Approximately 20% of the food waste generated per person in Norway is spent coffee grounds. This is a resource with around 10-15% oils and valuable nutrients that can be used for a number of purposes - everything from growing oyster mushrooms to oils, soaps, biomaterials and soil improvement. Coffee grounds are rich in plant nutrients and are a suitable growing medium due to their structure. Increasingly, coffee grounds can be separated from food waste in a clean and fresh state. Cafes, coffee shops and office buildings are sources of this resource, but it requires collection and good logistics to avoid mold spores.
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Biological stability
Kaffegrut har begrenset lagringsevne i romtemperatur og bør derfor lagres kjølig for å øke muligheten for verdiskaping.