Microplastics are increasingly found in human bodies, driven by everyday plastic use such as milk bottles. This research examines why consumers continue choosing plastic and identifies systemic barriers to reusable options. By improving affordability, convenience, and incentives, sustainable choices can become the default rather than the exception.

This research uses directional freezing to create realistic plant-based meat textures by forming aligned protein fibres similar to muscle. By improving bite, structure, and consumer appeal, these meat alternatives can reduce environmental impact while offering a sustainable, delicious option. The method is low-cost, scalable, and even possible at home.