The management of organic waste is one of the most critical challenges on a global scale. It is estimated that more than 40% of urban solid waste is organic in nature, with the majority ending up in landfills, causing methane emissions and significant environmental pressures. At the same time, agriculture faces an increasing need for sustainable forms of nutrition, as the use of synthetic fertilizers is associated with high energy costs, dependence on imported raw materials, and environmental impacts. The development of solutions that convert organic waste into high-value-added products, integrated into the circular economy, is a strategic priority for the EU and our country.
In this context, the coffee residues from coffee shops and restaurants are emerging as an important but currently untapped waste stream. This material is rich in organic matter, nitrogen and bioactive compounds, which, after appropriate processing, can be used as either a biostimulant, an organochemical compound, or simply as organic fertilizer. The proposal aims to develop an innovative plant nutrition product, emphasizing both the environmental dimension (reduction of waste) and agronomic efficiency (replacement of inorganic fertilizers, enhancement of soil organic matter).
The methodology of the project includes:
• Development of a protocol for the collection, drying and processing of coffee residues, with the aim of producing a product of stable quality, easy to manage (pellet) as well as a biostimulant (applied either foliar or/and by root stimulation) and a potential organic pesticide product.
• Experimental application in three groups of plants: perennial crops (e.g., olive trees, almond trees, citrus fruits), vegetables (e.g., lettuce, spinach), and ornamental plants (e.g., sedum). Growth, production, physiology, and quality indicators will be studied.
• Comparative evaluation with a witness, which will in each case be the practice of the producer, the grower or the consumer (in the case of ornamental plants).
The quantified targets include:
• A reduction of 50–70% in the amount of coffee waste from selected dining venues (>3 tons/year/city).
• Development of at least 2 liquid formulations (bioreactor and plant protection formulation) and 2 solid soil improvers (pellet and enriched pellet)
• Increase in plant productivity by 10–20% using biostimulants in experimental applications (compared to a control).
In terms of technological readiness, the existing knowledge corresponds to TRL 2-3 (observing basic principles, formulating an idea). Upon completion of the project, the development of a prototype product and its successful testing in real cultivation conditions are expected, leading to TRL 6–7 (validation/demonstration of the system in a relevant environment).
The innovation of the project lies in transforming an up to now unused residue into a product with agricultural value and commercial potential, combined with the creation of new value chains between the food service industry and agriculture. The expected results include the production of a low-cost, environmentally friendly product, the reduction of dependence on inorganic fertilizers and the enhancement of the competitiveness of agriculture. Overall, the proposal combines technological innovation, environmental benefit and economic feasibility, promoting the principles of sustainability and the circular economy.