You may have heard in October of last year about Starbucks wasting more than 6 million gallons of water per day. The employees at each store were instructed to leave a dipper well tap on at all times as a means of sanitizing utensils. In response to the criticism it received, the company introduced an "interim operational procedure," which meant, rather than having water running all day, the tap would be turned off and utensils would be washed after each use. Seems obvious, yes? Maybe all that caffeine reduces our common sense capabilities? Anyone up for a new study?
In an effort to become more environmentally friendly without the result of bad publicity, Starbucks announced last week the opening of its first roasting plant, which has been awarded LEED® Silver certification for New Construction by the U.S. Green Building Council (USGBC). The plant is located in Calhoun County in South Carolina.
Twenty percent of the building materials were made from recycled content and more than 75 percent of construction waste was recycled. The facility features efficient lighting and water fixtures and a drought tolerant landscape, and wind energy will be used to power a portion of the its operations.
Starbucks says that many of the green elements implemented in the design of this project are also being integrated into other roasting plants and retail stores, and the company has committed to LEED certification for all new company-operated stores by the end of 2010.
Starbucks opened its first LEED certified store in Hillsboro, OR, in fall of 2005.
Photo: camouflagedoors via Creative Commons license
February 24th, 2009 at 5:04 pm
As someone who has a few friends who work at starbucks - I do have to say that some of their SOP is some of the dumbest stuff I have ever heard of.
Leaving the water running all day really hammers that point home - the problem with having a TON of stores and employees is that with every little change they make they have to print up new some new SOPs...so again...a waste. Starbucks is kind of stuck between a rock and a hard place, and probably will have to bite the bullet right now to make changes.
What will probably result in lowered productivity (and in some cases increased waste) at the onset will probably see productivity return to normal with waste way down. The problem is getting big companies to deal with the "down" time productivity.
February 25th, 2009 at 12:16 am
Yes starbucks you are doing a wonderful job, if you continue to do this then one day this world become an eco-friendly world.All the Best!
February 27th, 2009 at 1:05 am
Honestly, Stefanie. I was shocked when I heard that Starbucks wasting more than 6 million gallons of water per day! I used to have my mocha in the Starbucks two years ago, but afterward I seldom go to this place anymore...
March 11th, 2009 at 7:27 pm
The Nooge, I think large companies only see "the now" and not the future. It doesn't matter if a setback in the now could benefit them in the future, because it's still a setback. I know a lot of individuals who think like this also (i.e. buying the cheap product now rather than the pricier one which will last a lot longer).
Wilson, you should go back to your Starbucks and ask if they are still running the dipper well tap all the time!
March 13th, 2009 at 5:57 am
I can't believe how much water they waste. The one who came up with this guideline should be fired. It a good thing this came into the attention of media or else we wouldn't have known what's going on at the back.
April 25th, 2009 at 1:29 pm
I don't think a lot of retailers realize the full impact of their stores process. When you multiply it by all the Starbucks or any other big chain you have a huge problem with waste but if you are looking at just one small store and how to fix a process you are looking for a narrow minded solution.
It's great that they have become aware of this problem and are aiming to become more efficient an d not waste as much. I hope other retailers become aware as well and start making changes.