NCA is proud to offer busy coffee professionals this webinar series of relevant and timely programming around issues of sustainability.
Stay tuned for our next educational webinar series.

2009 Webinars

Cutting Energy Costs (and Other Environmentally-Friendly Decisions that Will Win You Friends and Influence People)

Paul Comey, Vice President, Enviromental Affairs, Green Mountain Coffee Roasters

Date/Time: January 13, 2009, 12:00 PM - 1:00 PM EST

NCA Members: $59 | Coffee Association of Canada/SCAE Members:   $79 | Non Members:  $99

REGISTRATION IS CLOSED

Green Mountain Coffee Roasters has become one of the most innovative companies for environmental efficiencies in the country, not just in coffee, but in all business. It is paying off. By making the strategic decision to systematically implement improvements in every area of their operations, they’ve found incremental energy savings that add up to impressive sums over (not that much) time.
 
Cost savings are not the only benefit. At a time when consumers are increasingly concerned, the press coverage that Green Mountain has received for their efforts is just as valuable to their bottom line. Their leadership in this area has strengthened their brand and their position in the market. In energy efficiency, as in other areas of corporate responsibility, this company has earned bragging rights that serve them well in their community, their marketing message, their employee relations and their business partnerships.
 
Learn how you can too! The coffee industry as a whole has an opportunity to follow Green Mountain’s example and become be a leader in environmental awareness and efficiency. With escalating fuel costs and the probability of increased regulations, it makes bad business sense to continue business as usual. Take the lead now on implementing the changes in operations and approaches that will save you money and earn you admiration from your customers and your community.
 
Paul Comey leads the environmental efforts at Green Mountain. He will help you get started by giving an overview of the company’s approach, how they’ve chosen projects to undertake, the way he and his team balance business realities with environmental concerns and how they’ve managed to spread the word about their efforts. A generous Q&A time allotment will be offered, so come prepared with your questions for Paul.
 

About Paul Comey: 
Paul Comey is Vice President of Environmental Affairs for Green Mountain Coffee Roasters. His responsibilities include assuring the company’s sites are in environmental compliance with all local, state and federal laws, reducing the environmental impact of the company’s operations, and contributing to the management of the company’s environmental, financial and social bottom lines. 

 
Paul has a vision of accelerating Green Mountain Coffee’s leadership in the environmental arena by using climate change as a competitive advantage. His initial efforts to map the company’s environmental footprint have resulted in significant reductions in greenhouse gas emissions. He sees the company’s commitment to GHG reduction and mitigation as essential to the company’s core belief that business can be a change agent in the world. Paul has initiated programs and processes that exhibit his belief that environmental practices are typically best business practices. His focus on the four R’s (reduce, reuse, recycle, recover) through the use of EMS (Environmental Management System) has diverted much of the waste stream resulting in a financial revenue stream. Paul shares the company’s environmental best practices through public speaking engagements and by testifying before state and federal agencies to influence environmental policies.
 
 
Prior to joining Green Mountain Coffee in 1993, Paul founded and managed Baseline Solutions, a consulting company focused on bottom line improvements in manufacturing operations, pollution compliance, equipment design and process layout. During this time, GMCR was a major client for Baseline Solutions. Paul graduated from Boston State College with a major in sociology and a minor in education. After teaching for four years he was awarded a fellowship to Fitchburg State College, earning an ME.

“Bird-Friendly” Coffee: What Exactly Does That Mean? Decoding the Industry’s Most Stringent Shade-Grown Certification

Robert Rice, Smithsonian Migratory Bird Center (SMBC), Research Scientist

Date/Time: December 2, 2009; 12:00-1:00 PM Eastern Standard Time

Price: $59 for NCA members/$79 for members of SCAA, NAMA, CAC or OTA/$99 for non-members

REGISTRATION IS CLOSED

The term "shade-grown" has become more prevalent in coffee marketing efforts as environmental awareness has increased. However, few companies currently provide proof in the form of certification based on a set of guidelines or standards. This session will cover the most stringent shade-grown certification seal available—Bird Friendly® certification, which is based on standards developed by the Smithsonian Migratory Bird Center (SMBC). The goal of this certification is to promote the associated dynamics and interplay of birds acting as biological control agents for insect pests, coffee "agro-forest" settings protecting soil and water resources, and the carbon sequestration provided by shade trees to all work in concert with one another for the benefit of the overall system and environmental conservation. This session will provide information on the history of the Bird Friendly® program, marketing success that roasters have achieved with the certification, and overall information and clarity around the inspection and certification process of the Bird Friendly® program.

This seminar will be of interest not only to roasters, but also to importers.

  About Robert Rice:
Robert Rice is a Research Scientist at the Smithsonian Migratory Bird Center (SMBC), and serves as Coordinator of the Bird Friendly® program. He has researched the impacts of shade tree removal in coffee production since the 1980's. Since 1995, he has been a senior scientist the Smithsonian Migratory Bird Center where he helped develop the criteria for the SMBC's Bird Friendly® shade grown coffee standards. He oversees the BF coffee outreach program and conducts training workshops in shade evaluation for organic inspectors around the world.

Motivating Mainstream Consumers to Make Sustainable Choices

Suzanne Shelton, President & CEO, Shelton Group

Date/Time: December 9, 2009; 12:00-1:00 PM Eastern Standard Time

Price: $59 for NCA members/$79 for members of SCAA, NAMA, CAC or OTA/$99 for non-members

REGISTRATION IS CLOSED

Don’t miss this unique opportunity to spend quality time with Suzanne Shelton, one of the nation’s premier experts on driving the mainstream consumer to make sustainable choices.

Suzanne’s impressive expertise can be credited to research, research and more research. The Shelton Group tracks mainstream consumer attitudes about sustainability and gauges those patterns to understand consumer choices. They use this in-depth research to create believable, actionable, green or energy-efficient marketing strategies and communications. This webinar presentation will offer valuable information on how you should position your sustainability strengths to achieve your sales goals.

You will:
• Gain insight into the deepest emotional drivers for consumers
• Learn the key elements of successful sustainability marketing
• Understand future trends to inform your strategic planning

 

About Suzanne Shelton:
Suzanne Shelton is president and CEO of the Shelton Group, an advertising agency entirely focused on motivating mainstream consumers to make sustainable choices, which she started eighteen years ago. Shelton Group conducts four consumer opinion studies annually – Utility Pulse, EcoPulse, Green Living Pulse and Energy Pulse ® -- to continuously track shifting consumer perceptions on these topics. Shelton uses those insights in brand positioning, advertising, direct marketing and Interactive work the agency performs for its clients, which include the American Institute of Architects, BP Solar, Cree Lighting, e3 Bank, Scana Gas and Vectren Energy. Suzanne speaks to groups across the country about what consumers are thinking about energy efficiency and green products and how to effectively implement advertising, marketing and public relations campaigns in that space.

Stop the Organic Confusion! What Roasters Need to Know to Claim Organic

Gwendolyn Wyard, Processing Program Technical Specialist, Oregon Tilth

Date/Time: January 2010

Price: $59 for NCA members/$79 for members of SCAA, NAMA, CAC or OTA/$99 for non-members

REGISTRATION IS CLOSED

According to the USDA, there has been a spike in complaints to their offices about coffee being marketed as organic when it does not meet the official standards. With a recent study indicating that there is significant consumer confusion about “natural” vs. “organic”, this is an area where clearly more information is needed. This webinar session with an organic inspector will clarify the procedures, regulations and pitfalls around organic certification and marketing, and will afford plenty of opportunities for Q&A.

You will:
•    Gain clarity on the USDA requirements for organic labeling
•    Understand what the roasting and operations pitfalls are

  About Gwendolyn Wyard:
Gwendolyn Wyard has been actively working in the organic industry for 12 years, and her work often engages her in the coffee industry. She received her certificate as an independent farm and processing inspector through the Independent Organic Inspector’s Association (IOIA) in 1997. Afterwards, she worked as a subcontractor for multiple certifiers, inspecting diverse organic operations ranging from papaya farms in Hawaii to coffee roasting facilities in Los Angeles.

In June of 2003, Gwendolyn completed a degree in Food Science from Oregon State University with a Fermentation Science Option and a minor in Chemistry. Shortly after graduating, she went to work full time with Oregon Tilth, Inc. where she currently serves as the Processing Program Technical Specialist. In this capacity, she works with approximately 500 certified processors throughout the U.S. and internationally, assisting clients through the certification process and reviewing their operations for compliance with the National Organic Regulations. She applies her food science background and expertise to provide policy analysis and technical review of materials for use in organic products.