C.L. Lam brings his eco attitude to the Green Table. The dining set presents an impressive range of cutleries, drinking vessels, tableware and decorations. All converted from a feast of over thirty types of food scraps and biodegradable domestic wastes, such as coffee grounds from chain cafes, beer lees from breweries, fish bones and shellfish shells from frozen food manufacturers, aloe vera leaf rind from cosmetic factories, and milk fibre from dairy houses. While turning tea leaves and fruit peels into products may not appear to be the most pioneering reinvention, Lam certainly endeavours to scour through and experiment with whatever wastes he can lay his hands on to further develop the waste-reduction technology.