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The Gambit Weekly
November 4, 2008
40 Under 40 (The Best of New Orleans)
November 4, 2008
40 Under 40 (The Best of New Orleans)
Photo by Theresa Cassagne Photography
Elizabeth Van Sant, 39
Owner, Campbell's Coffee & Tea
Great coffee and green, sustainable business practices: It's a formula more
associated with the Northwest than the Northshore. Elizabeth Van Sant wants
to change that. The owner of Campbell's Coffee & Tea (with partner Campbell
Morrison) in Covington has set up a shop that incorporates community
responsibility as a cornerstone of her business model.
Originally from upstate New York, Van Sant came to Tulane University for
graduate work in Latin American studies, and she says, "I've been immersed
in the coffee and economic history of New Orleans ever since."
Campbell's recycles plastics, cardboard and glass, and even makes sure its
coffee grounds are composted. The store donates to community efforts and
gives its employees paid time off to pursue local volunteer projects of their
choice (Van Sant herself is a poll worker). While she wouldn't mind seeing
more Campbell's stores around town, Van Sant says a good cup of joe is just
part of the shop's mission: "Our business model is sound, and I would love for
it to take off — but taking our complete community-responsibility stance, not
just the coffee."
And about the coffee? As far from corporate as you can get. Van Sant and
partner Campbell Morrison roast their own small batches of java every day
except Sunday, when the coffeehouse is closed. "Our customers go
elsewhere on Sunday," she says, "and then they're glad to see us again on
Monday." — Allman
Elizabeth Van Sant, 39
Owner, Campbell's Coffee & Tea
Great coffee and green, sustainable business practices: It's a formula more
associated with the Northwest than the Northshore. Elizabeth Van Sant wants
to change that. The owner of Campbell's Coffee & Tea (with partner Campbell
Morrison) in Covington has set up a shop that incorporates community
responsibility as a cornerstone of her business model.
Originally from upstate New York, Van Sant came to Tulane University for
graduate work in Latin American studies, and she says, "I've been immersed
in the coffee and economic history of New Orleans ever since."
Campbell's recycles plastics, cardboard and glass, and even makes sure its
coffee grounds are composted. The store donates to community efforts and
gives its employees paid time off to pursue local volunteer projects of their
choice (Van Sant herself is a poll worker). While she wouldn't mind seeing
more Campbell's stores around town, Van Sant says a good cup of joe is just
part of the shop's mission: "Our business model is sound, and I would love for
it to take off — but taking our complete community-responsibility stance, not
just the coffee."
And about the coffee? As far from corporate as you can get. Van Sant and
partner Campbell Morrison roast their own small batches of java every day
except Sunday, when the coffeehouse is closed. "Our customers go
elsewhere on Sunday," she says, "and then they're glad to see us again on
Monday." — Allman
StayLocal.org
February 28, 2009
Success Stories (Campbell's Coffee and Tea Sustains Your Buzz and the Planet)
February 28, 2009
Success Stories (Campbell's Coffee and Tea Sustains Your Buzz and the Planet)
Close to downtown Covington, Campbell’s Coffee and Tea is convenient to most of the schools in town
as well as the hospital corridor. But Campbell’s owners Campbell Morrison and Elizabeth Van Sant say
their loyal customers choose Campbell’s because of the fabulous coffee.
Campbell’s is the only coffee shop on the Northshore that roasts its own coffee, resulting in the freshest
coffee experience in town and one that fits its green business model. Elizabeth explains: “People who
enjoy and appreciate coffee for its own sake have recognized what we are doing and reward us with
their business and support.” Elizabeth hopes to see Campbell’s “increase the sophistication of the
coffee experience on the Northshore” and is working with roasters in New Orleans on joint education
campaigns and initiatives.
Central to Campbell’s green philosophy is its adherence to reducing, reusing and recycling. Because
recycling is so difficult in this region, Campbell and Elizabeth first stress the need to reduce the amount
of trash generated and energy used at the shop. The next step is to reuse whatever can be in a safe
and healthy way. Recycling comes third but is an integral component in this and every green business.
Elizabeth in particular has always been passionate about this, having always wondered, “Where exactly
is Away? Everyone always talks about throwing things away without any real understanding of what the
trash process actually is. If more people took the time to follow their waste once it leaves their hands,
they’d be much more likely to produce less trash and conserve more resources.”
The average coffee shop produces a great deal of waste: milk jugs, aerosol for whipped cream, the
glass bottles of flavored syrups, cardboard packaging of anything that is delivered or brought to the
premises, and so forth. To combat this excessive waste, Campbell’s recycles all of their plastics, glass,
cardboard, and newspapers/magazines.
Extending the model farther, they strive to be green in all business decisions. Campbell’s makes their
own whipped cream (generating no waste), avoids using excessive packaging, and composts 100% of
their coffee grinds. They are also moving toward a comprehensive education campaign for customers
that they hope will result in immensely cutting down on the use of disposable coffee cups. Anyone who is
served in house is served in ceramic mugs and on plates; not only does the coffee taste better this way,
the entire coffee experience is heightened and the amount of waste is reduced. It’s a win-win situation all
around.
When you talk to Elizabeth, she probably won’t mention she was named by weekly newspaper Gambit a
2008 “40 Under 40” recipient, which recognizes some of the young people who are making remarkable
contributions to the New Orleans metropolitan region.
Instead, she will reiterate concern for the environment, which she defines as the local community and
the planet. “A thriving community and a thriving planet both depend on consumers; individuals need to
make responsible consumer choices that not only satisfy their cravings but that also promote and
sustain the local community without causing undue harm ‘away’ from the immediate area,” she says.
Supporting Campbell’s is one such choice. Consumers can enjoy the freshest coffee in town while
knowing they are supporting a green business with a tiny carbon footprint that in turn gives direct
support to schools and community events. As Campbell is well-known for saying to customers, “We may
be making jokes and having fun, but we ain’t playing!”
as well as the hospital corridor. But Campbell’s owners Campbell Morrison and Elizabeth Van Sant say
their loyal customers choose Campbell’s because of the fabulous coffee.
Campbell’s is the only coffee shop on the Northshore that roasts its own coffee, resulting in the freshest
coffee experience in town and one that fits its green business model. Elizabeth explains: “People who
enjoy and appreciate coffee for its own sake have recognized what we are doing and reward us with
their business and support.” Elizabeth hopes to see Campbell’s “increase the sophistication of the
coffee experience on the Northshore” and is working with roasters in New Orleans on joint education
campaigns and initiatives.
Central to Campbell’s green philosophy is its adherence to reducing, reusing and recycling. Because
recycling is so difficult in this region, Campbell and Elizabeth first stress the need to reduce the amount
of trash generated and energy used at the shop. The next step is to reuse whatever can be in a safe
and healthy way. Recycling comes third but is an integral component in this and every green business.
Elizabeth in particular has always been passionate about this, having always wondered, “Where exactly
is Away? Everyone always talks about throwing things away without any real understanding of what the
trash process actually is. If more people took the time to follow their waste once it leaves their hands,
they’d be much more likely to produce less trash and conserve more resources.”
The average coffee shop produces a great deal of waste: milk jugs, aerosol for whipped cream, the
glass bottles of flavored syrups, cardboard packaging of anything that is delivered or brought to the
premises, and so forth. To combat this excessive waste, Campbell’s recycles all of their plastics, glass,
cardboard, and newspapers/magazines.
Extending the model farther, they strive to be green in all business decisions. Campbell’s makes their
own whipped cream (generating no waste), avoids using excessive packaging, and composts 100% of
their coffee grinds. They are also moving toward a comprehensive education campaign for customers
that they hope will result in immensely cutting down on the use of disposable coffee cups. Anyone who is
served in house is served in ceramic mugs and on plates; not only does the coffee taste better this way,
the entire coffee experience is heightened and the amount of waste is reduced. It’s a win-win situation all
around.
When you talk to Elizabeth, she probably won’t mention she was named by weekly newspaper Gambit a
2008 “40 Under 40” recipient, which recognizes some of the young people who are making remarkable
contributions to the New Orleans metropolitan region.
Instead, she will reiterate concern for the environment, which she defines as the local community and
the planet. “A thriving community and a thriving planet both depend on consumers; individuals need to
make responsible consumer choices that not only satisfy their cravings but that also promote and
sustain the local community without causing undue harm ‘away’ from the immediate area,” she says.
Supporting Campbell’s is one such choice. Consumers can enjoy the freshest coffee in town while
knowing they are supporting a green business with a tiny carbon footprint that in turn gives direct
support to schools and community events. As Campbell is well-known for saying to customers, “We may
be making jokes and having fun, but we ain’t playing!”
| NEWS ITEMS ABOUT CAMPBELL's COFFEE & TEA |
| With your help, fans, WE DID IT! Campbell's Coffee & Tea is the winner of the ABOVE AND BEYOND AWARD -- we have been chosen as the BEST St. Tammany Parish business for our community involvement, charitable giving, AND for being the best at what we do. That's quite an honor for us AND for Covington. |