H. H. l i n
H. H. l i n

seed to food
graduation project
industrial design
shih chien university

Work Delivery

Table x1
Chair x1
Cup x1
Bowl x3
Plate x3
Culteriy x7


Table and Chair: used door panel, iron pipe
Cup and Bowl: fruit peel, copper fitting
Plate: rice bran, copper fitting
Cutlery: corn cob, copper fitting


Table 1100x700x900
Chair 500x400x400
Cup 50x50x50
Plate 200x200x20
Cutlery 100x20x20

seed to food is a conceptual farm to table zero-waste ideal.

Seed to Food introduces and promotes an effective system that best utilises natural resources across our food and drink culture. Our Farm offers a variety of services: we grow seasonal vegetables and fruit for our exclusive members and provide hands-on experiences that allow members to cultivate, harvest, make utensils with food waste, and cook with healthy organic fresh picks. We are building a world where everyone has access to healthy food and establishes connection with the land. Our aspirational goal is to eliminate waste in the process from Seed to Food. This project showcases how the system actually works.


One of our design goals is to ensure SAFE FOOD: 

The number of food scandals has risen exponentially in recent years. A series of food safety incidents came to light in 2014; around 80% of Taiwan's citizens express concern. Seed to Food’s approach to food safety covers the entire life cycle of food. 


The second goal is to allow effective use of the food already produced and hence reduce FOOD WASTE. 

A third of the food produced for human consumption every year. Food waste occurs at every touchpoint of the food system: farm, post-harvest, processing, transporting, wholesaling, retailing and consumption. Reducing food waste is environmentally and socially important as it keeps food out of landfills and raises public awareness.


our tablewares

we use the inedible parts of vegetables and fruits to create unique tablewares


all of our bowls and cups are made with these moulds. 


obstacles and solution


Shrinkage occurs during the dehydration process and causes measurement problems.


Consistently fix the peels with moulds till they are half dehydrated, and then carefully remove them. After removing the moulds, cautiously monitor and adjust every 10 to 20 minutes.

The diameter of matured limes could varies between 4 to 7 centimetres, and shrinkage during the dehydration process is also inestimable. Thus, it’s hard to design a perfectly matched handle for the lime cups. (same goes for the grapefruit and pomegranate bowls and cups)


We chose copper as the material for the handles. Copper could be easily bent, and perfectly matches different diameters.