The supple and biodegradable Wasara series is made from reed, bamboo and sugarcane waste.

If a Communion wafer mated with a tulip, their love child would probably look a lot like a Wasara. Such corporal relations are unlikely, but so is the Wasara, a biodegradable series of single-use dinnerware made from reed, bamboo and bagasse pulp (the waste produced from sugarcanes).

Like my Sunday risotto is to a Nigirizushi at Nobu, my words are far too clumsy to capture the subtleties and nuances of Shinichiro Ogata’s design. I’ll leave it to the company to explain:

“Wasara’s elegant flowing forms will accentuate the delicacy of the cuisine choreographing the graceful movements on those who hold them.”

Based on today’s exchange rates, an order of 8 plates costs up to $14. The company is donating a portion of their sales to Red Cross Japan to aid in the ongoing Tsunami recovery.

Look for Lustables daily at EcoSalon. 100% gorgeous green finds, and never sponsored. Submit your favorite to tips@ecosalon.com

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If you’re not getting enough roughage in your diet, you probably didn’t consider devouring on the paper plate underneath your sandwich. There are a few serving utensils, however, that don’t just look good enough to eat, they actually are edible.

The only thing cooler than sipping a mojito while lounging in a hammock, is munching your way through the edible drinking cup when you’re done. This vegan drinkware is made of agar and created in different flavors, like lemon-basil or ginger-mint. Once you’ve slurped down your cocktail, nibble your way around the edges or drop in a compost heap to biodegrade on its own.

Edible bowls – think taco salad – aren’t particularly new, but Italian entrepreneur Tiziano Vicentini has a pretty inventive take on the idea. He’s created a plate made from 100 percent biodegradable dough that’s sturdy enough to withstand soggy soups and sauces, and can even manage a trip through the microwave. Though the center of the plate isn’t meant to be eaten, its perimeter is designed to be torn off and eaten as a cracker or dipping bread.

The next time you’re debating whether to use a big batch of plastic eating utensils at your next party or consider using your own and face washing 200 knives and forks, think about laying out edible cutlery instead. Eco-packaging company Casetta makes forks and spoons out of vegetable pulp and sorghum, which also happen to be naturally high in nutrients like iron, folic acid, and carotene. The utensils are sturdy enough to use in hot or cold food and stay crunchy enough to much when you’re done with your meal. If you do decide to toss them out instead, the cutlery naturally disintegrates within a day.

Blisstree discovered this neat Cookie Cup formed into a cup-shaped pastry and covered in waterproof icing. It’s a perfect way to quaff your coffee or hot tea, then ditch the single-use “trash” in a responsible way. If munching through the used cup doesn’t grab you, at least you can throw it in the garden or compost pile with a clear conscience.

We’re crazy about these gorgeous serving bowls Dutch artist Geke Wouters shapes out of vegetable fibers. Of course their shelf-life is somewhat limited but they’re a perfect way to lend a touch of elegance to your next cocktail party or birthday bash.

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The vows haven’t changed so much over time – a promise to love and stand by your spouse through years of job stress, debilitating flu viruses and the awesome task of bringing new humans into the world.

But how you stage your wedding celebration can reduce your carbon footprint, according to the new planner Green Wedding by New York Times style writer, Mireya Navarro (below). As she puts it:

“Some environmentalists say the best green wedding is the one that doesn’t happen at all. Elope, they say. On a bicycle. But couples who stick to a more traditional approach can still plan the wedding of their dreams and do well by the environment.”

Recognizing that the bridal industry is a huge money-making monster that preys upon fulfilling the fantasies of wanna-be princesses (let’s face it, the groom can end up as a prop), the book walks us down the alternative aisle, steering clear of costly corporate venues with throw-away centerpieces and factory meat.

And don’t forget that costly dress most women wear once and store away.

Instead, she highlights the inventive service and parties thrown by a handful of couples committed to both preserving the union of marriage and the resources of our endangered planet.

It needn’t be “wasteful and gluttonous,” insisted one bride. Navarro’s examples went down leaner and greener paths.

One young woman, call her the anti-Bridezilla, said her ideal wedding celebration was going camping, and so she did, inviting guests to a historic reserve in the San Gabriel mountains for a weekend of bliss that included a four-mile hike with a pack train of mules carrying food and luggage.

Another couple composted their reception fare on-site, served an organic menu and offered cocktails with biodegradable stir sticks. Another made a statement with a portable cart featuring solar panels that powered the sound system.

There are some good ideas for dresses (borrowed, used or made of eco fabric), rings and the gift registry. Navarro also takes readers beyond the day to planning an eco honeymoon and the life happily ever after.

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