This Studio Grows Coffee Cups From Gourds - Yanko Design
Briefly

This Studio Grows Coffee Cups From Gourds - Yanko Design
"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."
"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."
"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 Gourd Project proposes replacing manufactured cups with vessels grown from gourds. High disposable cup usage generates significant CO2 and minimal recycling, exemplified by Starbucks' 2006 use of 2.6 billion cups and only 0.25% recycled. Gourds develop strong outer skins and fibrous inner flesh and become watertight when dried, historically used as containers. Designer Jun Aizaki and CRÈME use 3D-printed molds to train fruits into specific forms while they grow on the vine. The resulting cups and flasks are fully biodegradable and produced using only sunlight and water. The project began with backyard-grown gourds.
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