
Inside Tinker Coffee, O’Neill Sustainable Management and Policy major Skylar Hazlett is serving up more than drinks. She’s also educating customers about composting while helping make the company and community more sustainable.
“Adding more organic matter to the soil helps organisms have more to work with,” she explains.
In between making orders, Hazlett packs used coffee grounds into 5-pound bags.
“We don’t want to just throw away this valuable resource that could go on to provide nutritional value within the soil,” she says.
It was an idea first brewed up by her manager, who started providing bags of used grounds to customers, free of charge. Hazlett is now building on that idea, thanks to her capstone class at O’Neill.