Revolution Farm & Kitchen
About my Start-up
We aim to produce food efficiently in an urban scenario using a common organic surplus, coffee grounds, as a key input.
Our model is based on growing oyster mushrooms using coffee grounds. Once harvested we can then use the leftover substrate as part of another urban agricultural process, either animal bedding or input as compost for vegetable growing.
Demonstrating our circular model in a transparent manner will help build trust and community with our customers.
Why your idea is a “winner"?:
Producing healthy, tasty food transparently in a local environment has the power to build trust and community that can drive positive environmental changes.
What is your current or intended business/revenue model?:
- Charge fee to collect coffee grounds from local café businesses.
- Produce oyster mushrooms on our farm that are then on sale through markets and retailers.
- Proportion of these mushrooms are transformed into value added products that are also on sale (we currently have two sauces on the market in Ireland, Revolution Ragù and Revolution Chilli).
- Add a further revenue stream from another agricultural process, i.e. laying hens that produce eggs.
- Add a restaurant/retail space that can showcase our products and process as well as add other revenue streams.
Do you have any Patent or IP registered (related to the solution that you are looking for an investment)?:
Has your technology already been implemented in any field/sector?:
Yes, we have a prototype farm in operation in University College Dublin, the largest university in Ireland.
Which market and customer need(s)/problem(s) is (are) your products(s)/service(s) going to solve?:
The demand for local, sustainable and understandable meat alternatives.
– Sustainability Solutions Manager, UCD Innovation Academy
– Circular Economy Manager, Climate Collective
– Founder, One By Two designs
– Master of Science – MS, Energy, Environment, and Natural Resources Law, University of Twente
– Co-Founder, Revolution Farm & Kitchen
– Sous Chef, Restaurant K, Antwerp
– Sous Chef, Forest & Marcy, Dublin
– BA, Business and Economics, Trinity College Dublin