Japan ranks second in the world in single-use container waste per person. Restaurants discharge huge amounts of waste, including cooking residues and leftovers, contributing to global warming. The Covid caused an increase in the use of single-use container waste due to rising demand for food-to-go. Worse still, the virus also heightened people’s psychological barrier to reusing food containers. A system to replace the takeout containers that had to be dumped and incinerated was needed. We focused on the rich nutrients contained in food waste discarded in the production process, such as wheat husks, coffee dregs, orange peel and tea leaves. Those waste materials were molded into containers using proprietary technology, to be supplied to restaurants and caterers. Used containers are collected in a dedicated box, and then mixed with leftovers to be regenerated into nutritious compost or feed. The recycled products are supplied to parks and farms nearby to produce food for the consumer market. Thus, through a double upcycling process, our system transforms waste that would have been discarded into something of different value. We also designed the user experience, whereby people eat from a pleasing dish made from food waste and participate in upcycling by crushing it.