Sustainability in the Coffee Production Chain
- 1st Edition - November 1, 2026
- Latest edition
- Editors: Adriana Farah, Dirk Lachenmeier
- Language: English
Sustainability in the Coffee Production Chain covers sustainable practices at every stage in the creation of coffee, from plant to cup. The book begins with coverage of sustai… Read more
Description
Description
Key features
Key features
- Considers how climate change is affecting coffee production and how coffee production may be contributing to the problem
- Examines each step in coffee creation, beginning with farming practices and exploring packaging and opportunities to reduce environmental harm, waste, and pollution
- Covers innovative uses of coffee by-products for valorization
Readership
Readership
Table of contents
Table of contents
1. Sustainability in coffee farming. from plant selection to cherry
2. Coffee production in regenerative agroforestry system
3. The use of biochar in coffee farming
4. Adapting to climate changes. The future of arabica coffee and the roles of C. canefora, C. liberica, C. racemosa, and C. eugenoides
5. New sensory lexicon for liberica coffee species (C. canephora, C. liberica, C. eugenoides, C. racemosa)
Section 2. Coffee by-products
6. Use of coffee natural and industrialized pulp/cascara for human consumption
7. Introduction into the flavor world of cascara beverages
8. The potential of coffee by-products for production of fermented beverages
9. Coffee leaf for human consumption (includes sensory aspects)
10. Coffee flower for human consumption (includes sensory aspects)
11. Spent coffee ground for edible purposes
12. Spent coffee grounds for non-edible purposes. Is it worth it? (make sure to include the soluble coffee industry)
13. Regulatory aspects and correct labeling of coffee by-products on the EU Food Market
14. The economic potential of using coffee waste to produce biogas and activated carbon
Section 3. Sustainability in Coffee Industry
15. Carbon emission and sustainability in coffee roasting
16. Recycling espresso capsules
17. Sustainability in soluble coffee production
Section 4. Food regulation and certifications related to sustainability
18. The novel food regulations – a major obstacle to sustainability in the European coffee industry
19. Sustainability related certifications in coffee farming
20. The reflex of Nagoya protocol in coffee farming
21. Regulations on deforestation for farming
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 1, 2026
- Language: English
About the editors
About the editors
AF
Adriana Farah
Dr. Adriana Farah is graduated in Nutrition and PhD in Food Science. Formerly Research Scientist at the Massachusetts Institute of Technology (USA), Vanderbilt University (USA) and at the Chemistry Institute of the Federal University of Rio de Janeiro (UFRJ), Brazil, she has been a Professor, Research Scientist and Head of the Coffee Research Core at the Nutrition Institute of UFRJ, Brazil for 18 years. She also serves as an editor for Foods Journal. She has been doing coffee research for the last 24 years and edited books on the theme for the Royal Society of Chemistry and co-edited one for Elsevier.
DL
Dirk Lachenmeier
Dirk Lackenmeyer, PhD, State Certified Food Chemist and Toxicologist, is principal investigator in the beverage department at the Chemical and Veterinary Investigation Laboratory (CVUA) Karlsruhe, which is a governmental food, medicine and alcohol control authority in Germany. His multi-facetted interdisciplinary research interests span from food science and toxicology to epidemiology and cancer risk assessment. He has authored more than 150 peer reviewed publications and participated in WHO IARC working group Vol. 96 on alcoholic beverage consumption, acetaldehyde and ethyl carbamate.