Back to the Roots
Back to the Roots is a sustainable urban mushroom farm growing gourmet oyster mushrooms on 100% recycled coffee grounds. Co-founders Nikhil Arora and Alejandro Velez passed up jobs on Wall Street during their last semester at UC Berkeley to experiment with growing fresh mushrooms from recycled coffee grounds. Every week, Back to the Roots collects thousands of pounds of coffee from area coffee shops, diverting it from the landfill and instead using it to make fresh, local food. To date, Back to the Roots has collected more than 1 million pounds of coffee grounds, helped more than 10,000 kids learn about urban farming and sustainability through the One for One Facebook Campaign, and harvested over 150,000 pounds of fresh food. The company strives to make food personal again by educating consumers about the value of growing their own fresh, natural food.
Back to the Roots wants to make food personal again, which means teaching the value of homegrown, fresh food. With the mushroom kit, anyone across the country can grow their own mushrooms on their kitchen counter and experience what it means to grow their own food. By using an urban waste stream to produce local, fresh food, the Mushroom Garden inspires people to think about where their food is coming from and what they can do with resources already in front of them!