Starbucks Japan Works With Farmers To Reduce Coffee Waste By 50%, Commits To Reusable Cups, Renewables
Starbucks has promised to reduce waste in its Japan operations through reuse and recycling activities as part of its Planet-Positive Agenda. It will start a coffee grounds recycling initiative that will provide customers with new menu alternatives while also helping local growers. It’s also promoting a reusable cup initiative to help reduce trash.
Starbucks Japan, the company’s third largest market, will debut a new menu using locally sourced foods as part of the company’s global goal to decrease waste by half by 2030. These are made from coffee grinds that have been recycled. Aside from that, consumers will be able to recycle tumblers and participate in a cup-sharing programme. The three circularity methods are intended to have a beneficial influence on the communities in which they are implemented.
Coffee Grounds Recycling Loop is a programme that recycles coffee grounds.
Since 2014, Starbucks has worked with Japanese farmers to recycle waste coffee grounds from its Kanto and Kansai-based locations through this programme. These grinds are then used to make agricultural compost and animal feed, which results in the production of vegetables, green tea, and milk. The components are used in the company’s distinctive drinks, such as lattes.
The company is currently working with farmers to bring these foods back into their stores. Customers may now select between three new menu items made with locally grown carrots and matcha green tea powder. Matcha Cream Bar, Root Vegetable Chicken Salad Wrap, and Whole Carrot Cake are the products.
Coffee grounds are the most common cause of food waste at its Japan branch. It seeks to minimise coffee waste by 50% by sending discarded grounds to 28 farmers for food production, as well as using them for shop furnishings such as art displays and trays.