We won the audience award at the Klima-Award Basel-Stadt. Thank you for your many votes.
We were among the top 3 in the "Net Zero" category and received the audience award.
For us, this is the greatest honor! Sustainability is part of our company's DNA. However, since the coffee chain is complex and we are involved from cultivation to the 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 overjoyed that you, as a community, accompany us, appreciate our work, and helped us win this award.
In September, the festive award ceremony of the Basel Climate Award was held by the Gewerbeverband Basel-Stadt (Basel-Stadt Business Association). The audience award is endowed with 3000 Swiss Francs. We will invest the prize money in a micro-beneficio in Mexico, a joint project of the Esperanza group in Zongolica, which produces our Toca coffee.
Heartfelt congratulations to all finalists of the Climate Award and the winners in 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 sustainable coffee chain, you can find it at kaffeemacher.ch/nachhaltigkeit. Among other things, it also lists the various calculators that Tobias has developed in the last two years. With these, roasteries can calculate their footprint, and you can calculate the footprint of your preparation.
Our Way of Working
Sustainability is in our DNA as a company.
Sustainability is not a project, but our aspiration to make the coffee world a little better and thereby motivate others.
As we are active throughout the entire coffee chain, we see opportunities everywhere to implement 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, as the largest emitter, serves as a lever here - because if coffee is produced "well", production even has a carbon sequestration effect.
In our gastronomy at Café Frühling or at the Kaffeemacher-Café at Basel train station, we have always relied on local products as much as possible, small 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
With the Apas cooperative, we extensively converted to organic production and massively reduced emissions from fertilizers. In the Toca project in Mexico, we are supporting a newly created cooperative on its way to climate-friendly coffee. From Honduras and Brazil, we source biodynamically produced coffees, mostly grown in an agroforestry system, while our Canephora grows in the rainforest of Guinea. By selecting green coffee, we have a huge lever for how sustainably we can design a coffee chain.
