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Starbucks to allow reusable cups starting June 22Starbucks to allow reusable cups starting June 22

New contactless processes have been implemented

Bret Thorn, Senior Food Editor

June 8, 2021

2 Min Read
Starbucks storefront
Starbucks will start accepting reusable cups again on June 22Starbucks

Starbucks will once again allow customers to bring their own reusable cups starting June 22, but with new contactless handling measures in place, the Seattle-based coffee chain said Tuesday.

Starbucks had long allowed customers to have their own cups filled, and receive a 10-cent discount, as part of the company’s drive to reduce single-use cups and encourage environmental conscientiousness, until the practice was discontinued with the arrival of the coronavirus pandemic.

Only clean cups will be accepted at Starbucks locations. According to the new procedures, customers will place their cup — which a barista verifies is clean — in a ceramic mug. The barista then handles that mug, but not the guest’s cup, as they make the drink and hand it back to the customer. The process can be seen here

The reusable-cup option is not yet available via drive-thru, although Starbucks said it is testing safe options for allowing that as well.

The new procedures have already been tested in Starbucks’ Middle East and Asia Pacific locations.

Starbucks is also bringing back its For Here Ware — reusable cups and utensils for on-premises consumption.

Both the bring-your-own-cup and For Here Ware options had been available at Starbucks since the 1980s until the pandemic.

Starbucks said the return of reusable cups is part of its commitment to reduce the use of single-use cups by 50% by 2030.

During the pandemic, Starbucks has experimented with other waste-reducing measures, including testing a “Borrow a Cup” program at Seattle locations that allowed customers to pay an extra $1 for a drink with a reusable cup and then, upon returning the cup, getting their $1 as a Starbucks credit plus 10 bonus stars on their rewards account.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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