Australia sends over a billion coffee cups to landfill each year, but Simply Cups has diverted three million cups in under 20 months.
Coffee grounds could be used to create biodegradable plastic coffee cups thanks to new research from Macquarie University.
The process converts the spent coffee grounds into a lactic acid which is then turned into a plastic, however the method is still being refined by researcher Dominik Kopp.
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Because 50 per cent of coffee grounds are made up of sugars, they can be converted into bio-based chemicals.
The method was inspired by a metabolic pathway that is thought to exist in an evolutionary ancient organism, which lived in hot and extremely acidic environments.
“Australians consume six billion cups of coffee every year, and the coffee grounds used to make these coffees are used only once and then discarded,” says Mr Kopp.
“In Sydney alone, over 920 cafes and coffee shops produced nearly 3,000 tonnes of waste coffee grounds every year.
“Ninety-three per cent of this waste ends up in landfill, where it produces greenhouse gases that contribute to global warming.”
Mr Kopp sources the coffee grounds from one of the shops on Macquarie’s campus and took them back to the lab.
“We assembled a synthetic pathway to convert the most abundant sugar in the coffee grounds, mannose, into lactic acid,” he says.
“Lactic acid can be used in the production of biodegradable plastics, offering a more sustainable and environmentally-friendly alternative to fossil fuel-derived plastics.
“You could use such plastics to make anything from plastic coffee cups to yoghurt containers to compost bags to sutures in medicine.”
His next step will be to further refine the conversion pathway and improve the yield of lactic acid.
“I think my project is one of many interesting approaches on how to use synthetic biology in a responsible manner for the development of a more sustainable and greener industry that doesn’t rely on crude oil,” says Dominik.
“The simple idea that we are converting waste into a valuable and sustainable product is extremely exciting!”
Around 80 retail and hospitality businesses have gathered for the City of Melbourne’s first waste forum, which looked at ways to assist medium sized businesses could reduce waste.
The forum resulted in more than 200 practical ideas and concepts which will be compiled and reviewed by the City of Melbourne as part of the council’s ongoing programs to assist small and medium businesses in the city.
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The top 10 ideas for waste reduction were identified in the forum and included installing more recycling bins across the city, installing additional organics recycling facilities and providing incentives for businesses to reduce their waste.
Additional ideas for businesses to reduce waste included the introduction of grants or loans and education to improve waste management.
Collaboration between businesses and waste collectors was also identified as a way of improving recycling.
Other ideas identified included the collection of unwanted office or shop fit out furniture for reuse and investigating a city-wide coffee/tea cup exchange system.
Participants included businesses involved in the council’s initial pilot program, which saw 27 businesses receive a $2000 grant to embark on waste reduction activities.
City of Melbourne Councillor Susan Riley recognised the need to look at ways to help small to medium sized retail and hospitality businesses to reduce waste.
“Reducing waste does so much more than just help to clean up the environment, it also can reduce costs, increase sales and even cut the number of garbage trucks on the city streets,” Cr Riley said.
“The level of insight and the number of opportunities for businesses to work together to reduce waste is inspiring.”
“Nothing is being ruled out, we’re open to all ideas and we want retailers and businesses to share their thoughts as we plan for a rapidly growing city.”
Image Credit: City of Melbourne
A new trial aims to divert spent coffee grounds from landfill and repurpose them into higher value uses.
Planet Ark will begin the Coffee 4 Planet Ark trial in September in Sydney, in collaboration Bingo industries and with leading coffee roasters and members, such as Lavazza. Tata Global Beverages via its Map Coffee brand will collect spent coffee grounds from limited corporate businesses in Melbourne.
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The program aims to roll out around the country in 2019 after it identifies the best and most cost-effective collection method.
Planet Ark undertook a 2016 feasibility study that found almost 2800 tonnes of spent coffee grounds are sent to landfill in Sydney alone.
Once in landfill, the grounds would begin to break down and produce methane. Diverting the spent grounds from Sydney would save approximately 1600 tonnes of carbon dioxide equivalent emissions annually, according to the study.
To develop new end uses for coffee grounds, Planet Ark has begun working with the SMaRT centre at the University of New South Wales. It has also secured a partnership with Circular Food to produce a nutrient rich soil fertiliser called Big Bio, which will utilise the collected grounds.
Planet Ark CEO Paul Klymenko said the Coffee 4 Planet Ark program was an important step in ensuring spent coffee grounds were being used to their greatest potential rather than entering landfill.
‘Currently, the vast majority of coffee grounds produced after extracting your coffee are going to landfill. Planet Ark believes in creating a circular economy where all resources are used to their greatest potential,’ Mr Klymenko said.
‘We are thrilled to be working with some of Australia’s leading coffee roasters to trial a collection and repurposing system for coffee ground waste.’
Research has begun on helping farmers transform their food waste into profit while improving their business model thanks to a joint effort from Monash University’s School of Chemistry, IITB (India), the Food Innovation Centre and the agriculture industry.
Monash University is using a holistic approach to ‘biomass valorisation’ to help the industry extract high value components such as antioxidants, oils, pectin and protein from food disposal. Mangoes, pomegranate and pineapple skin, spent coffee grounds and almond ash.
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The food waste also extends to fresh produce that is disposed for not meeting the cosmetic standards of supermarkets.
Professor Tony Patti said the biomass valorisation looks at the entire fruit or vegetable, not just what is eaten, which is what currently provides value to the grower.
“The skins, seeds, kernels, leaves and off-cuts were seen as ‘waste’, adding to their disposal costs. These by-products are not waste, but a potential valuable resource, providing several components, identified as being of high market value,” Dr Patti said.
“Monash is working with Australian growers and businesses to diversify the potential market opportunities, including expansion into the pharmaceutical, cosmetic and pet food industries.
“Using this research, food and agricultural companies can tackle costly waste challenges, improve their environmental footprint and create a sustainable business that takes full advantage of growing demand in domestic and export markets for high quality food products,” he said.
Coffee company Starbucks has announced it will phase out single-use plastic straws from more than 28,000 company operated and licensed stores by 2020.
The company said it will be making a strawless lid or alternative-material straw options available around the world. Starbuck anticipates the move will eliminate more than one billion plastic straws per year from its stores.
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Starbucks will also begin offering straws made from alternative materials, including paper or compostable plastic, available for customers by request.
Customers in Seattle and Vancouver will be the first to see the strawless lids implemented, with a global rollout to follow. The lids will arrive in Europe in select stores in France, the Netherlands and the UK.
According to reports, Starbucks is the largest food and beverage retailer to make such a global commitment.
President and Chief Executive Officer for Starbucks Kevin Johnson said this is a global milestone to achieve Starbuck’s aspiration of sustainable coffee served in more sustainable ways.
Nicholas Mallos, Director of Ocean Conservancy’s Trash Free Seas program says with 8 million metric tonnes of plastic entering the ocean every year, industries can’t afford to sit on the sidelines.
“We are grateful for Starbucks leadership in this space,” Mr Mallos says.
Director of Sustainability Research and Development and Material Science at World Wildlife Fund (WWF) US Erin Simon said Starbucks’ goal to eliminate plastic straws by 2020 represents the company’s forward thinking.
“Plastic straws that end up in our oceans have a devastating effect on species. As we partner with Starbucks in waste reduction initiatives such as Next Gen Consortium Cup Challenge and WWF’s Cascading Materials Vision, we hope others will follow in their footsteps,” Ms Simon says.
Cafe customers in Perth will be able to sustainably dispose of their coffee cups as part of Australia’s first national composting program for food service packaging.
Sustainable packaging company BioPak has partnered with Perth cafes to divert food scraps and packaging from landfill.
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Under the service, used coffee cups and compostable takeaway food packaging can be disposed of in specially designed collection bins placed in local cafes and workplaces.
The bins are collected weekly and sent to commercial facilities to be composted over eight weeks.
BioPak founder Richard Fine said the aim of the service was to ensure that the environmental benefit of compostable, single use disposable packaging could be maximised, helping customers in reducing the environmental impact of their business.
“In Australia, we send more than eight million tonnes of organic waste to landfill every year, including 1.5 million tonnes of food waste,” Mr Fine said.
“The problem with this is that when food waste decomposes in landfills, it releases methane, which is a greenhouse gas 80 times more potent than carbon dioxide, resulting in enormous damage to our environment.
“Switching to compostable food service packaging, including compostable coffee cups, can divert much of this material from going to landfill.”
Café owner Mike Pond has signed up to the service and said it would allow patrons to enjoy the convenience of disposable takeaway packaging, including coffee cups, while doing the right thing by the environment.
“This is a fantastic initiative, which we believe will help divert potentially tonnes of waste away from landfills and turned into composting that can be used for commercial-level agriculture – at no cost to our customers,” Mr Pond said.
“In fact the composting service will save us more than 20% a year in waste bills.”
“We are big supporters of the concept of a truly circular economy, using rapidly renewable and sustainably sourced material that return nutrients back into the soil at the end of their life.