Waste as resource.

How much of what we consume makes it's way down the collective waste pipe? Can we find ways to break down the silos around produce, consume, throw away? What if our morning cup of coffee could be the feedstock for multiple downstream benefits - if the waste grounds produced in the brewing of our morning lift was used as a resource for further food production and waste treatment? And then imagine it all happening in a local loop. Maybe that hot cup would taste just that much sweeter.

(image from the side of the soon-to-be Irwin's Cafe on the corner of 65th & Latona)