What We Do

We provide landfill diversion and resource recovery services for coffee shops operating in the food service sector


We are a social enterprise that collects and recycle waste coffee grounds into a stabilised horticultural amendment for use in organic food production. We offer vermicompost, vermi-design, consultations and products related to the vermiculture industry.

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87% of coffee shops waste is comprised of biodegradable materials which have the added benefit of enchacing the vermicomposting process.

The vermiculture project is part funded by




We are located at the Leeds Beckett University, Landscape Resource Centre and Experimental Gardens, Queenswood Hall, Beckett Park, Leeds, England LS6 3QZ




We use a continuous-flow vermicomposting system for processing waste coffee grounds and paper. The original concept for the continuous-flow system was devised by a team of researchers at Rothamsted Experimental Research Station, UK in the early 80’s.

The concept was created to take advantage of the fact that composting worms typically prefer to remain quite close to the surface of whatever material they happen to be living in. They generally move towards the most recently added organic wastes, leaving higher concentrations of their castings behind.


Why We Do It


We are responding to two global concerns; the social and environmental problems associated with food waste and disposal; and the rising demand for sustainable waste management systems.

Our mission is to help coffee shops operating in the food sector transition towards zero waste. Working together with businesses, institutions and communities to reap the benefits of reducing waste, and developing sustainable products by using resources in an efficient way.


why coffee

Global coffee consumption increased from 4.2 million tonnes in 1970 to 8.1 million tonnes in 2010, an increase of 91%. With consumption growing by 12% in Western European markets.

87% of coffee shops waste is comprised of biodegradable materials, which has the added benefit of being vermicomposted into an organic fertiliser for use in food production.


closing the loop

Coffee grounds are a single use product and, vermicomposting represents an opportunity to use an available resource that exist in abundance, otherwise known as waste, with a potential to be transformed into a much needed resource; an organic fertiliser. The process is clean, efficient, easy, and effective and mimics nature.



 vermicomposting uses earthworms and other microorganisms to digest organic matter accelerating the composting process producing a nutrient-rich compost. It a convenient, low-maintenance, waste-processing method applicable in urban environments, and an easy way to make a positive environmental impact by reducing the amount of waste going to landfills.


end product

The final end product vermicompost contain millions of beneficial micro- organisms that break organic matter down into forms readily available for plants. It has the added benefit of improving soil aeration and the process reduces harmful greenhouse gases emissions such as, methane and nitric oxide.

Who We Are

Ian Fletcher(B Arch Studies, BArch, DipArch, MA Arch & Urbanism)

Has worked in architectural practice in Trinidad & Tobago, and taught at Carleton University (Canada) and at the Birmingham School of Architecture before joining the Leeds School of Architecture. Ian is interested in theoretical and practical urban scale ideas, which can help post-industrial cities transition towards self-sufficiency. His research aims are to promote an ecological rethinking of post-industrial infrastructures, waste management and community engagement to maximise local food production, energy production and biodiversity.