Globally, we consume 2.25 billion cups of coffee a day, which equals a shocking 23 million tons of wasted coffee grounds each year. In response, first-year student Nihaarika Arora created Ground2Ground—a set of upcycled straws fabricated from used coffee grounds blended with natural binding agents. The straws are designed to be reused and compostable, “returning to the ground at the end of their lifecycle.”

Avocados are highly nutritious but also increasingly controversial. Controversial?! Those of us who love avocado toast might be shocked to learn the truth: From its high food mileage to giving rise to "green gold" cartels, the rising popularity of the fruit has significant environmental and social implications. When first-year student Charvi Shrimali researched these issues further, she became motivated to find local alternatives to high export produce in her native India. Her proposed solution? Closer Home Eats is a speculative startup that proposes popularising and rebranding the Indian variant of avocado known as butter fruit. The project aims to counter the high food mileage and extinction of plant species due to rising monoculture.

Helen Chen’s thesis, Fruiting Bodies: Fungal Futures for Collaborative Survival, explores how new material ecologies and interspecies consciousness—the acknowledgment that we live in complex ecosystems involving both human and non-human life—can create a paradigm shift in current industrial modes of production and consumption. In order to address the urgency of landfill and chemical waste streams around the world, she began her thesis exploration with prototyping biomaterials ranging from bacterial cellulose to algae-based bioplastics and mycelium.