We won the public 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 public award.
For us, this is the greatest honor! Sustainability is part of our company DNA. However, since the coffee supply chain is complex and we are involved from cultivation to cup, our approaches and strategies are also multifaceted. We do our best to contribute to a socio-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 public award comes with 3,000 francs. We are investing this prize money in a Micro-Beneficio in Mexico, a joint project of the Esperanza Group in Zongolica, which produces our Toca coffee.
Warm 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 supply chain, you can find it at kaffeemacher.ch/nachhaltigkeit. Among other things, the various calculators that Tobias developed over the last two years are listed there. With these, roasters can calculate their carbon footprint and you can calculate the carbon footprint of preparation.
Our Way of Working
Sustainability is in our DNA as a company.
Sustainability is not a project, but our commitment to making the coffee world a little better and thus motivating others as well.
Since we are active throughout the entire coffee supply chain, we see opportunities everywhere to address structural and specific improvements.
We measure our emissions along the coffee supply 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 actually has a reducing effect.
In gastronomy at Café Frühling or at the Kaffeemacher-Café at Basel train station, we have always relied on the most local products possible, small-scale producers, and co-founded the first Swiss organic oat drink Gutsch.
Here we provide a comprehensive overview of how we work.
Our Projects in the Coffee Sector
We have converted large-scale production to organic with the Apas cooperative and have massively reduced emissions from fertilizers. 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 an agroforestry system, while our Canephora grows in the rainforest of Guinea. With our selection of raw coffee, we have enormous leverage in how sustainably we can shape a coffee supply chain.
