Researchers at the University of Washington have developed an innovative material made from coffee grounds and Reishi mushroom spores that can be 3D printed into biodegradable objects. This new material presents a sustainable alternative to traditional plastics, with applications in product design and eco-friendly packaging.

Material Composition and Production Process
The process begins by mixing used coffee grounds with brown rice flour and Reishi mushroom spores, which thrive on the nutrient-rich coffee waste. This mixture is then shaped using a custom-built 3D printer. Over 10 days, the mushroom mycelium—its root-like structure—grows, binding the components into a robust, lightweight, and water-resistant material called “Mycrofuelic.”

Key Properties and Benefits
Mycrofuelic boasts a density comparable to cardboard or cork, making it ideal for products requiring both strength and low weight. It can be moulded into complex shapes, offering designers the freedom to create intricate objects, from decorative items to functional packaging components. Additionally, the material is fully compostable and leaves no toxic residues, aligning with circular design principles.

Applications in Packaging and Product Design
This innovation holds particular promise for sustainable packaging. By replacing plastic or Styrofoam with Mycrofuelic, companies can reduce their environmental footprint. The material is durable enough to protect fragile products yet lightweight enough to minimize shipping costs. Its biodegradable nature ensures that it breaks down naturally, reducing landfill waste.

Beyond packaging, Mycrofuelic’s versatility opens possibilities for product designers seeking eco-friendly alternatives for consumer goods. Its tactile and aesthetic qualities make it suitable for homeware, lifestyle products, and decorative objects. The material’s structural integrity allows for customizable designs without compromising strength.

Sustainable and Local Production
The development team, led by University of Washington researchers, emphasizes the material’s potential for small-scale and local production, empowering designers and businesses to create sustainable products without relying on large-scale manufacturing. By repurposing food waste, this innovation also contributes to reducing global waste streams.

This project exemplifies the growing trend of using bio-based and recyclable materials in design, supporting the shift toward circular economies. As demand for sustainable materials increases, innovations like Mycrofuelic offer practical solutions for reducing environmental impact while maintaining design flexibility and aesthetic appeal.

Source: University of Washington
Photo: University of Washington