How Starbucks whips up low-carbon coffee

08/2/2011 |

Starbucks officials were surprised to find that nitrous oxide emissions from the company's whipped-cream canisters had a greater climate impact than all of its roasting plants combined. That shows the importance of looking for hidden flaws in your emissions-busting strategy and the potential for big gains from relatively small changes, says Jim Hanna, director of environmental impact at Starbucks. "Until two years ago, we had no focus on nitrous oxide, and now we are really focusing on changing the way we provide that great-tasting whipped cream [so] that [it] doesn't impact the climate," he said.

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