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United Baristas / Environmental Issues
Dear Green founder Lisa Lawson explores how the industry can be more sustainable and why it’s not always easy having ‘green’ in your name
More Lisa Lawson – Coffee’s sustainability journey can be supported by the B Corp framework
It just doesn’t stack up. United Baristas fact checks KeepCup’s claims about their Thermal cup.
More Why KeepCup can’t save the world
Reducing coffee’s carbon footprint by tackling the energy consumption of espresso machines
More Hot Stuff: How espresso machines cause global warming
When lockdown lifts to permit coffee shop trade, we should end the customer discount for reusable cups. Here’s why, how we should use the money instead, and why this is the best moment to implement this change.
More Strengthening the coffee industry by eliminating the reusable cup discount
Want to reduce your coffee’s environmental impacts? Milk is responsible for the majority of a cup’s carbon footprint, so lower your impacts in 2020 by making informed decisions
More Milk Matters: Small changes can dramatically lower your coffee’s carbon footprint
Carbon dioxide is colourless, tasteless and odourless, but it’s everywhere and causing global warming. So how do we work out how much carbon is emitted to make a cup of coffee?
More Calculating the Coffee Industry’s Carbon Emissions
Let’s be aware of our online carbon footprint, and how United Baristas is offsetting your use of our services.
More Our Digital Carbon Emissions are part of the Coffee Industry’s Environmental Impact
With environmental pressures continuing to mount, United Baristas starts a series on how the coffee industry can lower its impacts.
More With so many crises, what do we focus on?
J. Marshall Shepherd explains how confirmation bias, the Dunning-Kruger effect and cognitive dissonance impact what we think we know
More What shapes our ideas?
Kim Elena Ionescu moderates a panel on progress – and yes, lack of – towards sustainability in the coffee industry. Get a overview of the progress to date, and a sense of the challenges that remain.
More Change Everything, Except the Goal
Three baristas taste-test Discarded cascara vermouth blind, and we find out more about its genesis and production from its instigator, Joe Petch
More Valuable Resources: Putting By-products to Good Use and Being Able to Navigate the Regulations
Last March we reported that Local Authorities had taken cascara for testing following the lodging of a novel food application. Last week we drunk a new cascara vermouth. So what’s been discarded?
More Cascara Returns to The Shelves – Infused in Booze!
Back-of-the-napkin maths explains why many coffee shops would break planning law — and be forced to shut up shop.
More The proposed Latte Levy isn’t fit-for-purpose. Here’s how we can make it better.
How the Latte Levy, combined with other legislative changes, can tackle takeout coffee cup waste. A summary for the specialty coffee community and a response to the Environmental Audit Committee’s report, ‘Disposable Packaging: Coffee Cups’.
More Wasting Less, But We’re Still Left Wanting More From The Proposed Latte Levy