Café Vert is an initiative which focuses on sustainability by using coffee waste products to cultivate oyster mushrooms. In more detail, we grow oyster mushrooms on used coffee grounds collected from restaurants and bars in Carcassonne.
Why do we recycle?
Nowadays, coffee has become indispensable and the demand is increasing. Unfortunately the process of growing coffee plants can negatively effect the environment. Due to increasing cultivation of the coffee bean, forests are being cut down to “maximize sun exposure” to the coffee plants. Farmers are also focusing on growing only one species of plant, which can put their entire crop at an increased risk of falling to diseases.
On top of that, coffee plantations demand a huge amount of water to function. “A 2003 UNESCO study, for instance, found that a standard cup of coffee requires 140 liters of water, most of which is used to grow the coffee plant itself.” However, sun cultivated coffee often employs intensive pesticides and chemicals that present serious health and ecological concerns. These heavy synthetic fertilizer inputs contribute to increasing contamination of waterways and aquifers.
The process of separating the commercial product (the beans) from the coffee cherries generates enormous volumes of waste material in the form of pulp, residual matter, and parchment. Over a 6 month period in 1988, it was estimated that processing 547,000 tons of coffee in Central America generated as much as 1.1 million tons of pulp and polluted 110,000 cubic metres of water each day. The environmental impact of the coffee trade impacts the Earth’s soil as well.
These are the reasons why we recycle the coffee grounds and use them for the mushrooms production.
How do we produce our mushrooms?
Which bars are contributing?
Locavore seitan lo-fi fixie meggings. Lyft shoreditch master cleanse cronut scenester authentic cloud bread air plant stumptown.