In 2016, while studying coffee chemistry with Emmanuel Hatzakis at The Ohio State University, Katie Williamson uncovered a startling truth: after brewing a single cup of coffee, nearly 90% of the coffee bean becomes waste. In the U.S. alone, that adds up to more than 23 million pounds of spent coffee grounds every single day—enough to fill Lake Geneva if we collected it all. When this waste ends up in landfills, it releases greenhouse gases that fuel climate change.
Determined to change that, Katie set out to complete her PhD with one clear goal: find a way to “upcycle” this overlooked resource into something of real value. Years of research led Katie and Emmanuel to develop COPOXEE™—a renewable plasticizer made from spent coffee grounds—and other sustainable materials that can replace petroleum-based plastics, which still dominate the market today.
By transforming what would have been landfill waste into a renewable feedstock, their work ensures that coffee is valued for more than just the drink in your cup. For the Unspent team, coffee waste is “unspent” until it reaches its full potential—and they’re working to make sure it does.
Dr. Kathryn (Katie) Williamson is a scientist and entrepreneur dedicated to transforming the global food system into one that is truly sustainable. While earning her PhD in Food Science and Technology at The Ohio State University under the mentorship of Emmanuel Hatzakis, she developed the breakthrough technology behind Unspent’s patent-pending COPOXEE™ material—an innovation that led to two pending patents and nine peer-reviewed publications. Katie’s expertise is grounded in both academia and industry, including three years as a scientist at Nestlé’s Research Headquarters in Lausanne, Switzerland. Now serving full-time as CEO of Unspent and an Activate–Gerstner Fellow, she channels her passion into turning food waste streams, like unspent coffee, into high-performance, eco-friendly materials that drive a circular, waste-free economy.
Dr. Emmanuel Hatzakis is an Assistant Professor at The Ohio State University and a co-founder of Unspent, where he guides innovation in product development and process design. His work focuses on finding new ways to turn food industry byproducts into valuable, sustainable materials, with a special interest in uncovering nutrients and compounds that can benefit both people and the planet. Emmanuel takes a collaborative, cross-disciplinary approach, drawing from chemistry, nutrition, and microbiology to create practical solutions for a more sustainable food system. His contributions to the field have been recognized with multiple international awards, including the Early Career Scientist honor from the International Academy of Food Science and Technology and the IFT Samuel Cate Prescott Award for Research.
Michael brings over 20 years of entrepreneurial experience, with deep expertise in financial strategy and business growth. He has served as CFO for three software companies—including two startups—where he worked closely with boards and venture capital partners to drive funding and scalability. His track record includes successfully closing a Seed Round and structuring two convertible notes, supported by his strong background in financial modeling and business planning. Michael’s strategic insight and hands-on approach make him a key driver in turning innovative ideas into investable, scalable businesses.
