Happy Birthday Robert Egger!!!


Change University wishes to celebrate the birth-week of one of our Champions of ChangeU, Robert Egger,
by honoring – in our own way – a request made by Robert this week.


Around social media, Robert asked that everyone celebrate his birthday by hosting a “Shared Plates” dinner.  You can check out more details about these dinners at the following link for Shared Plates.  The short story is that they are food related and benefit those that have the least.  You can live anywhere and host one of these dinners and make a difference in human lives.


Please check out the details and host a Shared Plates Dinner – and help us celebrate Robert’s birthday!




Happy Birthday, Robert!   You are a true Champion of ChangeU!!


While you are here, how about checking out our original post about Robert from February 2016. 
It is one you do not want to miss!


Click here…..Robert Egger: A Vision of Impact


And if by chance you do not know who Robert Egger is, here is a very short bio:


Robert Egger is the founder of D.C. Central Kitchen, L.A. Kitchen, Fresh Start Catering, Campus Kitchens Project and other “impact” enterprises.  He is a frequent speaker at TEDx conferences and has received numerous awards and designations including being named an “Oprah Angel”.  L.A. Weekly named Robert one of their 2016 People of the Year, and in 2015, he was given the Conscious Leader of the Year award by Conscious Capitalism. Additionally, Robert’s impact enterprises have received numerous awards including the Eisner Prize for Intergenerational Excellence recently bestowed upon L.A. Kitchen for Innovation in Intergenerational Solutions.  


Please read more about Champion of Change Robert Egger at http://www.robertegger.org/about/.  


You may find some of his talks under the Videos tab on the main ChangeU menu.


Dr. Jim King is the President of Change University.  You may read more about him at the bottom of the page at this link:







Chocolate as an Agent for Change

Editor note:  This is the first ChangeU blog post, since the initial challenge was issued, that has been written exclusively for ChangeU.  Thanks to Champion of ChangeU Paul Johnson for taking on the challenge!

Chocolate as an Agent for Change

by Paul Johnson

When I was 15 years old, my parents announced that they were going to adopt four kids from Costa Rica.  They later got on a plane and flew to Costa Rica to complete the adoption.  While they were in Costa Rica they waited in line after line and filled out hundreds of documents.  The whole time they were also taking care of the four adoptees.  When my parents returned, our family was suddenly much bigger.  My new brothers and a sister all spoke only Spanish and since I was the only one with any Spanish language, I became the family interpreter.

Those first couple of years were quite the adjustment. But looking back, I can see it started a destiny that has taken about 30 some years to come to fruition.  Because of my family background, I was aware that there is a country called Costa Rica.  I learned that there are kids who have a tougher childhood than I could have imagined.  I learned to cross cultures and some language barriers.  I learned about prejudice and racism.  I got a taste for different foods and an appreciation for travel and adventure.

During my college years, I met my wife Jeanne and began a career as a network engineer.  We were able to purchase a house and have the American Dream.  We loved camping and backpacking.  We traveled whenever we could.  Our dream trip happened in December of 1999.  We packed up all our camping gear and headed for Costa Rica for a three week vacation.

I had heard many stories of my parents’ experience, but now I was going to have my own perspective.  Costa Rica is an amazing place to visit.  There are hundreds of world class beaches.  There are world class rainforests and wild rivers to kayak or raft.  And since the fears of Y2K were reaching their peak at that time, we figured a beach in Costa Rica might be the best place to ride out the end of the world.

After those three weeks and while our plane was taking off for our return to “reality”, I told Jeanne “I think I could live in Costa Rica” and she said she thinks “she could too”!

After four more years of trying for a baby, we decided to leave that in God’s hands and trust His plan for our lives.  We joined a mission program, sold our house and quit our jobs and moved to Costa Rica’s Caribbean town of Puerto Viejo.  We had decided to make our lives be about others and not about our child bearing.

The mission team cast a vision for a youth program that would revolve around a skate park.  After many short term volunteer groups and construction projects, the skate park was built.  Our time with the mission was coming to a close and we started to look ahead for the next phase of our lives.

We had also been the recipients of a great blessing.  Our son Azan was born April 5, 2005!  We gave him that name because it is ancient Hebrew for “look up or listen”.  Azan was proof that God had listened to our prayers!  Since he was born here in Costa Rica, we were able to become permanent residents and no longer had to leave the country every three months.

Since we were no longer on the mission team and didn’t have any jobs, we began to think about how to survive economically in Puerto Viejo.  I had inquired about working for the local internet cafe. But when I found out they only paid two dollars an hour, I figured we should start our own business.

We began to do some business planning but really had no experience running or starting a business.  We eventually decided to meet a need we were feeling while we worked for the mission. There was no coffee shop in Puerto Viejo so we decided a coffee shop would be a good business to run.

Having never managed or owned a coffee shop we looked for some resources at the bookstore.  One of those books happened to be “Coffee Shops for Dummies”.  With our coffee shop bible in hand, we stared Caribeans Coffee.  The book recommends investing first in a small scale coffee roaster.  With the roaster you can produce your own brand of coffee and the aroma of fresh roasted coffee is better than any sign or advertisement. We decided to source green coffee from a cooperative that produced organic and fair trade coffee.  So the farmers were getting a good sale price and we were getting a better purchase price due to reduced transportation costs and an earlier position in the value chain.   Immediately we began to experience success. And more clients desired our coffee every day. And those clients started to hang out in a restaurant which was allowing us to roast in their storeroom.  Eventually we were able to get our own place and we began to make fancier coffee shop drinks.

One of those drinks is called a mocaccino (one of my favorites since I discovered coffee in college).  The drink starts with a very good espresso shot, steamed milk and some type of chocolate or cocoa.  We had the best coffee, fairly sourced, organic and fresh roasted, so squirting Hershey’s syrup in there was not an option.  We needed equally good chocolate, fairly sourced, organic and freshly roasted.

I had discovered the area around Puerto Viejo had a history of cacao production. But in the 80’s cacao was largely abandoned due to a fungal blight called monilia.  Cacao is the main ingredient in chocolate (well not in the chocolate I grew up with…the main ingredients there were sugar and fat).  Maybe we could make our own chocolate from the locally produced cacao.

A Google search revealed several important things to me.  One is that chocolate is made from roasted cacao beans and sugar.  If I could roast the beans in my coffee roaster, I would be halfway there!  Another important thing was that there was and still is a movement in the United States of artisan or “bean to bar” chocolate.  If they could do it, so could I!

We began to purchase small amounts of cacao from the local indigenous people (Bri Bri) and started making various products with their cacao.  Eventually we were successfully making an 80% dark chocolate bar with the same name, Caribeans.

Now after eight years we have become the area’s first “farm to bar” chocolate maker and we sell chocolate faster than we can make it.  We have been able to create a whole new market for locally grown cacao and are seeing what I call the “Napa Valley Effect” in our little Caribbean town of Puerto Viejo.

My wife and I along with two local cacao experts and four chocolate makers and many cacao farmers are transforming the region.  Our mission is to model a new way of making chocolate and farming cacao that generates a better chocolate and a more sustainable economic living for cacao farmers in our region and around the world.

In future ChangeU blog posts, I will write about chocolate history, geopolitical issues facing cacao producers, sustainability (both ecological and economic), creating change at every level of the chocolate bar, cultural revelations, and about being a “gringo” living in Costa Rica.  I hope to inspire you to create change in your sphere of influence and to find and keep what we call “pura vida” in Costa Rica.

Paul Johnson and his wife, Jeanne, are the founders and co-owners of Caribeans, the coolest and best coffee and chocolate shop on at least the Caribbean coast (probably the world) and certainly in the heart of Change University.  They have not only restarted the cacao industry in a region where many thought it had been lost forever, they are also changing the lives of indigineous farmers and their families.  And that has changed the entire region for the better.  Paul and Jeanne (and don’t forget Azan) are certainly Champions of ChangeU!  We cannot wait for you to hear more from Paul.  And we strongly suggest that you start making plans to visit Puerto Viejo, Costa Rica, and take the Caribeans Chocolate Tour.  You will never forget the tour – especially the tasting experience on the tasting platform while looking out over the cacao forest at the waves breaking in the Caribbean.






A Cafe With a Conscience

This post originally appeared on December 10, 2015 as “Joma Bakery: A Cafe with a Conscience” at http://southeastasiabackpacker.com/joma-bakery-cafe-with-a-conscience/.   It was written by Nikki Scott, Director, www.southeastasiabackpacker.com.  Used with permission of the author with minimal editing.

Next month, Joma Bakery Café in South East Asia celebrates 20 years of social enterprise! Formed by three Canadian and one Thai founder in 1996, Joma opened the doors of their first two cafés in 1996 in Vientiane and Luang Prabang. The company now has 12 branches in 4 cities and 3 countries in the region (Laos, Vietnam and Cambodia).

So what is the secret to their success? And why are we writing about them?

Here at South East Asia Backpacker we love to tell you about the places that we think are making a positive impact to the environment and communities of South East Asia. Places where as a backpacker, you’ll be spending your money and contributing to a good cause.

Here are some reasons why we love Joma Bakery Café:

 Joma employs staff from disadvantaged backgrounds

“Joma currently has 54 employees that our competitors won’t even interview. This alone is success in my mind.” (Michael Harder – Chief Operating Officer, Joma Bakery Café)

Working with international non-profit organisation Hagar International, Joma hires employees that have come from disadvantaged backgrounds. These could be victims of human trafficking, women and men who have been abused, repatriated refugees or just young men and women who are unskilled and seen as not useful in the eyes of the work force. Joma staff are made up of a lot of people just getting started at life, college students, as well as many who are looked down on socially, such as people with disabilities. In Laos for example, people born with physical disabilities are often not even sent to school!

Joma invests highly in training. Whereas initially it may take longer to train an employee who is at first unskilled and inexperienced, Joma believes that the investment is worth it in so many ways! The individuals usually stay long-term with the company and have a passion and enthusiasm for their work. They find economic hope and financial independence through their work and are incredibly appreciative of the opportunity of safe employment and a pathway to a brighter future. Seeing staff members eventually move on to have a successful career in whatever they choose is highly rewarding when you know that it would have been difficult for them without having been given this initial chance.

Joma also gets to connect with, and help out, amazing grassroots social enterprises that are doing practical good things on a day-to-day basis. Through partnerships such as this, Joma leads by example in their communities and shows other local businesses that running a successful business as well as being socially conscious in this part of the world is indeed possible! It is positive action such as this that causes a benevolent rippling effect throughout society.

Joma promotes fair-trade

The coffee that you’ll drink at Joma Bakery Café is made using quality Arabica coffee beans that are grown on the lush Bolaven Plateau in southern Laos by a community co-operative of farmers. The green beans are shipped directly to each Joma city where they are roasted by local roastmasters.

No mass production or big corporations are involved. The Coffee Farmers Co-operative works with ethnic minority families, such as the Mon-Khmer, who rely entirely on coffee harvests for their income. In 2005, the co-op received a certification to recognise their ongoing efforts to ensure a higher sale price for the local farming families.

With their 2% People and Planet plan, Joma gives 2% of every sale (before profits!) back to the people and planet through various charitable organisations in the communities around their cafes.

Good coffee that helps the environment

Rising to an elevation of 1,350 metres, the beautiful Bolaven Plateau region in Champasak province, Laos, is perfect coffee growing country. With cool temperatures, rich volcanic soil and plenty of rainfall, the conditions are just right for the cultivation of world-class coffee beans.

The coffee trees are shade-grown, which means forests are not harmed by planting the coffee trees. Rather, the forest actually helps the coffee trees by giving much needed shade from direct sunlight, and balancing the soil’s nutrients. The Bolaven Plateau provides prime coffee-growing conditions such as volcanic soil, high elevation, cool temperatures, and ample rainfall. This mutually beneficial environment also maintains the natural habitats of native birds and insects. The Arabica plant has been found to thrive in these elements, yielding one of the world’s most rare and distinctive coffees.

Joma cares about great quality food

So we’ve heard all of the amazing things that Joma is doing in the community. What about what Joma can do for you?

You can bet your next coffee that everything you eat in Joma is homemade, natural, fresh and most of all, clean! You won’t be in danger of getting ill from lack of hygiene here! Bread and baked goods are made fresh on-site every day and there are no artificial sweeteners or preservatives in that chocolate chip cookie! Every ingredient is sourced specifically to ensure the best quality, whether it’s found abroad (like their New Zealand butter) or locally (like their fresh passionfruit juice) or prepared specially in house (like their gourmet ice cream).

A big hit with homesick backpackers are Joma’s range of delicious bagels (the bagel egger is a must try!), as well vegetarian options, hearty breakfasts, healthy wraps, sandwiches and fresh crunchy salads, which can be hard to come by when travelling in this part of the world.

Joma’s best sellers are their lattes and cappuccinos (served ice cold, if you like, as a cool pick me up in Southeast Asia’a tropical weather), as well as the tasty mango fruit shake. For lunch, you certainly won’t be disappointed with Joma’s delicious freshly-made BLT, chicken caesar wrap, mango sesame salad or pumpkin soup. And for something sweet? Joma’s coconut cake, carrot cake and amazing almond croissants are to die for!

So, when you’re fed up of rice, you’ll know where to go to get some satisfying comfort food, and why not pick up a box of oatmeal cookies for that long bus journey ahead? Check out Joma’s online menu here and you’ll notice excellent value for money prices too!

 Joma has friends in the right places

They say to judge a person by their friends and Joma’s friends are pretty amazing! As well as Hagar International, Joma regularly works with local NGOs to help the community around them.

Recently Joma have been supporting the Laos Girls Teen Project, an organisation in Luang Prabang that is working to educate girls in neighbouring provinces and countryside about their bodies as they enter puberty. Many girls quit school when puberty begins, because they don’t know how to take care of their bodies and therefore jeopardising their futures and their means of having financial independence. Joma has been helping out conducting workshops for young girls and providing them with informative books and the “welcome teenager” bags.

Joma also financially support Laos NGO, Pencils of Promise (founded by another Champion of ChangeU, Adam Braun)an organisation dedicated to improving the literacy rate in Laos. (Currently 30% of Laos is illiterate, with even higher rates of illiteracy amongst ethnic minorities). The money that Joma provides goes towards building schools and equipping teachers every day.

Other NGOs that Joma support include; Soap4Life – an organisation doing great work in Laos with vocational training for women and health education for children; AbundantWater.Org – an NGO that helps remote communities stop disease and death with clean water using clay-pottery water filter technology and many, many more!

Michael Harder, COO of Joma Bakery & Cafe, a Champion of ChangeU, wanted to share this previously published blog post from Southeast Asia Backpacker to show the kind of impact you can have with a vision of positively changing the lives of those living with any variety of human insecurities – and doing something about turning that vision into reality. 

A Vision of Impact

What makes someone a Champion of Change?  A heart to make a difference in the lives of those experiencing any form of human insecurity…and a compelling vision for just how to do that.  A multi-dimensional, compelling vision of impact is needed.  Such a vision is what we see through Robert Egger’s blog post on the mission and values of L.A. Kitchen where they live and work by the motto that “neither food nor people should ever go to waste”!  You will see more posts from Robert in the next few months showing the backstory for such a vision – and the results achieved by a laser-focus on this vision.


A Vision of Multi-Dimensional Impact
By Robert Egger

L.A. Kitchen believes that neither food nor people should ever go to waste. By reclaiming healthy, local food that would otherwise be discarded, training men and women who are unemployed for jobs, and providing healthy meals to fellow citizens, L.A. Kitchen empowers, nourishes, and engages the community.

L.A. Kitchen believes that:

1. Neither food nor people should ever go to waste. We recognize the potential of the community’s existing resources and are dedicated to revealing their power to nourish and uplift.

2. All people have potential, and every person has a role in strengthening the community. We will engage all volunteers, staff, and students in meaningful, impactful work.

3. Hunger isn’t about food. We will work to address the root causes of poverty, employing a variety of dynamic approaches to nourish the community.

4. Programs should empower individuals and inspire independence. We will only partner with organizations that share these values, providing them with nutritious meals to help achieve their mission, strengthen their clients, and uplift the community.

5. Our impact will not be measured in pounds moved or meals served. We will employ nuanced metrics to provoke deeper dialogue about food, hunger and poverty.

6. Wealth derived from the community should be reinvested locally. We use our resources to strengthen the local economy and invest in the future of our employees.

7. We will not apply shallow overhead practices. We will challenge status quo, providing all employees a living wage and opportunities to invest in their future retirement.

8. Investments should be made in both the present and the future. We will promote intergenerational programming that empowers all individuals, young and old alike.

9. Action should be paired with advocacy. We will use our resources to educate and promote policy ideas that elevate issues and mitigate future need.

10. Transparency is an essential part of improving programs. We will operate and make decisions in full view of the community we serve.

11. Smart solutions should be shared. We will be open-source, sharing our model and welcoming all visitors.


Robert Egger is the founder of D.C. Central Kitchen, L.A. Kitchen and other “impact” enterprises.  He is a frequent speaker at TEDx conferences and has received numerous awards and designations including being named an “Oprah Angel”.  Additionally, Robert’s impact enterprises have received numerous awards including the Eisner Prize for Intergenerational Excellence recently bestowed upon L.A. Kitchen for Innovation in Intergenerational Solutions.  Please read more about Champion of Change Robert Egger at www.robertegger.org/about/.  You may find some of his talks under the Videos tab on the main ChangeU menu.