Sorawut is at once an architect, food researcher and innovator. Armed with a master’s degree in material futures from Central Saint Martins in the UK, he worked on new materials with emphasis on sustainability and the circular economy. For his final project titled “A Lighter Delicacy”, he innovated the idea of turning waste chicken feathers from the poultry industry–two million tonnes of chicken feathers are discarded every year–into an alternative and lean source of protein. Chicken feathers are made of 90% keratin, the kind of protein that forms our nails and hair, as well as nutritious amino acids. He found ways of transforming this protein component into an extract that can be turned into a protein-rich source of edible food like nuggets which he insists have a “melt in your mouth” texture. Sorawut feels chicken feathers have the potential of becoming an alternative food substitute that can reduce poverty and food insecurity. It is also an attempt to promote zero-waste solutions, reducing global waste and promoting sustainability. The only challenge now is to change people’s attitude towards consuming “waste” and to see it as a circular economy benefit.