Growing vs. Manufacturing - Studio CREME's Gourd Project

"Brooklyn-based CRÈME Architecture & Design has been exploring how to bypass the waste cycle of disposable cups through a biodegradable, molded gourd. CRÈME builds on this centuries-old craft by using molds to grow gourds directly into functional shapes - such as cups and flasks - creating sustainable, renewable, and compostable products with virtually no waste. Their custom-designed, 3D-printed molds echo the silhouette of a classic faceted glass, enabling gourds to grow into a stackable design."

"CRÈME's process shows how design can work hand-in-hand with agriculture. Founder Jun Aizaki explains, "Our goal has always been to use this gift from nature in modern applications. By creating molds for functional forms like cups and flasks, we have been able to grow vessels that are biodegradable, renewable, and fully compostable - grown, not manufactured.""

"Aizaki found inspiration in the Japanese tradition of shaping watermelons into square molds and in the humble gourd itself - one of the world's oldest vessels. While the practice of molding gourds is not new, mass-producing a consistent product from an organic material is challenging. CRÈME began by growing a few gourds in a backyard and eventually partnered with a farm to scale up production. Yet outdoor conditions - humidity, pests, weather, flooding - are hard to control. The team is eager to experiment with growing gourds in a controlled environment to limit these variables and produce a more consistent product."

CRÈME Architecture & Design grows gourds in custom 3D-printed molds to create biodegradable, compostable cups and flasks that mimic faceted glass silhouettes and stack for storage. The process merges design and agriculture by shaping gourds into functional forms, producing renewable vessels with minimal waste. Inspiration came from shaping watermelons and traditional gourd uses. Initial experiments scaled from backyard plants to a farm partnership, revealing challenges with outdoor variability like humidity, pests, weather, and flooding. Plans include cultivating gourds in a controlled "Gourd Lab" to reduce environmental variables and produce more consistent, scalable products.

Read at Design Milk