ReSoil: Our Purpose

Every day more than 2 billion cups of coffee are consumed across the globe, with six million tonnes of used coffee grounds sent to landfill every year. This is detrimental for the environment as decomposing coffee grounds release methane, which has a global warming potential up to 86 times greater than CO2. Coffee shops contribute to this issue by throwing coffee grounds into the trash instead of composting them. We change this by collecting coffee grounds and giving them to farmers or turning them into fertilizer at local composting facilities.

ReSoil benefits both the environment and the community:

  1. We divert coffee grounds from landfills, reducing methane and carbon dioxide emissions

  2. We give free compost to small, local farmers, supporting them in using sustainable, regenerative practices in farming

About the Founder

Hi, I’m Claire! I’m a high school senior in New York passionate about food waste and sustainable agriculture.

My interest in food systems began at home, where my parents constantly reminded me not to waste food. Over time, that habit turned into a larger question: How can I address food waste in my own community?

ReSoil started with a simple realization: organic waste like coffee grounds is often discarded without a second thought, even though it can be composted and returned to the soil. What began as a small effort to repurpose waste has grown into a broader mission to connect cafés with composting facilities and local farms, promote sustainable practices like composting, and engage my community in climate action.

Through ReSoil, I hope to show that by turning everyday waste into a resource, we can support farmers, strengthen local food systems, and take meaningful steps toward a sustainable, healthy planet.