Almost Five Years After First Starbucks Unionized, Workers Call For Boycott

by

Editorial Policy

Published on

✉️ This story was featured in this week’s Coffee News Club
👋 Get the Coffee News Club newsletter in your inbox weekly—sign up.

It has been almost five years since the first Starbucks location unionized in Buffalo, New York. And more than two years after negotiations began, Starbucks Workers United still waits for a first contract.

Over the past several months, the union has increased pressure on the company to finalize a contract, staging multiple strikes and urging customers to delete the Starbucks app. Now, workers are calling for patrons to boycott the brand.

“At a time when working-class people across the country are struggling in a challenging economy, it is no longer possible to be both a Starbucks customer and in support of workers,” the union said in a statement. “Choosing to spend money at Starbucks is choosing a law-breaking corporation over the baristas who make your coffee everyday exactly as you ask for it.”

The first Starbucks unionized in December 2021, and bargaining began in 2024. However, contract negotiations stalled a year later, with both sides blaming the other for lack of progress. Starbucks continues to claim that it is willing to negotiate. “As we have always been, we’re committed to engaging in productive bargaining,” spokesperson Jaci Anderson told the Seattle Times.

Starbucks Workers United currently represents about 700 stores and 12,000 workers across the U.S. Last week, the union claimed at least one victory: Starbucks stopped using a blending powder that workers had said was causing health issues. “We know our collective action prompted the company to direct stores to remove the powder by the end of August,” barista Jasmine Leli told the New York Times. Starbucks said the removal was part of its standard seasonal drink rotation.

Photo by AK on Unsplash

Share This Article
Avatar photo

Fionn Pooler

Fionn Pooler is a coffee roaster and freelance writer currently based in the Scottish Highlands who has worked in the specialty coffee industry for over a decade. Since 2016 he has written the Pourover, a newsletter and blog that uses interviews and critical analysis to explore coffee’s place in the wider, changing world (and also yell at corporations).

Join 12,500+ coffee leaders and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.


Other Articles You May Like

Genetic Analysis Shows Some Gesha Coffees Aren’t Actually Gesha

New research from Ecuador suggests genetic labels aren’t always accurate.
by Fionn Pooler | October 20, 2026

Starbucks Sued Over “Sugar-Free” Label on Eight Protein Drinks

Can drinks that feature dairy milk be labeled as “sugar free?”
by Fionn Pooler | October 15, 2026

Researchers Find Kopi Luwak-Like Fermentation Can Raise Liberica Coffee’s Score Ten Points

Bacteria often used in food fermentation, and in the digestive tracts of civet cats, have been found to have a dramatic impact on Liberica coffee’s flavor.
by Fionn Pooler | October 13, 2026

The ICO Launches New Dashboard for Coffee Trade and Market Data

The International Coffee Organization wants its new market intelligence platform to help the industry make data-driven decisions.
by Fionn Pooler | October 8, 2026