Remembering our Origin Trip to India. Our NEW Summer Seasonal Single delivers a balanced cup ripe with Toffee Apple, Juicy Citrus and Chocolate. Continue reading

We are very excited to be featured as the November Inside Story in digital magazine Brands of Kin. Continue reading

Choosing Fairtrade is our way (and yours!) to make a positive mark for people and the planet. Continue reading

Within the food service industry, there are copious amounts of waste thrown out each day – food containers and cups one of the largest culprits – and the majority ends up in landfill. Sustainability is at the heart of what we do, so it made sense to align ourselves with Biopak, a business focused on environmentally friendly food packaging. We sat down with the CEO of Biopak, Gary Smith, to discuss how his business is tackling the ever-growing problem of single use, disposable packaging.

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Here at Griffiths Bros., we’re on a journey towards closed-loop-coffee. This means that we’re implementing several measures to become one of Australia's most sustainable roasters from crop-to-cup. 

For us, sustainability means minimising our environmental impact, maximising our social impact and finding viable and legitimate re-use for coffee waste. Coffee waste contains so many great nutrients and goodness that it would end up wasted in landfill! Did you know that nearly 3,000 tonnes of spent coffee grounds are produced each year and a staggering 93% of cafes send them to landfill? These grounds can produce methane and carbon dioxide, in turn contributing to global warming. 

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As coffee roasters, we need to continually look at ways to improve sustainability and increase yield - from crop to cup.

We currently live in a world where sustainability and reducing waste is more important than ever. Businesses are really starting to put their foot down and working on ways to become more sustainable and setting target. This too, is important for coffee roasters and cafés. 

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Bees play a vital role in the pollination of over half the fruits and vegetables we consume (including coffee!) - they are essential to our eco-system. 

Recently, we took the initiative and installed some beehives out the back of our roastery with help from local beekeeper, Ben Moore. We caught up with him to chat about the fundamentals of Beekeeping and how his business, Ben’s Bees, started.

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We believe every great, sustainable idea is born from two things; a need for change and a question – what can be done about it?

Zero Impact’s unique natural fuel product created from coffee waste began this way, following a tour of our roastery in Mulgrave.This was the moment the full environmental impact of the coffee industry made sense for Zero Impact Founder, Max Middleweek.

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Do you ever stop to think about the impact of that simple, single cup of coffee you had this morning? 

“With every single cup of coffee, every scoop of coffee grounds, the silent environmental impact of our industry grows larger.”

On our journey towards #coffeerehab - finding ways to close the loop so coffee waste becomes a thing of the past - we’re meeting a new breed of people who are passionate about coffee, but with a need for real and lasting change, too.

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Thirty-two years. That’s how long it’s estimated until climate change could spell the end of coffee.

Imagine, if you dare, a world without coffee. The sharp, sweet aroma of freshly ground beans… gone. That first glorious sip before you power into your work day… never again.

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