The coffee craze that has taken the Western world by the throat in recent decades has like any other booming industry an enormous environmental impact. Keep these tips in mind next time you’ve got a hankering, and you’ll help to avoid many of the problems.
Make it yourself. Wait until you get where you’re going. The best way to cut down on waste is to avoid it altogether. Brewing a cup at home or at work in your own mug means considerably less waste: not just the disposable cup, but also the lid, the stir stick, the sugar packet, the packaging from the single-serve milks, and so on.
Ask for a mug. When you do go out for coffee, ask for a mug instead of a cup. Many cafés will carry both but use disposable cups unless asked otherwise, to avoid dishwashing. Or, if you’re on the go, bring in your own travel mug; many coffeeshops offer discount incentives to encourage conscientious customers.
Buy a reusable filter. At home, replace your disposable paper filters with a plastic or stainless-steel reusable filter, or trade in your drip coffee machine for a different style that doesn’t require a filter to begin with.
Choose organic or fair-trade coffee, from both grocery stores and coffeeshops.
Coffee is also available with shade-grown certification, meaning that it has been produced in natural conditions including shelter from shade or canopy trees, drastically reducing the amount of water and pesticides required, and fostering a diverse ecosystem. For this reason, shade-grown coffee is sometimes also labeled bird-friendly.
