We’ve seen some creative master thesis ideas, but Matthijs Vogels’ Cradle-to-Cradle project nears the top of my favourites list. Fed up with the vast amount of food people waste, Vogels created SPROUT, a small-scale restaurant concept that recycles absolutely everything not consumed.
In has attempt to create a zero-waste establishment, the Dutch design student went as far as using coffee grinds and herbs to create plates and bowls. This fully compostable collection has… Read More: http://www.trendhunter.com/trends/sprout-zero-waste-restaurant-matthijs-vogels/