Closing the Loop
Since 1986, the brand has built an ecosystem that turns used aluminium capsules into valuable resources, proving how circular thinking can transform not only your morning espresso, but can be partially integrated into a daily use design object.
Nespresso uses aluminium not only because it locks in coffee’s freshness and aroma, but because it’s one of the few materials that can be recycled again and again. Recycling is as easy as possible : through collect points, in boutiques, retails partners and from the comfort of your home, everything have been established in boutiques, retail partners and even postal systems to make it easy for consumers to return their used capsules and close the loop.
Once collected, the capsules are processed: aluminium is separated and remelted – once ready, it turned into the general aluminium stream and can become new aluminium products, from railway tracks to airplane parts, to wind turbines that generate renewable energy. Meanwhile, the coffee grounds are turned into biogas or fertiliser. Every component is repurposed, reinforcing the idea that the idea of circularity.
Today, Nespresso capsules contain at least 80% recycled aluminium – proving that premium quality and responsible sourcing can go hand in hand. Through partnerships such as the Aluminium Stewardship Initiative (ASI), Nespresso aim to us materials that comply with the social and environmental standards.
Through collaborations with visionary partners, Swiss brand transforms used capsules into objects of desire – each with a story to tell. Caran d’ Ache reimagines capsule aluminium as refined writing instruments, while Miloo builds sleek urban e-bikes partly from recycled components, inspired by Nespresso's capsule colors. Hublot fuses innovation with sustainability in a timepiece in part repurposed aluminium and coffee grounds – a world first. As part of its latest collaboration with Faction, part of the capsule’s materials is repurposed into high-performance skis and poles with style. Not to mention the coffee grounds, which are partly integrated into a after-ski shoe. These collaborations reflect a broader shift where recycling becomes a form of thoughtful design and meaningful reuse.
Related Stories
Chocolate, pear, and cinnamon Chantilly – or aubergine, pecan, and liquorice? Classic or avant-garde? The repertoire of Switzerland’s pâtisserie scene is more diverse and creative than ever, offering outstanding opportunities for emerging talent.
Discover more
No question about it: the elegant Mandarin Oriental Palace, housed in a stately 1906 Belle Époque ensemble directly on the promenade of Lake Lucerne, ranks not only among Switzerland’s most prestigious hotel addresses, but is also a compelling destination for discerning gourmets seeking the ultimate culinary delights.
Discover more
Natural and orange wines are gaining attention and increasingly appearing on shelves as well as hotel and restaurant wine lists. Simultaneously fascinating and occasionally difficult to interpret, they can be polarising. Here, we take a closer look.
Discover more
Behind every plate at La Réserve Eden au Lac Zürich lies a story: tomato fields at dawn, olive groves in the heat of summer, pasta machines from the 1970s and, above all, people who work with devotion. Together with chef Marco Ortolani, we visit two producers without whom his cuisine would not be the same.
Discover more
A good wine deserves the right glass. When choosing glassware, it pays to rely on established producers – those with a legacy of expertise and innovation. Whether you opt for machine-made or handcrafted models depends on your budget and how and where the glass will be used.
Discover more
Zurich may be known for its precision and alpine elegance, but it’s also emerged as a rising star on the global culinary map. The city’s dining scene blends haute cuisine with creative fusion – where Mediterranean classics meet Nikkei flair and historic guild houses echo with bold, modern flavours.
Discover more
Paolo Rota holds one of the most unusual roles in European fine dining. For just a few months each year, he runs the two-Michelin-starred Da Vittorio restaurant in St. Moritz. The rest of the time, he devotes himself to what may be the world’s most famous pasta dish – Paccheri alla Vittorio – and his enduring passion for it.
Discover more