Oh, Starbucks.
Ye of overpriced coffee from improperly roasted, burned and bitter beans have
gone and given me yet another reason to avoid your inexplicably named tall,
grande, venti and trenta portioned mediocre java.
Starbucks,
which sources the beans for its joe from Latin America, Africa and the
Asia-Pacific region, recently released a new plan to cut carbon, waste and
water usage in the next decade with expanding plant-based menu options as its
top strategy.
Referencing a
2018 audit by World Wildlife Fund and Quantis that found the coffee giant
emitted 16 million metric tons of greenhouse gases -with dairy accounting for
21 percent of their emissions – Starbucks CEO Kevin Johnson outlined plans to
make the company more sustainable in the next ten years. In an interview
with Bloomberg, Johnson said he’s pushing consumers to choose milk alternatives
made from almonds, coconuts, soy or oats.
“Our aspiration
is to become more resource positive, storing more carbon than we emit,
eliminating waste, and providing more clean freshwater than we use,” Johnson
wrote.
Continue reading Starbucks ditches dairy at Brownfield Ag News.
