Vermicompost—a nutrient-rich product of the decomposition process that uses worms to aid and accelerate composting to create a mixture of decomposed food waste and worm castings—has been shown to outperform traditional compost and reverse soil damage from synthetic fertilisers. 

Working with local food businesses, the Rhyze Mushrooms Co-op will explore how vermicomposting can prevent business waste from ending up in landfill by transforming it into high-quality soil improvers that enhance the health, yield, and nutrition of crops.

The Co-op’s research will also assess whether different waste types—brewers’ grains, coffee chaff, agricultural waste, and food scraps—produce a variety of vermicomposts with varying benefits for crops.

The waste products will be processed in separate worm bins, then analysed through lab-testing and field trials with local growers in real-world conditions. By combining both types of analysis, this research hopes to develop optimised vermicompost “recipes” suited to different crops. The findings will support sustainable waste management, improve soil health, and help communities produce more nutritious food, while sharing practical knowledge with growers and volunteers.