Consommable et compostable
Michelle Emond
Vancouver Technical Secondary
Floor Location : J 147 N

Plastic straws are terrible for the environment and are being disposed of into our waters as we speak. An estimated 8.3 billion straws end up on our beaches each year and 500 million straws are used each day according to National Geographic. Therefore, the goal was to make compostable and consumable straws to replace plastic ones. Initially, tests were conducted using gelatine or baked fruit but neither of these had the effects needed to produce a working straw. Eventually, various amounts of raspberries were added to a sugar based recipe to create a healthier alternative which would work well as a straw. The hypothesis stated that increasing the amount of raspberries would help the mixture stay together due to the seeds helping it maintain its integrity. To find out which prototype was most effective, five different tests were conducted. First, straws were left over a spoon for up to 24 hours to see if the straws would mold to the shape of the spoon. Next, straws were placed into hot water for about five minutes. The straws were placed in cold water as well. The fourth test was to drop straws from waist height and lastly, to observe the cohesiveness and to find out if one could drink through it. The hypothesis was rejected since more raspberries resulted in straws that were less solid. However, a working compostable and consumable straw was created and other combinations might make it more stable at room temperature.