Category Archives: beverages

Say it with an espresso!

We’ve seen numerous ways to add personalized messages to products ranging from chocolate bars to cookies to cans of soup, but recently we came across one that has an interesting new twist.

Created by Seattle cloud texting company Zipwhip, Textspresso is an espresso machine that can not only send and receive text messages, but can also print those messages on coffee foam using edible ink.

To create the Textspresso device, Zipwhip installed a Jura Impressa Xs90 espresso machine with SMS and printing capabilities using an Android app, servo motors, an Arduino microcontroller and a retrofitted Canon printer. Users can text their order to the device, which will then brew their coffee and keep it hot on a warming plate until they pick it up. Perhaps most interesting of all, though, is that the machine can use edible ink to print text on the coffee’s foam, opening the door to a world of personalization possibilities. For example, the machine can be used to text the last digits of a customer’s phone number, enabling them to easily identify their coffee when they go to pick it up. The video below explains the premise in more detail:

Zipwhip actually created its Textspresso machine as a way to showcase its cloud texting service, and it has no plans to produce more of them, it says. The code and plans for making the device are open source, however, and available to anyone seeking to make their own. Tech-minded entrepreneurs and coffee shop owners worldwide: time to build one for yourself?

via Espresso machine can print text messages on coffee foam with edible ink | Springwise.

Carlsberg Italia introducing a sustainable innovation: Modular 20

Last Sept.28th, Carlsberg Italia has unveiled in Milan- Italy, an innovative technology that will revolutionize the distribution of beer in the Ho.Re.Ca business.  It is called Modular 20 and allows you to tap your beer without using the traditional carbon dioxide tank, with no loss in taste and froth compactness. In addition, the beer is no longer contained in traditional steel drums, but in fully recyclable PET containers – designed and manufactured by Carlsberg – less bulky and lighter to be transported. The beer keeps the its natural level of carbon dioxide, it is easier to be tapped  and, once the container has been opened, its excellent quality lasts up to 31 days.

This new system was presented at the Carlsberg Drink Different area, the first temporary shop of the Danish brand – now closed. The conference, chaired by the Italian journalist Alessandro Cecchi Paone, was attended by the CEO of Carlsberg Italy, Alberto Frausin, by Fabio Iraldo, Research Director at the Institute of Economics and Politics of Energy and
Environment (Iefe) at the Bocconi University, Cosimo Finzi, a researcher at AstraRicerche,  and Luca Giaccone, editor of the Guida alle Birre d’Italia (Italy’s Beer Guide) of Slow Food.

According to studies conducted by the Bocconi University, PET containers, compared to steel ones, reduce energy use by 21%, gas emissions by 28% and even the hazardous waste generated is 47% less than that one created in the manufacturing process of steel containers. If the quantity of total Carlsberg beer distributed in 2010 was conveyed in Modular 20 containers, the energy saved would be equivalent to that required for illuminate a stadium for 2,696 football matches. The benefits are significant, to which we must add that PET containers are recyclable, speed up the service, improve logistics and the handling of shipments.

With Modular 20,  Carlsberg Italy is the first beer company worldwide to have achieved the Environmental Product Declaration, ranked now first in the sector thanks to this  sustainable innovation. (Source: Greennews.info)

TWG Tea leads the way in tea luxury

TWG is a luxury tea brand like no other.  It is a luxury concept that incorporates an international distribution network to professionals, unique and original retail outlets, exquisite tea rooms and tealeaves of every name for you to take home and enjoy too. The TWG stands for The Wellness Group and anyone who has been to one of their amazing outlets certainly feels good afterwards.

They have recently opened up several new premium and expensive tea rooms at the luxury Shoppes at Marina Bay Sands (Singapore’s premium version of a Las Vegas integrated resort and much more successful). There is no stopping their march to place tea at the heart of all that wealthy Asian residents aspire to. Visitors and wealthy residents alike queue for hours just to experience afternoon tea at TWG.

TWG offers over 800 single estate fine harvest teas and exclusive blends, as well as tea patisseries and other tea infused delicacies. Ironically England, the home of tea, has a long way to go to match the TWG experience. Fortnam and Mason don’t even come close. They have one boutique at Harrods but it’s really a Singaporean experience.

You name it, TWG have a tea called it!

TWG Tea combines the best of Asian and European traditions of elegance and beauty on which it is based and have some of the most amazing names that could possibly be imagined for their products. Drinking tea called Weekend in Casablanca tea or Silver Moon Tea, Christmas Lights tea or  Immortal Moment tea, Geisha Blossom tea or Valentine Breafast tea, Miracluous Mandarin tea or Happy Birthday tea is just so much more refined and exotic than PG Tips or Lipton!

via TWG Tea leads the way in tea luxury | Chris Reed on Partnership Marketing | Brand Republic blogs.

Coffee and tea drinking habits in Asia: when culture matters.

Evening drinking habits differ from country to country, and this is very important when creating customer-centric food Retail concepts, as our DESITA and ECOFFEE projects are. In Singapore, for example it’s not unusual to see coffee shops packed at 11pm/12 midnight every night of the week including weekends. This experience is replicated across many countries in the region from India to Malaysia, Vietnam to Indonesia.

The culture of drinking in Asia is not about alcohol it’s about coffee and tea. It’s still about friends but it’s sober conversation as oppose to drunken ones. There are more coffee shops in Singapore than bars. Coffee shops are growing at a faster rate in India than any other form of F&B outlet. This appears to be down to more affluence, a desire to eat and drink out and a predominantly non-drinking culture. Of course there are a mass of bars in Singapore and across Asia but these tend to be filled with expats and Chinese and focused on certain areas and linked to Karaoke.

Religiously Muslims, Hindus and Buddhists – the main religions across the region – actively prescribe non-drinking of alcohol to their followers. Singaporean’s are just not brought up to get drunk in the way their English and American counterpart’s inparticular are. This in turn leads to a more civilized society, there are no drink related injuries for hospitals to deal with and society to pay for. There is not the violence that happens every weekend in most towns in the UK, no alcohol means that it just doesn’t happen, it’s just not accepted and not desired.

From a marketing point of view it means that if you want to target these people you have to think in a more sophisticated and creative way. Starbucks may be much maligned but they, Costa and other Western brands are growing in Asia at a rate of knots and along with the monster Asia coffee brands like Gloria Jean’s,Café Coffee Day and Coffee Bean are more effective at reaching many Asians than marketing through bars and alcohol. (Source: BrandRepublic; Picture: 4theloveoffood).

Social responsibility, food and Government: the responsibility deal

The responsibility deal signed by the UK governement, backed by 170 companies such as Tesco, Unilever, Sainsbury’s, Carlsberg and Mars and Diageo, is going to rise a lot of controversy for a long time.

A key pledge outlined in the deal is the development of a new sponsorship code on responsible drinking while McDonald’s, Pizza Hut and KFC have agreed to place calories on their menus from September this year.

Other pledges include:
– Reducing salt in food so people eat 1g less per day by the end of 2012
– Removal of artificial trans-fats by the end of the year
– Rolling out Change4Life branding to 1,000 convenience stores

Achieving clear unit labelling on more than 80% of alcohol by 2013 is also pledged but this was a commitment made last year by drinks brands under work initiated by the last government.

Health secretary Andrew Lansley said: ‘Public health is everyone’s responsibility and there is a role for all of us, working in partnership, to tackle these challenges.’ He claimed that regulation is ‘costly and is often only determined at an EU-wide level anyway’.

ISBA’s director of public affairs Ian Twinn also adds “It has also been inclusive – businesses have volunteered to reinforce public health through their product development and marketing and health pressure groups have pledged to contribute through their campaigning activities.

The responsibility deal seems a great step toward the introduction of a more socially responsible fast-food industry, but not all the companies do have the same advise. Cafe Rouge, Bella Italia and Strada are expected to follow Subway and PizzaExpress by not signing up to the government’s health initiative. Subway, which already provides calorie counts on in-store posters, said the scheme was unsuitable for its stores. It is conducting a trial intended to establish the most effective way of displaying the information.

Meanwhile, a PizzaExpress source argued that displaying calorie levels is not consumer-friendly and clutters its menus.

One factor that will no doubt deter businesses, particularly smaller inde-pendents, is the costs involved. London restaurant chain The Real Greek says that, on average, it costs about £100 to test and certify each dish.

Being one of the first to make a move has its risks, not least the fear of being criticized in the press for selling high-calorie-content food. On the other side, being part of a movement that gives consumers greater transparency can deliver positive press coverage.

Toby Southgate, managing director of branding agency The Brand Union, believes the risks are worth taking. ‘Those brands that adopt early could win out, provided they handle the move carefully,’ he says.

Southgate cites McDonald’s, which has made efforts to ‘re-educate’ its con-sumers about healthier eating, arguing that disclosing calories on its menu board could provide incentive to consumption. (Source: BrandRepublic)

Online shoppers welcome home grocery delivery

Though few retail grocers offer home delivery of web orders, a survey from the Food Marketing Institute, a grocery industry trade organization, suggests that consumers respond more to web grocers that offer to deliver online orders compared with grocers that require pickup at their stores.

In 2010, 32% of consumers responding to an FMI survey said their primary grocery store offered online ordering, and 28% said they had done at least some online ordering at those grocers. 4% said they shopped online at those grocers one to three times per month, and 2% said at least once a week. But 22% said they shopped online at those grocers less than once a month, with another 73% saying they never shopped there online.

By comparison, the FMI survey showed that only 17% of respondents said their primary grocery store offered home delivery—but 13% said they ordered home delivery one to three times per month, and 5% said they did so at least once a week, higher figures than for when home delivery was not an option. 17% said they ordered home delivery less than once a month, leaving 65% saying they never did.

Regardless of the demand for it by consumers, however, home delivery of groceries isn’t for all retailers, experts say. “Home delivery is only going to work for really big folks with profitable online grocery operations offered in places where the retailer has a reasonable density of customers,” says Jack Horst, a retail strategist at retail industry consultants Kurt Salmon.

The category of “really big folks” surely includes Amazon.com, the largest web-only retailer, and Wal-Mart Stores Inc., the world’s largest retailer and the leading U.S. grocery merchant. Both Amazon and Wal-Mart are experimenting with home delivery of groceries.

Amazon’s program, dubbed AmazonTote, has been tested by the company’s employees in Seattle for the past six months or so. In its infancy, the service entails weekly delivery of groceries and other items to the user’s home, with the groceries bagged in reusable tote bags, all free of charge.

According to The Financial Times, the service is linked to Amazon’s Fresh grocery delivery service, which currently only operates in the Seattle area but is available to all consumers in that area.

Fresh offers fresh produce and meats in addition to non-perishable grocery items; the service goes beyond food, too, ranging from pet supplies to beauty products and other Amazon.com categories. Granted, the convenience is reflected in the price — would you pay $2.50 for a single grapefruit under any other circumstances? — but you get what you pay for, which in this case amounts to a lot of time and energy saved.

On the other side, the “Walmart To Go” test , just launched in California last Saturday, allows customers to visit Walmart.com to order groceries and consumables found in a Walmart store and have them delivered to their homes, a company’ spokesman said. Products include fresh produce, meat and seafood, frozen, bakery, baby, over-the-counter pharmacy, household supplies and health and beauty items. Wal-Mart also offers a Pick Up Today service, which is limited to select electronics, video games and appliances.

What Amazon also needs to fear is a new initiative from the company called @WalmartLabs.  According to GeekWire, this new Silicon Valley-based arm of the company is stating it has pretty lofty goals: “Walmart plans to expand the @WalmartLabs team and expects this new group will create technologies and businesses around social and mobile commerce that will support Walmart’s global multi-channel strategy, which integrates the shopping experience between bricks and mortar stores and e-commerce.”
In other words, exactly what Amazon does, except with the integration of brick and mortar stores.

Walmart seems to be turning its collective eyes towards technology more and more as of  late, the only real question is what took them so long.  If the discount store giant starts pouring its massive resources into more technology integrations, releasing its own products and taking on the likes of Amazon, we could see the company slowly take over eCommerce just as it did with the retail world.

The majority of grocery retailers still prefer store pickup of online orders, as MyWebGrocer* CEO Rick Tarrant says. But if the Wal-Mart and Amazon test will prove to be successful, we are pretty sure that at-home delivery will be the next big trend.

*MyWebGrocer, a provider of e-commerce and digital marketing technology and services to more than 110 grocery retailers, has supermarket clients including ShopRite that offer home delivery in some markets

McDonald’s opens its first green restaurant in Italy

Ho.Re.Ca and sustainability: in Italy there are still people who do not like to match these two words or that asserts that “the time has not yet come,” and this is the great challenge we are – successfully – addressing  with ECOFFEE. We strongly believe that the Italian consumer is able to perceive and reward the added value of sustainable products and services, and the news that McDonald’s has just opened its first green restaurant in Italy, in Lainate (near Milan) do prove that we are not wrong. This green McDonald’s was designed to be completely self-sufficient in energy: thanks to solar, wind and biomass. The project costed € 5 million, 20% more than a traditional restaurant but at the end of the year it will certainly pay off in terms of increased brand reputation, reduced  environmental and social impact, not to add the reduced costs due to the energy saving architecture and technological process. 
At the end of 2011, the results coming from the adoption of these policies will be evaluated by an Italian green environmental consulting company ECOFFEE has already established a business connection with a while ago.  Meanwhile, McDonald’s aims to achieve the European certification EN 16001, which will help the company to organize systems and processes aimed at improving the economic benefits of energy efficiency and reducing emissions of greenhouse gases.

But let’s talk about the “McGreen” in Lainate – a project whose details are available at the McDonald’s site www.persapernedipiu.info Currently, the restaurant is able to produce up to 90% of the energy needed, but within three months it is said to reach 100%, thanks to a pioneering trigeneration plant that use the exhausted cooking oil as fuel. The building structure is earthquake resistant, and thanks to the “Einstein”system  customers are always updated with real-time data regarding energy consumption and savings thanks to a monitor positioned at the entrance of the restaurant. Particular attention was paid to the restaurant supply chain and to the ingredients used in the menu, where customers can also find “local” ingredients belonging to the traditional Italian cuisine, like the Alto Adige IGP Speck, Parmigiano-Reggiano DOP, IGP oranges from Sicily, to name a few. The coffee served will not be the one of the Italian companies Illy or Lavazza, which are known for their sustainable products, but the one certified by the international organization Rainforest Alliance.

On the outside of the building, ecoattivo asphalt – when struck by sunlight it triggers a  reduction of pollutants- energy-efficient refrigerators and incentives for the customers using electric cars.
“Lainate is not a departure or arrival point, but a stage of a journey that McDonald’s sets out a while ago. For the Expo 2015 we will be able to implement a reduction of 15% of our CO2 emissions, an increase of 15% of our energy savings and another 15% increase of the energy we use from renewable sources. In 2020, these percentages will rise up to 20% allowing us to meet the Kyoto Protocol parameters”said Roberto Masi, McDonald’s Italy CEO.

In fact, McDonald’s Italy is not new to these kind of sustainable initiatives. As early as 2010, in fact, it adopted new standards for construction and renovation, with the use of building materials with high environmental sustainability, solar panels, heat pumps, roof ventilation and, where it was possible, photovoltaic. But not only that: technologically advanced machinery, power management systems, occupancy sensors, insulation and LED lighting fixtures to reduce air pollutant emissions. All new openings have already been planned to include some or all of these technologies. The 2012 politics has already been planned aiming at using certified renewable energy in all McDonald’s restaurants, building a fleet of delivery vehicles composed by 100% biodiesel  and a company’s car pool with low dioxide carbon emissions . (Source: MarketingOggi)

Greenburgers guide: Greenopia

EVOS, Le Pain Quotidien and Pizza Fusion received the highest marks of any fast food restaurants in the latest ratings issued by Greenopia.
 
The three chains each received four green leafs, meaning they met at least 90% of the criteria across five categories: green building design, supply chain, recycling/take-back programs, stock and sustainability reporting.
 
Greenopia said EVOS is the “greenest burger chain in the US.” The company sells a variety of organic and fair trade products; incorporates green building design into its locations; uses recycled-content items; and purchases wind credits to offset its energy footprint.
 
Bakery and sandwich shop Le Pain Quotidien uses organic and local ingredients; incorporates green building design; composts food waste; and uses its spent food oil for biodiesel.
 
Pizza Fusion “tackled an incredible amount of green projects for a food chain” Greenopia said. All of its projects are LEED certified; their pizza is made with organic ingredients and delivered by hybrid delivery vehicles; employees wear organic cotton uniforms; and they have a take back incentive for their used pizza boxes.
 
Further down in the rankings Chipotle and Starbucks received three leafs, and McDonald’s improved to two leafs this year. With more than 32,000 stores worldwide other major chains should look to McDonald’s to see how to properly begin to incorporate green initiatives, Greenopia said.
 
Below is the full description of the company’s efforts and shortcomings, as cited by Greenopia:
 
Green Efforts:
McDonald’s has begun to incorporate some green elements into its culture. McDonald’s has 2 green stores, with more on the way. In fact, McDonald’s has been one of the more aggressive chains in incorporating green building designs into its locations. McDonald’s uses some recycled content in their packaging and has a comprehensive waste diversion program. It also only gets its beef from responsible sources (especially in regard to rainforest degradation) and has taken steps to green its seafood and coffee sourcing. Finally, McDonald’s has begun analyzing and scoring its supply chain to search for environmental efficiencies (as well as conducting audits) and publishes one of the better sustainability reports in the industry.
 
Green Issues:
In the green spectrum, McDonald’s is at least light green in every category. What we have listed above is good, but there is still room for improvement. For starters it would be nice to see natural and/or organic products offered and some more widespread and consistent green building design elements as well as some renewable energy sourcing. McDonald’s deserves to be applauded for what it has done (especially when compared with other major burger chains) and we hope to see improved commitment as time goes on.

Starbucks Launches 10th Global Responsibility Report

On April 18, 2011 Starbucks Coffee Company has announced the launch of its tenth annual Global Responsibility Report, which outlines fiscal 2010 performance in ethical sourcing, environmental stewardship and community involvement. The interactive report is now available online at www.starbuck.com/2010report

“Our ten years of reporting demonstrates not only commitment to global responsibility, but also to transparency in our business practices,” said Vivek Varma, Starbucks executive vice president of Public Affairs.

The report shows that Starbucks has made significant strides towards the bold goals it set in 2008. In particular, Starbucks exceeded its goals in the following areas:

  • Renewable Energy: Starbucks reached its goal to purchase renewable energy equivalent to half of the electricity used in its North American company-owned stores, by purchasing 58% in 2010; and has been named by the U.S. Environmental Protection Agency as the fourth-largest purchaser of renewable energy in the U.S. The company is raising its sights with a new goal to make 100% of the electricity used in global company-owned stores renewable energy equivalent by 2015.
  • Youth Action Grants: Starbucks exceeded its 2015 community goal to engage 50,000 young people in community activities by engaging more than 53,600 in 2010.

“Starbucks has made significant and meaningful improvements in key areas, and recognizes the need for greater innovation, customer engagement, and policy leadership,” said Ben Packard, Starbucks vice president of Global Responsibility. “We will continue to set new performance standards, reach our ambitious goals and sharpen our focus on areas of greatest impact in communities and the environment.”

In 2010 Starbucks demonstrated progress toward reaching its long term coffee purchasing goals, bringing the company closer to achieving its long-term goal of purchasing 100 percent responsibly grown and ethically traded coffee by 2015.

The company made advances in three key areas:

  • Coffee Purchasing: Increased purchases of coffee sourced under C.A.F.E. Practices from 81% to 84% in 2010.
  • Farmer Support: Provided $14.6 million to organizations that make loans to coffee farmers, nearing its goal of $20 million by 2015.
  • Forest Carbon Programs: Expanded pilots in coffee-growing communities in Chiapas, Mexico and Sumatra, Indonesia through Starbucks partnership with Conservation International to demonstrate how coffee farmers can adapt to and be a solution to addressing climate change while increasing their incomes.

Starbucks also made meaningful improvements in 2010 toward reaching its goals related to renewable energy purchases, recycling, water conservation, and green building. Starbucks is currently on track to reach goals in a number of key areas including:

  • Recyclable Cup Solution: Making progress to develop comprehensive recycling solutions for its paper and plastic cups by 2012 by testing recyclability of cups in a New York pilot.
  • Water Conservation: Reduced water consumption by 21.6% over 2008 levels, nearing the goal 25% reduction.
  • LEED® Certified Stores: Completed pilot phase for the U.S. Green Building Council’s LEED® Volume Certification pilot program. It is the company’s goal to build all new, company-owned stores to achieve LEED® certification beginning in December 2010.

Although much progress has been made, the company still faces challenges in progress against some goals, and is working to achieve them:

  • Community Service: Starbucks partners and customer around the world contributed more than 191,000 hours of community service in 2010. Although this is well short of the company’s 2015 goal of generating one million hours, Starbucks has put new structures in place to improve in 2011, and is dedicating April as a global month of community service in celebration of the company’s 40th anniversary.
  • Front-of-Store Recycling: Starbucks continues to support local market testing and implementation to accelerate future front-of-store recycling.
  • Reusable Cups: Although Starbucks served 6.4 million more beverages in reusable cups in 2010 than 2009, there is a need for considerable innovation and customer engagement to reach the 2015 goal of 25% of beverages made in reusable cups. Starbucks is working to increase awareness by offering a free cup of brewed coffee or tea at participating Starbucks in the U.S. and Canada to customers who bring in a reusable tumbler on Earth Day 2011.
  • Energy Conservation: Starbucks did not achieve its goal to reduce energy consumption by 25% in company-owned stores by 2010. The company is now planning to achieve this goal for 25% energy reduction in 2015. (Source: Businesswire)

Beverage industry and sustainability: TATA beverages

We have previously wrote about how the beverage industry is getting more and more Sustainable, with more sustainable packaging like the Coca-Cola Company PlantBottle packaging, or by taking greater attention to the supply chain, as PepsiCo is doing with its recent committment to purchase only 100% Mexico sustainably grown sunflower crops.

 
Today, we will take a quick insight in what TATA Global Beverages is doing regarding sustainability. But first, a couple of information about the Company: TATA Global Beverages is part of the TATA Group, it currently employs 3,000 people around the world and it reported a 28% profit increase on Q3 2010, with profits being Rs 471.5 million (more than 74 million Euros).
 
If you take a look at Tata beverages website, it is clear that TATA Global Beverages is deeply involved in sustainability: from its mission “to make the world a better place through ‘life enhancing sustainable hydration’ to its long term goals and its collaborating with the Rainforest Alliance.
In a recent interview with The Guardian, TATA Global Beverages Director of Sustainibility Sara Howe, talked about the challenge to balance sustainability with the Company’s present short-term financial and commercial pressures.
She stated to be optimistic about the number of big companies who are now seriously and credibly engaging with the sustainability agenda, setting ambitious sustainability targets and demonstrating progress towards achieving them.
 ” As more companies come to understand the risks and opportunities that issues like climate change, water stress, population growth, health and wealth disparity, represent, then the necessary capacity and capability building will follow” Howe states.
But what is the role of consumers in the process towards a more sustainable business? Howe’s reply: “In a consumer-focused business like ours a particular challenge is getting permission from consumers to act for the future. Traditional research and insight methodologies tend to drive responses based on their current experience and understanding. We need to find a way of showing consumers what the future might look like from a sustainability point of view. Then they can then help us design products and services fit for that future” yet adding that her main concern about the ability to create a more sustainable world is that “That too many people won’t get it until it’s too late“.