Here’s a taste of what’s cooking in the nutrition world:

Ever considered ordering a car service to get your groceries? Walmart, Uber, Lyft and Deliv, a delivery service startup, recently partnered to make the concept a reality. With an online grocery order-and-pick-up model already in place, Walmart has expanded the offering to get the goods to your doorstep on the same day. This “last-mile” approach of connecting store to home with minimal customer effort is being tested in Denver and Phoenix. We are quickly running out of excuses for not getting fresh food into the fridge and onto the table!

We all were told to eat our vegetables, but when was the last time someone told you to eat your utensils? Bakeys, an Indian startup, estimates that 120 billion pieces of plastic disposable cutlery go into that country’s landfills each year—hardly sustainable for such a burgeoning population or for the health of the earth. To reduce waste, Bakeys developed an edible spoon—made from sorghum flour blended with rice, wheat and water—to start its Edible Cutlery line. No preservatives or dyes are used, and people can choose from sweet and savory profiles to enhance their eating experience. Some flavors come with added sugar, rock salt, black pepper, cumin or ajwain (related to caraway). And there are also customized flavors: Think hot and spicy, onion and tomato, garlic and ginger. Check out this thoughtful solution at

Internet food geeks: Have salad cakes hit your Pinterest or Instagram feeds yet? If not, Google “the Vegedeco Salad®” (Vegetable Decoration Salad). Developed last year by Japanese food stylist Mitsuki Moriyasu, the concept fools the eyes (but not the tastebuds) into believing you’re about to feast on a scrumptious sweet treat, but actually what you’re seeing is made of vegetables. These whimsical, colorful little cakes are ingeniously engineered using soybean flour for the sponge base, whole vegetables (including peels and roots) for the middle layers, and “icing” made from cream cheese or tofu. Seems like a lot of effort for the novelty, but if it’s the only way you can get vegetables into your kid’s belly, maybe it’s worth a shot!

Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

Leave a Comment

When you buy something using the retail links in our content, we may earn a small commission. IDEA Health and Fitness Association does not accept money for editorial reviews. Read more about our Terms & Conditions and our Privacy Policy.