Kombucha is a fermented tea that has been consumed for its health benefits for thousands of years. It is a good source of both probiotics and antioxidants, among many other health benefits. 

It’s also really hip right now, if you’re into that sort of thing. 

The latest news on the ‘booch, as the kids call it, is that it could soon transform sustainability.

The fermentation process used to brew kombucha yields a “symbiotic culture of bacteria and yeast” (Scoby), which is actually a living film that grows on top of the liquid. If left to sit for a while, Scoby grows into a waxy durable plastic-like substance.

Scoby is malleable, anti-bacterial, and biodegradable. Plus you can eat it.

You read that correctly. After use, you can munch on your Scoby container. It takes on the flavor of whatever it’s storing.

It’s like the revival of those wax candy bottles: Nik-L-Nips.

The designer responsible, Roza Janusz, is in the process of scaling up production with her team.

She imagines a future where companies grow their own Scoby packaging, eliminating plastic and transportation in one fell swoop.

Now that’s a sugar rush.