Jimmy’s Iced Coffee moves to bio-based caps
Chilled beverage brand Jimmy’s Iced Coffee is adopting bio-based caps to reduce its impact on the environment.
The new bio-based caps, set to hit shelves this month (December), are the brand’s latest step towards fully renewable packaging and achieving its pledge to be plastic free by 2020.
The energy used to create the bio-caps is derived from sugar cane plants instead of fossil fuels.
The company said the new caps will perform in exactly the same way as the original in terms of strength and weight, but the CO2 output will be 50% less than that used to make the brand’s original plastic cap. This combined with the renewable paper-based carton, means its packaging is now made from 54% plant-based materials.
The bio-based cap is part of a wider move from Jimmy’s Iced Coffee to improve sustainability of their packaging and comes shortly after the company made the commitment to use single origin coffee beans from Columbia’s Huila coffee region.
Co-founder Jim Cregan said: “It’s really important our packaging is as sustainable as possible. We’re working hard to become plastic free, so bringing in bio-based caps was the natural next step. To now have a carton that’s made predominantly from plants is very cool and reduces our environmental footprint even further. We know there’s a lot more to be done but using caps made from a renewable sugar cane source is a strong start and something we’re stoked about.”
Lavazza launches Tierra Colombia
Lavazza, the Italian coffee producer, is set to launch its new ethically-sourced Tierra Colombia exclusively into the foodservice channel.
The 100% Arabica coffee, in partnership with the Rainforest Alliance, will be available in both bean and ground formats. Tierra Colombia is the latest addition to Lavazza’s Tierra range, which it describes as “a collection of the finest, sustainable blends, sourced from the business’ social responsibility project of the same name.”
The Tierra project was established by Lavazza in 2002 with the aims to improve the social and environmental conditions and production techniques of a number of coffee-growing communities in Colombia, India, Peru, Vietnam, Tanzania, Honduras and Ethiopia.