Egg pops: The price of eggs might be on the rise but that hasn’t stopped the American Egg Board from showcasing a fun way to eat hard-boiled eggs. From cake pops to shish kabobs, it seems like any food can be served on a stick—including eggs.

Fish fertilizer: This takes farm to fork to a whole new level. Back to the Roots is a cool startup that started when founder Alejandro Velez discovered a way to grow mushrooms in a can using coffee grounds. The company also created a fish tank that uses fish waste to fertilize plants.

Dine and charge: What’s the most desired location to wait out a flight delay at an airport—either the bar or near an outlet. Now, those two things aren’t mutually exclusive. Imagine a tabletop that comes with chargers to juice up all your electronic devices. Airports aren’t the only place this feature would do well in. College dining halls, K-12 cafeterias and employee cafés also seem like a perfect fit to fuel customers’ stomachs and dying cell batteries.

Mushroom as a salad bowl: Packaging is a great way to entice customers to buy your products, especially if it’s a healthier item. At a special dinner hosted by the Cranberry Marketing Committee USA, portobello mushrooms were used as a base for a healthy salad. After the gills were removed, the mushroom tops were grilled before a salad of greens, cucumbers and cranberries were added on top.