Mushroom Cup is a fully compostable cup grown into shape using mushrooms and is coated with cellulose acetate, a biodegradable plastic.
Mushroom Cup: an IDSA award winning concept
The Mushroom Cup contains a living fungus in its heat absorbent walls that remains dormant for the time it is used. Once thrown away and broken apart, the fungus will come back to life and fully biodegrade the cellulose-based plastic coating that keeps it waterproof.
Mushroom Cup is a heat resistant product which contains a dormant fungus inside its walls, reactivating only when it's thrown away.
Company / Organization Name (if applicable)
Website (if applicable)
Please include a visual (can be either 2D or 3D) representation/prototype of your concept. (required)
Coffee being brewed directly in the Mushroom Cup prototype.
A 3d printed prototype mold for the Mushroom Cup. The final molds would be vacuum formed out of sheets of plastic and clipped together with the mushroom material inside.
Once the mushroom material has had time to grow and bind its substrate together, the mold is removed to reveal a fully formed cup. This prototype shows some of the surface detailing possible with this material.
Mushroom Cup styling prototype, showing what's possible with surface decoration.
Comparison between a standard coffee cup and the Mushroom Cup
This solution addresses which of the following:
Hot / Cold Fiber Cup
Hot Cup Only
Cold Cup Only
Some of the Above
How is your concept recoverable?
The Mushroom Cup is a solution that doesn't need any additional infrastructure for its disposal, and can be thrown away in any standard municipal trash. Additionally, since the materials are biodegradable, Mushroom Cup can decompose if it ends up being discarded in the environment.
How have you incorporated additional sustainability attributes (beyond recoverability) into your solution?
Mushroom Cup is not only made out of biodegradble materials, but it is produced using a method that produces zero carbon emissions.
What regions do you plan to address with your solution (and how will you accomplish this)?
This solution is intended to be used globally. One of the bonuses of the material being made from mushrooms and agricultural waste is that these materials can be sourced from anywhere. That means the cost and pollution from material transportation can be minimized or eliminated entirely.
Describe your target market. Who will benefit from your product?
My target market for Mushroom Cup is everyday coffee drinkers who prefer the convenience of a disposable product over a reusable cup or mug.
What is the current stage of development of your idea?
Research & Early Testing
What are the biggest challenges you are facing today? What are existing gaps in your solution?
The biggest challenge for Mushroom Cup is scaling the solution, as each cup takes several days to grow into its final form.
Mentorship Needs (please select up to 3)
Business Model Development
Engineering and Manufacturing
Fundraising / Finance
Tell us about yourself and your team. What is your background and experience?
Jake Rynkiewicz has been a practicing industrial designer for the last 10 years, and has just recently completed his masters degree at the University of Illinois at Chicago. He now runs his own design consulting business, Concentric LLC.
In what city are you located?
In what country are you located?
What is your legal / organizational structure? (if applicable)
Please describe how becoming a Top Idea will support the growth of your concept.
The growth of the Mushroom Cup concept will greatly benefit from becoming an IDEO Top Idea, as the concept needs much more assistance to be adopted on a large scale. The funding provided will first go to refining the manufacturing of the product to become more cost effective. Next, the funding would help in searching for distribution partners to help get the product in the hands of end users.
How did you hear about the Challenge?
Closed Loop Partners website / social media
T J O K E E F E is an American furniture and object design company established in 2010. With an emphasis on integrity and efficiency of both design and manufacturing, we strive to create powerful objects through compelling minimalism. Driven by philosophies in architecture, industrial design, and graphic design, our office applies the merit and parameters of all three to every object we produce. We aim to achieve the greatest effect by the simplest means.
Joseph Sheahan, CEO & Cofounder of Savvo Digital Sommelier Solutions.
Joseph is a highly motivated entrepreneur currently building Savvo Digital Sommelier Solutions, a digital marketing firm that connects consumers with a wine, beer, and spirits brands at the point-of-purchase. Recently launched WiFi On Tap product line expands the suite of tech-enabled marketing solutions. IoT, digital signage, marketing, analytics and data, and recommendation engines.
Material / Recoverability Plan
The mushroom cup is made primarily from 3 materials: a base organic material (such as wood pulp, corn husks, or discarded grains), the mycelium organism which binds that material together, and cellulose acetate which is used as a protective waterproof coating for the cup. The whole concept is that there does not need to be any additional infrastructure to recover the cup once it's discarded.
Also, because the material contains a living (but dormant) fungus inside of it, it will biodegrade without the need for any specific conditions (like PLA, for example). The material already has within it the necessary components needed to completely biodegrade on its own. Additionally, the cellulose acetate coating the product is able to biodegrade with the help of fungal enzymes produced by the strain of fungus used in this material (ganoderma, or oyster mushrooms).
The material will initially be sourced from a company called Ecovative, which produces many different types of mycelium-based materials for packaging. Long term, however, I would begin to reproduce those material-production processes for myself in order to bring the cost-per-part down to much more reasonable levels. The added benefit of creating a local material production process is that the raw material (agricultural waste) can be sourced locally, cutting down on transportation costs and carbon emissions.
The potential negative external challenges for my chosen material source are:
-Agricultural waste won't always be consistent, so this may interfere with the streamlining of a new production process. One solution could be to choose a source that is consistently produced as a byproduct of a cash crop such as corn or soy. This is likely why Ecovative chose corn stalks/husks as one of their first raw material sources when ramping up their own production lines.
-The 'growth' process for the material requires relatively sterile conditions to keep the batches from being contaminated with bacteria and mold, meaning that anyone working in the production process would need to be properly trained in order to keep the material from spoiling. The chosen space for production would also need to be made sterile enough to consistently produce usable batches of material.
The final Mushroom Cup concept now includes multiple sizes, and the lid is now a cork-style plug made from cellulose-coated mushroom material instead of plastic. The cup also now includes a blank area to be branded by partnering companies.
In its current state, the Mushroom Cup is water proof and heat resistant. The thickness of the cups walls (just under .25") allows for greater heat insulation than standard paper or foam cups. The cellulose acetate coating (under 0.5mm) is waterproof and will not dissolve or degrade with heat up to 212°F. If the cups are damaged however, it would be possible for water to seep through the waterproof lining. Interaction between the mycelium and hot liquids would not be harmful to the end user, but might affect taste.
The primary challenge would be to put this product through large scale health and safety testing with the state of Illinois. The unique challenge for this product would be its long-term shelf life, as there is a living (but dormant) organism inside of each product. It's possible that the products would need to be shipped and stored in moisture and temperature controlled conditions in a worst-case scenario.
This solution would be able to get any company in the food service industry to 100% compostability without requiring them to add additional processes for recycling or recovery of used food packaging materials. While this solution is focused specifically on cups, it would be possible to expand the offering to plates, bowls, and possibly to-go boxes.
This solution accounts for basically any and all variability in global recovery systems because it can utilize existing municipal trash systems instead of recycling systems. On top of that, discarded products made from this material will not harm the environment and will actually biodegrade in most places outdoors.
The Mushroom Cup rollout schedule is as follows:
1. Design refinement from Jan 2019 to March 2019
2. product testing and certification from March 2019 to May 2019
3. Sponsorship, early adopter onboarding from March 2019 to Aug 2019
4. Production space procurement & process refinement from Sept. 2019 to Nov 2019
5. First production batches ready by Dec. 2019
6. Mass market scale ready, take first public orders by [date]
If selected to be a top idea the funds would be allocated as follows:
-20% for development and refinement of the manufacturing process to get the cost down to under $1 per cup
-50% in securing a space in which to begin ramping up production of the cup. (very little technology is needed to produce the cups, so the most important aspect is having enough space to 'grow' large batches of cups for the 5 days necessary for this process)
-30% in purchasing the materials needed to begin production
Yes, I am interested in participating in the NextGen Cup Accelerator