Connecting Grounds is a food start-up based in Aarhus. We up-cycle spent coffee grounds (a.k.a. coffee waste) into food ingredients for B2B food manufacturers and retailers. Why do we do it? Mainly for two reasons. 1. Environment Spent coffee grounds are most of the times treated as waste. Think about how many cups of coffee you or the people around you drink a day. Imagine then the waste generated ending up in landfills. The decomposition of coffee waste generates CO2e in the atmosphere. 2. Nutritional Value Did you know that when we brew our cup of coffees we are only taking advantage of 1% of coffee's nutrients? In fact, 99% of the nutrients stay in the spent coffee grounds. We are, therefore, throwing away caffeine, dietary fibre, proteins and minerals. What we want to do is to change the narrative behind hidden food waste. Rethinking food is what we do, and we will not stop with coffee by-products. We will continue to search for resources/ingredients that have the potential of being reintroduced in the food stream, again.