SPROUT Zero-Waste Restaurant

By: Bianca Bartz - Published: • References: nytimes
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 since been dubbed Wasteware.

The is a student of the Design Academy Eindhoven. Stats for Plates Made of Coffee Grounds Trending: Older & Mild
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