Coffee grounds fuel mushroom growth at the Vineyard Hotel

Chris van Zyl, head of sustainability of the hotel said: "Our food-and-beverage outlets generate 150kgs worth of coffee grounds in an average month. We place a high premium on eco-friendly and long-term sustainability practices across all operational areas of the hotel and we are constantly on the lookout for new and innovative ways to improve our efforts.

"When urban farming specialists Artisan Mushrooms approached us with their 'no waste' idea for growing mushrooms, we knew we had a perfect fit. Right now they are considering project extensions to allow for a greater selection and seasonal varieties."

Forest mushrooms have been cultivated via traditional methods for over 1000 years. This involves drilling holes in logs, filling them with mushroom mycelium (the vegetative part of the fungus), sealing the hole and waiting. Gourmet mushrooms are produced via a much faster, modern technique, but still require natural food packed with nutrients and antioxidants, such as sawdust or, in this case, coffee grounds.

In the "no waste" production concept to which Van Zyl refers, patrons enjoy Fairtrade coffee at the hotel after which grounds are collected and delivered to an off-site production unit. Depending on the types involved, mushrooms are grown, harvested and delivered back to the hotel's restaurant within six weeks.