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We're honored to have won the 2012 Green Plus Sustainable Enterprise of the Year Award.
The Institute for Sustainable Development chose Counter Culture as its 2012 Sustainable Enterprise of the Year out of the more than 200 companies that participate in the Green Plus triple-bottom-line certification program across 15 states. We were one of the first businesses to sign up for the then-brand-new Green Plus program in 2008, and we have come a long way since then, so it feels especially good to receive this public recognition for our efforts.
 
Last week's launch of our first-ever advocacy campaign, Save Our Soil, is a great example of how we continue to push our industry and communities to pursue real sustainability.
 
I am grateful to and appreciative of the role that each of my co-workers has had in making our initiatives successful over these past four years and excited to continue our journey! Go team!
 
Sincerely,
Kim Elena
POSTED IN: sustainability
Recent Updates:
All Counter Culture locations will be closed on Friday, August 14, for a company-wide meeting. Our production and roasting departments in Durham and Emeryville will not be processing orders on that day. Please be aware that orders placed Thursday, August 13, will not be roasted and shipped until...
We celebrated the opening of our new Charleston, SC Training Center last weekend. The open house event featured brewing workshops, custom limited-edition giveaways designed by Fuzzco, whole-hog barbecue from The Pig Whistle (Chapel Hill, NC), gelato from Beardcat's Sweet Shop, and more. Thanks...
In the last post, I talked about why I think reporting is so important and what we have planned for the future of our own reporting. As I dived into planning for the upcoming 2014 Transparency Report with our coffee and marketing teams this week, I was asked a really important question by both...
A few weeks ago, I read an article about the purported end of the farm-to-table movement in the restaurant industry. According to the author, farm-to-table has been taken too far and restaurant-goers want to go back to ordering off of a menu without being “berated” by an extensive explanation of...
Expanding on the theme from my last post, I'd like to keep exploring the movement away from thinking about sustainability in coffee as a checklist of certifications and more as a process of movement along a continuum of continuous improvement. One aspect that's really appealing about the...