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Feeding the World Through Coffee

In nature, all waste is recycled and becomes fuel for every-
thing living and growing in the world around us. Natan Jacque-
min, founder of NÃM, was inspired by this. NÃM uses compact
soggy grounds to cultivate delicious, edible oyster mushrooms
that are sold in Lisbon.
The grounds are collected around Lisbon and brought to
the urban farm in the city center. Placed in bags, hung in a dark
room, and injected with mycelium, the coffee waste is quickly
transformed into organic food. Nothing is wasted here; the left-
over grounds are turned into a high-quality fertilizer for nearby
farms. Oyster mushrooms are rich in minerals and vitamins and
their large, meaty texture makes them an ideal substitute for
animal protein. Lisbon coffee-aficionados can reach for these
local mushrooms to enjoy a meal with a low carbon footprint
and feel a little better about their frequent cappuccinos.
Every year, NAM recycles 36 tons of coffee into 12 tons of
mushrooms and 4 tons of fertilizer. Schools and businesses can
schedule visits to the farm and learn more about how they can
join the circular economy.

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