Revolution Farm and Kitchen, an urban farm rethinking our food systems by growing mushrooms from spent coffee grounds

Revolution Farm and Kitchen are rethinking our food systems. This is science, flavour, community and environmental care all wrapped into one.

Using spent coffee grounds collected from the University College Dublin campus, the team grows fresh oyster mushrooms in a customised, retrofitted shipping container on site. The mushrooms are then used to create ragu and chilli sauces, which are sold around Dublin. 

We speak to co-founder Paddy Arnold about how the project came about and where it is going. We learn how UCD have given them not just a place to work, but a stream of eager volunteers and research students, providing a science-based, data-driven approach, aiming to discover if this is a sustainable way of growing food here in Ireland. We learn how they have changed their approach several times and stayed flexible and how putting the environment first can have social and circular economic benefits for us all. 

Find out more on https://revolutionfarmkitchen.com/

Video Explaining Process - https://youtu.be/_XuJi5j615g

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