Nespresso introduces new sustainability concept with K11 Musea and common farms

Nespresso has launched a new sustainability concept RE:FARM in partnership with K11 Musea and common farms. RE:FARM is a limited-time, experiential showcase that highlights the full circular journey of coffee - from capsule to cup to the dining table – all under one roof. RE:FARM will run from September 2022 to June 2023 and consumers can personally see, touch, and taste the results of Nespresso’s sustainability efforts.

The programme is the result of a partnership between Nespresso, K11 and common farms, a local indoor agri-tech farm, and is aligned with the sustainability initiatives of parent group Nestlé SA and its commitment to unlock the power of food to enhance quality of life for everyone, today and for generations to come.

At RE:FARM, visitors have a unique opportunity to witness Nespresso’s sustainable circular system in action. An on-site recycler separates coffee capsules from the coffee grounds and recycles the aluminum to make second life products.

Meanwhile, Nespresso’s composter turns spent coffee grounds into rich nutrients that will be used to bring life to new produce. Composted coffee grounds serve as an excellent fertilizer and offer numerous benefits in farming, such as improved soil drainage, water retention, and aeration.

They also acidify the soil, acting as a natural repellent that deters pests from damaging crops. RE:FARM uses this compost to grow a variety of herbs, microgreens, and edible flowers within self-contained farming units, which are later harvested and sent to selected Nespresso partner restaurants in K11 MUSEA and Rosewood Hong Kong, including Asaya Kitchen, Chaat, Deng G, Yung’s Bistro, and other dining establishments that will be joining the project over its nine-month run.

As part of the RE:FARM experience, customers are invited to savor the products of Nespresso’s circular journey through delicious microgreens and herbs harvested from RE:FARM in specially designed menus available at participating restaurants.

Through a journey that sees resources travel from farm to capsule to cup, and back to the farm, Nespresso’s own circular economy aims to transform the “take-make-waste” model into a sustainable system that maintains value and minimises waste. Nespresso hopes to leave visitors with a new understanding and appreciation for circularity through RE:FARM, where end-of-life materials are reimagined and reused as resources rather than waste. In promoting restoration and regeneration, Nespresso continues to hold fast to its commitment to create long-term, positive impact in the world.

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