We won the audience award of the Climate Award Basel-Stadt. Thank you for your numerous votes.
We were among the top 3 in the "Net Zero" category and were honored with the audience award.
For us, this is the most beautiful recognition! Sustainability is part of our company DNA. However, since the coffee chain is complex and we participate in it from cultivation to cup, our approaches and strategies are also multifaceted. We do our best to contribute to social and ecological transformation at all levels. We are all the more delighted that you accompany us as a community, appreciate our work, and have helped us win this award.
In September, the ceremonial award presentation of the Basel Climate Award took place through the Chamber of Commerce Basel-Stadt. The audience award comes with a prize of 3000 francs. We are investing the prize money in a micro-beneficio in Mexico, a joint project of the Esperanza Group in Zongolica, who make our Toca coffee.
Heartfelt congratulations to all finalists of the Climate Award and the winners of the "Net Zero" and "Circular Economy" categories, the Wyniger Group and Mycrobez.
If you want to learn more about our work and approaches related to a future-proof coffee chain, you can find it at kaffeemacher.ch/nachhaltigkeit. Among other things, the various calculators that Tobias developed over the past two years are also listed there. With these, roasteries can calculate their footprint and you can calculate the footprint of preparation.
Our Working Method
Sustainability is in our DNA as a company.
Sustainability is not a project, but our commitment to make the coffee world a bit better and thus also motivate others.
Since we are active across the entire coffee chain, we see opportunities everywhere to address structural and specific improvements.
We measure our emissions along the coffee chain and can now take precise measures to optimize environmental impact points.
Coffee production serves as the largest source of emissions and acts as a lever - because when coffee is produced "well", production can even have a reducing effect.
In gastronomy at Café Frühling or at the Kaffeemacher-Café at Basel train station, we have always focused on sourcing as locally as possible, from small producers, and we co-founded Switzerland's first organic oat drink Gutsch.
Here we provide a comprehensive overview of how we work.
Our Projects in the Coffee Sector
We switched the Apas cooperative to organic production on a large scale and significantly reduced emissions from fertilizer. In the Toca project in Mexico, we accompany a newly created cooperative on the path to climate-friendly coffee. From Honduras and Brazil we source biodynamically produced coffees, which are largely produced in agroforestry systems, while our Canephora grows in the rainforest of Guinea. Through the selection of raw coffee, we have enormous leverage in how sustainably we can shape a coffee chain.
