Intelligent, yummy and sustainable: edible robots are here to stay

What if robots weren’t discarded—but eaten instead? A research team led by Professor Dario Floreano at the Swiss Federal Institute of Technology Lausanne (EPFL) was interviewed by the WIRED Japan. The article introduces the team’s project, which blurs the boundaries between machines and food.

Scientists in the Laboratory of Intelligent Systems are building edible robots using puffed rice, gelatin, chickpeas, and even gold leaf. From drones with rice cracker wings to soft robotic hands made of konjac, their creations challenge the boundaries between technology, biology, and food.

These robots aren’t just functional—they’re nutritious, environmentally friendly, and in some cases, entirely compostable. The team is also developing edible circuits and rechargeable batteries made with vitamins and plant-based components. Their work hints at a future where robots assist in disaster zones, deliver aid, and then decompose—or become part of the meal.

Behind the science lies a deeper question: if living things return to the ecosystem after death, why not machines? The EPFL team explores how technology might end—not as waste, but as nourishment.

You may never have wondered what a robot tastes like—but after reading this, you might. For more on edible robots, check out the Wired Japan article.

Photograph: TIMOTHÉE LAMBRECQ