Second Brew corporate partnerships

Your coffee waste.
Back as food.

We collect spent coffee grounds from Dublin workplaces, grow local oyster mushrooms and return a share of the harvest—supported by clear impact reporting and employee engagement.

Explore the pilot

Grounds to gourmet

A circular-economy service your team can see, taste and take part in.

Designed for offices, corporate campuses and workplace catering teams, the partnership turns an everyday waste stream into local food, practical learning and a measurable sustainability story.

How it works

One habit.
Four useful returns.

  1. 01

    Collect

    We provide clear guidance and collect separated coffee grounds from your workplace on agreed days.

  2. 02

    Grow

    Suitable grounds join our local growing system and are transformed into fresh grey oyster mushrooms.

  3. 03

    Return

    Your workplace receives a scheduled share of mushrooms for canteens, tastings or staff take-home boxes.

  4. 04

    Report

    We record the coffee collected, mushrooms supplied, participation and spent substrate returned to compost.

Your partnership

More than a collection service.

Bring the story to life

Serve them. Share them. Learn from them.

01

Food

Use your mushrooms in the staff canteen, a chef demonstration or a dedicated Second Brew lunch.

02

People

Offer take-home boxes, a tasting event or a hands-on mushroom grow-kit workshop.

03

Impact

Share a tangible circular-economy story through internal communications and sustainability reporting.

Planning a conference or company event?

We can collect the coffee grounds from that too.

Second Brew offers a tailored event service that keeps used coffee grounds separate, collects them from your venue and reuses suitable material for mushroom growing and compost.

Explore event collection

Recommended first step

Start with a three-month pilot.

We begin with a short assessment, agree the collection rhythm and track real volumes, collection time and production results. At the end of the pilot, we review the service together and shape a longer partnership around what works.

Each partner contributes to our pooled local growing system, allowing us to provide a reliable scheduled share of the harvest while making the best use of suitable coffee grounds.

Discuss a workplace pilot