TOKYO, Japan – As part of Starbucks global commitment to reducing its waste footprint by 50% by 2030, Starbucks Coffee Japan has announced a series of re-usability and recycling initiatives to advance this goal. It will launch a new menu range featuring locally-sourced ingredients produced using recycled coffee grounds, as well as introduce tumbler recycling for customers and a cup share program.
“We set ambitious goals to become a resource-positive company, and we continue to explore innovative ways to bring our partners and communities together around the shared desire to protect the planet,” said John Culver, group president, International, Channel Development and Global Coffee, Tea & Cocoa.
“Launching a new closed-loop menu is another way to give our customers in Japan more options to enjoy lower-impact and locally-sourced ingredients as part of their Starbucks Experience.”
“Since first opening our doors to customers 25 years ago, we have grown our business in Japan responsibly, now operating more than 1,600 stores with 40,000 partners proudly wearing the green apron every day. As we work to create a more planet and people-positive future, we’re proud to have created a range of initiatives that will help create a culture of reuse, while providing new opportunities to give back to our farmers and the neighborhoods we serve,” said Takafumi Minaguchi, ceo of Starbucks Coffee Japan.
“We will continue to deliver an unparalleled Starbucks Experience, while taking on challenges that benefit our people and communities across Japan.”
Starbucks Coffee Japan will introduce three circularity strategies to reduce its waste footprint, while creating positive impact for local communities.
Starbucks Coffee Japan producing new menu items through its Coffee Grounds Recycling Loop program
Customers can choose from three new food items that feature locally-sourced carrots and matcha green tea powder produced by its Coffee Grounds Recycling Loop program.
Through the program, Starbucks has partnered with farmers across Japan since 2014 to recycle used coffee grounds from its stores in Kanto and Kansai for agricultural compost and animal feed used to produce vegetables, green tea, and milk, which is incorporated into signature beverages, such as lattes.
Starbucks is now working with farmers to bring these ingredients back into its stores for customers to enjoy. Available nationwide, new menu items include:
- Matcha Cream Bar: this blondie cake bar features matcha green tea powder, paired perfectly with luxurious white chocolate, for a delicious accompaniment to your favorite Starbucks beverage.
- Root Vegetable Chicken Salad Wrap: the popular Root Vegetable Chicken Salad wrap is given a refreshing green twist, with matcha powder kneaded into the tortilla dough to create a wholesome wrap featuring carrots, lettuce and chicken.
- Whole Carrot Cake: this limited-edition 5-inch whole carrot cake will be available exclusively to customers online from June 23. A fragrant combination of carrot, fruit and spices, topped with creamy frosting and a generous sprinkle of nuts, it’s perfect as a gift or to enjoy with family and friends.
