Alexander Winter
Benedita Malheiro
ABSTRACT
This paper describes the journey of a multinational and multidisciplinary team enrolled in the European Project Semester (EPS) at the Instituto Superior de Engenharia do Porto (ISEP) during the spring semester of 2019. The team embraced the idea of repurposing coffee leftovers to cultivate oyster mushrooms and benefited from the background diversity of the team members as well as from newly acquired marketing, sustainability and design ethics skills to consolidate and strengthen the overall feasibility of the project. The project was set to design, develop and test grey oyster mushroom growth kits with an automated monitoring system, using coffee grounds as growing substrate and complying with the applicable regulations and pre-defined requirements. The ulterior aims of the project were to reconnect people with the food they eat and to disseminate sustainable food production processes, which are not only healthy but environmentally friendly. To achieve these goals, the team developed a circular economy business model where grey oyster mushroom growth kits reuse coffee grounds as growing beds and food buckets as containers. The designed growth kits include a controlled fruiting chamber with an integrated monitoring system. This allows easy domestic cultivation, monitoring through a smart phone. Moreover, the proposed solution contemplates information sharing on the mushroom cultivation process, monitoring system and recipes as well as the maintenance of a dedicated discussion forum. Tests have been conducted to test the concept, cultivation process, monitoring system and fruiting chamber from the incubation of mycelium all the way to the harvesting. Results show the feasibility of creating a business based on the devised concept.
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Index Terms
- Waste to Fungi: An EPS@ISEP 2019 Project
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