Last week a Starbucks in SoHo was reopened to the community, but now with more from the local ecosystem integrated into the store. After 15 years of service, the newly renovated location became one of a dozen pilot stores around the world to implement more sustainable practices into the construction of new locations.
The Spring and Crosby location is part of an experimental batch of 12 stores around the world, testing the feasibility of Starbucks’ recent initiative to have all new global locations LEED-certified by the end of the year. Each store is located in a different “bio-region” of the world–Kyoto, Japan; Lisbon, Portugal; Toronto, Canada; and Seattle among them–to test the varying shifts in energy use and locally sourced materials –PSFK
The store’s use of reclaimed wood, locally manufactured furniture, and recycled glass tiles are quite beautiful. The place feels more authentic than the cheap strip mall quality most locations posses. They also offer “for-here” mugs, an option they never should have removed from stores in the first place. Although, I was the only person I saw during my hour long visit who used one.
The new location is the first in NYC to boast a Clover machine for single cup coffee brewing. The quality is great (best cup I’ve ever had at a Starbucks), but there is a bit of a knowledge gap among the employees. I had to repeat my order 6 times between the two people I encountered, and it was still made iced before I could notice and correct them. It’s not like I was ordering off a secret menu either, it was a featured item on the menu board.
However, if Starbucks is to continue growing at the rate they have, it’s an extremely admirable goal to have all their future locations LEED certified. The quality of the materials truely add a rich new layer to the experience and the responsibility behind the decision illustrates why they continue to be an inspirational business leader, even if you don’t like their coffee.