has announced<\/a> plans to deliver\u00a0carbon-neutral coffee and boost water stewardship\u00a0across parts of its coffee supply chains to become \u2018resource positive\u2019 by 2030. It hopes to decrease its Scope 3 emissions by equipping farmers with precision agronomy tools that help prevent the over-use of water, fertilizer and pesticides. Starbucks will also finance and support forest conservation and restoration projects in at-risk landscapes across its value chain. It believes this will enable it to certify the \u2018green coffee\u2019 portion of its value chain as carbon neutral this decade. But the company isn\u2019t just focussing on the environment, Starbucks is also working to make its cafes more accessible for blind and low-vision customers and will be rolling out new large-print and Braille menus in the US and Canada this year.\u00a0<\/p>\n\n\n\nAs the world\u2019s largest coffee chain, with over 23,000 locations in 64 countries, Starbucks understands the importance of taking action on climate change. That\u2019s why we set a goal to become carbon-neutral across our global operations \u2013 including stores and roasting facilities \u2013 by 2030.<\/p>\n\n\n\n
To help achieve this ambitious target; we engaged internal experts and brought on external partners versed in cutting-edge science and technology related to greenhouse gas (GHG) accounting methodologies. This allowed us to develop comprehensive strategies aimed at reducing our operational GHG footprint while also increasing sustainable sourcing for key commodities like coffee and cocoa.<\/p>\n","protected":false},"excerpt":{"rendered":"
In 2016, Starbucks announced that it would strive to make all of its coffee stores carbon-neutral by 2022. The company has since achieved this goal through a variety of initiatives, including energy efficiency improvements, renewable energy investments, and offsets. Coffee chain Starbucks has announced plans to deliver\u00a0carbon-neutral coffee and boost water stewardship\u00a0across parts of its […]<\/p>\n","protected":false},"author":1,"featured_media":14,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[7,6],"_links":{"self":[{"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/posts\/13"}],"collection":[{"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/comments?post=13"}],"version-history":[{"count":5,"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/posts\/13\/revisions"}],"predecessor-version":[{"id":19,"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/posts\/13\/revisions\/19"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/media\/14"}],"wp:attachment":[{"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/media?parent=13"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/categories?post=13"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmadegood.global\/wp-json\/wp\/v2\/tags?post=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}