Breakfast Business

Making a cup of coffee is not especially great for the environment.  It’s grown thousands of miles away, shipped and stored, roasted and then steamed before we take our first sip. So making that whole process greener or more sustainable is tough but that’s what Bewleys are hoping to do with the beans that they will use in their restaurants by using a process called Integrated Open Canopy in the jungles of Honduras. It’s even earned praise from Jane Goodall.  But can you do all this without having to pass on the additional cost to consumers?  Joining Joe in studio Cathal Murphy, is Head of Innovation and Sustainability at Bewleys.