Spent Coffee Grounds Shortbread

The demand for food globally will increase by around 70 per cent between now and 2050.[1]

 The way humanity currently consumes and produces food must change dramatically within this time frame.
To put it simply, we do not have the resources to sustainably achieve an adequate food supply to meet this demand on today’s diet.

In order to strike a balance between supply and demand a rethink of what goes on in the kitchen is required: how our food is produce, where we can source it locally, and what we can do to put an end to food wastage.

We invite you to tighten your apron strings and boldly put nature at the heart of your kitchen decisions by trying sustainable future food today!

Activity and photos by Sebastian Haeusler.

[1] Global Agriculture Towards 2050, FAO – United Nations



  • 125 g Butter, room temperature
  • 55 g Brown sugar
  • 40 g Dried, spent coffee grounds
  • 180 g Wheat flour
  • 2 tsp Caster sugar

    autumn flora sculptures


    1. Preheat the oven to 190°C. In a medium bowl, beat the butter and sugar together until smooth.
    2. Add the coffee grounds and flour and stir until you get a smooth paste. Turn it out onto a clean work surface and gently roll out, until the paste is about 5 mm thick.
    3. Cut into squares and place onto an oven tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
    4. Bake in the oven for 15–20 minutes, or until light golden brown. Set aside to cool.