Due to rising enthusiasm for waste reduction and the circular economy, La Boîte à Champignons (LBAC), Kroptek’s mushroom farm subsidiary, has been focused on the biowaste collection process of ground coffee. LBAC collects discarded coffee grounds from partners and clients in Paris, and then transforms the grounds into a chemical-free substrate used to grow mushrooms. Nicolas Faivre, Sales Manager at LBAC, discusses the benefits of their most successful coffee ground waste management program in Paris.
Can you tell us about LBAC’s Corporate Membership?
LBAC’s Corporate Membership focuses on optimizing biowaste management, specifically targeting coffee grounds.
We start with an on-site assessment to understand the volume of coffee grounds and the company’s layout, creating a personalized action plan for efficient waste management. Collection bins are then strategically placed in café areas or trash rooms.
Our collectors retrieve coffee grounds every two weeks for transport to our processing site. There, we hand-sort the grounds, blending them with local wood chips and introducing mycelium (mushroom seed) for sustainable cultivation.
Partners receive monthly reports on waste processing and environmental impact. Contracts typically run for a year, renewable, and partners enjoy monthly Oyster Mushroom Credits for program rewards. In essence, LBAC Corporate Membership is a strategic partnership for effective and sustainable waste management.
What are some of the benefits of joining the LBAC Corporate Membership Program?
Firstly, it serves as a concrete Corporate Social Responsibility (CSR) initiative. We help companies comply with waste management laws by providing concrete data on organic waste quantities treated, recovered product quantities, resource utilisation, and the agricultural soil area regenerated using mushroom compost. This data empowers companies to earn certifications, validating their commitment to environmental stewardship.
Additionally, LBAC’s membership provides companies a solution to The AGEC Law (The Anti-Waste Law for a Circular Economy). Companies who fail to respect the law are exposed to significant fines of up to €75,000 and 3 years of imprisonment.
Our program also offers practical perks. Partners receive fresh mushrooms delivered to their company restaurant, adding a sustainable and locally sourced touch to their culinary offerings. Further enhancing team engagement, we provide DIY mushroom kits for year-round team building workshops. It’s a unique and hands-on way for teams to connect with sustainable practices.
What is the impact of using coffee grounds as a substrate on the quality and yield of LBAC mushrooms?
Using coffee grounds as a substrate significantly enhances the quality and yield of LBAC mushrooms. The coffee grounds provide dry matter within the mushrooms, adding cellulose for nourishment. This unique composition ensures the mushrooms don’t release water when cooked, retaining a rich taste and a satisfying, meaty texture—a preference among top chefs. Over years of refinement, we’ve honed our expertise in crafting substrate recipes centred on coffee grounds, resulting in impressive yields. With Kroptek’s expertise in controlled environments, our mushrooms thrive consistently throughout the year, maintaining high quality and yield.
Learn more about La Boîte à Champignons and its Corporate Membership here.
