Background: Edible cutlery is a natural and bio-degradable commodity which can be concocted to be nutritious and replace the usage of plastic cutlery. This study aims at sustainable development, elimination of plastics as cutlery from the food sector, ecological waste management, maintenance of optimal nutritional status and prevention of non-communicable diseases. These edible cutleries, which are made by combining all the five food groups given in the MyPlate, will prodigiously influence the intake of complex carbohydrates, protein, fibre, micronutrients and nutraceuticals on a routine basis. Materials and Methods: This report is targeted at the fabrication of edible cutleries using composite flour blends of whole wheat, foxtail millet, and roasted bengal gram, along with enrichment of skimmed milk powder, orange fruit powder and beetroot extract in proportions as suggested in a balanced diet, in order to evaluate its ability to meet the recommended daily allowances, phytochemical profile, functionality and economic competence. Three variations were baked at 180°C for 17 min. Results: According to the results of the analysis, variation 2, with an equimolar ratio of whole wheat flour and foxtail millet flour along with other ingredients, proved to be the most proficient alternative to plastic cutlery. Conclusion: The accepted cutlery indicated to considerably meet the RDA in terms of certain nutrients majorly lacking in the Indian diet, along with catering to the nutraceutical needs of the body. Economically, the cost of these cutleries was found to be lower than those present in the market.
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