Starbucks: Food sustainability

We almost always think Starbucks as just a café and seller of coffee, but Starbucks really likes making food too. You’ve likely been tempted by the delicious smells of their breakfast options, such as a turkey bacon cheddar and egg sandwich.

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Uses for spent coffee grounds

After coffee is finished brewing, the grounds that gave birth to your cup of joe is often tossed away without any second thought. If your first thought is that the grounds can be reused as compost or fertilizer: you’re correct! Spent coffee grounds are great for rejuvenating destroyed forests (which was previously mentioned in my coffee sustainability post). But there’s several other uses as well, such as in culinary applications or even a part of a personal care routine.

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But what about tea?

Tea is somewhat similar to coffee. Both are readily available, brewed in rapid succession, widespread, served hot, and containing caffeine. Of course however, tea is less popular, but that doesn’t make it any less good (or bad). The most commonly consumed tea is black and green tea; whilst for coffee it is Arabica and Robusta. These common teas have about 50% less caffeine per serving than coffee, and as a result has less of a hit on your sleep. This means it can be enjoyed even during evenings, (preferably chilled).