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, a forward-thinking reference edited by top global experts in coffee, covers sustainable practices at every stage in the creation of c… Read more
Description
Description
Sustainability in the Coffee Production Chain, a forward-thinking reference edited by top global experts in coffee, covers sustainable practices at every stage in the creation of coffee, from plant to cup. The book begins with coverage of sustainable coffee farming, with topics, including regenerative agroforestry systems and the potential of different coffee plant species to adapt to the impacts of climate change. Innovative uses of coffee by-products, emission reduction, and recyclable packaging are also key areas of coverage.
With sustainability considered at every step of coffee’s journey from field to mug, this book is an important resource for coffee researchers and industry professionals dedicated to fostering a sustainable future for coffee production.
With sustainability considered at every step of coffee’s journey from field to mug, this book is an important resource for coffee researchers and industry professionals dedicated to fostering a sustainable future for coffee production.
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 the creation of coffee, beginning with farming practices and ending with packaging, for opportunities to reduce environmental harm, waste, and pollution
- Covers innovative uses of coffee by-products for valorization
Readership
Readership
Academic and industry researchers studying coffee and/or sustainable food systems -MSc and PhD students or post-docs with the same interests
Table of contents
Table of contents
Section 1. Sustainability in coffee farming
1. Defining coffee sustainability: from concept to implementation
2. Sustainable agricultural systems
3. Sustainability in coffee post-harvest processing
4. Environmental impacts of coffee: how to measure and reduce them?
5. Plural sustainabilities in coffee farming: from production archetypes to household decisions
6. Assessing the carbon footprint of coffee production and potential carbon balance
7. Sustainable coffee biochar systems: principles, production, and applications
8. Climate adaptation in coffee: wild {i|Coffea} species, introgression breeding, and the future of Arabica and Canephora
9. Driving sustainability through digital transparency in the coffee value chain
10. Importance of funding coffee collections worldwide
11. Towards a sensory lexicon for {i|Coffea liberica}: descriptive attributes, processing variables, and species-specific evaluation
Section 2. Coffee by-products for sustainable food production
12. Coffee by-products as potential health promoting sustainable foods
13. Industrial applications of coffee cherry husk: from traditional use to European novel food approval
14. Sensory descriptors and flavour characterisation of coffee cascara, leaves, and flowers: a sustainability-oriented framework with a cascara proof of concept
Section 3. Sustainability in the Coffee Industry
15. Sustainability of coffee roasting — interface between origin and consumption
16. Sustainability in decaffeinated and soluble coffee production
17. The economic potential of using coffee waste to produce biogas and activated carbon
18. Coffee by-products as functional additives for bioplastics
19. From coffee and for coffee: biobased, biodegradable, and active packaging
20. Upcycling agrifood by-products into active bioplastics: case studies using coffee by-products and food packaging applications
21. Minimising waste by balancing packaging and shelf-life of portioned coffee
Section 4. Regulations and certifications related to coffee sustainability
22. Sustainability in the coffee production chain: a critical analysis of certification and verification systems
23. Designing durable biodiversity conservation: Bird Friendly® coffee certification as ecological and institutional governance
24. The EU Deforestation Regulation (EUDR) and the coffee sector: from voluntary commitments to mandatory due diligence
25. Coffee genetic resources in the age of the Nagoya Protocol
26. Wild {i|Coffea} species and coffee by-products: EU novel food regulation as a barrier to coffee sector sustainability
27. Plant-based coffee substitutes: from historical surrogates to sustainable complements
28. Cell-cultured coffee and coffee analogues: a developing field with pending sustainability evidence
Section 5. Social and educational programmes to support sustainable agriculture
29. Social aspects of sustainable coffee production
30. Enhancing competitiveness of coffee growers in Ituango, Colombia, through science, technology, and innovation: 'The Coffee Grower's Laboratory Initiative'
31. Women in coffee: from invisibility to governance in Brazilian coffee business
32. Beyond the farm tour: designing sustainable business models for coffee farm tourism
Section 6. Successful case studies of sustainable coffee farming systems
33. Regenerative coffee production and on-farm processing innovation — Finca Las Nubes, Tarrazú, Costa Rica
34. Transition towards an integrated regenerative coffee system — Hacienda La Hammonia Selva Negra, Matagalpa, Nicaragua
35. Designing an organic, regenerative, and circular coffee system from the ground up — Finca La Primavera-Proservicol, Cundinamarca, Colombia
36. Family-led regenerative organic coffee production — Hacienda Cafetera La Pradera, Santander, Colombia
37. Sustainable high-quality coffee in a 'semi-arid' environment — Fazenda Cerca de Pedras, Chapada Diamantina, Bahia, Brazil
38. From reforestation legacy to regenerative organic coffee in the Atlantic Forest — Fazenda Camocim, Espírito Santo, Brazil
39. From sharecropper to award-winning coffee producer — Sítio Murupy, Rio de Janeiro, Brazil
40. {i|Andar com Fé, plantar café}: a coffee farm's regenerative transition — Sítio Entrecantos, Minas Gerais, Brazil
41. How do we foster greater environmental and social resiliency in the face of climate change? — Fazenda Ambiental Fortaleza, Alta Mogiana, São Paulo, Brazil
42. Sustainable coffee production in a smallholder cooperative — Kabngetuny Farmers' Cooperative Society, Kericho, Kenya
43. Sustainable transformation of coffee production — Palthope Estate, Kodagu, Karnataka, India
43. Cross-case synthesis — what eleven coffee farms across three continents teach us about scalable sustainability
44. Sustainability as a structural condition for the future of the global coffee market
1. Defining coffee sustainability: from concept to implementation
2. Sustainable agricultural systems
3. Sustainability in coffee post-harvest processing
4. Environmental impacts of coffee: how to measure and reduce them?
5. Plural sustainabilities in coffee farming: from production archetypes to household decisions
6. Assessing the carbon footprint of coffee production and potential carbon balance
7. Sustainable coffee biochar systems: principles, production, and applications
8. Climate adaptation in coffee: wild {i|Coffea} species, introgression breeding, and the future of Arabica and Canephora
9. Driving sustainability through digital transparency in the coffee value chain
10. Importance of funding coffee collections worldwide
11. Towards a sensory lexicon for {i|Coffea liberica}: descriptive attributes, processing variables, and species-specific evaluation
Section 2. Coffee by-products for sustainable food production
12. Coffee by-products as potential health promoting sustainable foods
13. Industrial applications of coffee cherry husk: from traditional use to European novel food approval
14. Sensory descriptors and flavour characterisation of coffee cascara, leaves, and flowers: a sustainability-oriented framework with a cascara proof of concept
Section 3. Sustainability in the Coffee Industry
15. Sustainability of coffee roasting — interface between origin and consumption
16. Sustainability in decaffeinated and soluble coffee production
17. The economic potential of using coffee waste to produce biogas and activated carbon
18. Coffee by-products as functional additives for bioplastics
19. From coffee and for coffee: biobased, biodegradable, and active packaging
20. Upcycling agrifood by-products into active bioplastics: case studies using coffee by-products and food packaging applications
21. Minimising waste by balancing packaging and shelf-life of portioned coffee
Section 4. Regulations and certifications related to coffee sustainability
22. Sustainability in the coffee production chain: a critical analysis of certification and verification systems
23. Designing durable biodiversity conservation: Bird Friendly® coffee certification as ecological and institutional governance
24. The EU Deforestation Regulation (EUDR) and the coffee sector: from voluntary commitments to mandatory due diligence
25. Coffee genetic resources in the age of the Nagoya Protocol
26. Wild {i|Coffea} species and coffee by-products: EU novel food regulation as a barrier to coffee sector sustainability
27. Plant-based coffee substitutes: from historical surrogates to sustainable complements
28. Cell-cultured coffee and coffee analogues: a developing field with pending sustainability evidence
Section 5. Social and educational programmes to support sustainable agriculture
29. Social aspects of sustainable coffee production
30. Enhancing competitiveness of coffee growers in Ituango, Colombia, through science, technology, and innovation: 'The Coffee Grower's Laboratory Initiative'
31. Women in coffee: from invisibility to governance in Brazilian coffee business
32. Beyond the farm tour: designing sustainable business models for coffee farm tourism
Section 6. Successful case studies of sustainable coffee farming systems
33. Regenerative coffee production and on-farm processing innovation — Finca Las Nubes, Tarrazú, Costa Rica
34. Transition towards an integrated regenerative coffee system — Hacienda La Hammonia Selva Negra, Matagalpa, Nicaragua
35. Designing an organic, regenerative, and circular coffee system from the ground up — Finca La Primavera-Proservicol, Cundinamarca, Colombia
36. Family-led regenerative organic coffee production — Hacienda Cafetera La Pradera, Santander, Colombia
37. Sustainable high-quality coffee in a 'semi-arid' environment — Fazenda Cerca de Pedras, Chapada Diamantina, Bahia, Brazil
38. From reforestation legacy to regenerative organic coffee in the Atlantic Forest — Fazenda Camocim, Espírito Santo, Brazil
39. From sharecropper to award-winning coffee producer — Sítio Murupy, Rio de Janeiro, Brazil
40. {i|Andar com Fé, plantar café}: a coffee farm's regenerative transition — Sítio Entrecantos, Minas Gerais, Brazil
41. How do we foster greater environmental and social resiliency in the face of climate change? — Fazenda Ambiental Fortaleza, Alta Mogiana, São Paulo, Brazil
42. Sustainable coffee production in a smallholder cooperative — Kabngetuny Farmers' Cooperative Society, Kericho, Kenya
43. Sustainable transformation of coffee production — Palthope Estate, Kodagu, Karnataka, India
43. Cross-case synthesis — what eleven coffee farms across three continents teach us about scalable sustainability
44. Sustainability as a structural condition for the future of the global coffee market
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 holds a degree in Nutrition and a PhD in Food Science. Formerly a Research Scientist at the Massachusetts Institute of Technology (United States), Vanderbilt University (United States), and at the Chemistry Institute of the Federal University of Rio de Janeiro (UFRJ), Brazil, she has been 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.
Affiliations and expertise
Universidade Federal do Rio de Janeiro, BrazilDL
Dirk Lachenmeier
Dirk W. Lackenmeyer holds a degree in Food Chemistry and a PhD in Forensic Toxicology. He is Head of the Department of Plant-Based Foods, including the Official Coffee Control Laboratory, at the State Institute for Chemical Analysis and Veterinary Diagnostics Karlsruhe (CVUA Karlsruhe), 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.
Affiliations and expertise
Chemical and Veterinary Investigation Laboratory (CVUA), Germany