Nicole Ferris – There’s an opportunity for specialty to make ‘quality’ synonymous with both sustainability and taste
Looking forwards to 2022
Toby Weedon – It’s going to take innovation, diversity and collaboration to lower coffee’s carbon footprint
Head of the barista team at Oatly, Toby explains why plant-based foods are key to tackling climate change
Lisa Lawson – Coffee’s sustainability journey can be supported by the B Corp framework
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
Dale Harris – I’d like to see greater brew ratio diversity to explore coffee’s amazing flavours
Dale is a World Barista Champion whose winning routine explores how an understanding of chemical compounds can help us better communicate coffee’s flavours.
Ideas to help the coffee community succeed in 2022
