In this episode of Bean There Done That, host Phil Di Bella is joined by Michael McFarlane, Head of Sales and Marketing at Huskee, to discuss sustainability in the cafe industry. They explore the role of reusable cups, misconceptions about sustainability, and how cafes can implement environmentally friendly practices. Michael shares insights from his 14 years in hospitality, offering practical tips on everything from menu creation to waste reduction and the importance of choosing sustainable suppliers.
Key Topics and Themes:
- Sustainability challenges and solutions in cafes
- The role of reusable cups in reducing single-use waste
- The importance of material choice and consumer preferences
- Misconceptions around sustainability in the coffee industry
- Exploring reusable cup programs like HuskeeSwap
- Practical tips for cafes to promote sustainability
- The future of single-use plastic bans and their impact on cafes
About Our Guest:
Michael McFarlane is the Head of Sales and Marketing at Huskee, a company leading the way in sustainable coffee solutions. With over 14 years of experience in hospitality and retail, Michael is passionate about coffee culture, innovation, and reducing waste in cafes through reusable systems like HuskeeSwap. He has helped scale an Australian startup to global prominence, promoting sustainability in the cafe industry.
Takeaways:
- Reusable Cups Matter: Whether plastic or stainless steel, reusable cups are a great first step towards sustainability.
- Start Small: Promote reusables, engage with customers about their preferences, and experiment with different sustainable practices.
- Sustainability Can Be Profitable: Reducing waste and choosing the right suppliers can lower costs and attract environmentally conscious customers.
Links and Resources:
- Huskee – Learn more about Huskee’s reusable cup systems and sustainability initiatives.
- The Coffee Commune – Join the coffee community and explore their sustainability strategies.
Time-Stamped Key Points:
- [00:01:05] – Introduction to sustainability in cafes and Michael’s background in coffee culture and innovation.
- [00:02:16] – Michael explains the first steps cafes can take towards sustainability, starting with BYO and reusable cups.
- [00:03:16] – Discussion on material choice and how different reusable cups cater to personal preferences and enhance customer experiences.
- [00:06:57] – Phil and Michael break down the importance of cup size, from 6oz to 16oz, and how it affects pricing and consumer choice.
- [00:10:15] – Should cafes charge less for customers bringing reusable cups? Michael offers his take on this contentious topic.
- [00:12:45] – Introduction to HuskeeSwap, a reusable cup system designed to streamline cafe operations and reduce waste.
- [00:14:22] – Insights into countries leading the way in sustainability and upcoming single-use bans in Australia.
- [00:17:06] – How cafes can use sustainability initiatives like HuskeeSwap to attract more customers and reduce operational costs.
- [00:20:00] – The importance of choosing suppliers with strong ESG (Environmental, Social, Governance) strategies.
Don’t miss this insightful episode on how cafes can embrace sustainability and improve their bottom line. Listen now on your favourite podcast platform and start making your cafe more sustainable today!
Produced by The Podcast Boss.
