I encountered the problem of an unregulated waste separation system in catering. There, I noticed great potential for recycling coffee waste. Through my project, I started researching the current management of coffee waste. I set myself various options for reusing coffee waste, and delved into the use of coffee waste as a basis for growing nutritious and medicinal mushrooms.
Through my project I want to show a new alternative path of coffee waste in the form of a product journey, which acts as a guide for providing a second life cycle to coffee waste. In the practical part of the bachelor’s thesis, I monitor and measure the success of growing different types of mushrooms on coffee waste through experiments, and thus prepare ideal substrates for my products.
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