Abstract

Despite improvements, international food supply in general and coffee supply in particular continue to cause significant greenhouse gas emissions, economic inequities, and negative impacts on human well-being. There is agreement that dominant economic paradigms need to change to comply with the sustainability principles of environmental integrity, economic resilience, and social equity. However, so far, little empirical evidence has been generated to what extent and under which conditions sustainable international coffee supply could be realized through small intermediary businesses such as roasteries, breweries, and/or retailers. This case study reports on a collaborative project between a small coffee brewery and its customers in the U.S. and a small coffee roastery and its suppliers in Mexico that demonstrates how sustainable coffee supply could look like and explores under which conditions it can be realized. A research team facilitated the cooperation using a transdisciplinary research approach, including field visits and stakeholder workshops. The project (i) assessed the sustainability challenges of the current supply and value chains; (ii) developed a vision of a joint sustainable coffee supply chain; (iii) build a strategy to achieve this vision, and (iv) piloted the implementation of the strategy. We discuss the project results against the conditions for sustainable international coffee supply offered in the literature (why they were fulfilled, or not). Overall, the study suggests that small intermediary coffee businesses might have the potential to infuse sustainability across their supply chain if cooperating with “open cards.” The findings confirm some and add some conditions, including economic resilience through cooperation, problem recognition, transparency, trust, and solidarity across the supply chain. The study concludes with reflections on study limitations and future research needs.

Highlights

  • 60 million people are involved in the annual production of 8.5 million tons of green coffee (Eakin et al, 2017), with the large majority being exported to the U.S and Europe (International Coffee Organization, 2019)

  • We discuss the project results against the conditions for sustainable international coffee supply offered in the literature

  • Approaches are needed that restructure international coffee supply in ways that align with a comprehensive set of sustainability principles (Samper and Quiñones-Ruiz, 2017; Castello Branco and dos Santos, 2018)

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Summary

Introduction

60 million people are involved in the annual production of 8.5 million tons of green coffee (Eakin et al, 2017), with the large majority being exported to the U.S and Europe (International Coffee Organization, 2019). The coffee sector has seen the rise of voluntary sustainability standards, e.g., Fairtrade, 4C, UTZ, or Rainforest Alliance, among others (Pierrot et al, 2010). Some of these practices offer incremental improvements to the sustainability performance of coffee production (Zerbe, 2014; Winter et al, 2020). Certifications do not result in the “fundamental transformation of the global food system” (Zerbe, 2014) necessary to align with the sustainability principles of environmental integrity, economic resilience, and social equity (FAO, 2014; Levy et al, 2016)

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