When we heard Gunter Pauli from ZERI describing this idea we were inspired, and similarly, hope our small company can have a catalytic effect in changing perceptions of ‘waste’ to demonstrate how it can be a valuable resource.
This is why our way of growing mushrooms is so sustainable.
Coffee brands shout about their ethical credentials including Fairtrade, Rainforest Alliance and UTZ, but there is very little consideration for what happens to discarded grounds after brewing. Less than 1% of the coffee cherry harvested from the coffee tree is in an espresso coffee and over 70 million cups of coffee are drunk every day in the UK.
Greenhouse gas emissions
During their growth, mushrooms break down the coffee waste and averts greenhouse gas emissions that occurs when untreated coffee grounds biodegrade. They are nature’s recyclers!
Discarded coffee grounds
We collect the coffee grounds from cafes around Brighton on our specially adapted bike!
We then use the grounds to grow mushrooms, diverting them from landfill.
Two upcycled ‘by-products’
The two by-products of our process are: our lovely oyster mushrooms and a high grade, mushroom-enriched soil enhancer compost.
Each Kitchen Garden contains coffee from 100 espressos – that’s more coffee than you’ll drink in the time it takes to grow three cycles of mushrooms – so you’re ‘coffee-neutral’!