DOCSLIB.ORG

Gourmet Coffees, Teas, Refreshments, Healthy Snacks, & Breakroom

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gourmet Coffees, Teas, Refreshments, Healthy Snacks, & Breakroom Gourmet Coffees, Teas, Refreshments, Healthy Snacks, & Breakroom Supplies On the hunt for breakroom services that won’t break the bank? We’ll save you. Coffee Solutions • Best in pod, k-cup, ground, and whole bean Program Highlights coffee • Free filter changes on all machines • Name brands like Starbucks, Green Mountain, Dunkin Donuts, Peets, and more • Free maintenance on all machines • Wide variety of roasts and blends available to • No contracts satisfy the tastes and budgets of any office • Free, next-day delivery available for all coffee • No installation charges supplies and condiment orders Brewing Options • Equipment programs tailored to the needs of your organization • Brewers available for loan or lease — a cost-effective way to service your breakroom • Free maintenance on all loaned or leased equipment by experienced Supply Room technicians Water Service • With point-of-use and five-gallon jug coolers and cases of bottled water we can service any office • Bottled water straight from Berkeley Springs, West Virginia • Point-of-use water coolers installed with quality particulate water filters • Free cleanings, maintenance, and filter exchanges by experienced Supply Room technicians Breakroom Supplies • Complete any breakroom with cutlery, dishware, and snacks • An assortment of beverages available including sodas, tea, hot chocolate, sparkling water, bottled water, and more • Recycled supplies to support your green initiatives 2 On the hunt for breakroom services that won’t break the bank? TABLE OF CONTENTS Guide to Brewing Key and Coffee Packaging 4-5 Brewing Options 6-15 Pod Brewers 6-7 Whole Bean Brewers 8-9 Keurig Brewers 10-12 Traditional Basket Brewers 13-15 Water Coolers 16 Guide to Coffee Roasts 17 Breakroom Catalog 18-25 K-Cups 18 Whole Bean and Ground Coffee 19 Coffee & Tea Pods and Hot Chocolate 20 Sweeteners & Creamers 21 Water, Sparkling Water, & Soda 22 Paper Products & Cutlery 23 Candy, Gum, & Snack Bars 24 Chips, Pretzels, Popcorn, Cookies, & Crackers 25 3 WHOLE BEAN Bulk quantities of whole beans or traditional ground coffee provide the flexibility to brew a variety of pot sizes and strengths. 4 Look for these symbols on brewer options and coffee flavors to make sure you’re selecting the right coffee for your machine. Traditional basket brewers compatible with bulk T ground coffee and fractional packs. Brewers with grinding capabilities that require whole bean coffee. Pod brewers that utilize round pouches of coffee to P brew the perfect single cup. Keurig® brewers that use k-cup cartridges for single-serve cups. FRACTIONAL PACKS SINGLE SERVE Fractional packs simplify office Single-serve pods and k-cups coffee brewing. Premeasured allow for a variety of flavors and amounts in each pack removes simplicity in brewing. No grind- the guesswork from “how many ing, no measuring, no mess! scoops?” Filter packs combine coffee and filter into one easy-to- use package. Both are great op- tions for medium to large offices. 5 POD BREWING SYSTEM Newco CX-Touch P The CX-Touch offers you convenience and a variety of choice in a single cup pod brewing system. Enjoy delicious coffee, lattes, cappuccinos, and more from individual single serve PODS blended with soluble milk and chocolate powders. The CX-Touch’s unique and simple brewing process delivers coffee house quality drinks in under a minute. Select your drink, insert a POD of coffee or tea, and brew. There’s never a reason to leave the workplace for great tasting coffee again. Suggested Group Size 50+ • High resolution 1200x1920 touch screen • Stunning graphics • Easy to operate • Easy access spent waste and drip tray with automatic counter reset • Quiet ejection of PODs • Energy saving options CX TOUCH Min Monthly Purchase $500 Suggested Rental $50 Dimensions 17.84” H x 17.95” D x 16.64” W Water Plumbed in only (Requires water line) 6 POD BREWING SYSTEM Fresh Cup P Use the interactive touch screen with your POD to deliver one fresh cup of coffee, espresso, or tea. Enjoy the benefits of Fresh Cup’s unmatched brewing capability. We can easily develop your brewing parameters through a simple programming process. Newco’s flow meter provides precise volume accuracy cup after cup. Fresh Cup’s new innovative mechanism accommodates the widest selection of PODS and makes brewing simple and intuitive. Suggested Group Size 25 • Accepts standard travel mugs • One touch brew activation • Back to back brew cycles without reheat delays • Easy access spent waste and drip tray with automatic counter reset • Quiet ejection of PODs • Hot water dispense button for allied products • Quiet brewing operation FRESH CUP Min Monthly Purchase $250 Suggested Rental $25 Dimensions 17.66” H x 18.24” D x 9.81” W Water Plumbed in only (Requires water line) 7 BEAN-TO-CUP BREWING SYSTEM Total 1 Delivers delicious single serve coffee from whole bean to your cup. With French vanilla and hot chocolate flavors available and a whipper to froth any beverage, it’s ideal for the most demanding coffee drinkers. No measuring. No wasted coffee. Just a great beverage experience every time. Grind and brew by the cup for single servings. Suggested Group Size 50+ • Three cup sizes from 5oz to 20oz • Three brew strengths • Remote control capabilities • Iced coffee option (ice machine required) • Equipped with a whipper to froth all your beverages • Environmentally friendly & sustainable brewer TOTAL 1 Min Monthly Purchase $1,000 Suggested Rental $100 Dimensions 44” H x 28” D x 19” W Water Plumbed in only (Requires water line) 8 BEAN-TO-CUP BREWING SYSTEM Total Lite Total Lite’s advanced whole bean coffee brewing technology provides convenient, affordable, and flexible solutions to grind and brew the perfect cup every time. This sleek bean to cup machine with three-bean hopper and three brewing strengths offers a great selection of coffees and hot beverages. Suggested Group Size 50+ • Three cup sizes • Three brew strengths • Selection of three whole bean coffees • Gourmet hot cocoa and French vanilla mix • Iced coffee option (ice machine required) TOTAL LITE Min Monthly Purchase $1,000 Suggested Rental $100 Dimensions 40” H x 23” D x 14” W Water Plumbed in only (Requires water line) 9 K-CUP BREWING SYSTEM Keurig K3000SE This K-Cup brewer is designed for large work groups with that demand speed, reliability, and a variety of flavors. The K3000SE Commercial Brewing System is a full-featured brewer that has direct-water-line plumbing for unlimited back- to-back brewing in under a minute. Designed for use in large businesses, it offers a choice of four brew sizes and automatic K-Cup ejection with built-in disposal bin. Suggested Group Size 30+ • Automatic ejection of K-cups into a convenient holding bin • Unlimited back-to-back brewing • Four brew sizes — 4,6,8, and 10 oz. • Adjustable tray height accommodates travel mugs K3000SE Min Monthly Purchase $300 Suggested Rental $29.99 Dimensions 17 3/8”H x18”D x 12”W Water Plumbed in only (Requires water line) 10 K-CUP BREWING SYSTEM Keurig K150 & 150P First cup or the fourth cup - with Keurig, it’s always a fresh cup. The Keurig K150 Commercial Brewing System brews a perfect cup of coffee, tea, or hot cocoa as well as iced beverages in under one minute at the touch of a button. Now everyone can brew what they love. The K150 brewer offers a choice of five cup sizes, a removable drip tray to accommodate travel mugs, and a drainable internal hot water tank for transport or storage. Suggested Group Size 20-50 • Choice of 5 cup sizes (4, 6, 8, 10, and 12 oz.) • 90 oz. removable water reservoir • Direct-water-line plumbing compatible with optional accessory • Energy Savings Mode – Auto On/Off • Quiet Brew Technology® K150 Min Monthly Purchase $200 Suggested Rental $19 Dimensions 10.4”W x 14.0”D x 13.9”H Water Pour over K150P Min Monthly Purchase $200 Suggested Rental $19 Dimensions 13.9”H x 14.0”D x 10.4”W Water Plumbed in only (Requires water line) 11 K-CUP BREWING SYSTEM Keurig K140 A small K-Cup brewer that is perfect for conference rooms, executive offices, or waiting rooms. The K140 Commercial Brewing System brews a perfect cup of coffee, tea, hot cocoa, or iced beverage in under one minute at the touch of a button. This brewer has a 48 ounce easy-to-fill water reservoir, the choice of three cup sizes, and a removable drip tray to accommodate travel mugs. It is the ideal choice for smaller businesses. Suggested Group Size Up To 15 • Three brew sizes — 6, 8, or 10 oz. • Drains internal tank at the flip of a switch • Auto-Off — press to automatically turn brewer off in two hours • Travel mug friendly - drip tray is removable • Manual, pour over water fill and removable water tank • Great for conference rooms, executive offices, or waiting rooms K140 Min Monthly Purchase $100 Suggested Rental $9.99 Dimensions 13.3” H x 11.4” D x 9.5” W Water Pour over only 12 TRADITIONAL BASKET BREWING SYSTEM Newco 20:1 Series T A workhorse traditional basket system with a variety of brewer height and carafe options. With three brewer sizes available to accommodate most cabinet heights, this versatile brewer can use a variety of carafe options. Suggested Group Size 15+ • Touch key buttons customize your coffee type or container type using digital controls for volume control, pulse brewing, drain time and temperature • Digital time display lets you know when the coffee will be done • Coffee ready light lets you know that you’re ready to brew • Auto-arm, our temperature sentry: will only allow brewing to happen at the correct temperature • Power bar signals that brewer is “On” • Hot water faucet can deliver water at any time 20:1 TD & LD 20:1 AP Compatible 20:1 LD AK TD AK AP NEWCO 20:1 Min Monthly Purchase $200 Suggested Rental N/A Dimensions 24.2"H (19.3” or 17.8”) x 19.8"D x 8.5"W Water Plumbed in only (Requires water line) 13 TRADITIONAL BASKET BREWING SYSTEM Newco AK Series T Does your kitchen or breakroom lack access to a water line? The AK series can deliver with no plumbing required.
Load more

Recommended publications
  • GENERAL FOODS CORPORATE TIMELINE 1895 Charles William
    GENERAL FOODS CORPORATE TIMELINE 1895 Charles William (C.W.) Post makes his first batch of Postum cereal beverage in a little white barn in Battle Creek, Michigan. With that step he enters the new retail cereal industry. 1896 Post’s company incorporates as The Postum Cereal Company, Ltd. 1897 C.W. Post introduces Post Grape-Nuts cereal, one of the first ready-to-eat cold cereals. 1914 C.W. Post dies and ownership of the business passes to his daughter, Marjorie. The Postum Cereal Company continues to follow the formula for success which C.W. established: selling high-quality, nutritious cereal products through marketing and advertising techniques that appealed to the common man and woman. The company invests over twelve million dollars in advertising between 1895 and 1914. 1922 The company reorganizes as the Postum Cereal Company, Incorporated. By 1923 The company’s executive offices are located at 342 Madison Avenue, New York with manufacturing facilities in Battle Creek, Michigan and Windsor, Ontario. 1923 The Postum Cereal Company, Inc. establishes an employee stock plan. 1924 An Educational Department is formed and one of its principal activities is providing consumer nutrition education. The department publishes nutrition stories for children and a nutrition handbook on school lunches for use by teachers, health workers and food service directors. In 1931, the department name is changed to Consumer Services. The Postum Cereal Company posts sales of over $24 million. The company’s executive offices are now located in the Postum Building at 250 Park Avenue, New York City. 1925 The Postum Cereal Company acquires the Jell-O Company for $67 million in cash and stock.
    [Show full text]
  • Historical Tasting
    Degustazione storica Caè e metodi di estrazione dal 1900 a oggi HistoricalD egustazion e tastingS torica CoffeeVivere landa s theto riextractiona methodsdell’espre fromsso the ‘900 to thein pri presentma per day.sona 1 Sedicesimo Milani - 3.indd 1 03/10/2017 11:15:43 INTRODUCTION INTRODUZIONE How many opportunities have you had in your life to sip Quantea cup of possibilitàcoffee like theavete one avuto your great-grandparentsnella vostra vita did? di sorseggiarePerhaps none, un because caffè preparationcome quello methods dei vostri have bisavochanged- li?to Forsesuch an nessuna, extent that perché Italian i metodiEspresso, di while preparazione having inheri si- sonoted the modificati genetic code, a tal has punto an extremely che l’Espresso different Italiano, appearance pur avendonefrom the one ereditato people wereil codice drinking genetico, at the beginningha un aspetto of the estremamentelast century. diverso da quello che si beveva all’ini- zio del secolo scorso. PerTo fullycomprendere understand comehow we si haveè giunti reached alla tazzinathe point ornata of ha- diving una a coffeecrema cup color ornated nocciola with con a hazel-colored riflessi fulvi, cream un corpo with importantea reflection eof avvolgente, reddish brown un color,aroma a solidintenso body, che an copreintense l’interoaroma that arco covers olfattivo, the entire Caffè olfactory Milani spectrum, ha estratto Caffè Milanidalla propriaselected esposizionefrom it’s own macchineexhibition three di tre machines epoche from diverse, diffe- rappresentativerent periods, representing di tre cambiamenti three basic changes, basilari, restored le ha andri- got them to work again, and studied the blends that were messe in funzione e ha studiato le miscele che con most likely used.
    [Show full text]
  • An Essential Coffee & Hot Beverage Presentation Guide
    AN ESSENTIAL COFFEE & HOT BEVERAGE PRESENTATION GUIDE *See inside for example percentage sales from the Gentlemen Baristas % If the boom in specialty coffee tells us anything, it’s that customers are demanding a better-quality cup of coffee wherever they’re purchasing it. Never has the coffee-loving consumer been more interested in the origin of the green beans that go in to their beloved espresso or which cows supplied the expertly steamed, lightly textured milk that makes up their flat white. There is now a huge emphasis on the training of baristas, the upkeep of the coffee equipment and the crockery / glassware in which tea, coffee and chocolate is served. Serving good coffee in well-chosen crockery from an easy to decipher menu is a no brainer. The margins are good and if you’re able to convince a jolly decent chap / chappette that you are the go-to shop, they’ll come back again and again giving you regular cash in the till / contactless payments. Throughout this document, we’ll try and guide you through the difficult decisions of which hot drinks to serve and in exactly which cups regardless of whether you are a new business or have been trading for several years. When Espresso bars popped up in London through the 1950’s, coffee in the UK changed forever. An intense flavour with characteristics dependent on the origin and roast of the coffee, Espresso is a short drink usually served in a 3 - 4oz cup / glass. Italian in origin, it is the base to most drinks on the menu.
    [Show full text]
  • Starbucks Amanda Albert People, Places and Environment October 11, 2012
    Starbucks Amanda Albert People, Places and Environment October 11, 2012 Since 1971 Starbucks has been more than just a cup of coffee. Holding the title for America’s largest global coffee company, with shops in over 60 countries, Starbucks brings the old Italian coffeehouse tradition into modern light. The invigorating smells of the world’s highest quality coffee beans, state of the art espresso machinery, and the social café atmosphere of all Starbucks’ coffeehouses set the backdrop for the extraordinary customer experience that is cherished by loyal customers. CEO of the coffee shop empire, Howard Shultz, believes Starbucks is rekindling America’s love affair with coffee. Gaining entry into Forbes Top 100 Businesses, Starbucks earned its spot with their powerful combination of marketing and branding techniques that lure potential customers, but the secret ingredient to their success is the creation of their unique customer experience blend, the Starbucks environment, which has ultimately driven them to the top along with Starbucks’ numerous diehard loyal customers. Starbucks’ success also feeds off the company’s culture it has created. Starbucks’ culture is organized with an internal focus, where it concerns itself with their own first, its supplier, employees and customers, like a family. The company’s culture is also built with flexibility, which allows for innovation and adaptation to change, imperative to Starbuck’s sustainability goals. The world-famous coffeehouse chain is about more than just a cup of coffee. Besides making that marvelous cup of coffee, Starbucks has created human interactions with their café’s ambiance, as well as sparked community involvement, while also celebrating cultural diversity around the world.
    [Show full text]
  • The History of Kraft Foods Inc
    The History of Kraft Foods Inc. All About Kraft Learn everything there is to know about Kraft: like who we are, how you can reach us and what we’re doing in your community. Kraft Foods Inc. is a company with many different roots and founders, all sharing a commitment to quality, a willingness to take risks and a spirit of innovation. Among the products now sold by Kraft Foods Inc. are so many “firsts” and innovations that a history of the company is almost a history of the food industry. Kraft traces its history to three of the most successful food entrepreneurs of the late 19th and early 20th centuries — J.L. Kraft, who started his cheese business in 1903; C.W. Post, who founded Postum Cereal Company (later renamed General Foods Corporation) in 1895; and Oscar Mayer, who began his meat business in 1883. The Story of J.L. Kraft The history of KRAFT goes back to 1903, when, with $65 in capital, a rented wagon and a horse named Paddy, J.L. Kraft started purchasing cheese at Chicago’s Water Street wholesale market and reselling it to local merchants. Within a short time, four of J.L. Kraft’s brothers joined him in the business, and, in 1909, they incorporated as J.L. Kraft & Bros. Co. In 1914, J.L. Kraft and his brothers purchased their first cheese factory in Stockton, Illinois. In 1915, they began producing processed cheese in 3-1/2 and 7-3/4 ounce tins. J.L. Kraft’s method of producing processed cheese was so revolutionary, in 1916 he obtained a patent for it and in 1917 the company started supplying cheese in tins to the U.S.
    [Show full text]
  • K-Cup® Packs • Coffee Accessories • Breakroom Furniture
    K-Cup® Packs • Coffee Accessories • Breakroom Furniture DONUT SHOP K-CUP®PACKS PRODUCT # DESCRIPTION QTY PRICE GMT 6248 Coconut Mocha 24 13.99/bx DIE 60052101 Bold 24 13.65/bx COFFEE DIE 60224101 Decaf 22 13.99/bx ® DUNKIN DONUTS K-CUP®PACKS K-CUP PACKS PRODUCT # DESCRIPTION QTY PRICE GMT 202810 Colombian 24 14.75/bx BARISTA PRIMA COFFEE K-CUP®PACKS GMT 202811 Cinnamon Roll 24 14.75/bx PRODUCT # DESCRIPTION QTY PRICE GMT 202812 Pumpkin Spice 24 14.75/bx GMT 6611 French Roast 24 13.99/bx GMT 81463 Dunkin Dark 24 14.75/bx GMT 6612 House Blend 24 13.99/bx GMT 81466 Hazelnut 24 14.75/bx GMT 6613 Colombia 24 13.99/bx GMT 81467 French Vanilla 24 14.75/bx GMT 6614 Italian Roast 24 13.99/bx GMT 81468 Dunkin Decaf® 24 14.75/bx GMT 6624 Italian Roast Decaf 24 13.99/bx GMT 81469 Original Blend 24 14.75/bx EIGHT O’CLOCK COFFEE K-CUP®PACKS CAFE ESCAPES® MOCHA K-CUP®PACKS PRODUCT # DESCRIPTION QTY PRICE PRODUCT # DESCRIPTION QTY PRICE GMT 6405 Original 24 12.69/bx GMT 6812 Vanilla 24 15.23/bx GMT 6406 Hazelnut 24 12.69/bx GMT 6813 Caramel 24 14.75/bx GMT 6407 Colombian 24 12.69/bx GMT 6803 Mocha 24 15.23/bx GMT 6408 Dark Italian Roast 24 12.69/bx GMT 6425 Original Decaf 24 12.69/bx CARIBOU COFFEE® K-CUP®PACKS PRODUCT # DESCRIPTION QTY PRICE FOLGERS COFFEE K-CUP®PACKS LIGHT ROAST PRODUCT # DESCRIPTION QTY PRICE GMT 6994 Daybreak Morning Blend 24 13.65/bx GMT 0570 Lively Colombian Decaf 24 13.44/bx MEDIUM ROAST GMT 0162 Hazelnut Cream 24 13.44/bx GMT 6992 Caribou Blend 24 13.65/bx GMT 6659 Lively Colombian 24 12.99/bx GMT 195694 Vanilla Hazelnut Dreamstate
    [Show full text]
  • Salicylate Food and Product Shopping Lists Last Updated: January 31 2021
    p. 1 Salicylate Food and Product Shopping Lists Last Updated: January 31 2021 Formatted for shopping convenience from The Low-Sal Life Go to the website at https://low-sal-life.com/food-product-lists#products for more data on each item, the year and sources for that data, and their complete and awesome list of citations, studies and research: “There have been five major studies testing salicylates in food over the last forty years. I will categorize food by the highest study's levels which includes Free + Bound Salicylic Acid levels, but also include all the historical results. Please take caution while trying new foods. Also note, that the food industry has changed and scientific methods improved in 40 years which may be a few reasons why salicylate levels have changed. Malakar et al. reports all levels with free plus bound salicylic acid, not just free like Swain et al. 1985. This may explain why levels are higher than before. Kęszycka also reports both free and bound, but provides the levels separately. This is why white rice is no longer in the negligible list - it has a low level when including bound salicylic acid. While it's not known how the body metabolizes bound salicylates, it's good to know what the full potential is. The best way to use this list is to search for the food item with your browser search - look for ALL the mentions. For example, figs are listed in three categories depending on how they are preserved. Also, some foods were not included in the five research articles, so I've included items like the St.
    [Show full text]
  • Economics a Advanced Paper 3: Microeconomics and Macroeconomics
    Write your name here Surname Other names Pearson Edexcel Centre Number Candidate Number Level 3 GCE Economics A Advanced Paper 3: Microeconomics and Macroeconomics Friday 15 June 2018 – Morning Paper Reference Time: 2 hours 9EC0/03 You do not need any other materials. Total Marks Instructions • Use black ink or ball-point pen. • Fill in the boxes at the top of this page with your name, centre number and candidate number. • There are two sections in this question paper. • In Section A, answer all questions 1(a) to 1(c) and one question from 1(d) or 1(e). • In Section B, answer all questions 2(a) to 2(c) and one question from 2(d) or 2(e). • Answer the questions in the spaces provided – there may be more space than you need. Information • The total mark for this paper is 100. • The marks for each question are shown in brackets – use this as a guide as to how much time to spend on each question. • Calculators may be used. Advice • Read each question carefully before you start to answer it. • Check your answers if you have time at the end. Turn over P52317A ©2018 Pearson Education Ltd. *P52317A0136* 1/1/1/1/1/1/1 SECTION A Read Figures 1 to 3 and the following extracts (A, B and C) before answering Question 1. Answer ALL Questions 1(a) to 1(c), and EITHER Question 1(d) OR 1(e). Write your answers in the spaces provided. You are advised to spend 1 hour on this section. Question 1 Branded coffee shops Figure 1: Market share of UK branded coffee shops, 2015, percentages Others Costa Coffee 29% 31% Pret a Manger 5% Morrisons Starbucks 6% 13%
    [Show full text]
  • GCQRI-Lit Review
    Draft Copy FACTORS INFLUENCING CUP QUALITY IN COFFEE Photo Courtesy of SPREAD, Rwanda Prepared for the Global Coffee Quality Research Initiative Brian Howard Global Coffee Quality Research Initiative Review 1 Draft Copy quality on a number of levels. At the ex‐ FACTORS IN- porter or importer level coffee quality is linked to bean size, number of defects, FLUENCING CUP regularity of provisioning, tonnage avail‐ able, and physical characteristics. At the QUALITY IN roaster level coffee quality depends on moisture content, characteristic stability, COFFEE origin, organoleptic (taste and smell) quali‐ ties and biochemical compounds. At the consumer level coffee quality is about taste and lavor, effects on health and alertness, Introduction geographical origin, and environmental and sociological considerations. At every link in the supply chain there is the consid‐ eration of price. In 2004 the International Organization for Standardization (IOS) de‐ ined a standard for green coffee quality which entails defects, moisture content, size, and some chemical compounds of beans as well as standardization of prepa‐ ration of a sample from which to perform cup tasting. According to Bertrand, Arabica coffee production makes up 70% of the world total. Consequently this review will deal mainly with C. Arabica with a few no‐ Photo Courtesy SPREAD Rwanda table exceptions in the sections on genetics Cup quality in coffee is affected by a great and crossbreeding for disease resistance. number of factors; agronomic, genetic and production related. In this review the author seeks to summarize the major ind‐ Agronomy: ings of the research that has been con‐ ducted that is speciically related to cup quality and how it is affected by the envi‐ Soil Nutrition ronment in which the coffee tree is grown, the genetic makeup of the coffee plant itself Coffee can be cultivated on a wide variety and the manner in which coffee is prepared of soil types, provided these are at least 2 for consumption.
    [Show full text]
  • 2019 Corporate Responsibility Report Executive Letter
    2019 Corporate Responsibility Report Executive Letter We compile this report to reflect on our progress toward our corporate responsibility goals amidst an extraordinary global health crisis and as our nation tackles issues of equality and justice. During these tumultuous times we reaffirm our commitment to listening, learning, revising and responding to the changing needs of the many stakeholders across our value chain. Against this backdrop, we are proud of how We are also focused on reducing our carbon quickly and effectively our 26,000 employees footprint. New to our corporate responsibility have united to keep each other safe and healthy, platform this year is the unveiling of our deliver for our customers and consumers and science-based carbon-reduction goals. The new provide for our communities. Our response commitments have been validated by the Science reflects our commitment to harness the collective Based Targets initiative, ensuring that we are power of our business to make a positive impact doing our part to mitigate climate change by in the lives we touch. reducing carbon emissions across our value chain. In 2019, we introduced our new corporate During this past year we became inaugural responsibility platform, Drink Well. Do Good. members of Business For Inclusive Growth Through this platform we established multi- (B4IG), a coalition of 40 leading international year goals and initiatives for our supply chain, companies committed to business action to the environment, health and wellbeing and advance human rights, build inclusive workplaces our communities. To meet these ambitious and strengthen inclusion across company value commitments, we designed a comprehensive and chains.
    [Show full text]
  • The Coffee Bean: a Value Chain and Sustainability Initiatives Analysis Melissa Murphy, University of Connecticut, Stamford CT USA Timothy J
    The Coffee Bean: A Value Chain and Sustainability Initiatives Analysis Melissa Murphy, University of Connecticut, Stamford CT USA Timothy J. Dowding, University of Connecticut, Stamford CT USA ABSTRACT This paper examines Starbucks’ corporate strategy of sustainable efforts in Ethiopia, particularly in the sustainable sourcing Arabica coffee. The paper discusses the value chain of coffee, issues surrounding the coffee supply chain and the need for sustainable coffee production. In addition it also discusses Starbucks’ position and influence on the coffee trade, and the measures that Starbucks is taking to ensure sustainability efforts throughout the coffee supply chain. COFFEE VALUE CHAIN & P3G ANALYSIS Coffee is produced in more than fifty developing countries in Latin America, Africa, and Asia and it is an important source of income for 20-25 million families worldwide [1]. The initial production of coffee beans including farming, collecting, and processing is labor intensive and as a result is performed in more labor abundant developing countries. The roasting and branding of coffee is more capital intensive and therefore is situated in northern industrialized countries. The top five coffee consumers are United States of America, Brazil, Germany, Japan, and France [1]. The structure of the value chain is very similar regardless of producing or consuming country. The coffee value chain is made up of the four main phases: Cultivation, Processing, Roasting, and Consumption. Each phase in the process has environmental, social, economic
    [Show full text]
  • Coffees Serving Size Caffeine (Mg)
    Coffees Serving Size Caffeine (mg) Dunkin' Donuts Coffee with Turbo Shot large, 20 fl. oz. 436 Starbucks Coffee venti, 20 fl. oz. 415 Starbucks Coffee grande, 16 fl. oz. 330 Panera Frozen Mocha 16.5 fl. oz. 267 Starbucks Coffee tall, 12 fl. oz. 260 Starbucks Caffè Americano grande, 16 fl. oz. 225 Panera Coffee regular, 16.8 fl. oz. 189 Starbucks Espresso Frappuccino venti, 24 fl. oz. 185 Dunkin' Donuts Coffee medium, 14 fl. oz. 178 Starbucks Caffè Mocha grande, 16 fl. oz. 175 Starbucks Iced Coffee grande, 16 fl. oz. 165 Maxwell House Ground Coffee—100% Colombian, Dark Roast, 2 Tbs., makes 12 fl. Master Blend, or Original Roast oz. 100-160 Dunkin' Donuts Cappuccino large, 20 fl. oz. 151 Starbucks—Caffè Latte, Cappuccino, or Caramel Macchiato grande, 16 fl. oz. 150 Starbucks Espresso doppio, 2 fl. oz. 150 Keurig Coffee K-Cup, all varieties 1 cup, makes 8 fl. oz. 75-150 2 tsp., makes 12 fl. Folgers Classic Roast Instant Coffee oz. 148 Starbucks Doubleshot Energy Coffee, can 15 fl. oz. 146 Starbucks Mocha Frappuccino venti, 24 fl. oz. 140 1 packet, makes 8 fl. Starbucks VIA House Blend Instant Coffee oz. 135 McDonald's Coffee large, 16 fl. oz. 133 2⅔ Tbs., makes 12- Maxwell House International Café, all flavors 16 fl. oz. 40-130 Seattle's Best Coffee—Iced Latte or Iced Mocha, can 9.5 fl. oz. 90 Starbucks Frappuccino Coffee, bottle 9.5 fl. oz. 90 International Delight Iced Coffee 8 fl. oz. 76 2 Tbs., makes 12 fl. Maxwell House Lite Ground Coffee oz.
    [Show full text]