This study analysed the possibilities of developing biocomposites using a combination of poly lactic acid and polybutylene adipate terephthalate combined with micro cellulose from four different agricultural residues (banana pseudo stem, screw pine, pineapple leaf, and water hyacinth) in various combinations to produce biodegradable kitchenware suitable for food serving, consumption and other culinary applications. Tensile strength of developed composites varied between 14 and 18 MPa. Crystallinity of the samples varied between 26 % and 50 %. Contact angle results (47–83°) exposed the hydrophilic nature of the developed biocomposite. The results were analysed to optimise the mould and injection moulding procedure parameters. The analysis of the developed kitchenware indicated minimal water absorption and leaching, suitable for culinary application. Biodegradability tests indicated complete degradation of samples within 80 days. All samples indicated comparable results, with pineapple leaf-based samples exhibiting better characteristics. The experiment demonstrates the effectiveness of developed kitchenware as an effective solution for the present environmental issues caused by the disposal of single-use non-biodegradable plastic-based kitchenware.