Behind that stream of steaming hot coffee pouring into your cup is a waste stream of coffee grounds. Nikhil Arora and Alejandro Velez of Back to the Roots (BTTR) view the huge amounts of coffee grounds waste coming out of coffee shops as a huge potential for urban mushroom farming. The UC Berkeley students were in their final semester with corporate job offers in hand when they heard about growing gourmet mushrooms from coffee grounds and independently reached out to their professor for more information. (Read a Q&A with Arora after the jump.)
The professor put them in touch and they got to growing their business idea. They asked Peet’s Coffee for used coffee grounds and set up ten test buckets in Velez’s fraternity kitchen to try out mushroom farming. Only one bucket grew a crop of mushrooms.
They took the single success to a famous Berkeley restaurant, Chez Panisse, to get those mushrooms checked out–they were sautéed and deemed good. (If you’re wondering, mushrooms grown in coffee grounds do not pick up a coffee kick to their flavor.) The two budding entrepreneurs took the same bucket to Whole Foods and caught the interest of store employees. Their idea also caught the interest of their university, which awarded them a $5K social innovation grant.