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| Guest Blogger: Mia Schachter |
In the
last several years, "green" cups have cropped up -- cold cups are
made of corn and hot cups are made of potatoes. These cups are compostable,
which means that even if they don't make it into a commercial composting
facility to be churned into fertilizer, they won't sit in a landfill for
hundreds or thousands of years. From my year-long stint selling coffee and
coffee products wholesale, I know that these cups are substantially more
expensive than the ones you get from the bodega. Choosing to sell coffee in
these cups is a calculated and deliberate choice to be conscious about the
waste produced at a shop.
For
some of us, refusing plastic takeout containers and bringing our own bags to
the grocery store is something of a hobby. We seek out ways to be more
self-sufficient and feel guilty when we forget our Klean Kanteen. For others,
it's an obligation. And for still others, it's merely a welcome bonus if our
coffee cup happens to be compostable.
I no
longer work at Think Coffee, but as far as I can tell, it is doing the most of any coffee shop to
reduce waste. Think Coffee almost exclusively offers compostable to-go
materials. Considering the existence of companies like Greenware, which
specialize in these sustainable products, one might think it would be easy to
use exclusively compostable goods. It's not.
The
container your salad comes in might be compostable, but those little ones your
salad dressing comes in? Maybe not. Your cup might be, but not the straw,
because the only compostable straws I've seen crunch in your mouth and break
easily. Hot lids often shrink and expand with extreme heat, and you asked for
your latte extra hot, to which I begrudgingly obliged, but now your lid is
dripping, or it split when you put it on the cup. They are designed to break
down easily, unlike plastic, but sometimes the breaking down starts a little
too quickly, as in while it's in your hand.
Think Coffee
has compostable wax paper, utensils, bags, napkins and clam-shell takeout
boxes. But once you've got the stuff, you leave.
Think Coffee
also has a garbage sorting station, the fanciest of which is at its 8th Avenue
location. Each hole is cut in an image of the type of thing that can go in
there. While it's confusing and tedious, it's the only way to offer the
opportunity to care to those who do. And when in doubt, the
"landfill" hole is the safe bet.
There
is a Portlandia sketch about a garbage sorting station on steroids with color
coding and a tiny box exclusively for nail clippings. What they fail to mention
is that if you fail to sort your garbage and your stuff doesn't make it into
the composting hole at a Think Coffee location, you can still rest easy that it
will eventually decompose somewhere.
Our
world is outfitted for garbage. The movie WALL-E
served as fair warning that our garbage disposal methods themselves are not
sustainable. Action Carting, a company that sends garbage trucks around the
city picking up contracted shops' compost, provides a necessary service for
shockingly cheap. It surprises me that there aren't composting cans next to
every garbage in the city considering how cheap it is. Farmers’ markets often
offer composting stations where you can bring your household waste.
My
household compost pales in comparison with the compost gathered at a Think
Coffee, which only reminds me how fantastic it is that they put in the effort
to make the most use out of everything that comes through their doors. Food
scraps, coffee grinds, newspapers (yes, you can compost newspaper) all make it
into the compost. The real cost is the effort it takes to initially set up a
contract with Action and to order the appropriate goods, and then the time
invested in education for employees.
It's
hard to notice when goods we receive are compostable. Other than things we
would actually put in our mouths and swallow, cups and utensils are assumed to
be garbage. One actually has to read the fine print on cups to notice that they
are made from corn. Just as vegetarians often believe that they are exercising
their power by simply removing themselves from an action, one can witness the
power of removal by refusing to participate in the kind of passive consumerism
that occurs when we waste.
I've
served enough coffees that are left untouched to know that often we consume
merely in order to participate in a collective social hobby. The new hobby that
has come to the forefront of the hip and trendy is the attention to one's
carbon footprint. Among the foils of the meat industry, people can be overheard
discussing their transportation habits, their consumption habits, and ways they
reduce waste.
And
all this over a cup of coffee.
Mia
has been a barista in Los Angeles, Austin, and New York for almost six years.
She is part time student at Columbia University's School of General Studies,
studying Philosophy. She currently works
at Irving Farms on the Upper West Side.

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