2016 Sustainability Report Card

Sustainable-March-Header

March: “A Sustainable March: Reduce, Recycle, Repurpose” Update

In March, we decided to attempt to reduce, recycle and reuse in specific areas of our business. In some areas we succeeded and in others we failed. Since our establishment in 2005, renewable energy and limiting waste has always been a high priority. We have always considered reducing our impact on our environment the right thing to do.

Here’s a list of some areas that Temple practices sustainability regularly as well as a quick progress report on our new initiatives.

  • Purchase 100% renewable green energy since 2005.
  • Zero landfill waste since 2014. Recycling and compost only.
  • 100% LED lighting at retail locations when possible.

Retail Operations

In March, we decided to attempt to reduce our electricity usage even father at our retail locations by using “ECO” mode on all of our coffee brewing equipment. ECO mode reduces the consumption of electronic heating elements in non-operating hours. To put it bluntly, we decided not to implement this change, and therefor failed at this attempt to save electricity.

After testing ECO mode, we decided that the energy consumption difference was not worth the risk of equipment failure (not returning to proper temperature). We as a business cannot operate if our equipment does not, and this is a risk that we are not willing to take. We must make every effort to be sure to serve our community their morning, afternoon, and evening cups of coffee.

Taking this into account, we move to other ideas in order to reduce our electricity usage.

Roasting Operations

We have been working on implementing a wet scrubber for emissions treatment in conjunction with our to-be-installed 60kg roasting plant. This project is still on its way, and will hopefully be complete in September/October, 2016. For a summary of what operating a 60kg roaster on a wet scrubber will actually mean, visit (here) to get the in-depth explanation. In short, we will be able to produce 4 times the coffee and consume the same amount of natural gas as now.

Retail Training Operations

This goal was simple: be more effective and less wasteful with our Barista Training program. As we outlined in March it takes us:

  • 5.5 Lbs of coffee per person per day = 12.452 Lbs of CO2* emission
  • 2.25 gallons of milk per daily milk session per person = 39.6 Lbs of CO2*

And our goal for 2016 is:

  • Reduce new coffee usage (through re-purposing) by 25% or 1.4Lbs per day per person, a reduction 3.169 Lbs of CO2 per day.
  • Reduce milk by .5 gallons a day per person or 8.8 Lbs of CO2 reduction per day per person.

Since this is a long term project, our first six months were based on record keeping in order to set feasible goals for cutting training usage and less on actually saving. However, we almost met our above goals by merely being more aware of our usage.

As of June 2016 we are using:

  • 4.44 Lbs of coffee per person, per day = 10.052 Lbs of CO2

This means we reduced by 19.27% or 2.4 Lb reduction a day per person.

  • 1.47 gallons of milk per person, per day = 25.872 Lbs of CO2

This means we reduced by 35.57% or 13.728 Lbs of CO2

CO2 Reduction

We previously used 52.052 Lbs of CO2 per person per day.

Currently we are using 35.924 Lbs of CO2 per person per day.

So far, we have reduced CO2 emissions by 30.98% per person per day!