- sustainably cultivated from your mocha
- sustainably cultivated from your latte
- sustainably cultivated from your cappuccino
- supercharge your brain with more than coffee
- wholeheartedly cultivated with love, from cups to crops
- grown in composted mushroom substrate from a home grow kit
Chestnut Mushroomsustainably cultivated from your mocha
Blue Oystersustainably cultivated from your latte
Golden Oystersustainably cultivated from your cappuccino
Lion's Manesupercharge your brain with more than coffee
Pink Oysterwholeheartedly cultivated with love, from cups to crops
Heirloom Tomatoesgrown in composted mushroom substrate from a home grow kit
How Coffee Waste Can Fuel a Circular Economy
As Nina Goodrich explains it, a circular economy is based on the recognition that “we have to move away from what folks call our linear economy of take-make-waste and envision a next life for what currently is our waste. It’s about how we build and make things so that one person’s waste becomes another person’s input materials.”
we aim to do this in several ways
How Coffee Impacts Various Waste Streams
In one shot of espresso, less than 1% of the coffee biomass ends up in the cup.
In 2018, it was found that Global coffee production created in excess of 23 million tons of waste per year, according to sustainability researcher Gunter Pauli, from the pulp of fresh coffee cherries through the packaging that brings the roasted beans to your favorite barista.
However, large portions of this 'waste coffee' offer a viable nutrient and mineral dense substrate, on which we cultivate mushrooms in an urban farm setting.
In the United Kingdom, one such group has been collecting and recycling spent espresso from local cafes, and cultivating oyster mushrooms on the collected waste. Since 2011, they’ve recycled more than 80 tons of espresso grounds and turned them into 20 tons of mushrooms.
Awareness as an Action
While we are aware of the waste that goes into and subsequently comes from the consumption of our favorite drink, it does not mean we cannot continue to enjoy it. Society is better served by creating innovative ways to move the industry forward.
It is possible to raise awareness and create solutions by leading a hyper-local movement for social shifts of perception and action.
In our eyes, if consumers are armed with facts about the environmental impact of coffee production, we believe a fair amount of those consumers will typically recognize their own contributions to the global problem and, in turn, are motivated to become part of the solution.