Good morning… What can I get for you?

Yes, it is I, Pat Nerr… back at the helm of GreenApronStories. I have found some creative bandwidth to entertain you with. A couple of projects I’m working on… A couple of new videos and some material. So without much detail, I’d like to include you on a discussion that myself and other Green Aprons have been having lately… A poll for you…

We’ll see you soon for your usual… Thanks for stopping by

Pat Nerr

So Starbucks has finally been hit with a dose of reality. They use water like it’s going out of style. While it IS essential to sanitize spoons and isolate spoons for allergens (like milk allergies), the simple fact remains that they have really done nothing innovative in terms of recycling and conservation. Water has been watsted in this fashion for over 17 years with no real effort made to come up with an innovative solution. Same with the paper cup. While they use a percentage of post-consumer recycled fibers in their cups, they have missed the boat once again to be the innovator by developing the compostable cup/compostable utensil technology.

If you look at the amount of waste generated by a store that goes into the landfill or down the drain, the company could be doing more and should be, if they want to survive their current predicament. BRAVO Howie! BRAVO! Your new “leadership” is working well. The waste corporately and in the front lines continues to be ignored.

Here at Green Apron Stories we’ll try to give our opinion on the newest offerings from Starbucks. So here goes. We got a chance to try the new Salted Caramel Hot Cocoa today. Our local store partners did a good job at educating us on the flavor profile without seeming to car-salesman-like.

The GOOD

It met expectations for flavor and decadence. The smoked salt added a balanced salt/sweet flavor. We were fully aware that too much of that salt could ruin the beverage quite quickly though.

The BAD

Try to drink a short with Non Fat milf and no whip if you’re going to have it a couple of times a week. Here’s why.