Do you know that every year 7 million tons of coffee grounds end up in landfills worldwide? Although coffee grounds are considered as non-toxic and edible, decomposing coffee grounds releases methane, which is the second most abundant greenhouse gas and has the potential to increase global warming.
After recognising the actual potentiality that coffee grounds can hold, a Belgium based company PermaFungi came up with the innovative idea of transforming this waste into soil to cultivate oyster mushrooms, which is also labelled as organic, local and healthy. Each day the company collects coffee grounds from their collaborator: Le Pain Quotidien (30 restaurants) across Brussels.
By recycling 5 tonnes of coffee grounds the company makes this sustainable food production of up to 1 ton of fresh oyster mushrooms and ten tons of organic fertilisers. Moreover, the idea behind this project first emerged in the year 2013 based on two observations, first to fix the abundance of urban waste and second to fix the high unemployment rate among young people by offering them sustainable and stable job opportunities. This project supports a circular economy as well.
How are the oyster mushrooms prepared?
PermaFungi uses coffee grounds as base for growing the mushrooms and the compost produced from growing mushrooms reused as natural fertiliser and a base in creating biodegradable lamps.
And once the coffee grounds arrive at the workshop, they are mixed with straw and mycelium i.e. mushroom seed. This process is done vigilantly and in a sterile environment to prevent undesirable microorganisms from developing in the substrate instead of the mushrooms. Once mixed, the substrate is transferred into large bags that look similar to punching bags.
Once the inoculation step is done, the bags are then placed in an incubation room for the next 14- 15 days. And during this stage the mycelium takes over the coffee grounds. As the second stage continues, the former large bag slowly and eventually turns white. Additionally, this step must be done inside a dark and clean room.
After the entire substrate is colonised by mycelium, it is moved to a fructification room where it is set to undergo a shock of lamp, freshness and humidity. After a few days, the oyster mushrooms are ready to be harvested and the leftover residue is reused as a compost for chicory cultivation. The harvested mushrooms are delivered to organic stores and restaurants.
New light
This sustainable food production company not only stops here as PermaFungi has continued to grow and develop innovative ideas by adding new steps to the circular project. The brand has already built a sustainable line of lampshades, LumiFungi, made from mycelium substrates and is the first product based on myco material marketed in Belgium.
LumiFungi is based on myco material and the material grows on the waste from the oyster mushroom production process. This material generates ten times less carbon dioxide (CO2) and uses about eight times less energy than the production of polystyrene foam. The production of this lamp was made in collaboration with Glimps. The lampshades are absolutely handmaid, organic and biodegradable.
Did you know?
Because they are rich in vitamins (B2, B3, B5 and D) and in minerals (copper, zinc, iron, phosphorus and potassium), oyster mushrooms are said to effectively stimulate the immune system, according to Wageningen University.
