Sustainability issues along the coffee chain: From the field to the cup

• Published in: Comprehensive reviews in food science and food safety Vol. 22; no. 1; pp. 287 - 332
• Main Authors: Barreto Peixoto, Juliana A., Silva, Joana F., Oliveira, M. Beatriz P. P., Alves, Rita C.
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.01.2023
• Subjects: circular economy; Coffee; coffee byproducts; coffee certification; coffee chain; Coffee industry; Sustainability; voluntary sustainability standards; Waste management; coffee chain; coffee byproducts; sustainability; coffee certification; voluntary sustainability standards; circular economy
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.13069

The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main sustainability concerns from the field to the coffee cup, as well as on the strategies that are being developed and/or implemented to attain sustainability and circular economy principles in the different chain segments. In this context, distinct approaches have been applied, such as sustainable certifications (e.g., voluntary sustainability standards), corporate sustainability initiatives, direct trade, relationship coffee concepts, geographical indication, legislations, waste management, and byproducts valorization, among others. These strategies are addressed and discussed throughout this review, as well as their recognized advantages and limitations. Overall, there is still a long way to go to attain the much‐desired sustainability in the coffee chain, being essential to join the efforts of all actors and entities directly or indirectly involved, namely, producers, retailers, roasters, governments, educational institutions (such as universities and scientific research institutes), and organizations.