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.

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