"From Waste to Plate: How Coffee Grounds Are Transformed into Eco-Friendly Tableware"

With over 18 million tons of coffee grounds discarded globally each year, 90% of which end up in landfills emitting methane, this "waste" is now revolutionizing sustainable dining. Spanish startup CoffeeCycle has created a bio-composite material from coffee grounds that rivals ceramic in strength while being fully compostable.

Innovation:
By blending coffee grounds (60%), plant starch, and natural resins, the team developed plates resistant to 150°C heat, certified under EU’s EN13432 compostability standards. In 2023, Michelin-starred restaurant El Celler de Can Roca eliminated 11 tons of water usage and 3.6 tons of waste by switching to this material.

Applications:

  • Japanese convenience store Lawson uses coffee ground sushi containers with 25% extended freshness

  • Starbucks Europe trials "Grounds for Cups" program: 500g returned grounds = free drink

Impact:
Each ton of coffee ground tableware reduces 4.2 tons of CO₂e – equivalent to planting 70 trees.

Challenge: Energy-intensive drying processes require localized supply chains for cost efficiency.

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