In 2006, Starbucks reported
having used 2.6 billions
cups at their stores. While
the manufacturing of each
paper-based cup produces about
100 grams of CO2 emission,
only 0.25% are estimated to be
recycled after disposal.
“We are in an urgent need to
shift our current craddle-tograve
paradigm. What if aside
from being a material resource,
nature could also take part in the
process?” says Créme.
Along the exploration that
this thought initiated, Crème
identified gourds as a fastgrowing
plant that bears robust
fruits each season, developing
a strong outer skin, and fibrous
inner flesh. Once dried, gourds
have traditionally been used
by ancestors as receptacles
like cups. Crème explored this
centuries-old craft, using moulds
to grow gourds into functional
shapes, such as cups and flasks
to create sustainable, renewable,
and compostable products
without waste.
Créme recognised the
versatility of gourds as they
are able to grow quickly
(approximately five months) and
bear robust fruits in any season,
with a strong outer skin, and
inner flesh. The key is that once
gourds are dried, they are hard
enough to hold liquids without
softening.
With 3D printing, moulds can
therefore be designed to force
the growing of these fruits into
any shape – from cups, to flasks
and vases. When grown large
enough to fill the mould, the fruits
are simply cut down to size. Then
after use, they can be thrown on
the compost heap.
Thus, the birth of the HyO-Cup.
Créme, a
Brooklynbased
creative
design firm has
developed a
concept that uses
3D printed moulds
to create 100%
biodegradable
and compostable
tableware made
from gourd fruits.
Gourd fruit provided
the base idea for a
decomposable coffee cup.
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