Bloggle

On the eve of Earth Day, here’s an oh-so-topical post from the Bloggle archives. Read it, already? Good! I challenge you to give it another review and see how your efforts to green up over the last year stack up. (And feel free to post a comment bragging on how you’ve done!)

Tomorrow, a new Earth Day post: Green Up Your Coffee House.

In the face of the now very real threat of global climate change, this year’s recognition of Earth Day carries with it a certain sense of urgency. It’s time to change some habits. Permanently. The good news? Greening up your coffee cup doesn’t mean sacrificing the quality of your coffee! Here’s some tips to get you started…

• Enough of the paper filters, already. If you enjoy your coffee in a press pot, good on you, you’re already there. But if you’re making a drip cup, consider some alternatives to your paper coffee filters. The gold standard of reusable drip filters are made by SwissGold, and they have a product line that covers most every filter basket style — from Mr. Coffee to Bunn to Melitta-styled cone filters — used in auto-drip machines today.
• Enough of the bottled water, too. I’ve written quite a lot about the importance of good water for good coffee. So by all means, use great water, but make it great yourself. Start with water from your own tap and filter it with any number of great filtration products (I like Brita, and PUR.) You’ll save oodles of money, and save oodles of carbon emissions from all the shipping that bottled water requires.
• Heat your water on-demand. Long-time readers will know that I’ve proclaimed my love for Bunn coffee makers in the past… but I have to tell you, that relationship is over. Home coffee makers that keep water hot 24 hours are energy hogs, pure and simple. Instead, use a water kettle to boil up only exactly as much water as you need. Chances are it’ll take no more time than your Bunn ever did.
• Take your mug on the road. If you’re heading to your local coffee house, take your mug with you! There’s thermal travel mugs and tumblers of every sort to make sure you don’t spill a drop on your commute, and chances are your coffee shop will thank you! (One of a coffee shop’s biggest costs is paper, and the lion’s share of that is paper cups.)
• Choose Fair Trade Certified™ and Organic coffee. Yes, you really can make a difference by choosing coffee with eco-friendly bona fides. And you have been! Sales of Fair Trade and Organic coffee continue to see accelerating double-digit growth. Keep it up! These coffees are ecologically sound, sustainable, and make for safer, healthier coffee-growing communities.

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This one’s worth a read just for this quote:

My regular coffee order at Starbucks sounds ridiculous. “I’ll have a grande, no-fat, sugar-free Cinnamon Dolce Latte, no whip. Please.’’ Once, a customer behind me chirped, “Would you like coffee with that?”

Heh.

Now Starbucks is making it easier on patrons like myself who like to order a little coffee with their adjectives. Coffee drinks made with nonfat milk and sugar-free syrups are now called “skinny.’’ So I can order a “skinny” Cinnamon Dolce and get the same no-fat, sugar-free, no-whip drink without so much effort. There are also “skinny” mochas, “skinny” caramel lattes and “skinny” hazelnut lattes.

This is new? This is news? I’ve heard “skinny” used in coffee shops from Portland, Oregon to Portsmouth, New Hampshire and all points between. And certainly not only at Starbucks. But it would appear that “skinny” has now officially hit the Starbucks lexicon. And some folks aren’t happy about it.

At The Gothamist:

The non-official Starbucks Gossip Blog posted a letter Wednesday that one disgruntled New York employee fired off to the company’s top brass. The barista wrote not to protest Starbucks’s aggressive ubiquity, their resistance to fair trade coffee, or their union busting tactics. No sir, she’s up in arms about the new company policy instructing employees to refer to drinks made with sugar-free syrup, non-fat milk, and no whipped cream as “Skinny.”

Um… yeah. That’s pickin’ your battles.

As a person of estimable size (i.e. a really big guy) let me offer a brief note to reluctant baristas, everywhere: if you think what you call your drink is going to have an impact my self-image — any impact at all — you greatly overestimate your power. If you think that “skinny” is politically incorrect and you’re personally offended by the term, you really need to get a grip. And if this is where you intend to make your stand, well… you might shuffle the deck of cards that comprises your priorities.

And that’s the real skinny.

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• Hey, that’s pretty savvy for Wall Street. TheStreet.com’s Eileen Gunn takes a peek at Fair Trade — and Fair Trade coffee, in particular. For a publication that’s altogether dedicated to Free Trade it’s a remarkably balanced, and only remotely snarky read. Still…
  

  “[T]his is where my capitalist instincts start to twitch. I’m always skeptical when someone tries to argue to me that subsidies are simultaneously superfluous and essential.

  Moreover, those prices include a 10-cent premium for social and environmental programs (such as building schools and health clinics and teaching new farming techniques). In 2006, those dimes added up to roughly $91 million in social aid from the U.S. to growers in places such as Honduras, East Timor and Guatemala. That’s nice, but is it trade — communities benefiting from earned profit and prosperity — or is it non-tax-deductible charity?”

  That’s it in a nutshell, isn’t it? The naked capitalist is entirely confunded about the difference between charity, and simply doing the right thing. For them the difference between a hand-up and a handout is entirely a question of whether or not you get a tax write-off. (sigh)

  Just the same, I’m always happy to see capitalists twitch. Good for the soul.

• Meanwhile, the big kids continue to play with the box it came in. Procter & Gamble is suing Kraft over packaging. Since introducing its plastic AromaSeal canister in 2003, P&G has seen sales of Folger’s coffee climb. Now that Kraft has launched its Maxwell House brand coffee in a similar container P&G has cried foul. ‘Course the real foul here is their coffee, which, were it lavished with the same attention as its packaging, would be something to talk about. Meanwhile, both brands continue to lose ground to specialty coffee, in the grocery and beyond.
• Is somebody being clever? The headline reads, Uganda: Coffee Producers Are the Biggest Losers. While the article speaks to the unequal share of profits that coffee growers receive in the Ugandan coffee trade, it could as well be speaking to the latest trend among Ugandan exporters: actually *losing* the coffee. In just the last few months more than 20 containers (each with about 20 tons of goods) have arrived at their destination filled with — wait for it — dirt. Apparently the coffee was stolen before it left port, and they had to put *something* in the box.

  Hey, that’s kinda like the story just before it, huh?

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On the recommendation of Just Coffee’s Matt Earley, I’m picking up a copy of Brewing Justice, by Dan Jaffee.

Who is Matt, you say, that he should know from Fair Trade? (Apparently today you are a mensch… I don’t know why.) Matt and his crew at Just Coffee make up one of those small, really admirable coffee roasters that’s trying to raise the bar in terms of of transparency. For them, Fair Trade is a movement, not just a market. (Says so, right in their logo.)

I like the work that Matt’s doing, despite his tendency to talk crap about roasters — like Green Mountain — who offer a number of Fair Trade coffees (currently about 30% of coffee sales) but don’t offer Fair Trade coffees exclusively. This isn’t uncommon. In fact, it’s becoming something of a tradition among “self-certified” Fair Trade roasters… those who’ve who’ve cast aside third-party certification for their own flavor of a Fair Trade label. What tends to get lost in kerfuffles like this is that — despite the noise — the essential principles of companies like Just Coffee and Green Mountain are the same: a fair price for farmers, long-term relationships with growers, and support for sustainable and ecologically sound practices all around.

“Fair traders have been way too reluctant to take a critical look at what we are trying to build and this book accomplishes that objective and does it well. Dan makes the point that FT needs to re-connect with other organizations and movements for social and economic justice instead of selling out to the corporations that they oppose. We could not agree more.”
– Matt Earley, Just Coffee

I’m looking forward to some interesting reading.

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