Starbucks Project: Scented Sustainability

In my Brand Building class at the University of Colorado Boulder, I worked with a team to create a Starbucks brand extension centered on climate action and sustainability. Our project introduced a new product line that repurposed used coffee grounds into a collection of eco-friendly essential oils, designed to reduce waste and promote mindful consumption.

We aimed to create an extension that not only expanded Starbucks’ product offerings but also reinforced its commitment to environmental responsibility and the circular economy. By transforming coffee waste into a valuable resource, our concept sought to inspire a more eco-conscious world and demonstrate how brands can innovate for positive environmental impact.

As a team, we collaborated on market research, brand identity development, product design, and marketing strategy, ultimately pitching our final concept as a forward-thinking, sustainable innovation that aligns with Starbucks’ core brand values of community, responsibility, and progress.