2026-04-17T17:45:26.801Z http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai

ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai:1:7879 2021-03-09T16:56:24Z 1

New ecotechnologies for waste reuse in sustainable hospitality 2020 COBISS.SR-ID 21757449 http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai/record/1/7879 www.mianu.org, ISBN 978-86-81512-02-9 G. Dražić N. Dražić V. Gajić Environmental pillar of sustainable hospitality assumes, among others, reuse of biodegradable waste. After preparing coffee, there are the leftover grounds that contain around 98% of dry matter of raw materials used, water and abundance of nutrients which makes coffee waste a great substrate for growing edible mushrooms. For growing mushrooms, the simple equipment and small space are required and those requirements are suitable for urban areas. Fresh coffee-ground is sterile so as to avoid the production process stage related to substrate sterilization which is the most energy-intensive step in the production of mushrooms. The aim of the paper is to point out the economic and environmental potential of using coffee in the example of a small-town restaurant. The process of waste usage is presented – coffee ground as a substrate for making high-nutrient food which is, further on, sold in the same restaurant. The benefits of this method are considered for restaurant management, visitors and the environment. Analysis of sustainability principle of best practices points to meaningful advantages and certain limitations of this concept implementation in relation to conventional. Reusing a resource that previously didn't have any usage is one of the main goals of sustainable tourism development. Key words: Resource efficiency, circular economy, cost management, coffeеgrounds, city agriculture conferenceObject 404 413 Book of Proceedings SETI II