Tag Archives: Food waste

This Studio Grows Coffee Cups From Gourds

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Picture this: instead of manufacturing your next coffee cup, what if you could just grow it? That’s the beautifully simple yet radical idea behind The Gourd Project, an ongoing exploration by Brooklyn-based CRÈME Architecture and Design that’s turning heads in the sustainable design world.

Here’s the problem they’re tackling. Back in 2006, Starbucks alone used 2.6 billion cups at their stores. Each paper cup produces 0.24 pounds of CO2 emissions during manufacturing, and here’s the kicker: only 0.25% actually get recycled after disposal. We’ve been stuck in this wasteful cycle for decades, bouncing between plastic, paper, and ceramic options that all come with their own environmental baggage. CRÈME decided to ask a different question entirely: what if nature didn’t just provide the material, but also handled the manufacturing process?

Designer: CRÈME Architecture and Design

Enter the humble gourd. These fast-growing plants have been cultivated by humans for thousands of years, prized for their robust fruits that develop strong outer skins and fibrous inner flesh. Once dried, gourds become naturally watertight, which is why our ancestors used them as cups and containers long before Tupperware was a thing. CRÈME, led by designer Jun Aizaki, looked at this ancient practice and thought: we can do something with this.

But here’s where it gets really cool. The studio isn’t just hollowing out gourds and calling it a day. They’re using 3D-printed molds to actually shape the gourds as they grow, training them into specific forms like cups and flasks. Think of it as botanical architecture. You place the mold around the young fruit, and nature does the rest, filling the shape while it grows on the vine. The result? Vessels that are 100% biodegradable, manufactured using only sun and water, and look genuinely striking sitting on your shelf.

The project started small, with a few gourds grown in a backyard. But CRÈME has since scaled up production to a farm, with plans to eventually move operations indoors to better control for variables like pests and weather conditions. The entire production cycle currently takes about six weeks, and while the team is working to streamline that timeline, it’s still remarkably efficient compared to traditional manufacturing processes that involve mining, refining, molding, and shipping materials around the globe.

Each gourd vessel can be reused between three to six times before it starts to break down. At that point, you’re not adding to a landfill or hoping it makes it to a recycling facility. You just toss it in with your food waste and let it compost naturally. It’s a genuine cradle-to-cradle approach, where the end of one cup’s life becomes the beginning of nutrients for the next season’s growth.

The design world has noticed. The Gourd Project earned a finalist mention at the NYCxDesign awards and has been featured in major publications like Dezeen, Fast Company, and NowThis News. It’s easy to see why. In an era where greenwashing is rampant and “sustainable” often just means “slightly less terrible,” here’s a project that actually reimagines the entire system from the ground up, literally.

What makes this particularly exciting is how it challenges our assumptions about design and manufacturing. We’re so conditioned to think of products as things we make, things we control from start to finish in factories. The Gourd Project flips that script. It asks us to collaborate with nature, to work with biological processes instead of against them. The designers provide the framework, the blueprint. The plant does the actual building.

Will we all be sipping our lattes from gourds next year? Probably not. CRÈME is still refining the process and working toward a consumer launch. But that’s almost beside the point. The Gourd Project proves that radical sustainability doesn’t have to mean sacrifice or hairshirt aesthetics. These vessels are genuinely beautiful, with organic variations that make each one unique. They represent a fundamentally different way of thinking about the objects we use every day.

The post This Studio Grows Coffee Cups From Gourds first appeared on Yanko Design.

Sun-like pendant lamp is actually made from orange peel waste

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We hear a lot of sustainable designs that use recycled materials, though these often involve metal, plastics, wood, or even rubber. There are plenty more things that can be recycled and reused, from textile to food waste. The latter might be biodegradable, but they still contribute to the growing mass of garbage in landfills as well as the pollution of water. Of course, some of the parts of plants and animals that we throw can’t exactly be used for other purposes, but fruit skin can apparently be transformed into interesting materials, including a leather-like cover for a gigantic glowing orange.

Designer: Alkesh Parmar

Orange skins have very little use after they’ve been peeled off. Their oils and scents can be used for fragrances, but the peels themselves are often thrown out. They will decompose over time, but before that happens, they can pile up, clog pipes, and dirty the waters if disposed incorrectly. They might seem to be insignificant in number, but, like any waste, they all add up to become pollutants.

It turns out that the skin of citrus fruits like oranges can actually be used in a different way once they start to dry. They become pliable despite their thickness, making them feel like leather. And if you sew these pieces together, you can have a hard, cloth-like material that can then be used as part of other products, like this spherical pendant lamp that, perhaps by no coincidence, looks like a gigantic orange.

APeel is the name of the patent-pending process that utilizes waste citrus peels this way. Different citrus fruit peels have different properties, and orange seems to be well suited for fabric-like purposes. This creates a lamp with a unique visual that also looks like a miniature dying sun, and the equally unique texture it provides invites onlookers to interact with the object rather than just look at it.

Being made from a biodegradable base, APeel itself can be decomposed once it reaches the end of its life. The best use for it would be fertilizer for growing fruit trees like oranges, creating a circular economy that has very little waste. It’s a process that combines craftsmanship with critical design, resulting in an eye-catching product that captures the imagination and stimulates the mind.

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Concrete made from food waste can be edible

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When I hear the word “edible concrete”, the visual that comes to my mind is straight out of a horror or dystopian story: people gnawing at walls because they have nothing more to eat. But of course that’s just my overactive imagination. It’s of course a recent development in construction innovation from scientists at University of Tokyo to make concrete from food waste.

Designer: University of Tokyo

The scientists have been looking to create concrete made from organic materials like coffee grounds, banana peels, Chinese cabbage, and orange skins. These materials are dried and compressed and then mixed with water and seasonings. Afterwards, they’re compressed in a high-temperature mold to create concrete material.

In this early stage of their experiment, they discovered that the material is actually able to avoid bending better than actual concrete and is three times stronger. It can also resist rot, fungi, and insects which is of course important for concrete aside from the bending strength. It is also edible, although that is probably not the most delicious or nutritious thing to consume.

With concrete being the highest-consumed product (aside from water) but also accounting for billions of tons of carbon dioxide release and food loss and waste accounting for a third of all food for human consumption, it would be a big help if this eventually becomes a fully-developed product. Even if it won’t be used for building construction, maybe there are other applications for concrete made from food-waste material.

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Recyclable stool made from potato scraps and sawdust can be used for firewood

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There are plenty of designs that advertise being sustainable, but many of them stop halfway through the product’s life cycle. They are usually made from sustainable or renewable materials, and some, but not all, are made with a reduced carbon footprint. That said, not many cover what happens after the product has served its purpose, which often means adding to the already enormous amount of waste we produce annually. Fortunately, there are some designs that do take that into account, creating a circular economy where the product or its materials can be used for other purposes. One example is this cork-like stool that, true to its wooden nature, can actually be used like firewood to heat up a space or, better yet, fuel workshops that will produce the materials to be used to create another stool.

Designer: Renaud Defrancesco

Wood is a much-loved material by designers and producers. It has an innate beauty and texture that’s hard to reproduce artificially, it is biodegradable, and, to some extent, also renewable. It takes time for trees to grow, however, and not all parts of the wooded material actually end up getting used. Many get left on the cutting room floor, either as small chunks or, worse, sawdust. The latter is easy to take for granted until they pile up and become pollutants themselves, at least until they dissolve and disintegrate over a long period of time.

Briket is a stool that tries to solve that material waste problem by giving a new purpose to waste byproducts not just from woodworking but also from the food industry. In a nutshell, this nine-legged stool is made from sawdust scraps as well as potato scraps, both biodegradable and environment-friendly materials we throw out by the ton every day. Creating the parts of the stool itself isn’t exactly hard either, as it mostly involves compressing these minute pieces until they become a rigid and solid mass. This, in theory, can be done anywhere there’s an abundance of wood waste, which practically means sawmills, carpentry shops, workshops, and other places that work with large quantities of wood.

What makes the Briket stool more interesting, however, is how it can be used for some unrelated purpose when it has reached its end of life. Inspired by wooden pellets used for bonfires and fire pits, it can serve as fuel to heat up a place or keep the fire of a workshop going, letting it serve people one last time before finally biting the dust, pun intended. In fact, the legs of the stool can be individually removed and replaced, making the piece of furniture almost immortal as long as there are replacement parts available.

In terms of aesthetics, Briket has a unique raw appearance and texture that is more similar to cork than wood, something that might not sit well with everyone’s tastes. Because of that, some people might even have doubts about its stability and reliability as furniture you will sit on. Fortunately, that doesn’t seem to be the case, and Briket stands as a shining example of a truly sustainable design from start to finish.

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Food compost bin concept turns food waste and cardboard into fertilizer

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Our eating habits have changed drastically over the past years, especially after the recent boom in food delivery services. Unfortunately, this isn’t always for the best as it has encouraged unhealthy lifestyles and increased the amount of waste we produce. Of course, there are services that try to remedy that with healthy food options and more sustainable packaging, but those don’t always result in a reduction of how much we throw out at the end of the day, or even after each meal. Human food doesn’t have to go to waste, especially if it can be converted into food for other living creatures like plants. That’s the idea behind this compositing device that transforms not just your meal but also its packaging into something to keep your plants just as healthy as you.

Designer: Byeonkyu Park

That salad you didn’t finish might come in cardboard packaging, but the moment you throw it in the bin, it stops being healthy for the planet. Sure, both materials will decompose eventually, but not only will that take time, it also misses out on the opportunity to use those for something more beneficial in the long run. After all, they can turn into fertilizer, but only if they’re actually treated in a proper manner, which usually involves taking them to recycling or composting centers.

Toggle is a device concept that lets you cut off the middleman and do all of that at home, and it works by using both edible and inedible parts of your meal delivery. It utilizes “green” materials like food waste mixed with “brown” materials like paper and cardboard or even wood, pretty much the things that your food came in. In other words, nothing is wasted, unless your meal is wrapped in plastic instead.

The device doesn’t simply mix these two groups into some disgusting slosh. One part of the machine has a shredder to reduce cardboard and wood into tiny bits, while another is a grinder that cuts up the food waste. The components are heated to reduce the volume of the waste and turn the mixture into something almost similar to the soil you will dump it on. The result is homemade fertilizer that you can use for the plants you’re growing both indoors and in your backyard.

While the process of handling waste might sound and look icky, Toggle is designed to hide those details as much as possible. In fact, it’s made to look more like a stylish and sophisticated can, just one that deftly handles the food you would have thrown out indiscriminately. In addition to safety mechanisms to protect kids in the house, the concept device is made to look discreet, attractive, and easy to use. It’s meant to encourage a more responsible lifestyle that goes beyond just eating properly, making sure that your plants and the planet can also benefit from your healthier lifestyle.

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