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Circularity of Melo
The circular structure aims to close conventional linear productions into circular closed loops. This entails that renewable materials are eventually returned to living earth and finite materials are maintained and repaired before being recycled.
This is an oak tree planted with regenerative material after the production process.
Circular economy aims to close conventional linear productions into circular closed loops. This entails that regenerative materials are eventually returned to living earth and restorative materials are maintained and repaired.
This is an oak tree planted with mushroom mycelium after the production process.
Circularity of Melo
The circular structure aims to close conventional linear productions into circular closed loops. This entails that renewable materials are eventually returned to living earth and finite materials are maintained and repaired before being recycled.
This is an oak tree planted with regenerative material after the production process.
Languaging and surplus
Languaging and surplus
You will notice that used coffee grounds are not referred to as waste material or product but are rather referred to as a Surplus. The power of language can not be understated and by changing to surplus rather than waste it changes immediately how it is perceived.
Less than one percent of coffee beans end up in a cup of coffee, despite this its nutrient rich. Why not reuse this valuable surplus?
The Melo system
The Melo system
Melo works directly with restaurants and cafes. After the brewing process coffee grounds are pasteurized by the hot water, this means they are clean material to grow mushrooms.
They are quickly collected, processed and mixed with mushroom mycelium. After the mycelium has colonized the coffee grounds, the mushrooms will begin to grow. They will be ready to harvest the next week.
After the mushroom harvest, used substrate is left, this goes back into local farms as a biofertilizer or compost to produce more fresh and local food.
Melo works directly with restaurants and cafes. After the brewing process coffee grounds are pasteurized by the hot water, this means they are clean substrate to grow mushrooms.
The coffee grounds are quickly collected, processed and inoculated with mycelium. This mixture is then placed into buckets, they will then colonize the substrate and start to fruit mushrooms. These mushrooms then are sold back into the restaurants or cafes.
Post mushroom harvest used substrate is left, this goes back into local farms as a biofertilizer or compost to produce more fresh and local food.
DRINK A COFFEE, GROW A MUSHROOM, PLANT A SEED
DRINK A COFFEE, GROW A MUSHROOM, PLANT A SEED
DRINK A COFFEE, GROW A MUSHROOM, PLANT A SEED
DRINK A COFFEE, GROW A MUSHROOM, PLANT A SEED
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© Melo mushrooms, powered by framer 2025
© Melo, powered by framer 2025