Flour for bread from coffee waste: Naples presents its results

Participants of the local final event of the Biocircularcities project in Naples were surprised to learn that it is possible to produce functional ingredients, such as flour for bread and bakery products from coffee bean roasting waste, saving 170 tonnes of CO2 equivalent per year in the metropolitan area of Naples alone.

This result of the pilot study conducted by the Biocircularcities partners to evaluate the economic and environmental performance of the silverskin disposal chain has been presented together with other key outcomes of the project during the event on 15 June.

Apart from presentations on the projects and its results, participants learnt more about the coffee value-chain and the specific case of silver-skin (not only from coffee but also almonds and other nuts). The event concluded by a roundtable on the circular economy. The Metropolitan City of Naples underlined the importance of a waste product becoming a by-product and the normative definition of a by-product.

As highlighted by a participant, this final conference is not the final point of the project but could also be seen as a starting point and the study carried out a good inspiration to stimulate political decision-makers to implement the driver policies.