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  • Pages
  • Editions
01 The Archive Menu
02 Cover (July-Aug 20)
03 Introduction (July-Aug 20)
04 The Future for Cafes (July-Aug 20)
05 Operating Your Cafe Safely (July-Aug 20)
06 Coffee Menu Reset (July-Aug 20)
07 Summer To Go (July-Aug 20)
08 Health & Wellbeing (July-Aug 20)
09 Ethical Consumerism (July-Aug 20)
10 Marketing (July-Aug 20)
11 And Finally (July-Aug 20)
12 Get in touch (July-Aug 20)
13 Home (Sept-Oct 20)
14 Introduction (Sept-Oct 20)
15 Attracting customers in a socially distanced world (Sept-Oct 20)
16 How to make safe but sustainable cup choices (Sept-Oct 20)
17 Brazil: A Tale of Two Worlds (Sept-Oct 20)
18 How much does your water quality affect your hot drinks? (Sept-Oct 20)
19 Tea in a Global Pandemic (Sept-Oct 20)
20 Customer Q&A: Coffee at the Wilsons, Blanefield (Sept-Oct 20)
21 Autumn Drinks Recipes (Sept-Oct 20)
22 Get in touch (Sept-Oct 20)
23 HOME (Nov-Dec 20)
24 WELCOME ON BOARD LA MARZOCCO (Nov-Dec 20)
25 BARING FRUIT: THE UNDRESSING OF A COFFEE CHERRY (Nov-Dec 20)
26 RWRD: BUILDING DIGITAL LOYALTY (Nov-Dec 20)
27 TRENDS IN FOOD & BEVERAGE (Nov-Dec 20)
28 WINTER DRINKS HOW-TO-VIDEOS (Nov-Dec 20)
29 XMAS PACKAGING INSPIRATION (Nov-Dec 20)
30 CUSTOMER Q&A (Nov-Dec 20)
31 Get in touch (Nov-Dec 20)
32 HOME (Jan-Feb 21)
33 WELCOME (Jan-Feb 21)
34 DRINKS MENU INSIGHTS 2021 (Jan-Feb 21)
35 CUSTOMER SPOTLIGHT: KAYA (Jan-Feb 21)
36 SUPPLIER Q&A KEEPCUP (Jan-Feb 21)
37 THE SMELL OF SUCCESS (Jan-Feb 21)
38 TAKEAWAY TOP TIPS (Jan-Feb 21)
39 DIARY DATES 2021 (Jan-Feb 21)
40 GET IN TOUCH (Jan-Feb 21)
41 HOME (Mar-Apr 21)
42 WELCOME (Mar-Apr 21)
43 INDUSTRY INSIGHTS 2021 (Mar-Apr 21)
44 Menu Board & POS Trends (Mar-Apr 21)
45 E-LEARNING (Mar-Apr 21)
46 SENSORY SESSIONS (Mar-Apr 21)
47 FAIRTRADE (Mar-Apr 21)
48 ISLANDS CHOCOLATE (Mar-Apr 21)
49 GREEN COFFEE (Mar-Apr 21)
50 GET IN TOUCH (Mar-Apr 21)
51 HOME (May-June 21)
52 WELCOME (May-June 21)
53 VOYEURISM OF THE NEW (May-June 21)
54 SIX SUMMER DRINKS (May-June 21)
55 SPOTLIGHT ON COLD BREW (May-June 21)
56 ABSOLUTE ROASTERS (May-June 21)
57 ART OF AWESOME (May-June 21)
58 SOCIAL MEDIA ANALYTICS (May-June 21)
59 SUSTAINABILITY (May-June 21)
60 GET IN TOUCH (May-June 21)
61 HOME (Oct 21)
62 WELCOME (Oct 21)
63 AWARD (Oct 21)
64 SMILE (Oct 21)
65 RECIPES (Oct 21)
66 CONTAINER CAFES (Oct 21)
67 SOCIAL MEDIA CONTENT TIPS (Oct 21)
68 MENU BUILDER (Oct 21)
69 GET IN TOUCH (Oct 21)
70 HOME (Jan-Feb 22)
71 WELCOME (Jan-Feb 22)
72 AWARD WINNERS (Jan-Feb 22)
73 VEGANUARY (Jan-Feb 22)
74 TOP 5 THIS SEASON (Jan-Feb 22)
75 SOCIAL MEDIA PLANNING (Jan-Feb 22)
76 COP26 (Jan-Feb 22)
77 GET IN TOUCH (Jan-Feb 22)
78 COVER (Mar-Apr 22)
79 WELCOME (Mar-Apr 22)
80 RAINFOREST (Mar-Apr 22)
81 ALLEGRA ROUND UP (Mar-Apr 22)
82 FT FORTNIGHT (Mar-Apr 22)
83 SOUND OF FLAVOUR (Mar-Apr 22)
84 WEBSITE TIPS (Mar-Apr 22)
85 CALORIES (Mar-Apr 22)
86 GET IN TOUCH (Mar-Apr 22)
87 HOME (May-June 22)
88 WELCOME (May-June 22)
89 TEA GARDENS (May-June 22)
90 CUSTOMERS IN UNUSUAL PLACES (May-June 22)
91 ROASTERY FUN FACTS (May-June 22)
92 5 DESIGN TRENDS (May-June 22)
93 DEFINING ARTISANAL (May-June 22)
94 GET IN TOUCH (May-June 22)
95 HOME (Sept-Oct 22)
96 WELCOME (Sept-Oct 22)
97 JOHN MUIR AWARD (Sept-Oct 22)
98 CAFES AND THE COST OF LIVING (Sept-Oct 22)
99 ANNUAL PRODUCER SURVEY (Sept-Oct 22)
100 THE COFFEE FUELING THE NHS (Sept-Oct 22)
101 RECYCLING WEEK (Sept-Oct 22)
102 GOING AGAINST THE DESIGN GRAIN (Sept-Oct 22)
103 GET IN TOUCH (Sept-Oct 22)
104 HOME (sustainability nov dec 22)
105 WELCOME
106 NET ZERO
107 SOL Y CAFE
108 25 YEARS OF FAIRTRADE (copy)
109 LET DESIGN LEAF THE PAGE (copy)

Saving The Rainforest on our Doorstep

Jill Wotherspoon, Head of Brands

Discovering Scotland's Rainforest

In isolated pockets, along the meandering west coast, you will find the last remaining fragments of Scotland's ancient temperate rainforest. Just as important as tropical rainforest, but far rarer, very few people know that this precious habitat even exists.

Home to thousands of species of invaluable plant life, including rare lichen and mosses, the forest floor is a rich source of carbon capture. Yet, just 30,000 hectares of this amazing native woodland remain. And it is at risk of being lost forever.

Among the threats are the spread of invasive non-native species, such as rhododendron, as well as grazing pressures, nitrogen pollution and climate factors.

Image Credit: © Tim Melling

The vital work of the John Muir Trust

Founded in 1983, the John Muir Trust is a community-focused conservation charity dedicated to the experience, protection and repair of wild places across the UK.

As part of the Alliance for Scotland's rainforest, the John Muir Trust cares for areas of rainforest on Skye, Knoydart, Quinag and the Nevis range. Work includes removing non-native species and encouraging self-seeding and natural regeneration.

In collaboration with the Trust, through our new Peak & Wild coffee, Matthew Algie is expected to help preserve and restore 1000 hectares of Scotland’s rainforest over the next three years.

“Our work to restore Scotland’s rainforest helps to tackle both the biodiversity and climate change crises, and we are delighted to have Matthew Algie’s support not only on the land in our care, but engaging young people with wild places across the UK through the John Muir Award.”
Adam Pinder, Head of Income Generation at the John Muir Trust

Image Credit: © Laura Corbe

How You Can Help?

Anyone who chooses to serve or buy Peak & Wild coffee is contributing to the good work of the Trust. Beyond our initial £10,000 donation for 2022 we aim to send an increasing contribution annually based on sales.

Our hope is that our network of cafe customers will spread the word to ever more consumers through the explanatory point of sale and social media content. You can see what's available in our handy toolkit here.

Regardless of the coffee you serve or enjoy however, there are many other ways to support the Trust, from becoming a member, donating to an appeal, getting hands-on as a volunteer, or fundraising. Visit The John Muir Trust website for further information.

“This partnership will provide valuable funds for the Trust’s work, while also raising awareness of this little-known but vital habitat.”.”

The Future of Conservation

Whilst we don't all have access to the rainforest, there are more conservation projects than ever all across the UK, from beaches to peatlands to waterways and woodlands. The John Muir Award operates in all corners of the UK, offering young people the chance to get out into nature, experience wild places, engage in conservation initiatives and share their work with the world. Matthew Algie's support will help 2,500 young people across the UK achieve the award over the next three years.

Climate Positive Coffee

Peak and Wild is also our first climate-positive coffee, meaning it has a positive, not neutral effect on the planet. For every bag of Peak & Wild coffee we sell, the emissions are double offset. At the same time, we continue our work to minimise the emissions that need to be offset in the first place, on our journey to true net-zero. We look forward to sharing more detail on this later in the year.

Find out more about Peak & Wild in our short animation:

Find out more about the John Muir Trust here.

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