Turning Coffee Cup Clutter into Compostable Cash

Question: How can cafés cut down on waste from takeaway cups?

Turning Coffee Cup Clutter into Compostable Cash

The ubiquitous paper takeaway coffee cup, a symbol of convenience, has become a significant environmental headache. Millions of these cups, often lined with a thin plastic layer to prevent leaks, end up in landfills each year, contributing to waste and pollution. However, a growing body of research suggests that cafés can significantly cut down on this waste by embracing innovative approaches that transform used cups and coffee by-products into valuable resources.

Rethinking Materials: Beyond the Plastic Lining

A major hurdle in recycling conventional takeaway cups is the combination of paper and plastic. This composite material is challenging to separate and process, leading most cups to be incinerated or landfilled. Yet, the potential for more sustainable materials is immense. Research into biocomposites offers a promising avenue. For instance, studies have explored creating biodegradable materials using wheat flour, a urea-based plasticizer, and spent coffee grounds [1]. This not only diverts waste from landfills but also creates new materials with potential applications. While direct application to cup manufacturing is still emerging, the principle of utilizing coffee waste in composite materials highlights a future where cup production itself could be more circular. Furthermore, understanding the properties of different coffee by-products, such as silverskin, which has shown potential for its chemical composition and prebiotic properties after in vitro digestion [6], hints at a broader ecosystem of waste valorization within the coffee industry.

The Power of Spent Coffee Grounds: From Waste to Resource

Spent coffee grounds (SCGs) are the most significant solid waste product of coffee brewing. Annually, vast quantities are generated globally, presenting a substantial waste management challenge [7]. However, SCGs are far from worthless. Research indicates that SCGs can be valorized as a source of bioactive phenolic compounds with various beneficial activities [7]. More directly relevant to waste reduction in cafés, SCGs can be incorporated into new materials. Their inclusion in biocomposites, as mentioned, is one example [1]. Beyond material science, SCGs have been explored for their use in creating a diverse range of products, from building materials like blocks and tiles due to their mechanical strength, to more localized applications such as fertilization or homemade cosmetics [8]. Cafés could partner with local composting facilities or initiatives that process SCGs, effectively turning a waste stream into a valuable amendment for agriculture or other industries. Educating customers about these possibilities can also encourage participation in selective waste collection [8].

Enhancing Coffee Processes to Minimize By-product Waste

Beyond the cups themselves, the coffee industry generates other by-products that can be managed more sustainably. Research into coffee fermentation protocols has shown that aerobic and anaerobic treatments can positively influence parameters like pH, acidity, and the concentration of volatile compounds, which are key to coffee quality and consumer satisfaction [2]. While this research focuses on improving the coffee bean itself, it highlights an understanding of how processing can influence the outcome of coffee by-products. For example, coffee pulp wines, made from coffee by-products, have been evaluated for their flavor and sensory quality, with specific volatile compounds identified as contributing to notes like honey, spice, fruit, and smoke [4]. Similarly, the quality attributes and sensory acceptance of botanical coffee co-products like cascara and silverskin have been studied, revealing differences in water activity and pH [3]. By understanding and optimizing these processes, and by promoting the use of these co-products, cafés can reduce waste and create new revenue streams. For instance, offering cascara tea or products made from valorized coffee residues could be a sustainable offering.

In conclusion, cafés can significantly reduce waste from takeaway cups and other coffee by-products through a multi-pronged approach. This includes exploring and adopting more sustainable, potentially biodegradable cup materials, actively valorizing spent coffee grounds into new products or resources for local industries, and optimizing internal processes to minimize and find value in all coffee-related by-products. These strategies not only address environmental concerns but also offer opportunities for innovation and economic benefit within the café sector.

References

[1] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [4] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [5] — Qiuming Li, Qingcai Hu, Xiaoxi Ou, Jihang He, Xinru Yu, Yunzhi Hao, Yucheng Zheng, Yun Sun — Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39253009/ [6] — Marlene Machado, Iva Fernandes, Ana Fernandes, Liliana Espírito Santo, Cláudia Passos, Aroa Santamarina, Alejandra Cardelle-Cobas, Manuel A Coimbra, Maria B P P Oliveira, Helena Ferreira, Rita C Alves — Impact of In vitro Gastrointestinal Digestion on the Chemical Composition and Prebiotic Potential of Coffee Silverskin. — 2025-Sep-05 — https://pubmed.ncbi.nlm.nih.gov/40911156/ [7] — Ahmed Noah Badr, Marwa M El-Attar, Hatem S Ali, Manal F Elkhadragy, Hany M Yehia, Amr Farouk — Spent Coffee Grounds Valorization as Bioactive Phenolic Source Acquired Antifungal, Anti-Mycotoxigenic, and Anti-Cytotoxic Activities. — 2022-Jan-31 — https://pubmed.ncbi.nlm.nih.gov/35202136/ [8] — Sandra de Oliveira Silva, Amanda Kelly Cristiano Mafra, Franciele Maria Pelissari, Leandro Rodrigues de Lemos, Gustavo Molina — Biotechnology in Agro-Industry: Valorization of Agricultural Wastes, By-Products and Sustainable Practices. — 2025-Jul-31 — https://pubmed.ncbi.nlm.nih.gov/40871293/