In the second part of our mini-series exploring eco-sustainability across the coffee industry, we turn the spotlight on carbon generation in the coffee shop.

In conversations with a café consultant and leading operators from Los Angeles, London and Singapore, we uncover exactly where and when carbon is being generated in coffee shops, what contributes the highest emissions in the store, and ask what owners can do to reduce their carbon footprint.

Tim Ridley, Founder, United Baristas, provides a framework for understanding the carbon footprint of a cup of coffee and what that means for cafe owners.

Zayde Naquib, CEO of Bar Nine, and Ten, discusses his approach to reducing waste and carbon emissions at his ecologically progressive cafes in Los Angeles.

Lizzie Gurr, COO, Hasbean and Ozone Coffee, shares the ways her team are tackling their carbon footprint and their commitments to whole-cycle cooking.

Pamela Chng, Founder, Bettr Group in Singapore, discusses the challenges of balancing business needs with the need to reduce the carbon footprint of cafes.

Read more of United Barista's resources on reducing carbon emissions at unitedbaristas.com/CO2

Credits music: California Sky by Chanel Yates in association with The Coffee Music Project

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