Published Paper Details:

Cutlery only includes utensils used to cut food like a knife, spoon, and fork. Early humans utilized Natural materials including stone, wood, shells, and animal and fish bones to contain and distribute food in them. Plastic tableware and kitchen utensils first appeared after World War II, when metal was hard to get by. Companies began producing plastic utensils in the 1960s as a less expensive substitute for traditional silverware. These single-use plastic utensils were created to be used once and then thrown away, eliminating the need to clean and maintain them and saving precious resources like water and power (Datta et al, 2021). With plastic cutlery solid waste production is increasing, mainly plastic garbage. Which are released into the environment and pollute the biosphere. Although an appealing choice, plastic cutlery is potentially harmful to the environment and human health. According to the Times of India, 22,000 tons of plastic waste is generated in India from plastic cutlery supplied with food through online food delivery systems. The recent prohibition on plastics and the environmental risk created the idea of biodegradable cutlery. "Biodegradable" refers to the ability of things to get disintegrated by the action of micro-organisms such as bacteria or fungi (with or without oxygen) while getting assimilated into the natural environment. Biodegradable cutlery can be edible or non-edible. According to (Patil & Sinhal, 2018) durability, ease of use, biodegradability, and the alternative of metal and plastic, being novel and unique necessitated the production of biodegradable cutlery. Cutlery that can be used in place of plastic cutlery and could be eaten is known as edible cutlery. On the basis of edibility, applicability, and raw material used in making, edible cutlery is classified into different types. The purpose of this review is to study the various ingredients used in making edible cutlery such as flour and vegetable wastes and the method of preparation.