Scientists Turn Plastic Waste Into Edible Cookies
Researchers from Southern Illinois University Carbondale have developed a process to convert recycled plastic and agricultural waste into edible cookies, called µBites, using genetically engineered yeast

Scientists from Southern Illinois University Carbondale have made a breakthrough in converting recycled plastic and agricultural waste into edible cookies, called µBites. The process involves using oxidative hydrothermal dissolution to break down polyethylene terephthalate (PET) plastic and agricultural waste into a liquid feedstock.
The liquid feedstock is then fed to genetically engineered yeast, which converts it into a nutritious food slurry. The yeast is programmed using CRISPR gene-editing technology to produce proteins, fats, acids, vanilla flavoring, and beta-carotene. The resulting cookie, µBites, has a pleasant aroma and is expected to taste good, according to the researchers.
The project was conducted as part of a NASA-led initiative to create food for deep-space exploration. The researchers presented their work at the American Chemical Society (ACS) Fall 2026 meeting. The team is eager to try µBites for themselves as soon as their university approves the experiment.
The world produces 400 million tons of plastic waste per year, and this innovation could potentially help reduce plastic pollution. However, it may take 20 years of additional research before plastic waste can be converted into safe and appetizing food, according to Lahiru Jayakody.
## Why it matters The ability to convert plastic waste into edible food could have significant implications for food security and sustainability. With the world struggling to manage plastic pollution and ensure food availability, this technology could offer a solution to both problems. The use of genetically engineered yeast to convert plastic waste into nutritious food could also have applications in disaster zones or deep-space missions where food is scarce.
The researchers are confident that the cookies are both safe and tasty, and they are awaiting institutional approval to taste the product. If successful, this technology could pave the way for a new era of sustainable food production and plastic waste management.





