Issue 92 - June 2019 Inside This Issue If you’re seeking to enhance the sustainability of your café or coffee shop, then this issue contains plenty of advice and suggestions from some of the sector’s suppliers. We also indulge in cakes and take a look at some coffee machines Read Online Members and Subscribers need to login to read this issue. Remember Me Forgot your username? Forgot your password? News Guardians of Grub crusade to beat food waste. Caffè Culture to shine a light on the UK’s artisan roasters’ scene. Starbucks completes issuance of third and largest Sustainability Bond. Callebaut launch new guides. Lincoln & York appoints new finance director. Aperol toasts 100 years of joy. Caffè Nero launches coffee cured bacon Features Coffee machines – choices and considerations. Cakes – a café-focused look at this essential. Sustainable solutions – how cafés can do their bit. Articles Shaping the future of coffee farming in Peru – Twin’s collaborative project. Cup shape and colour – La Cimbali’s Rob Ward experiments. The benefits of a sustainable kitchen – advice from Target’s David Pedrette. Profile Powerful partnership sparks award-winning innovation – Fracino and Subway. Regulars New products. Checkout.