful and leave no lasting waste.
His experiments began around 2006. He tried different combinations of flour, struggled to find suitable moulds and repeatedly faced problems with spoons breaking during production. What appeared to be a simple invention demanded years of research and engineering.
He eventually developed edible spoons using sorghum (jowar), rice and wheat flour. The mixture was shaped and baked until it became firm enough to hold food. The spoons came in sweet, savoury and plain varieties. They could be eaten after use or discarded, allowing them to decompose naturally.
But Peesapaty had another purpose behind choosing millets.Rice cultivation requires substantial water, whereas sorghum is a relatively drought-resistant crop suited to dry regions. By creating demand for jowar, he hoped to encourage farmers to grow less water-intensive crops and reduce pressure on groundwater. His invention was not just about replacing plastic; it was also an attempt to rethink agricultural choices.
He founded Bakeys and spent years financing the venture largely through personal resources, family support and borrowed money. In 2013, he mortgaged his house to obtain a loan. The business struggled financially and faced repeated manufacturing challenges.
Recognition finally arrived in 2016. Bakeys attracted international attention, and its Kickstarter campaign raised over $278,000 from thousands of supporters. Orders came from different countries, and the company developed automated machinery to increase production.
The idea also found commercial relevance beyond Bakeys. Companies such as Trishula entered the edible-cutlery market, and the category eventually reached larger food brands. In 2024, Trishula collaborated with Nestlé R&D India to develop an edible fork for MAGGI Cuppa noodles.
Today, the commercial landscape has moved beyond the original spoon, with businesses experimenting with edible straws, forks and other alternatives. The challenge remains making these products affordable enough for everyday use
His early work demonstrated something important: environmental innovation need not always begin with complicated technology. Sometimes, it begins with questioning an ordinary object we have stopped noticing.
He made people look at a disposable spoon differently. And that, perhaps, is the lasting value of his idea.
