How are cafes and consumers responding to the Good-Edi?
While the concept of an edible coffee cup might be new to many, customers and cafes are responding with great enthusiasm.
“It has now been just over one year since we launched and we are in five states in Australia, sold in 50 outlets and have made over 80,000 cups,” said Hutchins and Rahebi.
“That is over 80,000 cups diverted from landfills, and every day that number increases. We have had an overwhelmingly positive response from cafes, roasteries, corporates and events. Consumers love our product too!”
Made in Australia from locally sourced ingredients, the Good-Edi is made from oats and grains and has a mild, sweet flavour, making it the perfect companion for your morning coffee.
“The Good-Edi cup is designed to avoid creating waste. When you finish your drink you can eat your cup and it is tasty, like a waffle cone,” said Hutchins and Rahebi.
“If you don’t want to eat it, you can plant it in the garden, throw it in the compost or even the general rubbish – it will break down naturally in two weeks, even quicker than a banana skin.”
By choosing Good-Edi cups, you can eliminate waste from your daily coffee, use less plastic, reduce your carbon footprint and contribute to fewer trees being cut down.
Despite its crispy texture, Good-Edi cups won’t leak for eight hours, nor will they change the taste of your coffee or any other beverage it contains.
Through hard work, passion, and dedication to sustainability, Hutchins and Rahebi have created the first truly waste-free coffee cup. It seems fitting that this innovation took place in the unofficial coffee capital of the world, and the duo are just getting started.
To try the Good-Edi for yourselves, follow their social media profiles and check out their full product range online.
If you can’t find a stockist near you, consider approaching your local cafe and suggesting they offer this world-first initiative in waste-free, edible coffee cups for a fun, tasty experience that can help protect our planet.