Turning Coffee Grounds into Protein: WFP’s Groundbreaking Composting Project in Honduras


In rural Honduras, where protein deficiency poses a significant threat to health and development, the World Food Programme (WFP) has embarked on a groundbreaking project to combat this challenge through the transformation of coffee grounds into nutritious protein. This approach tackles multiple problems: it tackles food insecurity, reduces environmental waste, and creates a sustainable source of income for local communities.

Project Details

The project, implemented in collaboration with local partners, involves the construction of composting centers in five Honduran departments. Coffee grounds are collected from nearby farms and transformed into high-quality protein concentrate through a biological composting process. The concentrate is then used to produce food products such as protein-rich flour, biscuits, and noodles, which are distributed to vulnerable populations in schools, clinics, and community centers.

Environmental benefits

The project promotes sustainability by converting agricultural waste into valuable protein and organic fertilizer. This reduces deforestation, carbon emissions, and water pollution, contributing to environmental conservation.

Social impact

For smallholder farmers, the project offers a source of additional income by providing a market for their coffee grounds. Additionally, it empowers local communities by involving them in the composting process and providing training on its implementation.

Expected Outcomes

The project is expected to:

  • Increase access to protein for 150,000 people.
  • Reduce the environmental footprint of coffee production.
  • Generate income for 500 coffee farmers.
  • Create 10 new jobs in the composting sector.


  • Establishing robust collection systems for coffee grounds.
  • Ensuring the quality and safety of the composting process.
  • Finding sustainable markets for the final protein products.


WFP’s innovative project in Honduras demonstrates the potential of transforming agricultural waste into a valuable resource. By empowering local communities and promoting sustainability, this initiative contributes to building a more resilient and food-secure future for rural Honduras.


1. How does the composting process work?

The composting process involves natural decomposition of coffee grounds with bacteria and other microorganisms. This breaks down the organic matter into nutrient-rich compost, which is then further processed to extract protein concentrate.

2. What are the nutritional benefits of the protein products?

The protein products are rich in essential amino acids, making them a valuable source of protein and other nutrients.

3. What is the environmental impact of the project?

The project reduces deforestation, carbon emissions, and water pollution by converting coffee waste into reusable protein and fertilizer.

4. How many communities are involved in the project?

The project is currently implemented in five departments in Honduras, with plans to expand to other regions in the future.


Comments are closed

Recent Posts