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F OAM: NEWS THE CHAMPION BEFORE THERE WERE CHAMPIONS THE FIRST YEAR of the United States Barista Championship (USBC) was 2003, but it was not the first year of Specialty Coffee Association of America (SCAA) barista competitions. The North American Barista Championship (NABC), was first held in Anaheim, Calif., at the 2002 SCAA Exposition. That year, 27 competing baristas from around the United States. came to demonstrate their coffee mastery in performance and presentation. It was Dismas Smith, then of Zoka Coffee Roaster & Tea Co. in Seattle, who secured the NABC champion title with his sinature beverage, Latin Love. Second-place honors went to Brian Anderson also of Zoka Coffee and Tea, third place to Don Holly of Green Mountain Coffee Roasters, and fourth place to Jim Smith of PT's Coffee Company. Dismas went on to take sixth place at the 2002 World Barista Championship in Oslo, Norway that June. In June of 2002, Mark Prince of www.coffeegeek.com interviewed Dismas, asking him what it meant to be the NABC Champion. "On Dismas Smith, now with Caffe Ladro in Sea le, won the first-ever national barista a personal level, it was a great accomplishment for me to win the championship in the United States in 2002. Back then, it was called the North American Barista Championship. Though the United States Barista Championship has grown mascompetition," he said. "I knew I could win, but never really pictured sively over the years since Dismas' win, he is still credited as the first champion, and has myself as winning it. Throughout the competition, I kept feeling the respect of his peers to prove it. shocked as I progressed to the semifinal and then to the final, then Canadian Barista Championship. to winning first place." He went on to say, "On a professional level, Although the competition evolved and changed its official name, the it helped to confirm to myself my own abilities as a barista… I had people from around the world wanting me to come do training for their staff and NABC was a critical element of the overall USBC history, and as we requesting my involvement in other competitions, as well. So I'm excited to celebrate the 10-year anniversary of the USBC in April 2013, we want to remember and recognize an industry leader like Dismas, who helped see where this will end up taking me." In 2003, the NABC went through a formal name change to the United to forge the path for what has become one of America's highest titles for States Barista Championship, paving the way for three North American professional baristas. —Tara Shenson Championships: the USBC, the Mexican Barista Championship, and the DAVINCI GOURMET BRINGS RECYCLING RESOURCES TO OPERATORS DAVINCI GOURMET IS COMMITTED to bringing recycling resources to coffee shop and café operators, and the syrup company is doing its part to incorporate sustainability into its business plan. The company's recently published recycling fact sheet and e-newsletter equips operators with necessary knowledge to become a partner in DaVinci Gourmet's mission by increasing their own sustainable practices. Waste is produced at an alarming rate, and products that could be recycled are being discarded into dump sites. Every hour, nearly 250,000 plastic bottles are thrown out, which makes up nearly 50 percent of recycled waste, and 75 percent of material in today's landfills is recyclable or compostable. Basic actions can be taken to minimize this situation, and DaVinci Gourmet is making strides towards being a catalyst for change. A large part of DaVinci Gourmet's craft is ensuring environmental sustainability. DaVinci Gourmet has significantly reduced the weight of their plastic bottles, from 79 grams to 48 grams. By moving to a thinner plastic bottle, the company has reduced the amount of resin going into the waste stream. One-hundred percent of packaging is locally sourced from the greater Seattle area, and all packages are recyclable in 50 states. These efforts reduce the footprint the business has on the earth. "Our commitment extends past just using recyclable packaging, to encouraging our coffee shop and café operators to use sustainable practices, understanding that many already do," says James Mann, director of marketing for Kerry Beverage Brands. "DaVinci Gourmet knows that 16 barista magazine sustainability is a growing concern, and conducts their business in an environmentally friendly and responsible manner." Kerry's "My Drink Works" February e-newsletter highlights some of the business benefits of sustainability. Making efforts to increase sustainable practices can translate into a positive public image, an increase in customer loyalty, and may even spur customer involvement. Recycling may even have a direct impact on business costs: Some local governments offer monetary assistance for recycling, and trash handlers may have service plans that include recycling and can cost $20 to $50 less per ton than conventional garbage pickup. For more e-newsletter recycling tips, visit www.mydrinkworks.com/Community/Newsletters. —Staff reports