Raglan, town of surfers, artisans, beach and cafe worshippers - and now, exotic edible pink mushrooms grown in their daily coffee grounds due to a couple of French entrepreneurs.
This taste of the "blue economy" - which is much more sustainable than the green economy according to proponents - is the work of Champignons, a year-old company founded by two French settlers in the Waikato who are growing gourmet mushrooms using spent coffee collected daily from the seaside mecca's cafes and restaurants.
Having recently completed their mushroom farm at Raglan's nationally-recognised zero waste community enterprise Xtreme Zero Waste, business partners Niels Kolmer and Vanessa Macdonald are now selling their "flamingo" oyster mushrooms in local stores, at farmers' markets and to top Hamilton restaurants.
They've spent a year refining science and production techniques, with the objective of producing the mushrooms all year long while minimising energy consumption and production waste.
The growing process doesn't use the single-use plastic broadly used in the mushroom industry, saves spent coffee from the local hospitality sector going to landfill, and works without the usual need for sterilisation of the mushroom-growing media, saving energy.