A few weeks ago, I read a report about a study conducted in 2016 by the fantastic people at the Planet Ark Environmental Foundation. The study looked at the commercial viability of recycling spent coffee grounds produced by cafes and coffee shops in Sydney.
They found some really interesting stuff;
In Sydney alone, 100 million cups of coffee are sold each year, producing 3,000 tonnes (or 3 million kilos) of coffee grounds. 93% of these end up in landfill.
Once there, they decompose and produce methane, a greenhouse gas which is roughly 30 times more potent than carbon dioxide.
The grounds that are used to make these coffees are used only once (a blast of steam and hot water is shot through the grounds, which sterilises them) and are then discarded into a ‘knockbox’ or storage bin which is kept separate to other waste bins. This means the grounds are pretty clean (relatively speaking) with little or no contamination from other food stuffs, and they remain nutrient rich.
So, what? I hear you ask...
Well, the report also found that 9 out of 10 coffee drinkers would be willing to pay more per cup of coffee if they knew their grounds were being diverted from landfill.
For a long time, the focus has been on the source of the beans rather than what happens at the other end. Clearly, this is changing and it seems more people are starting to really care about this issue.
We are diverting the grounds from our local cafes and transforming them into beautiful animal friendly, chemical-free body products containing only natural and naturally derived ingredients.
If you are interested in finding out more about what we are doing with recycled coffee grounds, we would love for you visit us at porze.com.au
If you are interested in finding out more on this topic, you can read the full Planet Ark report here.
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Thank you to Daryan Shamkhali for the photo.