Coffee Conscience
Hot Beverages
As part of its continuing food sustainability programme the University of Edinburgh were the
first higher educational institute to provide Coffee Conscience as a supplier for their hot
beverage menu. With Year on Year growth of Fairtrade hot beverages ingredients served
throughout the university estate, this benefit would offer additional support for carbon offset
programmes within local third sector groups. Throughout 2012, activities to highlight carbon
reduction raised the awareness levels and supported behavioural change of the consumers
demonstrating greater social, environmental, and community responsibility.
The university was responsible for contributing upwards of 80 fruit trees (equivalent to 4
orchards) planted at various community projects in Midlothian and the east coast. This latter
activity was one of a number which also included local produce initiatives, carbon reduction
transport for students, and social awareness of donating loyalty cards where the reward was
entirely for community benefit.
The initial development plan was to deliver full eco-cycle solutions to address the carbon
offset of shipping coffee from developing countries, promoting Fairtrade to a wider audience,
and the correct food waste channel disposal of coffee grout/tea waste. Discussions with Zero
Waste Scotland in 2011/12 highlighted that the University had at least 3 tons of coffee grout
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Coffee Conscience
waste to dispose of each year with further growth to 4 tons forecast. These levels within Zero
Waste Scotland`s targets may appear to be small but also extremely relevant to support the
change in legislation which will make food waste into land fill by local authorities an illegal
practice with hefty fines for breaches. Recognising this would have a cascading impact on
the food supply chain.
The introduction of the BioBag within the case of beans has witnessed the behavioural
change of catering staff to begin the process of ensuring the grout waste is disposed of in
the correct food waste channel and to discourage general waste disposal wherever possible.
If this partnership with the University of Edinburgh and Coffee Conscience can reduce
current levels by a further 25% of grout waste that would otherwise end in landfill, this can
only be hailed as a success in the food supply chain. However, we aim to ensure 100%
diversion of the grout and tea waste and we should value our natural resources and
preserve their full life and eco cycle for a better environmental future. It wasn`t too long ago
that used vegetable oil would be poured into general waste or disposed of down sinks and
the creation of Bio-Fuel industry and the income generation has practically seen an
incredible shift in disposal behaviour. Coffee and tea grout as compost, sustainable compost
solutions, and potential fuel pellets is at the same place used vegetable oil was a few
decades ago. We need to seek and encourage ways to transform this valuable resource
which will benefit others and our future generations. Ian MacAulay (Assistant Director of
Catering at The University of Edinburgh), Billy Miller (Managing Director of Coffee
Conscience), and Ian Goodbrand (Upward Mobility – Community Gardens) are all behind
this proactive initiative which will transform the food industry and create environmental
benefits, educational support, social benefits, employment opportunities, and most
importantly the preservation of our natural resources for full eco-cycle and sustainable
solutions.
Coffee grounds – Coffee Conscience in early 2012 were the first national coffee company
to supply BioBags within every case of its own label coffee ingredients, and also actively
seek to find a logistic solution to remove the grout waste for use within community gardens.
A local charity near to the university, Upward Mobility, has projects throughout Midlothian
and were keen to collect the waste for use as compost or sustainable income solutions, such
as mushroom planters. The stumbling block was the logistical challenge and funding
necessary to remove the grout waste from site to one or a multiple projects. This latter point
is an on-going discussion to find a solution but if an estimate was provided for the total
amount of coffee/tea grout waste produced in Edinburgh, there would be several hundred
tons per annum available community group benefit, their sustainability, and to offer a natural
resource to preserve our environment.
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