The future of coffee is mobile and sustainable

The challenge of ecological conversion it is also played at the table. The the food industry it is central and needs to be revolutionized. The current system produces approx one third of global emissions of climate-changing gases. More specifically, the second sector that emits more greenhouse gases is the one linked to the food system based on animal proteins, but some products of vegetable origin also have an important responsibility. The uncontrolled expansion of intensive monocultures it can cause loss of biodiversity, air, soil and water pollution and negative effects on human health. The icing on the cake, often does not allow a fair livelihood for everyone, often not even for farmers.

After meat and dairy products, in fifth and sixth place in the ranking of the most effective foods, we find coffee and that cocoawhich ranks as the most herbal foods affect at the environmental level.

Within their long supply chains, we find a number of critical factors related to exploitation of the labor force (about 80% of women), to deforestation and al child labor. For all these reasons, it is essential that those working in the sector provide a guarantee for one ethical approachdurable and transparent at every stage of the coffee and cocoa processing cycle.

Central issue, given that they drink every day 2.5 billion cups of coffee and Europe is the largest market. Land statistics Italians also say that 80% of Italians regularly consume coffee, an average of 1.5 cups a day, for a per capita consumption of 6 kg of product. One in two Italians drinks coffee for breakfast, for 4 out of 10 people coffee represents a short break and for 2 out of 10 people it is a must after lunch. Half of Italians love to drink coffee even after dinner.

It is estimated that coffee production will need to triple by 2050 to meet global demand. Better to go to look for alternative ways to answer this question and meet the challenges of climate change.

Can we make our cup of coffee more sustainable?

“Coffee, to be good, must be black as night, warm as hell and sweet as love,” someone said. Let us update this great truth and add that it must be so environmentally sustainable and good for those who produce it.

The problems of coffee’s environmental and social sustainability are well known and linked to cultivation methods, labor, the use of pesticides, transport and the production of waste. 60% of the areas suitable for growing coffee and cocoa are covered by forest. If they were previously grown at the edge of the forest, today the trees are felled. These plantations are among the leading causes of deforestation in Central America and the African continent.

Some tips for choosing t consume coffee responsibly:

  • We pay attention to ours daily consumption of coffee. Let’s try to get rid of harmful habits related to its consumption, which can be an addiction that is not good for our health;
  • The buying phase is crucial: we choose small producers coffee, preferably from fair trade, with certified labeling Fair trade. “Sustainable” coffee respects the environment and local communities, thanks to a model of regenerative activities and to one sustainable cultivation not intense;
  • We try to avoid the convenience of coffee capsules, especially disposable plastic. Instead, we prefer refillable and reusable capsules aluminum or clay compostable capsules. Available should always be the last option to choose;
  • We avoid the “coffee” of the machines, served in glasses disposable plastic;
  • We prefer the ritual theycoffee in Mokaand we reuse the coffee grounds that can become compost, body scrub and much more;
  • There is not only the classic coffee, but also valid options such as chicory or dandelion coffee, carob powder, barley coffee, lupine coffee.

Circularity in coffee

Several Italian and non-Italian start-ups are working hard to extend coffee life cycleto insert it in a perspective of circular pattern which does not waste even a grain.

In Italy, specifically in Scandicci, near Florence, there is Espresso mushrooms which turns waste into a resource that produces food. In fact, coffee grounds are a perfect substrate for growing sponge, because they contain minerals and nutrients that are useful for their growth. This start of agriculture which is inspired by the theories of Blue economy, takes care of collecting the restaurant business’s coffee grounds and converts them into substrates for mushroom cultivation. Grow mushrooms vertically, on suspended supports, which reduces it land use. And after use? Back to the ground as well compost. In Italy, there are at least 110,000 bars that produce 300,000 tons of coffee grounds every year. Think about how much food we can produce and return each resource to the earth.

IN Finlandin the country where the most roasted coffee is consumed in the world, was born Cleanwhich has developed a series of training shoes created by recycling coffee waste and using plastic bottles. Have you ever heard of cellular agriculture And New food? It can produce coffee “in cells”without growing the plants, and ready for suede. The VTT (Finnish Technical Research Center) wants to make coffee production more sustainable. Through a bioreactor and cellular agricultural techniques, it utilizes technologies for technology and molecular biology to create cell cultures where you can get products such as milk, eggs, meat and even coffee.

A virtuous example of how innovation can contribute to making coffee production more sustainable without sacrificing the taste of traditional coffee.


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