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Green caffeine: Researchers develop composting program with used coffee grounds

An interdisciplinary Kansas State University research group is turning garbage into gourmet food.
The researchers are taking used coffee grounds from a campus coffee shop and using them as compost to cultivate gourmet mushrooms at the K-State Student Farm. By composting alone, 50 pounds a week — or about 30 percent of the coffee shop’s total waste — has been diverted from landfills.
Natalie Mladenov, assistant professor of civil engineering, and Rhonda Janke, associate professor of horticulture, forestry and recreation resources, are the faculty leaders of the project, which also involves students in civil engineering, plant pathology, agronomy, geography, and park ...

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