Plastic water bottles might soon be a thing of the past thanks to these incredible edible water bubbles created by an innovative and sustainable packaging start-up based in London, UK.
The bubbles, called the Ooho!, are created by encasing a blob of drinking water within an edible membrane made from a natural seaweed extract. Nothing goes to waste, and the edible water pods will fully biodegrade in 4-6 weeks if left unconsumed.
The team behind this brilliant idea of bubble water is called Skipping Rocks Lab, a bunch of engineering graduates from RCA and Imperial College London who first introduced their ground-breaking concept in 2013. Since then they’ve been working hard to make their dream of edible water balls a reality, and a crowdfunding page they recently set up has already raised over 600k GBP (750k USD) in just a few days. Given that the US alone uses an estimated 35 billion plastic bottles per year, and given that plastic water bottles take hundreds of years to decompose, this sounds like a brilliant idea that everybody should get behind. Not to mention the draughts and water shortages caused by global warming, these water bubbles could be a great way of water conserving, as the dosages prevent spills and unnecessary water consumption.
Now, be sure to check the genius invention helping on water saving and living waste-free.
Watch the video below for more information:
Hey! Do you want to be part of the movement to make packaging disappear? We are super excited to announce that we have just launched our Equity Fundraise on Crowdcube… Check it out here: http://bit.ly/2ohqxMuThrough Crowdcube and from as little as £10, you can own shares in Skipping Rocks Lab and become part owner of the business, helping to build it with us and expand on our mission to make packaging sustainable. To share in our success, come have a look at our campaign page!Help us spread the world by liking and sharing this post, and tag someone you think could be interested!Please #InvestAware as capital at risk.
Posted by Ooho on Monday, April 10, 2017
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