Researchers in Spain have discovered a way to make use of coffee grounds—adding them into our food.
Worldwide, more than 2 billion tons of coffee byproducts are generated annually. While some consumers have found ways to recycle coffee grounds as plant fertilizers, skin exfoliants, and cleaning products, most of the waste from coffee-bean roasting ends up in landfills.
The byproducts are toxic to plants and microbes that live in the soil, so a team at the University of Granada set out to test whether the waste could be recycled into nutritional food.
