Silk Moth Consumption System 

︎ Creators: Sofia Castano, Rony Guo, and Claire Wu 
︎ Supervisor: Peter Yeadon


The Silk Moth Consumption System is an integrative project that merges biology, culinary design, and immersive spatial experience. It reimagines the life cycle of the silk moth not only as a process of metamorphosis, but as a biodesigned system of cultivation, transformation, and consumption. Central to this system are a series of machines designed to sustain, observe, and process silk moths and their derivative materials, from egg to cocoon, and ultimately to edible and aesthetic products.

The system contains a round, multi-layer incubator engineered to support the four distinct stages of the moth’s life: egg, larva, pupa, and adult. Each stage occupies one of the four evenly divided layers, which can be individually removed for maintenance and observation. The incubator operates through a magnetic heat-transfer system, enabling precise thermal control across layers without direct electrical wiring. A removable lid allows for easy access, while a replacement lid with an integrated spray mechanism is used during the pupal stage to introduce moisture and nutrients that promote the growth of Cordyceps militaris, a parasitic fungus cultivated on the pupae.

During the caterpillar larva stage, a funnel attachment is installed beneath a mesh tray to collect residue and waste, which are then repurposed as nutrients within the system. Complementing the incubator is the Silk Moth Sand Tea Machine, which refines byproducts into a consumable form. This machine features a synchronized roller and dryer mechanism that transports and dehydrates fine “silk moth sand,” preparing it for infusion into a delicately flavored tea blend, one that embodies the essence of transformation and renewal.

At the pupa stage, the process becomes both material and culinary. The pupae are boiled to extract their silk, which is carefully removed and sent off for textile or material manufacturing. The remaining pupae are then repurposed as part of the system’s food production. Some are processed into sauces, while others are preserved to be served whole as specialty dishes in the facility’s restaurant. During this stage, the layer within the incubator transitions into a fine grid base, allowing the pupae to securely attach and build their cocoons with proper ventilation and drainage.

The system extends beyond mechanical function into an immersive architectural and gastronomic experience. Housed within a greenhouse garden and accompanied by a dedicated kitchen, the project invites visitors to witness each stage of the silk moth’s metamorphosis and its integration into culinary practice. The experience culminates in a luxury restaurant, where guests dine amidst the living ecosystem that sustains the food they consume. Visitors move through zones of observation, production, and consumption, witnessing the living processes behind the dishes they later enjoy. The restaurant layout includes open seating, bar counters, and viewing areas connected to the working greenhouse, where silk moths and Cordyceps cultivation are visibly ongoing.