The Taste No Waste® Project is a long-term design research and food innovation initiative by Diane Leclair Bisson that reconceptualizes food as a material for objects, systems, and cultural transformation. By proposing tableware and disposable food packaging that are themselves edible, the project addresses waste reduction at its source and reframes food not only as nourishment, but as a material culture resource capable of functioning as a sustainable object in everyday life.

At its core, the project challenges entrenched behaviors around food consumption and disposal by replacing conventional single-use containers—such as plastic or Styrofoam plates—with edible vessels intended to be consumed as part of the meal. This approach eliminates the container as waste while introducing new food rituals, prehensile modes of eating, and heightened sensory engagement. Grounded in anthropological field research, food science, and industrial and food design, Taste No Waste integrates functional, aesthetic, and ethical considerations to propose edible tableware as a viable agent of cultural change.

Responding to contemporary food practices shaped by urban mobility and increasingly fragmented eating habits, the project positions the edible plate as a cultural and material model for waste reduction. Through sustained experimentation—documented notably in Food as Material (Les éditions du passage, 2009) and through series such as the Jelly Bowl and Food Nest—Bisson has explored material properties and potential production processes. Beyond technical feasibility, the project critically addresses social acceptance, scalability, and environmental impact, asserting that edible containers are not merely functional substitutes for disposables, but instruments for rethinking food systems, everyday rituals, and environmental responsibility.