The coffee giant’s new menu item uses a high-emissions ingredient, creating a major climate contradiction for the global agribusiness community.
In a move that has sparked significant debate in the agribusiness sector, Starbucks is rolling out new protein-boosted lattes and cold foams across the US and Canada. The article, however, raises a critical question about this expansion: the company is using dairy-based whey powder, an ingredient with a high carbon footprint. This new product line, designed to meet consumer demand for more protein, is being framed as a potential contradiction to the company’s ambitious climate goals and a powerful piece of data journalism for the global dairy industry.
The report highlights a key paradox in Starbucks’s environmental strategy. Despite a stated goal of achieving a 50% reduction in greenhouse gas emissions by 2030, the company’s total emissions have increased by nearly 3% since 2019. The article points out that emissions from fluid dairy purchases have remained steady at a high 13% of its total emissions. This data underscores how deeply the dairy supply chain is tied to the company’s overall environmental footprint and why any new product using high-emissions ingredients is so closely scrutinized.
From a dairy economics standpoint, the choice to use whey is particularly noteworthy. The article explains that the production of whey protein generates a significantly higher amount of CO2e compared to plant-based alternatives like pea protein powder. A “back-of-the-envelope” calculation in the report estimates that the new protein cold foam alone could add an extra 76,000 tonnes of CO2e per year. This is a stunning figure that is equivalent to 4.5% of Starbucks’s climate footprint from all its fluid dairy.
The article also discusses the availability of more sustainable alternatives. It notes that while Starbucks is using traditional whey, eco-friendly alternatives made from precision fermentation already exist and have a much lower environmental impact. This detail is a critical point for analysts and professionals in the agribusiness community, as it suggests a missed opportunity for Starbucks to leverage cutting-edge technology to align its menu with its climate pledges.
Ultimately, the article serves as a cautionary tale and a call to action for the entire dairy industry. It shows that while consumer demand for protein is growing, the environmental impact of the product source is under intense scrutiny. The decision by a global player like Starbucks to use a high-emissions dairy ingredient, even as more sustainable options are available, is a powerful data point that underscores the need for the food supply chain to prioritize both profitability and climate-smart innovation.
Source: Green Queen, “Starbucks’s Bet on Protein is A Blow to The Company’s Climate Ambitions”
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