Equator Coffees Launches Chido’s Blend Coffee to Provide Critical Support
Summary:
Chido Govero, a young Zimbabwean woman, trains orphan girls to grow highly nutritious food using plant matter from coffee farms – creating a solution for food insecurity, climate change, and orphan self-sufficiency. Equator Coffees releases Chido’s Blend, with 100% of the profits supporting Chido’s work. www.EquatorCoffees.com/Chido.
Press Release
Chido Govero, a young Zimbabwean woman, trains orphan girls to grow highly nutritious food using plant matter from coffee farms – creating a solution for food insecurity, climate change, and orphan self-sufficiency. Equator Coffees releases Chido’s Blend, with 100% of the profits supporting Chido’s work. www.EquatorCoffees.com/Chido.
* According to the United States Environmental Protection Agency, landfills are the largest human-related source of methane in the US, accounting for 34 percent of all methane emissions - much of which comes from the food we throw away.
* By April 2009, Bon Appétit Management Company, the nation’s leader in sustainable dining services, had reduced food waste generated in its over 400 cafes by 20% through a variety of innovate measures.
* The weekly reduction in CO2 emissions from Bon Appetit's reduction and diversion in food waste in their cafes is equivalent to between 40 and 50 tons.
* Waste reduction is part of Bon Appétit’s Low Carbon Diet, created in 2007 as a way to reduce the company’s carbon emissions associated with food production by 25% over three years. A focus on carbon reduction through food waste and other avenues is a natural extension of Bon Appétit’s decade-long commitment to local sourcing, supporting small owner-operated farms, animal welfare, sustainable seafood and numerous other policies that are firsts for food service and move the needle on ethical business practices for the entire industry.
Press Release
* According to the United States Environmental Protection Agency, landfills are the largest human-related source of methane in the US, accounting for 34 percent of all methane emissions - much of which comes from the food we throw away.
* By April 2009, Bon Appétit Management Company, the nation’s leader in sustainable dining services, had reduced food waste generated in its over 400 cafes by 20% through a variety of innovate measures.
* The weekly reduction in CO2 emissions from Bon Appetit's reduction and diversion in food waste in their cafes is equivalent to between 40 and 50 tons.
* Waste reduction is part of Bon Appétit’s Low Carbon Diet, created in 2007 as a way to reduce the company’s carbon emissions associated with food production by 25% over three years. A focus on carbon reduction through food waste and other avenues is a natural extension of Bon Appétit’s decade-long commitment to local sourcing, supporting small owner-operated farms, animal welfare, sustainable seafood and numerous other policies that are firsts for food service and move the needle on ethical business practices for the entire industry.
