| Friday, May 2, 2008 |
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| 1213-01 |
The Sustainable Business Plan |
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1213-02 |
The Emergence of a New Retail Café Marketplace |
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1213-03 |
Purchasing, Finance & Green Coffee Contracts Use and Terms **(2 CDs, $26 or 1 mp3 for $10) |
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1213-04 |
Strengthening the Supply Chain Through Diverse Technical Approaches |
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1213-05 |
Investing in Coffee Communities: Strategies for Social Responsibility |
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1213-06 |
Green Coffee Quality: A Scientific Discussion of Emerging Transport and Storage Alternatives for the Preservation of Green Coffee |
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1213-07 |
Sustainability in the Specialty Coffee Industry: Forward Steps, Sidesteps and Next Steps |
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1213-08 |
La Vida Verde: Untangling the Roots of Certification **(2 CDs for $26 or 1 mp3 for $10) |
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1213-09 |
Ask the Attorney |
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| 1213-10 |
Training Challenges for the Specialty Coffee Industry |
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1213-11 |
Selling Sustainability: Spreading the Gospel or Green Washing? |
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1213-12 |
Stay in Business by Staying Local |
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1213-13 |
Developing Options: What is Our Impact at Origin? |
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1213-14 |
Use of a New and Inexpensive System for Coffee Quality Management |
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1213-15 |
The State of the Coffee Industry |
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1213-16 |
The Fine Art & Science of the Perfect Cup |
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1213-17 |
Stop Chasing Profit, It’s all about Margins and Controllable Costs |
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1213-18 |
Organic vs. Conventional: The Real Picture |
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1213-19 |
Building the Next Generation of Coffee Producers |
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1213-20 |
Exploring Heat Transfer in the Roaster: Thermodynamics **(3 CDs for $39 or 1 mp3 for $10) |
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1213-21 |
Coffee and Hydroelectricity Generation: Economic and Environmental Benefits |
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1213-22 |
Questioning Origin as an Organizing Principal in Specialty Coffee |
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1213-23 |
Preserving Specialty Coffee’s Genetic Diversity |
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1213-24 |
La Vida Verde: Untangling the Roots of Finance **(2 CDs for $26 or 1 mp3 for $10) |
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1213-25 |
Before you Open You Need to Know |
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1213-26 |
The 10 Commandments to Build Skyrocketing Profits |
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1213-27 |
Exploring Coffee Myths with Science |
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1213-28 |
History of Coffee |
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1213-29 |
Coffee Trademark and Geographic Indicator Systems |
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1213-30 |
The Multiple Dimensions of Sustainability: Environmental, Economic and Cultural |
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| Saturday, May 3rd, 2008 |
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1213-31 |
The Ambiance of Your Café: Creating the Right Mood |
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1213-32 |
What the Heck Should I Charge? |
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1213-33 |
LOHAS Nation: What is LOHAS and What is its Impact on Your Business |
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1213-34 |
Greening Your Business: Roasters and Retailers |
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1213-35 |
Greening Your Business: Producers |
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1213-36 |
Appreciating and Marketing Artisan Coffees |
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1213-37 |
Espresso Blending for Superautos andn Superautos for Espresso |
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1213-38 |
Measuring the Environmental, Social and Economic Impact of Different Sustainability Approaches |
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1213-39 |
Introduction to the Soil Food Web—Part 1 |
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1213-40 |
Opening a New Café: Design it Right, Build it Once |
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1213-41 |
Increase Financial Performance and Customer Service through Teambuilding |
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1213-42 |
The Small-Mart Revolution |
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1213-43 |
Certification Highlights and Successes at Origin |
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1213-44 |
Millennium Development Goals: Overview and Implementation |
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1213-45 |
Roots & Relationships: Case Studies in Pros and Cons of Direct Relationship Models |
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1213-46 |
Packaging for Growth: Understanding Materials, Graphics and Equipment: Increase Sales and Control Costs |
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1213-47 |
Introduction to Agroecology as the Science of Sustainable Coffee Production, Part 1 |
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1213-48 |
Introduction to Soil Food Web, Part 2 |
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| Sunday, May 4th, 2008 |
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1213-49 |
Deep Roots, Building a Coffee Community in Your Café |
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1213-50 |
Educate Your Customers to Increase Whole Bean Sales and Customer Loyalty |
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1213-51 |
Obtaining Media Coverage with Culinary Magazines and Their Websites |
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1213-52 |
Global Warming: The Impact on Global Coffee |
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1213-53 |
Taking Your Business to the Next Step in Sustainability: Become Carbon Neutral |
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1213-54 |
Math for Roasters: Understanding the Numbers to Control and Grow Your Business |
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1213-55 |
Branding and Trademarks for Roasters and Retailers |
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1213-56 |
What Difference Do Cupping Labs in Origin Make? |
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1213-57 |
Farming, Biodiversity and Sustainable Relationships in Coffee Growing Regions |
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1213-58 |
Ten Essential Steps All New Retailers Must Execute to Compete in Retail Coffee in 2008 |
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1213-59 |
Guerilla Marketing in the 21st Century |
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1213-60 |
Beyond Coffee: Diversifying Your Product Offerings & Building Additional Revenue Streams |
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1213-61 |
Roots & Relationships: Case Studies in Pros & Cons of Direct Relationship Models |
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1213-62 |
The Finance Alliance for Sustainable Trade: Building Business & Livelihoods |
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1213-63 |
Free Press: How to Land Articles in Local and National Publications |
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1213-64 |
Optimized Brewed Coffee Quality through Proper Grinding |
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1213-65 |
Strategies to Increase the Quality and Yields of Organic Coffee |
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1213-66 |
Introduction to Agroecology as the Science of Sustainable Coffee Production, Part 2 |
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| Monday May 5th, 2008 |
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1213-67 |
Good Morning America: Capture your Share of the Booming Breakfast Market |
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1213-68 |
Selling Tea in a Coffee World |
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1213-69 |
The Power of Email Marketing for Increasing Sales, Part 1 |
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1213-70 |
Specialty Coffee, Water and Small Holder Prosperity |
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1213-71 |
Grower Perspective: California Sustainable Winegrowing Experience |
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1213-72 |
Position Management for Roasters |
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1213-73 |
Colaboracion Entre Comunidades: Creating Support Networks for Sustainable Development in Coffee Growing Communities |
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1213-74 |
Small-Scale Farmer Organizations Assess the Effects of Fair Trade and Other Certification Programs, Part 1 |
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1213-75 |
Building a Barista Training and Certification Program |
n/a |
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1213-76 |
Franchising: Why, When and How to Get From “Startup” |
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1213-77 |
The Power of Email Marketing for Increasing Sales, Part 2 |
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1213-78 |
Gender, Equality and Sustainability: The Role of Women in the Future of the Coffee Industry |
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1213-79 |
Processor Perspective: California Sustainable Winegrowing Experience, Part 2 |
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1213-80 |
Stale Coffees are Not Specialty Coffees |
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1213-81 |
Strategies to Increase the Quality and Yields of Organic Coffee, Part 2 |
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1213-82 |
Small-Scale Farmer Organizations Assess the Effects of a Fair Trade and Other Certification Programs, Part 2 |
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