We all have to work carefully with one of our most valuable natural resources and we’re evaluating our store design, equipment and operations to identify ways to continue to reduce the amount of water we use.
Water is a precious natural resource. And as a key ingredient in most of our beverages, it’s essential to the operation of our stores.
A great deal of the water we use in our stores is to make coffee and tea beverages and for back of the house operations, such as running dishwashers and ice machines. We’re working to better understand how we use water, and how we can use it more responsibly.
In 2008 we set a goal to reduce water consumption by 25 percent in company-owned stores by 2015.
What We've Been Doing
In 2009, we started implementing new alternatives to the dipper well system used to clean utensils that we believe will significantly reduce our water usage across the globe.
We continue to include and explore new water-saving technology in our equipment specifications.
In many markets, we use a blast of higher-pressure water to clean blender pitchers instead of an open tap. We’ve also programmed our espresso machines to dispense less water when rinsing espresso shot glasses. And we train our partners (employees) to keep the refrigeration coils on ice machines clean to reduce the amount of latent heat from the machines and minimise ice melt.
Over the past two years, our water use has decreased by nearly 22 percent (average water use per square foot/store/month) as a result of several proactive measures.