What if you could take 1 million pounds of waste that was heading towards landfill and repurpose it to grow food? Well, that’s exactly what two recent UC Berkeley graduates are doing with their company Back to the Roots. Founders, Nikhil Arora and Alex Velez started a 100% sustainable urban mushroom farm that transforms coffee ground waste into the growing medium for gourmet mushrooms. The 2 year-old company is on pace in 2011 to collect, divert and reuse 1 million lbs. of used coffee grounds, from Peet’s Coffee & Tea, a San Francisco Bay Area company, and use it to grow over 250,000 lbs. of gourmet mushrooms.
They got the idea during their last semester at Berkeley in 2009. The two 23-year-olds had the intention to go into investment banking and consulting, but became intrigued, during a business ethics class lecture, with the idea of being able to grow gourmet mushrooms entirely on recycled coffee grounds. They walked around to local cafes and collected used coffee grounds, put them in paint buckets and seeded them with mushroom spawn. The experiment, to their delight, led to one bucket of pearl oyster mushrooms. They then saw the potential of these mushrooms… to turn waste into wages, as well as provide fresh, local food to their community. (more…)
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