Ground Breaking Mushrooms

Ground Breaking Mushrooms is an urban mushroom farm and social enterprise based in New Plymouth, Taranaki, focused on producing fresh, edible mushrooms through circular, low-waste growing systems. The operation is built around a simple but powerful idea: turning local waste streams into high-quality food.

The farm diverts approximately 35–40kg of spent coffee grounds each day from local cafés — including partners like Escape Coffee Roasters — preventing this organic material from going to landfill. These coffee grounds are blended with other organic secondary materials to form a nutrient-rich growing substrate, created using 100% organic principles.

In contrast to conventional mushroom farms that rely on single-use plastic grow bags, Ground Breaking Mushrooms uses upcycled, food-grade Fonterra dairy buckets to house their substrate. This approach significantly reduces plastic waste while creating a durable, reusable growing system.

Collection of coffee grounds is carried out using a zero-emissions e-bike and trailer in partnership with the Bishop’s Action Foundation (BAF), ensuring the operation remains low-carbon from input to harvest. Once mushrooms are harvested, the spent substrate enters its third life as high-quality organic compost, closing the loop on the original waste stream.

The enterprise operates as a social enterprise in collaboration with the Bishop’s Action Foundation, with a strong focus on community food security, education, and practical climate action. Founder Matthew Williams regularly runs workshops at The Junction – Zero Waste Hub, teaching people how to grow mushrooms at home using repurposed materials such as hessian coffee sacks.

Ground Breaking Mushrooms primarily grows Grey Oyster mushrooms, chosen for their flavour, texture, and versatility in cooking. These mushrooms are considered restaurant-quality, holding their structure well when cooked and offering a nutrient-dense, plant-based protein option rich in fibre and B vitamins.

Fresh mushrooms are sold directly into the local food system, keeping supply chains short and transparent. They are available at the Taranaki Farmers Market, through local retailers such as Down to Earth Organics, and supplied directly to New Plymouth restaurants seeking sustainably grown, local ingredients.