Eggregate materials are bound by water-based gums, based on a mineral matrix from eggshell, and include other aggregates from fruit skins that not only serve as structural reinforcement, but also infuse fragrance. Materials are collected locally from farm and hospitality partners. Their unavoidable food waste streams are processed at DumoLab through low temperature desiccation and multi-diameter grinding. Applications in local neighborhoods propose added cladding for thermal insulation, bio-receptivity, and carbon capture. We are currently collecting preliminary data on the material system for an upcoming publication and built environment collaboration.
Partners: Mouhamed Mboup (Executive Chef at Penn Dining) and Elise Dudley (Regional Sustainability & Food Education at Bon Apetit).
Update: These blends are currently in display at CCA in San Francisco as part of the Pioneering Biomaterials exhibit and Accelerator with Autodesk Research.
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