Starbucks U.S has launched a number of plant-based and meat-free options in what it describes as part of its strategy to ‘migrate toward a more environmentally-friendly menu’.
In January, the coffee giant released a statement attributed to the global coffee giant’s CEO Kevin Johnson, which said the brand’s aim was to become ‘resource positive’ – storing more carbon than it emits, eliminate waste, and provide more clean freshwater than it uses.
As part of this, it promised to cut down on single-use plastic and add more plant-based and meatless options (including plant milks) to the menu.
Now Starbucks U.S has announced it is adding multiple plant-based drinks to its permanent menu. These include latte and espresso beverages made with soy milk, almond milk, or coconut milk. It is also expanding the regional availability of oatmilk to all stores in California, building on the roll-out earlier this year in the Midwest.
It is also adding new options to its Cold Foam range. Its new summer menu items include Cold Brew with Almond milk Foam, Cold Brew with Dark Cocoa Almond milk Foam, and Cold Brew with Cinnamon Oatmilk Foam (regionally available in California and the mid-west).
It has also introduced the meatless Impossible Breakfast Sandwich across the U.S.
In a statement sent to Plant Based News, a spokesperson said: “In January, Starbucks announced its commitment to become a resource positive company, giving more than it takes from the planet, and set a strategic focus on expanding plant-based options to migrate toward a more environmentally-friendly menu.
“Today, Starbucks continues to deliver on that promise with the introduction of new plant-based beverages and the Impossible™ Breakfast Sandwich to customers across the U.S.
“Starbucks continues to introduce new drinks and food to menus globally while innovating with plant-based ingredients across key platforms like espresso, cold brew, refreshment, food and more. Customer interest in plant-based foods continues to see rapid growth with reports that the $5 billion industry has grown 29 percent over the past two years according to The Good Food Institute.”