Designed by Jun Aizaki and his team at Crème Design, the HyO-Cup is a unique prototype cup made from a gourd grown inside a 3D-printed mold. The 3D-printed mold is key to the design of these sustainable cups as it allows the gourd to grow in a uniform and predictable shape allowing for better storage and shipping. Before settling on the final design Aizaki and his team spent three summers growing gourds to determine the best design. After these rigorous tests, the team decided on two designs for the HyO-Cup; one in a flask style and the other as a stackable cup.
The process of creating HyO-Cups is still far from efficient and generally, takes five to six months to create. However, Aizaki hopes that one-day mass-grown drinking receptacles will be the future for coffee shops and fast food restaurants.
Organically Grown Disposable Cups
the HyO-Cup Comes From Gourds Grown in Specific 3D-Printed Mold
Trend Themes
1. Organic Disposable Cups - The HyO-Cup demonstrates the potential for organic materials to replace traditional disposable cups, paving the way for more sustainable alternatives.
2. 3d-printed Molds - The use of 3D-printed molds in the creation of the HyO-Cup showcases the disruptive potential of additive manufacturing in designing unique and customizable products.
3. Mass-grown Receptacles - The concept of mass-growing drinking receptacles like the HyO-Cup suggests a future where commercial establishments can rely on sustainable and readily available organic materials.
Industry Implications
1. Food and Beverage - The food and beverage industry can explore opportunities to reduce waste and improve sustainability by adopting organic disposable cups like the HyO-Cup.
2. 3D Printing - The 3D printing industry can leverage the innovative use of 3D-printed molds showcased by the HyO-Cup to expand into new applications and markets.
3. Hospitality - The hospitality industry, including coffee shops and fast food restaurants, can embrace mass-grown drinking receptacles as a disruptive innovation that aligns with growing sustainability demands.