Updated on 17 November 2025
valorization of coffee Husk
Responsable de sistemas de gestión at Mocay-Calidad Pascual
Pamplona, Spain
About
Coffee husk originates from the green coffee bean and is separated during the roasting process. Although it is currently treated as waste, it holds significant potential due to its nutritional properties and high calorific value. At the Mocay roastery, small amounts are collected by the local municipality for composting, but the majority is still discarded. Harnessing this resource within a circular economy framework could unlock new sustainable applications and reduce waste.
Stage
- Looking for project ideas
Topic
- Food and Agri-food circular system
- Circular bioeconomy
Call
- 2nd Call 2026 (max 1.5 years)
- Experimentation call
Organisation
Similar opportunities
Project cooperation
- Process innovation
- Circular bioeconomy
- Experimentation call
- Technological innovation
- Looking for a project leader
- 2nd Call 2026 (max 1.5 years)
- Food and Agri-food circular system
Héloïse REY
founder of ChampiLab at ChampiLab
Caen, France
Project cooperation
Circular bio-based carrier for microbial agricultural solutions
- Product innovation
- Process innovation
- Circular bioeconomy
- Looking for partners
- Experimentation call
- Materials innovation
- Technological innovation
- Looking for a project leader
- 2nd Call 2026 (max 1.5 years)
- Food and Agri-food circular system
- 1st Call December 2025 (max 2,5 years)
Luz Angélica Nieto González
Cofounder and CEO at INBIOTA SCA
Laujar de Andarax, Spain
Project cooperation
- Looking for partners
- Materials innovation
- 2nd Call 2026 (max 1.5 years)
- Circular construction materials and built environment
Mohamad EL HAJJAR
Associate professor at BUILDERS ECOLE D'INGENIEURS
Epron, France