The Gourd Project,




In 2006, Starbucks reported having used 2.6 billions cups at their stores. While the manufacturing of each paper-based cup produces 0.24 lbs of CO2 emission, only 0.25% are estimated to be recycled after disposal. We are in an urgent need to shift our current cradle-to-grave paradigm. What if aside from being a material resource, nature could also take part in the process? Along the exploration that this thought intitiated, Crème identified gourds as a fast growing plant that bears robust fruits each season, developing a strong outer skin, and fibery inner flesh. Once dried, gourds have traditionally been used by ancestors as receptacles like cups. Crème explored this centuries-old craft, using molds to grow gourds into functional shapes, such as cups and flasks to create sustainable, renewable, and compostable products without waste.
The Gourd Project is one of NYCxDesign awards finalist mentions.
Check out The Gourd Project’s website