United Baristas / Environmental Issues / Page 2
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
Scientists at London’s Kew Gardens explain how they are researching the impacts of climate change on coffee production
More How climate change impacts coffee production