Entire presentation Greening Your Routine webinar.

4. Review: Why Green?

5. The Big Picture The US has of the world’s population, but uses of the planet’s resources. 5% 30% If everybody consumed at U.S. Rates, we would need 3 to 5 planets

8. Coffee production: Country of consumption has highest impacts

11. The Consequences of Waste Landfills Produce Methane - a Green House Gas with 21X MORE heat trapping power THAN CO2

12. Good News: In some cities, up to of café waste can be diverted from the landfill. 95%

16. Greening Your Routine: Key Tip – LIST IT! Integrate these “green” actions into your café’s standard list of shift duties

17. Opening Shift

19. Opening: Energy Conservation Minimize lights turned on near windows Savings add up : by keeping just 10 lights (60 watt) off for one hour more each day, this saves about $25/year… Turning off more lights (and different types) = more savings!

26. Opening: Waste reduction Make sure bulk condiments and stir spoons, etc. are easily accessible

28. Food Prep:

31. Don’t rinse produce or thaw ice with running water Food Prep: Water Conservation Photo courtesy of Food Service Technology Center

34. Food Prep: Waste Reduction Reuse containers from suppliers (pastry boxes, chai containers, produce boxes, coffee bags, cleaning product bottles, etc.)

35. Barista & Cashier

36. Barista & Cashier: Water Conservation Suggest tap water before bottled water

38. Barista & Cashier: Waste Reduction Make sure coffee grounds go in the compost

39. Barista & Cashier: Waste Reduction Try not to over-pour milk – it’s expensive, too!

40. Barista & Cashier: Waste Reduction Always ask if orders are “for here” rather than assuming it’s “to go”

41. Barista & Cashier: Waste Reduction Promote your BYO mug incentives and show those customers appreciation

42. Cleaning

43. Cleaning: Water Conservation Use low-flow rinse nozzle to fill mop bucket, rinse bins, etc.

49. Clean for your Coffee, Clean for our environment Clean coffee equipment without phosphates…

52. Closing Shift

56. Closing: Water Conservation Soak pots and pans first!

58. Closing: Waste reduction Double check waste bins – sort if necessary

59. Engaging Customers – part of all shifts!

60. Encourage customer loyalty

62. Engaging Customers: Water Conservation Post signs to save water in restrooms

63. Engaging Customers: Waste Reduction

64. Engaging Customers: Waste Reduction

65. Engaging Customers: Waste Reduction Creative Signage is key – and humor helps, too

66. Engaging Customers: Waste Reduction Encouraging Reuse

67. Engaging Customers: Pollution Prevention Encouraging Cycling & Public Transit

68. Engaging Customers: Inform

69. THANK YOU!!!