It seems as if Starbucks has a bunch of clean freaks running the show. In fact, they are so fanatical that they seem willing to take heat from environmental groups just to keep the knives and forks spic and span. According to Starbucks themselves, each and every location has a sink they call a “dipper well” which is used to clean spoons and other utensils.
Here’s the hook
This dipper well has a constant stream of cold water running which staff is not allowed to turn off. That’s right; it runs all day every day, which in turn wastes about 23 million liters of water……every day. The focacta reason Starbucks gives for this practice is to prevent bacteria from building up inside the water line.
“Dipper wells use a stream of continuous cold fresh-running water to rinse away food residue, help keep utensils clean and prevent bacterial growth.”
To me, that’s a weak excuse for the mass extermination of water in this day and age don’t you think? I mean guys, you’re not trying to cool a reactor core, you’re washing spoons, can’t you figure out another way than to force staff to go against everything their parent’s told them growing up? It really is unnatural to walk away from a sink and leave the water running.
A Vail of ignorance
It’s odd to think that a company so in tune with the world’s environmental issues would be this stupid. I don’t understand how they can operate under such a Vail of ignorance and think that wasting 23 million liters a day for such a useless reason would be ok. I don’t know who in Seattle green-lighted the policy but the worst part of this story is Starbucks reaction. When called on the carpet for their actions, Starbucks seemed to come up with every excuse as to why it’s ok instead of just saying you know, you’re right, we’ll fix it.
Western mentality gone mad
I didn’t plan on writing about this story but Starbucks reaction to the negative press late Monday really upset me and thought I needed to pile on. I have been a big fan of Starbucks and have shown my allegiance through words and wallet, but in this case Mr. Schultz, you guys are coming out on the wrong side. Your response to this criticism makes you sound exactly like what you are, a multinational corporation exploiting this plant’s resources for profit. I feel bad for saying it, but you made me do it. Man it’s late, time for coffee.
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{ 7 comments… read them below or add one }
That is crazy, there are better ways. I am going to look for this next time I am in there. I have seen then rinse the blender, always in fresh water, but I do not know if it is constantly running.
Do you have a link to a source?
J
http://news.bbc.co.uk/2/hi/business/7654691.stm
quote is pulled right from Starbucks spokesperson
I understand why they do it - utensils are used and reused throughout the day, and caked on warm milk can spread bacteria; but it seems there should be a better way. I worked at a coffee bar (not Starbucks) in college, and we rinsed our utensils using the hot water spout on the espresso machine (we’re talking scalding hot water - so one shot did the trick). But they’re also so obsessed with efficiency that stopping to rinse each utensil could waste precious drink-making time.
I wonder what other coffee chains are doing. And certainly the smaller independent shops aren’t doing that - wastes money they don’t have.
If they want to be efficient all they have to do is use the sanitation tabs that are used in bars everywhere. Also how about boycotting Star Bucks and thereby vote with your purse and also get a good cup of coffee into the bargain!
@Tiger, I am with you on the sanitation tabs, gotta draw the line on the boycott!
At our shop, Conscious Cup, we clean espresso utensils as we work. No need to leave the water running. A quick cold (you don’t want milk to set on utensils, which a hot rinse will do) rinse and a blast of water off the espresso machine is sufficient and efficient. A dipper well that fills and overflows will leave more residue unless the water is on with such force that the well recycles very quickly. This is for working utensils. Dishes are run through a triple sink.
Want a real gross out: Watch your coffee shop to see if a large steam pitcher is used, set to the side and resteamed for the next order. You’re paying for a drink that should be scratch prepped for you.
@Jack-Good point on the set aside pitcher! Another reason I just drink coffee! Thanks for stopping by!