Beyond tomorrow’s kitchen workshop was a fantastic day to be part of. The Karvan Coffee team (Summah and Fleur) were on site to provide coffee for the teachers and speakers of this great event but were also there to share how Leaf Bean Machine incorporates sustainable practises into our business.
Some of the key speakers were Chef Peter Manifis and Dr Janet Howieson who did a very in depth presentation on sustainability within WA seafood industry.
There were representatives from Oz Harvest and Food Rescue who are doing some fantastic work in collecting some of the tonnes of food that would end up in land fill from various food outlets and distributing it to many of the local charities and people in need.
Julian Mitchell from Lifecykel spoke of his urban mushroom farm, which relies predominantly on reusing spent coffee grinds to grow the mushrooms, diverting three tonnes of coffee waste from landfill.
We also heard from Garry Cas founder of Nanollose a very cutting edge textile company working on some very innovative alternatives to cotton.
There were many other speakers that also shared their involvement in the sustainability movement, all of which were inspiring and informative.
In the words of Cath MacDougall (from Prepare Produce Provide): “Reducing food waste is everyone’s responsibility, just start with you own kitchen, Buy in season, buy only what you need, have one day a week where you make a meal from what’s in your fridge, we call that fridge surprise!”
After participating in workshops like this, it does make you stand back and revaluate your surroundings. A lot of of emphasis is placed on sustainable sourcing when it comes to coffee. But what about sustainable coffee production? Each week from the roasting of Karvan Coffee, we are left with a number of by-products that can be reused in other areas, in order to reduce waste and increase recycling.
As part of our presentation at the event, we highlighted some of the ways that we repurpose and recycle our coffee by-products:
Hessian sacks are a part of life when it comes to coffee roasting and at the end of each week we always have a large number of hessian sacks left over. Rather than throwing them away, we always try to repurpose or re-home the bags. In-house these are often used as ‘wrapping paper’ for our online shop orders, we have used them to cover chairs and tables for events – we have even repurposed hessian sacks, now being used as curtains at the front of the shop! In addition to this we also provided hessian to local community groups, schools and animal refuges. We also provide hessian to the general public for gold coin donation, with all proceeds going to the Vinnies CEO Sleepout.
We supply our wholesale customers with BioPak Biodegradable cups. Made from corn-based bioplastic rather than conventional petroleum-based plastic. All components of the cups are made from rapidly renewable resources and are certified carbon neutral. In fact, in the last two years just from supplying our customers with Biopak we have been able to offset over 160 tonnes of carbon.
Coffee grinds are fantastic for your garden and is often used as a deterrent against common garden pests such as snails, slugs and ants. We often spread coffee grounds leftover from our barista training classes onto the garden beds out the front, which our plants love.
Coffee Chaff is the dried skin on a coffee bean, the husk, which comes off during the roasting process. Leaf Bean Machine recycle the chaff created during our roasting process by using it on the gardens beds outside our warehouse. We also have a number of local gardening groups and schools who use the chaff in their gardening projects as well.
Sustainability doesn’t always mean huge changes (though they are more than welcome!). Even the little changes are helping to progress towards a more sustainable future.