The idea of viewing a waste product as a resource that you can ‘upcycle’ to make better things from is what got us into growing oyster mushrooms on coffee grounds in the first place. There was something strangely compelling about it.
The reality is that there are 70million cups of coffee served in the UK every day, so that’s a lot of waste coffee grounds – it’s a big problem, but we’re really proud to be part of the solution.
That’s why we were really excited to be featured in The Grocer’s Green Issue, and be described as “one of the five most innovative enterprises using food waste”
Unless you’ve got The Grocer subscription, you won’t be able to read the publication online, but there’s a preamble from Amanda Sourry, Chairman of Unilever here that calls us ‘a new breed of “Wombling entrepreneurs”’!
Not sure we’d describe ourselves that way, but we’ll take it!
If you’ve any other examples of creative upcycling, we’d love to hear them.
We’ve also posted some inspiring upcycling ideas on Espresso Mushoom Co’s pinterest for some inspiration