Edible utensils made from food raw materials can be used with a drink or a dish. Creating edible utensils is not a new idea, but it is produced in small quantities at a high cost. In recent years, the idea of a safe and the edible plastic alternative has become a promising research area. The production of such utensils for food products is much more environmentally friendly than the existing polymer packaging because the raw materials for such utensils are organic natural ingredients, not plastic. And even if after using these utensils are thrown away, it will not stain the environment but will become a breeding ground for microorganisms. The European Commission has already approved a ban on the production of disposable utensils from polymeric materials. In Ukraine, it is also urging to reduce the use of plastic utensils.The purpose of the research is to analyze the problem of the accumulation of polymeric materials and ways to solve it. The objects of research were selected from the most common types of edible utensils.The article discusses the modern range and manufacturers of edible utensils. The main raw materials used for the manufacture of edible utensils have been analyzed. Promising raw materials for the manufacture of edible utensils are natural polymers of different origin: starch, agar-agar, casein, etc. The relevance and the prospect of replacing synthetic polymeric materials with biodegradable edible utensils are scientifically grounded. The composition of edible tableware and equipment for its production is characterized. Based on the analysis of literary sources, the classification of edible utensils is formed depending on the raw materials, the method of production, functional properties, size and purpose. Manufacturing techniques of edible dishes have been systematized, depending on the raw materials. The main requirements for the quality of edible utensils are considered.