An innovative start-up incubated at IIT Kanpur is reshaping the crockery market with a sustainable range of bamboo-based utensils, offering an eco-friendly substitute for traditional plastic and ceramic kitchenware.
Key Features and Benefits:
1. Material and Sustainability:
• Made from bamboo blended with agricultural waste (e.g., rice husk), the crockery is completely eco-friendly.
• Production does not emit carbon dioxide or other harmful pollutants, ensuring minimal environmental impact.
2. User-Friendly Attributes:
• Microwave-safe and dishwasher-friendly, making it suitable for modern kitchens.
• Lightweight yet durable, offering ease of use compared to ceramic counterparts.
3. Innovation and Technology:
• Developed by Pacing Grass, a start-up at IIT Kanpur’s Start-Up Incubation and Innovation Centre (SIIC).
• The patented technology combines bamboo with agricultural waste to create a unique raw material.
Vision Behind the Product:
Mechanical engineer Santosh Kumar, driven by concerns over plastic pollution, spearheaded this eco-friendly initiative. With support from IIT Kanpur’s scientists and cutting-edge equipment, Kumar developed a material with both environmental and practical advantages.
Prof. Deepu Phillip, head of SIIC, highlighted that the crockery is:
• Resistant to high temperatures.
• Designed to replace plastic and ceramic alternatives effectively.
Consumer Appeal:
Beyond functionality, the bamboo crockery is aesthetically designed, targeting consumers who value the appearance of ceramic and plastic products while seeking greener alternatives.
This innovation marks a step forward in sustainable living and reinforces the role of technology in combating plastic pollution.
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