Several companies are conducting studies on the integration of coffee waste into different products and in multiple sectors. Given its properties, coffee and its coffee waste are able to reduce or, even, totally eliminate bad smell, due to its pleasant aroma. However, no research advancements have been found in the footwear sector which is now focusing on having both antimicrobial and aromatic character in the new eco-friendly products.
Innovation:The Footwear Technology Center of La Rioja (CTCR), EARTO Member through Fedit, developed aromatic and antimicrobial shoe soles and midsoles out of coffee waste which comes from the hotel industry. These coffee soles inhibit the growth of bacteria by using a microencapsulation process of coffee oils. CTCR conducted a whole life cycle analysis to evaluate its production capacity in a normal shoe production process, moulding and cooling each shoe.
Impact Delivered: This novel footwear incorporates 15% coffee grounds in its sole formulation, reducing its carbon footprint by 11.3% compared to the normal shoe model. CTCR’s methodology reduces the use of fossil resources, toxic processes and inorganic compounds. In 2020, during its first year of commercialisation, it is assumed to sale approximately 6K pairs and gradually increase its production by 5% in the following year.