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about us.

The Urban Mushroom Company works with restaurants, cafes in the food and beverage industry to reduce the amount of spent coffee grounds going into our landfills. 

We are committed to becoming a local supplier of high quality gourmet oyster mushrooms to Hong Kong's restaurants. At the same time we aim to scale the business and allow our customers to know the ongoing impact they have made to the environment.

“Our aim is to locally produce farm to table gourmet oyster mushrooms that are grown safely, consistently and of the highest quality.”
 

Our Mission

Fostering sustainable cities, consumption and production through awareness, waste reduction and scalable urban farms.

 
 
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We promote awareness on sustainable cities and communities, through a building a circular economy and contributing to waste reduction.

Food waste is a major contributor of municipal solid waste (“MSW”) disposed into landfills in HK. Each day, around 3,662 tonnes of food waste is disposed of in HK which is equivalent to some 250 double decker buses by weight (LegCo, 2017).

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Only 1% of food waste is recovered, mostly for production of compost and fish feed locally. The remaining 99% unfortunately ends up in landfill.

By collecting spent coffee grounds, the aim of the UMC is to help eliminate some of this type of food waste by up cycling it into high quality gourmet oyster mushrooms.

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In order to create a truly sustainable operation which can make an impact to the reduction of food waste, the business and solution must be scalable.

The more support we have from the community and the industry, the larger the carbon reduction impact we can achieve.

 
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Why UMC?

The Urban Mushroom Company was founded to tackle the problem of food waste.  Our urban farms up-cycle spent coffee grounds to grow gourmet oyster mushrooms for consumption.

The way that we currently live as city dwellers is not sustainable due to finite natural resources. At the same time the growing world population is increasingly urbanised bringing with it new economic, social and environment challenges.  So that led to the question – How can we play a part in a sustainable city?

Coffee, a beverage which is enjoyed by many of us in urban hubs around the world produces a significant amount waste for the amount actually consumable as a beverage. Often this unfortunately ends up in our landfills.  What’s worse is that once it goes into landfills it releases greenhouse gases in the form of methane, which has over 20 times the global warming potential of carbon dioxide.

As it turns out, mushrooms can grow out of coffee waste.  Instead of sending this to landfill, we can up-cycle it and use it to grow gourmet mushrooms locally that are fresh, organic and sustainably produced.  By working together we hope to reduce waste, create a circular economy and contribute to a sustainable city.

 
 
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