Back to the Roots (BTTR) is turning used coffee grounds from our cafes into the soil for their grow-it-at-home mushroom kits. This year alone they will collect & reuse 1 million pounds of our coffee ground waste, and from it, help families grow 250,000lbs of their own gourmet mushrooms and create 20 urban, green-collar jobs. Back to the Roots' kits yield approximately 1 1/2 lbs. of tasty oyster mushrooms in as little as 10 days!
UC Berkeley grads Alejandro Velez and Nikhil Arora founded Back to the Roots in 2009 during their last semester in college when they were struck by the fact that their professor brought up: gourmet mushrooms could potentially be grown on entirely recycled coffee grounds. Starting as a fraternity-kitchen experiment, Back to the Roots has grown to distribute nationwide at Whole Foods Markets, regionally with Peet’s cafes, and sells online as well.
Peet’s is pleased to support their efforts by being the primary source of their coffee grounds.
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UC Berkeley grads Alejandro Velez and Nikhil Arora founded Back to the Roots in 2009 during their last semester in college when they were struck by the fact that their professor brought up: gourmet mushrooms could potentially be grown on entirely recycled coffee grounds. Starting as a fraternity-kitchen experiment, 
