Embedding green practices into your business – a conversation with Lisa Lawson, Dear Green Coffee Roasters

In this episode of the Fifth Wave podcast, host Geoffrey Young sits down with Lisa Lawson, founder of Dear Green Coffee Roasters in Glasgow, to explore how sustainability and social responsibility can be deeply embedded into a coffee business. Lisa shares her journey from a chef in Glasgow to a pioneering figure in Scotland’s specialty coffee scene, inspired by her early days working with Toby Smith at Toby’s Estate in Sydney. She recounts founding Dear Green in 2011 with a mission to bring flavour-led, sustainably sourced coffee to her community, evolving it into a B Corp-certified business with a strong focus on environmental stewardship, equity, and transparency. The conversation dives into practical steps for reducing carbon emissions—from switching to LED lighting and optimizing roasting protocols to sourcing renewable energy and eliminating landfill waste. Lisa also discusses the importance of 'travel with purpose,' investing in projects like the Stumping Project in Ethiopia and seedling initiatives in Uganda, which support farmers through climate resilience and long-term sustainability. Her insights emphasize that true impact comes from consistent action, stakeholder accountability, and a commitment to continuous improvement. Key takeaways include the importance of measuring carbon emissions across all scopes, adopting a stakeholder-first legal structure (as required by B Corp certification), building long-term relationships with producers through direct trade and due diligence, and investing in community-driven projects that go beyond fair pricing. Lisa stresses that sustainability isn’t a one-time effort but a culture of ongoing learning and adaptation. Her advice to aspiring coffee entrepreneurs is to act now, embrace the journey, and find your niche in the industry. The episode closes with a powerful reminder that the coffee community’s collective advocacy and shared knowledge are essential for systemic change in the global coffee supply chain.