In a world where environmental consciousness is paramount, Catherine Hutchins and Aniyo Rahebi have emerged as the pioneers of a groundbreaking business venture called Good-Edi. Their mission? To transform the takeaway cup industry by introducing a game-changing product – the edible coffee cup.

Gone are the days of single-use disposable cups contributing to the staggering one billion coffee cups discarded annually in Australia alone. Good-Edi’s edible coffee cups, crafted from biscuit dough and coated with a heat-resistant sugar layer, offer a sustainable alternative that not only reduces waste but also tantalizes the taste buds of consumers.

Imagine sipping your favorite brew from a cup you can devour once you’re done. These innovative cups have a two-week shelf life and are designed to hold hot beverages for 30 minutes and cold drinks for up to eight hours, providing both functionality and eco-friendliness in one delightful package.

Catherine and Aniyo’s dedication to perfection is evident in the development process, with over 250 prototypes created to ensure top-notch quality. Their hard work paid off as they secured funding, set up production facilities, and landed a significant order from a Chris Hemsworth movie production team, propelling Good-Edi into the spotlight.

Now available in 80 outlets and with over 150,000 cups sold, the buzz surrounding Good-Edi’s edible coffee cups is palpable, reflecting the growing demand for sustainable alternatives in the market. Catherine and Aniyo’s success story is on a rapid ascent, reshaping the way we enjoy our daily caffeine fix.

As the world embraces eco-friendly solutions, Good-Edi’s edible coffee cups stand out as a beacon of innovation and sustainability, paving the way for a greener future, one delicious cup at a time.