Zero waste-based upcycling: A study on coffee waste

This research was conducted to repurpose organic waste generated from the coffee industry within the framework of sustainability principles. The research aims to examine the potential of repurposing coffee waste into products within the framework of a zero-waste approach and determine the cost-effectiveness of the product. Coffee, which holds a significant place in the food industry, generates a large amount of waste after consumption. To reduce the environmental impact of this waste and ensure sustainable resource use, the study evaluated coffee waste by producing a new product. A mixed method was employed in the research. During the qualitative data collection process, semi-structured individual interviews were conducted via Zoom with 12 participants from the coffee industry. The data obtained was evaluated using descriptive analysis. In the quantitative phase, four different coffee waste brownies were evaluated using sensory analysis by nine trained panelists. A combined cost analysis was conducted on the product receiving the highest score, calculating the product's cost. The research findings indicate that repurposing coffee waste into products can contribute both environmentally and economically. Participant opinions suggest that such recycling practices can raise awareness within the sector and contribute to sustainable food systems. As a result of the study, a concrete example of the re-evaluation of coffee waste in the field of gastronomy is presented and it is stated that profitability is achieved within the scope of cost on the product.