Energy per store and LEED. After resetting its energy efficiency targets in 2010, the chain made big gains over the past year. Working towards a goal of cutting its energy intensity by 25 percent by 2015 against a 2008 baseline, the coffee giant’s progress is gaining momentum.

It notched an improvement of 7.5 percent, bringing down to 6.29 kwh the average electricity used per square foot per store per month in company-owned stores in the U.S. and Canada. In 2008, that figure started out at 6.8 kwh

The biggest slice of those gains, Packard explained, came from replacing in-store lighting with LEDs.

.The next frontier of efficiency, he explained is wiring up stores to enable real time remote monitoring and control of HVACs, ice makers and other big energy users.

In a related development, Starbucks reported that three quarters of its newly built company-owned stores (121 of 161) have achieved LEED certification. That share is constrained, Packard explained, in part because Starbucks has limited control over the environment of some its buildings it leases space in.“

Renewable energy. Towards a 2015 goal of buying all of its electric power from renewable sources, the coffee chain reported a big increase in the total volume of green power it bought in 2011: 873 megawatt hours (mwh), up from 580 mwh last year.

Yet despite that big uptick, the share of renewables of total power the company reported appears to have retreated to 50 percent, from 58 percent last year.

What gives? Previous data covered U.S. and Canada only, while for 2011 the coffee chain tallied up its global purchase of renewables -- a good move.

Half full

Water. In past years, Starbucks has made laudable gains cutting the volume of water used in its outlets by, for example, by shutting off the all-day flow of water through “dippers,” used to rinse kitchenware.

From 2008 through 2010, those efforts cut water use by nearly a fifth, to less than 20 gallons per square foot of retail space per month.

But in 2011, that figure edged back up by 5 percent. While some of the culprit was higher sales of beverages, the main culprit, Packard told me, are revisions to the way pitchers are cleaned.

That’s under close scrutiny for next year. Plus, “We’re working with equipment vendors to see what we can squeeze out there -- from water filtration, to ice makers, it all adds up,” said Packard.