Sector News

Dunkin’ ditching foam cups

July 31, 2019
Food & Drink

CANTON, MASS. — Dunkin’ Brands Group, Inc., is eliminating polystyrene foam cups from its global supply chain. The transition to paper cups could remove up to 1 billion foam cups from the waste stream annually, according to a new sustainability report released by the company.

Dunkin’ already replaced polystyrene cups with paper cups in 16 states, with 18 more set to be completed by the end of the year. In the remaining seven states where Dunkin’ has a presence, foam cups will be removed by mid-2020, the company said.

“Transitioning from our foam cup to our new double-walled paper cup is a significant milestone for Dunkin’,” said Scott Murphy, chief operating officer at Dunkin’ U.S. “We have a responsibility to continue to increase the sustainability of our packaging while still meeting the needs of our guests.”

Dunkin’ recently tested new hot coffee lids made with recyclable materials, which are expected to be in 100% of the company’s U.S. system by the middle of 2020. This transition, along with the move to paper cups, will eliminate 19 million lbs of polystyrene waste annually, according to the company.

Dunkin’ also announced a string of sustainable food initiatives, including 100% compliance for sustainable, traceable and no deforestation impact palm oil in donut fry oil across its global operations by 2025.

In 2017, Dunkin’ announced its goal to source 100% Rainforest Alliance certified dark roast coffee by 2018. Currently, 33% of the company’s dark roast coffee is certified by the Rainforest Alliance. Karen Raskopf, chief communications and sustainability officer at Dunkin’, said the company is mapping its global supply chain to better understand its coffee footprint and increase its certified dark roast.

“We have to think beyond our cup of coffee, beyond our cup of ice cream,” Ms. Raskopf said. “We know there is still work to be done.”

Menu improvement is another aspect of Dunkin’s sustainable food strategy. Last year, the company removed artificial or synthetic dyes from key menu categories at both Dunkin’ and Baskin-Robbins.

Menu innovation in 2019 is focused on expanding plant-based and vegan offerings. Dunkin’ recently announced a new partnership with Beyond Meatto introduce the Beyond Sausage breakfast sandwich at select restaurants, with plans for a future national rollout. Last week, Baskin-Robbins introduced its first two non-dairy, vegan ice cream flavors, with a third set to launch in November.

By: Sam Danley

Source: Food Business News

comments closed

Related News

November 27, 2022

Cargill to appoint Brian Sikes as president and CEO

Food & Drink

Cargill will appoint Brian Sikes as its president and chief executive officer on 1 January 2023. The soon-to-be CEO, currently holding the chief operating officer title, has worked at Cargill for 31 years. Dave MacLennan, who has served as Cargill’s CEO since 2013, will assume the role of executive chair of the company’s board of directors.

November 27, 2022

Wellness, self-expression drive the latest trends in colors and flavors

Food & Drink

Comforting colors, feel-good flavors, and unique food and beverage experiences will resonate most with consumers in the new year, according to ADM’s latest Flavor and Color Outlook. ADM anticipates that 2023 will be the year of self-expression, and the company identified four trends that are sure to stand out.

November 27, 2022

Nespresso unveils home-compostable coffee capsules in partnership with Huhtamaki

Food & Drink

Nestlé’s Nespresso brand will pilot home-compostable coffee capsules on the Nespresso Original system in France and Switzerland from spring 2023 before further launches in several other European countries within a year. The paper-based capsules are touted as a breakthrough in packaging technology after three years of R&D.