# Plates Made of Coffee Grounds SPROUT Zero-Waste Restaurant By Bianca | Published 2008-05-05 | Eco Source: Trend Hunter, https://www.trendhunter.com/trends/sprout-zero-waste-restaurant-matthijs-vogels References: [nytimes](http://www.nytimes.com/indexes/2008/05/04/style/t/index.html?th&emc=th#pageName=04coffee) 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](https://www.trendhunter.com/trends/bough-pot), the Dutch design student went as far as using coffee grinds and herbs to create plates and bowls. This [fully compostable collection](https://www.trendhunter.com/trends/verigreen) has since been dubbed **Wasteware**. The is a student of the [Design Academy Eindhoven](http://www.designacademy.nl/intro.htm). ## Trend Insights (Trend Hunter) - Score: 3.2/10 - Popularity: 56% | Activity: 32% | Freshness: 8% - Audience gender: 30% men, 70% women - Primary generations: Millennial, Gen X - Top markets: North America, Europe, Asia ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Eco](https://www.trendhunter.com/eco) ## Key Themes ### Why This Trend Is Growing - **Wasteware Dinnerware:** The creation of dinnerware made from coffee grinds and herbs represents an opportunity for companies to innovate in sustainable packaging and reduce waste. - **Zero-waste Restaurants:** Creating restaurants that recycle everything not consumed presents an opportunity to reduce waste and showcase environmental responsibility. - **Cradle-to-cradle Design:** Design concepts that aim to minimize waste and create sustainable products have the potential to disrupt traditional manufacturing and supply chain practices. ### Industries Being Reshaped - **Food and Beverage:** The food and beverage industry should consider implementing sustainable practices, like those of the SPROUT restaurant, to reduce food waste and innovate in product packaging. - **Hospitality:** The hospitality industry could benefit from incorporating zero-waste practices to reduce environmental impact and appeal to environmentally-conscious consumers. - **Sustainable Product Design:** Companies in the product design industry should focus on creating products that are sustainable and have a minimal environmental impact, such as Cradle-to-Cradle designs. ## Related on Trend Hunter - [Coffee Grounds-Made Home Accessories](https://www.trendhunter.com/trends/coffee-grounds-as-material.md) - [Zero Gravity-Dining Tableware](https://www.trendhunter.com/trends/zero-microgravity.md) - [Grown Drinkware Forms](https://www.trendhunter.com/trends/gourd.md) - [Waste-Transformed Biomaterials](https://www.trendhunter.com/trends/by-osmosis.md) - [All-in-One Eco Party Plates](https://www.trendhunter.com/trends/knork-eco-party-plate.md) - [Innovative Ceramic Tableware](https://www.trendhunter.com/trends/ceramic-tableware1.md) - [Chic Sustainable Side Tables](https://www.trendhunter.com/trends/sustainable-side-table.md) - [Nature-Inspired Design Objects](https://www.trendhunter.com/trends/plantbased-2.md) - [Renewable Circular Trash Cans](https://www.trendhunter.com/trends/mill.md)