Demonstrate Your Commitment to Supporting #WomenInCoffee with the IWCA
By Melissa Pugash & Margaret Swallow, Co-Founders, International Women’s Coffee Alliance
Monday, October 1, 2018 is the International Coffee Organization’s 4th Annual International Coffee Day.
Hosted by the ICO, “International Coffee Day is a global celebration of coffee’s long journey from the farm to your local shop — an opportunity to honor the women and men who grow and harvest the coffee we love.”
The seventy-seven member states of the ICO selected “Women in Coffee” as the theme for this year’s International Coffee Day.
The following post is an edited excerpt of contend provided by Volcafe. Volcafe is an NCA member company. (Learn more about contributing guest blog posts to National Coffee.)
Visit the NCA Coffee Gives Back Charity Showcase to learn more about how NCA members are working to support coffee communities at origin.
Child labor is a big problem in some of the poorer areas of Uganda, which includes coffee producing communities. Unfortunately, there is no simple solution.
Any resolution demands a dedicated, sustained effort. It must get to the root cause of the problem and improve the economic viability of households so that parents can afford to let their children attend school.
Some coffee companies are choosing step up and take action to empower positive change at origin.
Optimizing your water consumption isn’t only better for the planet – it can help you cut utility costs as well. Photo: Unsplash
This post was originally published on Food For Thought
By Kurt Warzynski, VP Process Engineering, Stellar
Food and beverage manufacturing facilities are notorious for how much water they consume. While water is central to your plant’s operations [Ed. note: Especially for coffee!], there may be ways you can operate more efficiently and be smarter about how your plant uses water.
Optimizing your water consumption is not only better for the planet, but it may save you in utility costs as well. Let’s look at five basic ways to reduce water consumption in a facility.
“Coffee is both delicious and healthy.”
California’s Misguided Labeling Decision Impacts Coffee Growers & Drinkers
This post was originally published on the Global Farmer Network
By Luiz Roberto Saldanha Rodrigues
When a Los Angeles judge earlier this month finalized a ruling that coffee sold in California must carry cancer warning labels, many California residents may not have paid much attention to yet another labeling requirement.
Ever since voters passed Proposition 65 more than 30 years ago, after all, Californians have watched the steady proliferation of vague statements about chemicals, cancer, and birth defects. They appear almost everywhere, from the windows of hardware stores to signs at Disneyland. They’re so abundant that Amazon even sells them as stickers in rolls of 500.
Many people have begun to ignore these labels because they’re so common and because the information they convey is almost useless.
So why am I concerned if they now also show up on coffee?
Read the full release at Global Coffee Platform
The Global Coffee Platform, which represents more than 150 stakeholders across the entire coffee sector in sustainability, has appointed Carlos Brando as their new Chair of the Board.
In addition to facilitating the GCP Board’s strategic governance, Mr. Brando is set to further strengthen the relationships between GCP and international donor bodies, ensuring that more and more of the $350M spent annually on coffee sustainability is aligned with a shared sector agenda – better coordinated, and therefore more effective.
By Kyle Freund, Fairtrade America
Coffee continues to be the world’s most-recognized Fairtrade product, representing an estimated 4 percent of the global market. By encouraging direct relationships, sharing of information, and stable prices, Fairtrade can provide both roasters and farmers with greater stability and a quality product.
Fairtrade America, the US-member of Fairtrade International, is preparing to release its annual monitoring and impact report, a compendium of facts, stats and data covering the full supply chain spectrum from origin to store shelves.
Photo illustration by Dennis Schroeder, NREL
By Phil Pienkos, NREL
When it comes to sustainability in the coffee supply chain, industry members have been finding creative ways to conserve on every level, from the farm to the coffee shop. But what happens to the grounds after the coffee’s brewed?
Many coffee shops already have composting programs, but what if there were a way, not only to divert used grounds from the landfill, but to use those grounds to produce energy? Research at the National Renewable Energy Laboratory (NREL) is exploring this question — and is starting to see some exciting developments with help from the coffee industry.
A New Industry Guide for Renovation & Rehabilitation
Coffee-growing regions around the world are feeling the impact of aging trees and diseases (such as coffee leaf rust, pictured above), on the quality and supply of coffee. Supporting responsible coffee farm renovation and rehabilitation is crucial to the future of coffee, and the longevity of our industry.
That’s why the Sustainable Coffee Challenge, in partnership with USAID’s Bureau for Food Security and Dalberg Advisors, has released a new Guidebook for Roasters, Traders, and Supply Chain Partners.
The Guidebook is a comprehensive resource for companies, governments, investors, and service providers interested in undertaking Renovation & Rehabilitation (R&R) efforts; it:
- Defines the need and makes the case for renovation and rehabilitation
- Provides practical & useful tips on how to structure R&R programs
- Suggests ways that different stakeholders can engage in R&R
- Presents case studies and links to experts and service providers
R&R investments are critical for ensuring the continued supply of coffee and meeting future demand. While governments and actors in coffee value chains have invested USD 1.2 billion in R&R so far, this has only met around 5% of the smallholder farmers in need
According to the Guidebook, if the industry did reach these farmers in need of R&R, benefits would include more coffee, higher incomes for farmers, and reduction in future deforestation.
Here’s a look at the numbers: Continue reading
By Michael Edwards, Dig Insights
Upsiide is a new idea screening app that is inspired by Tinder. Designed by Dig Insights (the experts behind the NCA National Coffee Drinking Trends Report), the mobile platform connects companies to real-time consumer feedback and powerful analytics.
The concept sounds complicated, but it’s simple to use. Here’s how it works:
Survey respondents using the app are shown an idea (a potential claim, a new beverage idea, a packaging idea, a branding idea a positioning idea, etc.). The idea can be expressed with any combination of text, images, and/or video. The respondent swipes right or left to like or dislike the idea, or can request more information. Once two ideas are liked, they are paired head-to-head for the respondent to indicate which concept they prefer most. The winning concept is advanced to the next round of trade-off.
The NCA used Upsiide to test how consumers react to coffee production information, including certifications, information about the farms where the coffee is grown, information about the coffee strain used in the product, etc.
So, what does Upsiide tell us about coffee production information?
By William (Bill) Murray, President & CEO, National Coffee Association
“The farmer has to be an optimist, or he wouldn’t be a farmer.”
– Will Rogers, U.S. Social Commentator, 1879-1935
More than any other pursuit, successful farming depends on “external” factors. Successful farming depends upon some things that can’t be controlled easily, and some things that can’t be controlled at all.