Todd, a four-year partner (employee), was chosen from an original group of more than 17,000 baristas across the U.S. and Canada, capping a five-month long celebration of community, connection and craft.

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As green and white confetti fell from above, the winner of Starbucks first-ever North America Barista Championship was crowned: Darcy Todd from Arlington, Texas.

Todd was named in front of a live audience at the Starbucks Support Center in Seattle, chosen from an original group of more than 17,000 baristas representing company-operated, Siren Retail and licensed stores across the U.S. and Canada. The announcement caps <a href="https://stories.starbucks.com/stories/2024/first-ever-starbucks-north-america-barista-championship-is-a-celebration-of-our-partners/" target="_blank" rel="noreferrer noopener">a five-month long competition celebrating community, connection and craft</a> that started with store selections in February.&nbsp;&nbsp;

Twenty-one regional champions flew to Seattle for this week’s three-day final event, which was broadcast live and took place in front of about 400 family, friends and Starbucks partners (employees), under green-tinted spotlights on a specially constructed stage designed to look like dueling store coffee bars. Nearly 3,000 people watched online. 

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“I'm shocked and very honored,” Todd said, moments after winning. “A lot of us might struggle to find our passion and who we are, but when you have people like this (motioning at her fellow champions) who are all really supporting you and creating that community, it helps you find that sense of self.”&nbsp;

During the competition, the champions created and presented unique signature beverages made from in-store ingredients, crafted core Starbucks drinks like lattes and iced shaken espressos, led coffee tastings and told stories about favorite customers and key moments in their career.&nbsp;

At the end of the second day, judges selected three finalists – Todd, Holly Kang from Vancouver, British Columbia, and Adrian Mata Pantoja from Tempe, Arizona – to compete in one last coffee and storytelling finale.&nbsp;&nbsp;&nbsp;&nbsp;

Todd will be awarded a trip to <a href="https://www.starbuckscoffeefarm.com/en/" target="_blank" rel="noreferrer noopener">Hacienda Alsacia</a>, Starbucks research and development farm in Costa Rica, and will present her signature beverage – an Iced Peaches and Cream Latte with Coconut Milk – to Starbucks beverage innovation teams in Seattle.&nbsp;

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Todd also advances to next year’s first Starbucks Global Barista Championship, which will also take place at Hacienda Alsacia, facing off against winners from markets around the world. &nbsp;

Along with the other regional champions, she’ll also be able to nominate a nonprofit organization to receive a $2,500 <a href="https://stories.starbucks.com/stories/neighborhood-grants/" target="_blank" rel="noreferrer noopener">Neighborhood Grant</a> from The Starbucks Foundation.&nbsp;

Sara Trilling, president of Starbucks North America, paid tribute to all the regional champions at the end of the competition.

"These 21 baristas represent all of our Green Apron partners across the U.S. and Canada, showcasing their exceptional skills in coffee craft and storytelling,” Trilling said. "The North America Barista Championship was meant to be a thoughtful and intentional investment in our baristas, celebrating how unique and special they are.” &nbsp;&nbsp;

After Todd’s name was announced, the audience erupted, and confetti rained down&nbsp;from cannons attached to scaffolding around the stage. The competitors cried, hugged, danced, took selfies and threw confetti at each other.

“Everyone has their role to play but baristas are the heart and soul of the company,” Todd said. “They are who customers see and connect with every day. When we were at dinner the other night, I was looking around and taking it in that we’re in a room full of the most talented baristas (in North America). I’m so honored to be here.”&nbsp;

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Learn more about the winner, and the two runners-up.

Darcy Todd, Arlington, Texas&nbsp;

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Darcy Todd majored in psychology in college and has always been interested in theories relating to how different cultures interact with each other.&nbsp;&nbsp;

“There’s the Peach versus Coconut Theory in which there are different ways that countries approach relationships,” Todd said, explaining the inspiration behind&nbsp;her signature beverage, an Iced Blonde Vanilla Latte with coconut milk and Vanilla Sweet Cream Cold Foam with a splash of peach juice.&nbsp;“This drink represents how Starbucks is the Third Place and it doesn’t matter what culture you’re from. Differences go away because coffee is our common ground.”&nbsp;

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Presenting her creation&nbsp;to a panel of coffee experts and judges in Seattle has been the latest in a year full of coffee milestones for Todd. She also completed her Coffee Master certification.&nbsp;

“I keep thinking, ‘How did I get here?’” she said. “Looking back on this entire journey, I think I’ve grown. I have more faith and pride in myself, and there are so many people who supported me along the way. There is a balance between being humble and owning our craft, but also knowing that I am good at what I do, and that's how I got this far.”&nbsp;&nbsp;&nbsp;&nbsp;

A four-year partner, Todd’s coffee passion started at a young age, when she was inspired to become a barista, just like her cousin, who was “the coolest person in the world.” She said Starbucks has always been her place to study and hang out, long before she joined the company. During the competition, she reminisced about some of the moments she experienced in stores as a customer and partner, the good and the bad, and all the people who helped her along the way.&nbsp;

“My store manager and assistant store manager were there for me every step of the way, and I want all my partners to know that I miss them and they’re the reason that I’m here,” Todd said. “Thank you to the customers who cheered me on, and of course my family: my mom, dad, brother and sister-in-law.”&nbsp;&nbsp;

Holly Kang, Vancouver, British Columbia, Canada

On Monday afternoon, Holly Kang came face to face with themselves. They had just entered the corridor leading to the finals stage. Lining the hallway were poster-sized photos of all the regional champions, along with their name and home city.

At the end of the row on the right side was Kang’s photo.

“It was really emotional,” said Kang, who uses she/they pronouns. “It signified how far I’ve come in this journey and the partners who I’ve been able to meet along the way.”

Since Kang began working at Starbucks eight years ago, they have sought out challenging experiences and opportunities. “They make me grow every day and develop into not just a better partner, but also a better person,” Kang said.&nbsp;&nbsp;

In January, Kang visited Starbucks coffee farm, Hacienda Alsacia in Costa Rica as part of the company’s Origin Experience, where partners who have completed the Coffee Master training are eligible to win a spot to learn about coffee from farmers and agronomists. &nbsp;

“I took away so much from that journey,” Kang said. “(Participating in Barista Championships) was something I wanted to challenge myself on my personal development to be able to take that courage and participate.”&nbsp;&nbsp;

Kang remembers their first coffee experience: the pride in mastering an iced version of a favorite Korean instant coffee, which came in packages along with dried milk and sugar, for the adults in the family.&nbsp;&nbsp;

At Starbucks, they learned about the many other variations of coffee. “It was like, ‘Oh, coffee can be like this, but it can also be like this.’”&nbsp;&nbsp;

Kang also knows the Starbucks experience is a lot more than just the beverages a customer may order.&nbsp;&nbsp;&nbsp;

Tuesday evening, before the winner was announced, Kang’s mind was back in their home store, thinking about a regular customer, a man named Guri, who comes in each morning and orders two quad-shot Grande Flat Whites with one sugar. He brings his own marking pen and carefully writes “Sis” on the second drink before bringing it home for his sister.&nbsp;&nbsp;&nbsp;

Guri doesn’t usually talk much but Kang knows it’s an important ritual in Guri’s day.&nbsp;&nbsp;

“The role of a barista isn’t just to deliver that last 10 feet of coffee into the customer’s hands, but also being able to make that connection,” Kang said. “You never know – sometimes it might be the only interaction they have that day, or it might be the one interaction that really lifts their spirits for that day. Being able to deliver that Starbucks experience encompasses connection and coffee – not just the coffee part but really being able to be consistently kind. Everyone deserves to have that.”&nbsp;&nbsp;

Adrian Mata Pantoja, Tempe, Arizona

Adrian Mata Pantoja will never forget the conversation he had with a customer shortly after he started working at Starbucks, just after the COVID-19 pandemic. The man came into the store and explained he was experiencing housing instability.

“He asked me for something warm and happy, he asked for a feeling, not a flavor,” recalled Mata Pantoja. “For me, that was really impactful. I decided to make a drink inspired by something that made me feel warm and happy as a kid – rice pudding, arroz con leche.”&nbsp;&nbsp;

Mata Pantoja named it a Sunset Latte, after the highway that ran next to his store. A tall latte with one shot of Starbucks Blonde Espresso, one and a half pumps of white mocha, one and a half pumps of cinnamon dulce, steamed with oat milk, with a dash of cinnamon on top.&nbsp;&nbsp;

He shared that story, and the signature beverage, during the competition, a personal reminder about the community and the connection that often comes with his favorite coffee memories.&nbsp;&nbsp;

Like two other meaningful scenes: weekend mornings with his family growing up, drinking café de olla, a traditional Mexican coffee beverage, cracking open fresh conchas. And more recently, his store manager, Chris Ramirez, flying out to Colorado to support him during the regional championship.&nbsp;&nbsp;

“I think this competition really brings us back to our roots as a company,” Mata Pantoja said. "Come up to the counter, have a good cup of coffee, have a good conversation, make yourself feel at home. It’s a gentle reminder for us to never forget that, where we came from. We are still a people company first, that happens to serve coffee.”&nbsp;

Mata Pantoja is a rising junior at Arizona State University, a student with the Starbucks College Achievement Plan studying business administration. For him, the competition is a tribute to all the Starbucks baristas, who he called the “blood and backbone of the company.”&nbsp;

“It’s our baristas who put the ideas into action and exemplify our values,” he said. “This competition is an homage to their hard work.”&nbsp;&nbsp;

Linda Dahlstrom contributed to this article.&nbsp;

Starbucks names first North American Barista Champion: Darcy Todd of Texas - Starbucks Canada

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Starbucks Canada

Starbucks names first North American Barista Champion: Darcy Todd of Texas

Todd, a four-year partner (employee), was chosen from an original group of more than 17,000 baristas across the U.S. and Canada, capping a five-month long celebration of community, connection and craft.

https://stories.starbucks.ca/en-ca/stories/2024/starbucks-names-first-north-american-barista-champion-darcy-todd-of-texas/

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In celebration of our baristas who embody our commitment to community, connection and craft, Starbucks is kicking off its first-ever North America Barista Championship. One hourly partner from each participating store in the U.S. and Canada will be selected to compete – more than 15,000 participants – and a winner will be crowned in June 2024.&nbsp;

“Whoever is standing on the stage at the end of this championship, we want every Starbucks barista to be able to feel a sense of connection to this person and to be proud that person is their partner,” said Ann-Marie Kurtz, learning and development manager on the global coffee education team.&nbsp;&nbsp;

“There’s so much work our baristas put into serving coffee in today’s complex world – to follow quality standards, to craft beverages, to make those connections with our customers and our communities. Taking the time to really see them, celebrate them, honour them and share an appreciation for what they do is important. Incredibly important. This is a chance for us to celebrate baristas on a really big stage.” 

Barista Championship competitions have taken place in markets globally over the last 10 years, starting in 2013 in Ireland and the United Kingdom. Most regions around the world host a championship annually. This will be the first time a winner will represent all of the U.S. and Canada.

The upcoming North America competition will be grounded in the foundational expectations of a Starbucks barista – what they do every day.&nbsp;&nbsp;

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“Off the heels of reintroducing Coffee Master and Origin Experience last year, we knew this was our next partner experience investment that couldn’t wait,” said Sara Trilling, executive vice president, president North America. “We’ve seen this time-honoured, global tradition for Starbucks partners in markets around the world and how meaningful it is to partners, their stores and their communities, and we’re thrilled to extend that experience to North America. 

“Our charter is to celebrate baristas who embody our commitment to craft and infuse joy in all they do.”

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As part of Starbucks promise to ensure the future of coffee for all, the company is committed to deepening our partners knowledge and passion for coffee. Learn more about our <a href="https://starbucksglobalacademy.com/coffee-academy/" target="_blank" rel="noreferrer noopener">Coffee Master</a> and <a href="https://stories.starbucks.com/people-in-coffee/2023/photo-essay-partners-visit-costa-rica-for-the-2023-origin-experience/" target="_blank" rel="noreferrer noopener">Origin Experience</a> programming.

The Company recognizes changes to wages, benefits, and/or terms and conditions may not be unilaterally implemented for partners in union represented stores subject to a statutory freeze period. In the case of stores covered by a collective agreement, the terms and conditions of the agreement will dictate which benefits partners receive.

More than 15,000 retail partners are expected to challenge themselves in a five-month-long competition that will spotlight the foundational skills of a Starbucks barista.

First-ever Starbucks North America Barista Championship is a celebration of our partners

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Team PSL Varsity Jacket celebrates the fans that made Starbucks Pumpkin Spice Latte the iconic beverage it is today.&nbsp;

Starbucks first introduced the Pumpkin Spice Latte (PSL) on October 10, 2003, and over the past 20 years, it has ignited a cultural movement around the love of all things pumpkin spice and fall. To celebrate the community and fans that made the Pumpkin Spice Latte what it is today, Starbucks has teamed up with KidSuper – a creative collective founded by Brooklyn-based artist and designer, Colm Dillane, for PSL's 20th birthday on Oct. 10 to create the limited-edition Team PSL Varsity Jacket.&nbsp;

Inspired by the cozy comfort that comes from a cup of Starbucks PSL, and the creative vision of Colm Dillane, the Team PSL Varsity Jacket features Dillane’s signature use of bright, bold designs and merges fall-inspired designs and rich autumnal tones. As an homage to PSL fans, in an unexpected and heartfelt way, the liner of the jacket features the top expressions of PSL fan love through Dillane’s signature handwriting and illustrations, which include “Worth the Wait!”, “PSL is Love” and “Happy Fall”.&nbsp;

"Starbucks PSL is an example of how innovation and community can drive culture, and that’s exactly what motivates me in my work," said Dillane.&nbsp; "Partnering with Starbucks to design a jacket was an awesome experience. Through this collaboration, I was able to infuse my creative vision into a wearable piece of art, while capturing the essence of Fall and the PSL. I’m excited for fans of the drink to check it out!”&nbsp;

The KidSuper Studios + Starbucks™ Team PSL Varsity Jackets will be available to pre-order during a limited-edition drop at <a href="http://www.KidSuper.com/TeamPSL">KidSuper.com/TeamPSL</a> on Tuesday, October 10 (the official 20th birthday of PSL) at 8 a.m. PT / 11 a.m. ET, while supplies last.&nbsp;

First introduced in the U.S. in 2003, the Pumpkin Spice Latte is Starbucks most popular seasonal beverage and is enjoyed by Starbucks customers worldwide every fall. The PSL combines Starbucks Signature Espresso, steamed milk and the celebrated flavor combination of real pumpkin, cinnamon, nutmeg, and clove, for a seasonal sip that has spurred a cultural phenomenon. <a href="https://stories.starbucks.com/stories/2023/psl-turns-20-the-story-behind-starbucks-pumpkin-spice-latte/">Celebrating its 20th year this year</a>, Starbucks PSL is topped with whipped cream and pumpkin pie spices, and is available hot, iced or blended for a limited time, while supplies last.&nbsp;&nbsp;

KidSuper was created by Colm Dillane. Although KidSuper is best known as Colm’s clothing label, he prefers to brand all of his creative ventures under this moniker. KidSuper is a creative collective that designs and makes clothes; paints and does art shows; records music; and makes films and music videos, all out of KidSuper’s Brooklyn space.

KidSuper is a platform for Colm’s abounding creativity, and its success has made Colm Dillane an unexpected reference in American fashion. Colm won the 2021 special Karl Lagerfeld Prize at the prestigious LVMH Prize, the 2022 CFDA/Vogue Fashion Fund, earned both a 2022 CFDA American Emerging Designer of the Year and 2023 American Menswear Designer of the Year nomination, was inducted into the 2023 BoF 500, and became a new member of the CFDA in 2023. He’s also lauded amongst his contemporaries on 2022’s VOGUE Business’ 100 Innovators list and the HypeBeast 100 list.&nbsp;

Team PSL Varsity Jacket celebrates the fans that made Starbucks Pumpkin Spice Latte the iconic beverage it is today.

Starbucks and KidSuper Create Limited-Edition Varsity Jacket for PSL’s 20th Birthday

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https://stories.starbucks.ca/en-ca/stories/2023/starbucks-and-kidsuper-create-limited-edition-varsity-jacket-for-psls-20th-birthday/

Ten Years of Impact at Hacienda Alsacia

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<a href="https://www.starbuckscoffeefarm.com/en/" target="_blank" rel="noreferrer noopener">Hacienda Alsacia in Costa Rica</a> is Starbucks first and only company-operated coffee farm, with more than 800,000 coffee trees growing over 240 hectares on the slopes of Poas Volcano. Purchased in 2013, the farm is now headquarters to the Starbucks Costa Rica Farmer Support Center – originally opened in 2004 and now <a href="https://stories.starbucks.com/press/2018/starbucks-farmer-support-centers/" target="_blank" rel="noreferrer noopener">one of 10 around the world</a> – and Starbucks Global Research and Development team.

At the farm, the goal is to help solve the many challenges stressing coffee-farming communities around the world – issues like climate change, aging farmer populations and coffee rust. That’s done by creating new disease- and climate-resistant coffee varietals, modeling and developing best agronomy practices that are disseminated to the other Starbucks Farmer Support Centers, working with farmers to help them understand how to assess the taste and quality of their coffee, and acting as a convening place for coffee experts and Starbucks partners (employees). 

There’s state-of-the-art coffee-processing equipment that uses less water and energy compared to traditional coffee processing methods, housing facilities for farm workers, and a visitor center, where almost 100,000 people have taken in-person <a href="https://coffeeexperiences.starbucks.com/" target="_blank" rel="noreferrer noopener">tours</a>. More than 1,700 partners have visited the farm for <a href="https://stories.starbucks.com/stories/2023/costa-rica-origin-experience-2023/" target="_blank" rel="noreferrer noopener">Starbucks Origin Experiences</a> to immerse in the story of coffee at its source. And more than 280,000 farmers around the world have received training around sustainability and ethical sourcing with information developed at Hacienda Alsacia.

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Following the Journey at Hacienda Alsacia

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Celebrate the 10-year anniversary of Hacienda Alsacia — Starbucks working farm and home to global research and development — and learn about the impact it's had on Starbucks partners (employees), farmers and the coffee industry around the world.

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Photos by Taylor Kelliher, Joshua Trujillo, Connor Surdi

Laxman Narasimhan took the helm of Starbucks as the <a href="https://stories.starbucks.com/press/2023/laxman-narasimhan-assumes-role-of-starbucks-chief-executive-officer/" target="_blank" rel="noreferrer noopener">new chief executive officer</a> on Monday, but before that, he spent almost six months being mentored by Howard Schultz, meeting with hundreds of partners (employees) around the world, earning his barista certification, and diving into the world of coffee. As Starbucks welcomes Narasimhan to his new role as ceo at today’s Annual Meeting of Shareholders, we take a look back at the people he has met across the company and around the world.&nbsp;

“It’s been a remarkable experience for me – from our origins, where we buy coffee from over a half a million farmers, through our roasting plans, our distribution centers, and into our stores,” Narasimhan said. “This immersion has been an incredible journey and a gift.”&nbsp;

Narasimhan was welcomed as incoming chief executive officer of Starbucks with a coffee tasting in the place where it all began – at <a href="https://stories.starbucks.com/stories/2015/store-tour-inside-1912-pike-place-seattle-usa/" target="_blank" rel="noreferrer noopener">Seattle’s Pike Place market store</a>. Soon after, he met&nbsp; Starbucks partners <a href="https://stories.starbucks.com/stories/2022/incoming-starbucks-ceo-meets-partners-at-open-forum-shares-personal-journey/" target="_blank" rel="noreferrer noopener">at his first open forum</a> on Sept. 8, 2022, three weeks before he officially joined the company Oct. 1. When Schultz, then interim chief executive officer, introduced Narasimhan to partners, he said that “the leader of Starbucks, the future of the company, must be steeped in humility and must have an innate understanding of humanity.”&nbsp;&nbsp;

Schultz said as he got to know Narasimhan, he said he was stuck by his experience and leadership qualities. “I know we're going to be in great hands and I can promise you he is going to make us a better company.”&nbsp;

Listening and learning&nbsp;

Narasimhan worked with Schultz to create a unique immersion to learn about the Starbucks culture and the business.&nbsp;

“This time with Howard in stores, in the roasting plants, with partners, with investors, with customers – it's an incredible opportunity for me to be learning from one of the best entrepreneurs in the world,” Narasimhan said.&nbsp;

Narasimhan began immersion as incoming ceo by earning his barista certification with four weeks of in-store training and visits to more than 30 stores around the world – working the drive-thru window, learning the point-of-sale system and perfecting the topping of a Pumpkin Spice Latte.&nbsp;&nbsp;

“I thought it was very important for me to put myself in the shoes of the partners and really understand what they do and how they do it,” Narasimhan said. “There were things I learned through experience in all of this. It taught me a lot.”&nbsp;&nbsp;

Alli Mendoza, a barista in Houston, was one of the partners who trained Narasimhan on the espresso bar. “People ask me what it’s like to train the ceo, like ‘Really, how was it?’” Mendoza said. “He loved interacting with people, he loves laughing and making people laugh. He just wants to learn and be a ceo who’s there for us.”&nbsp;

Coffee &amp; connection&nbsp;

In his visits to Starbucks stores, Narasimhan sat down with store managers, district managers and regional directors for their input and guidance. He said, “One piece of advice I hope to really live by was actually a question I was asked by a terrific store manager: ‘Did you earn your green apron today?’ It really got me reflective and thinking about how I could end each day in the future with that question, and hope that most days, the answer would be ‘yes.’”&nbsp;

The world of coffee&nbsp;

Narasimhan experienced the journey of Starbucks coffee from the first 10 feet to the last, starting from the fields where coffee is grown (such as Hacienda Alsacia above), to roasting plants in the United States and Europe, and Starbucks stores in London, Amsterdam, Japan, and the United States. Along the way, Narasimhan sipped countless cups of coffee. His favorite? Coffee from Guatemala.&nbsp;

Embracing innovation&nbsp;

Whether it’s hand-delivering a new cold foam blender to baristas in Seattle or testing out the virtual reality training for the new Clover Vertica™ in Minneapolis, Narasimhan has taken a hands-on approach to <a href="https://stories.starbucks.com/stories/2022/recipe-for-reinvention-starbucks-unveils-innovations-for-better-customer-barista-experiences/" target="_blank" rel="noreferrer noopener">new technologies to help create a better store experience</a> for partners and customers.&nbsp;&nbsp;

Celebrating with partners is one of the best part parts of the ceo job at Starbucks. In November, he attended his first <a href="https://historias.starbucks.com/en-es/press/2022/starbucks-green-apron-partners-showcase-their-coffee-craft-and-skill-at-the-latin-america-and-caribbean-barista-championship/" target="_blank" rel="noreferrer noopener">Barista Championship</a> at Hacienda Alsacia recognizing Starbucks coffee craft and expertise. In December, Narasimhan traveled to Arizona State University to honor the 850 Starbucks partners in the Fall 2022 graduating class who earned bachelor’s degrees through Arizona State University with the <a href="https://www.starbucks.com/careers/working-at-starbucks/education/" target="_blank" rel="noreferrer noopener">Starbucks College Achievement Plan</a>. In February, he spent time with partners in the Milan Roastery for the debut of <a href="https://stories.starbucks.com/starbucks-oleato-olive-oil-meets-coffee" target="_blank" rel="noreferrer noopener">Starbucks Oleato</a> beverages.&nbsp;

“On a very personal level, I’m going to be very connected to our partners and to our customers in the experience that we deliver – human connection,” Narasimhan said. 

Annual Meeting of Shareholders

Narasimhan led his first Starbucks Annual Meeting of Shareholders, in Seattle, on March 23, joined by board chair Mellody Hobson (right) and the Starbucks senior leadership team, including Zabrina Jenkins (left) and AJ Jones II (second from left). &nbsp;

“These past six months have enabled me to listen, to learn, and to think about what the future of Starbucks looks like and what we need to do to get there,” Narasimhan said. “As the new ceo&nbsp;of Starbucks, I am confident that I know our business and our people well, but I will continue to learn and I'm excited to continue earning my green apron every day.”&nbsp;

As Starbucks welcomes Narasimhan to his new role as ceo at the Starbucks Annual Meeting of Shareholders, we take a look back at the people he has met across the company and around the world.

Laxman Narasimhan’s immersive training – from Starbucks barista to ceo

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Photos: Laxman Narasimhan’s immersive training – from Starbucks barista to ceo

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At Starbucks, we’ve always been about so much more than coffee.&nbsp;&nbsp;

Over the course of our 50 years, with the help of our partners, we have always looked for ways to help protect our planet. Starbucks is committed to being a resource positive company, testing and learning from pilot programs and quickly sharing solutions to reach more people and create more impact.&nbsp;&nbsp;&nbsp;

We invest ahead of the growth curve and innovate by testing new technologies that help us learn how to create the best possible experiences for our partners and customers. This work is being done in our Tryer Center, at <a href="https://stories.starbucks.com/stories/2021/take-a-virtual-trip-to-starbucks-coffee-farm-in-costa-rica/" target="_blank" rel="noreferrer noopener">Hacienda Alsacia in Costa Rica</a>, in the <a href="https://stories.starbucks.com/stories/2021/starbucks-announces-new-planet-and-people-positive-research-facility-in-partnership-with-arizona-state-university/" target="_blank" rel="noreferrer noopener">ASU-Starbucks Center for the Future of People and the Planet</a>, and through collaborative partnerships like our support of the <a href="https://stories.starbucks.com/stories/2021/starbucks-journey-to-sustainable-dairy/" target="_blank" rel="noreferrer noopener">Dairy Net Zero Initiative</a>, <a href="https://stories.starbucks.com/press/2020/update-on-starbucks-journey-to-find-a-more-sustainable-cup/" target="_blank" rel="noreferrer noopener">Closed Loop Partners</a> and TONZ and the Farm Powered Strategic Alliance. &nbsp;

“We set a bold aspiration to become a resource positive company – to store more carbon than we emit, to eliminate waste and to conserve and replenish more freshwater than we use. This aspiration included setting ambitious 2030 targets to cut our carbon, water, and waste footprints in half,” said Michael Kobori, Starbucks chief sustainability officer. “Innovation is how we will build our next chapter, advance our planet positive impact, and boldly reimagine our future together.”&nbsp;

In support of the company’s goal to reduce waste sent to landfill from stores and direct operations, Starbucks is shifting away from single-use plastics, promoting reusability and championing the use of recycled content, driven by a broader shift towards a circular economy. &nbsp;

Promoting Reusables&nbsp;

Our Planet Positive commitment comes to life when we invite our customers to join our efforts and find ways to be more sustainable during their Starbucks experience, like choosing a reusable cup. The challenge is how to make choosing reusables as convenient as you expect from Starbucks. &nbsp;

Our goal by 2025 is to create a cultural movement towards reusables by giving customers easy access to a personal or Starbucks provided reusable cup for every visit making it convenient to reuse wherever customers are enjoying their Starbucks Experience.&nbsp;&nbsp;&nbsp;

And by the end of next year, customers will be able to use their own personal reusable cup for every Starbucks visit in the US and Canada – including in café, drive-thru and mobile order and pay.&nbsp;

To help make reusables convenient for customers, we are testing multiple reusable programs and operating models:&nbsp;

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Store manager Kim Davis led one of the first stores to test Borrow a Cup in the U.S.&nbsp;&nbsp;

“Customers were just so excited to try something new and my partners had a lot of pride in testing it and giving that feedback to make the program even better,” said Kim Davis, store manager. “I do think that everyone really does want to contribute to a better world, and if we can help them do that one cup at a time, that is our mission right there.”&nbsp;

Customer Incentives&nbsp;

In addition to unique operating models like “Borrow A Cup” and 100% Reusable Stores, Starbucks is exploring what incentivizes customer behavior change through a few ways:&nbsp;

Sustainable Packaging Solutions&nbsp;

While a shift to reusables cups is our primary strategy toward achieving our Planet Positive goals, finding better ways to manage waste with more sustainable packaging solutions is also a priority. &nbsp;

Upping the recycled content of our hot cups is a long-time commitment and an area where we can continue to lead. We are working on doubling the hot cup recycled content, and reducing the material used to make the cup and liner. The virgin paper used in our hot cup will be sustainably sourced and certified by the Forest Stewardship Council. &nbsp;

This new cup should be rolling out in Fall 2022 and in all US markets by the end of 2024. &nbsp;

In further single use packaging optimization, we continue to replace traditional plastic straws with new compostable options around the globe. By the end of this year, will have eliminated PFAS from all packaging in the US and will eliminate PFAS globally in 2023. &nbsp;

Recycling Infrastructure

While our goals are focused on diversion from landfill, we also need a viable and more robust recycling industry. &nbsp;

The company is also launching a new Starbucks Partner Waste and Recycling App, developed by partners as part of the Greener Stores Innovation Challenge, designed to help partners navigate complex and unique store recycling guidelines. The app puts everything partners need to know to reduce waste and recycle in one place; it features store specific information and notifications, a sorting guide and the option to create store specific signage for partners and customers. &nbsp;

We will continue ongoing work with industry stakeholders like the NexGen Consortium to facilitate advancements in US recycling infrastructure. &nbsp;

We’ve committed an additional $5M to continue our work with NextGen to innovate to a more sustainable hot cup but also to work with the recycling industry to advance the recovery of foodservice packaging. &nbsp;

Starbucks has also signed on the WWF led Manifesto, coordinating a call to action from countries and businesses for the UN to establish a Global Plastics Treaty to prevent plastic waste and encourage a circular plastic economy &nbsp;

With new cup recycling markets coming online regularly, this March we will launch a mobile app for partners to help them understand what is recyclable and compostable in their markets.&nbsp;

Together, these experiments and innovations will help us reach our planet positive goals.&nbsp;&nbsp;&nbsp;

Starbucks is committed to being a resource positive company, testing and learning from pilot programs and quickly sharing solutions to reach more people and create more impact.

Starbucks Innovates, Tests and Learns from Store Partners to Achieve Waste Goals

https://stories.starbucks.ca/en-ca/stories/2022/starbucks-innovates-tests-and-learns-from-store-partners-to-achieve-waste-goals-2/