Exploring Sustainability at Tokyo’s Zero-Waste Specialty Café, æ
Are you looking to run a sustainable coffee shop? Look no further than æ, Tokyo’s groundbreaking zero-waste specialty café. In this blog post, we take a visit to æ to learn some valuable tips on how to operate a shop sustainably.
The story behind æ is fascinating. Founded by Shingo Gokan and barista champion Taka Ishitani during the COVID-19 pandemic, the café opened its doors on May 30, 2022, also known as “Garbage Zero Day.” The café’s logo, designed to look like a coffee bean and an infinity sign, perfectly represents its zero-waste concept.
One of the key aspects of æ’s sustainability practices is the elimination of disposables. The café is entirely paper-free, with no paper cups for takeaway drinks. Customers are encouraged to bring their own glass or purchase one from the café. The menu is available online, and cloth napkins replace paper ones.
Uniforms at æ are made of Japanese paper dyed with spare coffee, which is environmentally friendly and biodegradable. The café also uses denim scraps for its walls and offers merch like shirts made from the same material. Additionally, æ sells Husk Cups made from recycled coffee husks.
When it comes to tackling food, milk, and coffee waste, æ has innovative solutions. Coffee grounds are sent to farmers as fertilizer, and leftover milk is turned into ice cubes for drinks. Spare shots of espresso are used in baking, and food waste is shared among SG Group locations.
The café is striving for a circular economy by recycling packaging, composting waste, and reusing materials whenever possible. Customers are educated about the zero-waste concept, with 80% being unfamiliar with it. The team at æ believes in sharing the concept with customers through delicious coffee and cocktails.
In conclusion, æ is leading the way in sustainable coffee practices in Tokyo. By implementing zero-waste initiatives, recycling, and composting, the café is setting an example for others to follow. If you’re looking to run a sustainable coffee shop, take a page out of æ’s book and prioritize environmental consciousness in your operations.
