The Specialty Coffee Association of America (SCAA), Green Cafe Network (CGN) and the Food Service Technology Centre (FSTC) announced on 23 October a new project for café operators looking to run a greener business and reduce costs. The Green Guide is a series of digital booklets, published in modules that will cover key strategies for cafe operators in energy conservation, waste reduction, water conservation, and toxins reduction, the SCAA stated. GCN is providing technical assistance for the guide’s content, with key research and expertise from the FSTC.
The project was originated and supported by the Sustainability Council of SCAA. SCAA said it is encouraging café operators to use the first module of the Green Guide, the Energy Conservation module, to tailor strategies specific to coffeehouses. After the initial launch of the first module, SCAA said it will announce the publication schedule and its plans for a broader program around the Green Guide series that includes a mechanism for measurement offered through SCAA’s START (Sustainability Tracking and Reporting Tool) and a recognition vehicle for participating cafés.
The SCAA noted that the initiative for this project grew from a stated need from its membership and Guilds for more guidance and practical information on integrating sustainability principles into retail operations. “Numerous studies on the environmental impact of coffee have concluded that the bulk of impacts are at the end of the value chain,” the SCAA said in a statement. “Thus a concerted effort at retail is key to lowering the overall carbon footprint of the industry. As a result, the project brings together the industry’s leaders in sustainability education and consulting to provide solutions for cafes of all sizes across the country.” The Green Guide will be available in the SCAA store November of 2012. To learn more visit www.scaa.org/lowimpactcafe.
