News
Interview: Eat Drink Magazine
For Feature Story: Sustainable ‘Green’ Kitchens
What restaurants can do to reduce harmful environmental impact
By Kate Hedley, December 2007
Questions for La Casa del Caffe
What prompted La Casa del Caffe to get involved with the Rainforest Alliance?
We had two key reasons. Firstly we’re a family business with our own children and grand children so we want a healthy future. Secondly, many of our customers are aware that consumers are becoming more conscious of the origins of products and are making informed decisions about what they consume. More and more consumers are choosing products that reflect high ethical standards that protect the land, water, native wildlife and worker’s rights and health.
We reviewed both Fair Trade and Rainforest Alliance Certified coffees, and chose to support the Rainforest Alliance because their certification process ensures that the ecosystems and the wildlife are protected as well as ensuring that the farmers and their families have good living and safe working conditions.
We took a phased approach to introducing the Rainforest Alliance certified coffee into our product range. Firstly we produced and launched the Rainforest Blend consisting of 100% RA Certified beans. We then increased our overall RA Certified green bean commitment by introducing the beans into our traditional blends. Our traditional blends are Tropicana, Italian, French, Napoletana, Espresso and Tazza D’oro all of which contain more than 30% Rainforest Alliance Certified beans.
And as an added bonus the Rainforest Alliance certified coffee tastes great too and it compliments the other beans used in our blends.
What other daily initiatives does La Casa del Caffe practice towards environmental sustainability?
We try to be as environmental as possible in all aspects of our business. We are currently producing a new company brochure on Zanders Mega matt art paper using soy based inks. Zanders Mega is manufactured from 30% recovered fibre, has ISO 14001 Environmental Management System in use and is elemental chlorine free. The remaining fibre is sourced from pulp suppliers who use sustainable forestry techniques. The presentation folders will be made from recycled green bean Hessian bags.
In addition, have prevented 80,000 plastic bags from entering the environment by changing to cloth delivery bags in July 2004.
How important do you think is it for the hospitality industry to develop sustainable practices in the bid to reduce the carbon footprint?
I think it is hugely important. Hospitality is a major international industry and a major influence in our society. If restaurants, cafes, hotels, celebrity chefs, etc support sustainable products the consumer will hopefully follow suit.
Many of our customers take the time to understand the coffee and its origins in an effort to pass this information onto their consumers.
Do you think customers are conscious of fair trade & environmental issues when choosing products nowadays?
I think consumers are slowly becoming more aware of the effects agriculture in general is having on our environment and therefore they are eating less meat, purchasing more organic, fair trade and eco-friendly products and essentially looking for that small thing they can do to help stop the erosion of the environment.
What about the price issue… what do you say to companies who are scared off by what are usually higher prices than non-fair trade/non-sustainable alternatives?
The Rainforest Blend (100% Rainforest Alliance Certified beans) is more expensive than our traditional blends but consumers are still receiving a sustainable product when buying our traditional blends because we use “more than 30%” Rainforest Alliance Certified beans in these traditional blends.
How are wholesale customers going? Are they on the rise?
La Casa del Caffe is growing steadily which indicates that our customers are doing the same. However, some are doing it tough and some are booming. The customers that are doing very well are the ones who are constantly looking for that extra something special – they are the ones who aren’t intimated by the large chains and know that quality is their competitive advantage. The quality of the products being served is paramount but well trained service oriented staff are also an essential part of a successful business/industry.