Your latte might be helping farmers across the country make rich, healthy compost for future harvests.
'Closed loop' growers are part of a movement making exactly that happen, partnering with cafes and restaurants nationwide to turn waste into produce.
By repurposing organic yields from kitchens like peels, coffee grounds, and eggshells, farmers can create different composting systems to fuel the farm at different stages of production.
Susannah Whitehouse, owner and operator of Brisbane cafes Scout and Jessie's Girl, said the closed loop methodology helped her businesses and others like it keep their environmental impact low.