Recycling biowaste and coffee grounds in agriculture
Using coffee grounds as a natural fertilizer helps farmers reduce their dependence on chemical fertilizers. From 1 January 2024, sorting bio-waste at source has become compulsory for all businesses and local authorities in Europe, regardless of volume or activity.
Here are 3 examples showing collaborations with Nestle and other recycling schemes which aim to repurpose coffee grounds.
Here are 3 examples showing collaborations with Nestle and other recycling schemes which aim to repurpose coffee grounds.
Matéo Distribution, France:
In Ariège, the Matéo Distribution company collects coffee grounds from bars and redistributes them to local farmers as a natural fertilizer. This initiative aims to promote a circular economy and reduce the use of chemical fertilisers.
Collaboration in Henniez, Switzerland:
In Henniez, Nestlé has set up a collaboration with local farmers, combining manure and coffee grounds to produce biogas. This process generates renewable energy and creates a natural fertilizer that is returned to farmers, reducing their dependence on chemical fertilisers.
Boîte à Champignons, Ile de France, France:
Close to the west of Paris, a mushroom maker called Boîte à Champignons or Mushroom Box, produces mushrooms used by chefs and sold to the public from coffee grounds and hay. The process is fast with a turn around in as little as 4 days. This is an urban farming initiative.
In Ariège, the Matéo Distribution company collects coffee grounds from bars and redistributes them to local farmers as a natural fertilizer. This initiative aims to promote a circular economy and reduce the use of chemical fertilisers.
Collaboration in Henniez, Switzerland:
In Henniez, Nestlé has set up a collaboration with local farmers, combining manure and coffee grounds to produce biogas. This process generates renewable energy and creates a natural fertilizer that is returned to farmers, reducing their dependence on chemical fertilisers.
Boîte à Champignons, Ile de France, France:
Close to the west of Paris, a mushroom maker called Boîte à Champignons or Mushroom Box, produces mushrooms used by chefs and sold to the public from coffee grounds and hay. The process is fast with a turn around in as little as 4 days. This is an urban farming initiative.
For other vegetable producers, here is how coffee grounds are deployed:
70% used in compost (mixed with green and brown waste),
30% used directly at the base of plants, mainly for salads and radishes.
Benefits observed
Improved soil structure when well managed.
Significant nitrogen contribution (albeit modest compared with manure).
Compost is richer and quicker to produce.
Lower soil amendment costs.
Enhanced local circular economy.
Limits and precautions
Coffee grounds are acidic (pH 5 to 6), so need to be used in moderate quantities.
Risk of mould if stored damp for too long.
Risk of soil imbalance if used in excess.
Some crops (tomatoes, beans) do not like soil that is too acidic.
The context for coffee grounds has to be well thought out and well well planned
