When you make coffee, you only use 0.2% of the coffee's nutrients. Only the coffee aroma ends up in the coffee you drink.
The remaining 99.8% are disposed as coffee grounds.
That is a waste of resources!
Instead of disposing the coffee grounds, Beyond Coffee collects it. We use it to grow delicious oyster mushrooms. Because the oyster mushroom loves coffee grounds.
Who is Beyond Coffee?
Tobias Lau is a junior activist, ethnologist and founder of Social Action ApS.
Thomas Harttung is a senior activist, farmer and co-founder of Aarstiderne A/S.
Ebbe Korsgaard is a Master's student of Sustainability Science and and is responsible for Research and Development at Beyond Coffee.
Mikkel Lustrup is an ethnologist and Project Manager at Beyond Coffee.
Line Johansen is an environment and nutrition enthusiast and manager of production.
Oscar Kaaber is bicycle geek, student of Ethnology and works as an intern at Beyond Coffee.
Anne Sofie Larsen
Anne Sofie Larsen studies engineering in sustainable design at AAU Copenhagen and works as an intern at Beyond Coffee.
Konrad Lüders has a Master's degree in environmental economics and does data analysis on sales, production and environmental impact for Beyond Coffee.