Through a material science approach, the EggCrate team transforms eggshell waste into high-value, environmentally friendly products, offering a solution to food waste management challenges in Indonesia.

Reflections on Food Waste Issues
The EggCrate innovation emerged from concerns over environmental data indicating the high volume of eggshell waste in Indonesia, which reaches more than 550,000 tons per year. Most of this waste ends up in landfills without further processing, potentially causing sanitation and environmental problems.

To address this issue, the ITB student team utilized the high calcium carbonate (CaCO?) content of eggshells, which accounts for approximately 94–97%. Through a series of studies, they successfully formulated a biocomposite by combining micron-sized eggshell powder with natural bioresin made from tapioca starch and glycerol.

“With the limited equipment and materials we had, we tried to develop a biocomposite prototype from eggshell waste. The results were quite surprising—we managed to produce prototypes such as spoons and several very sturdy DIY decorative items,” said Raffi.

Integration of Technology and Sustainability Education

EggCrate products are not merely intended as plastic alternatives but are also designed to be strong, aesthetic, and fully biodegradable. One of their key advantages lies in their remoldable property, allowing unused products to be reshaped into new forms, thereby fully supporting the principles of a circular economy.

During the competition, the EggCrate team offered a range of products, from finished goods to educational DIY kits, integrated with digital technology. Each product is equipped with QR Code–based impact tracking, enabling consumers to monitor environmental impacts, such as reduced carbon footprints and the origin of the materials used. This approach aligns with the growing eco-lifestyle trend, particularly among Generation Z.

Production Challenges and Further Research
The EggCrate team acknowledged that the development of early prototypes still faces several technical challenges, particularly due to limited production equipment. One major challenge lies in refining the eggshells to a powder-like size (approximately 80 mesh) to ensure optimal mixing and material strength.

The limitations of the available grinding equipment resulted in less-than-optimal powder quality, making improvements to the refinement process a priority for the next stage of production.

“Moreover, since the product is also intended for tableware, there is a risk that the material may soften when exposed to hot food or liquids. Therefore, further development is needed, such as adding protective coatings or specialized resins, to ensure the product remains durable and stable under various temperature conditions,” added Nabila.

Hopes for a Sustainable Future
Through the EggCrate innovation, the team hopes to demonstrate that eggshell waste holds significant potential to be transformed into products with high economic value. Beyond achieving competition success, the business proposal is expected to serve as a catalyst for the growth of a sustainable creative green economy, as well as a tangible contribution by ITB students toward a more environmentally friendly future for Indonesia.