Brewing Value: A Webinar on the Equitable Value Distribution Report
Join us for Brewing Value: A Webinar on the Equitable Value Distribution Report
Following the recent release of the report, titled "Equitable Value Distribution Survey Findings," SCA Sustainability Director, Andrés Montenegro, will join Impact Coach at Rikolto and Angela Peláez, Managing Director of Sustainability at RGC Coffee, to frame a conversation around the survey’s findings, and specialty coffee’s need to play a pivotal role in sustainability by ensuring equitable distribution of value across the industry.
Read the Report: Equitable Value Distribution Survey Findings
Sustainable innovation is increasingly becoming imperative for specialty coffee companies and organizations, as well as for the sector at large. Since the launch of the Coffee Value Assessment, the SCA keeps exploring the power of intangibles and extrinsic attributes as a driver of untapped potential for creating value but also for equitable distribution in the coffee system.
Just like value is more than money, equitable value distribution goes beyond abstract percentages of value chain actors. SCA's latest report shakes the coffee sector from its core and invites existential questions. How do producers see their own community thrive thanks to and in spite of their coffee? What role is there for the public and private sector to share risks and support integral development mean? How can we promote sustainable livelihoods and resilient territories that benefit from coffee production but do not depend on it?
Discuss these topics and more at the free-to-attend webinar:
Brewing Value: A Webinar on the Equitable Value Distribution Report
Tuesday, March 26th
9am PDT, 12pm EDT, and 4pm GMT
During the conversation, the panelists will discuss the survey findings and explore diverse perspectives on inclusive businesses, impact assessment & reporting, and the future of coffee trading, aimed at making coffee better for all.
This webinar took place Tuesday, March 26th.
About the Panelists:
Angela Peláez, Managing Director of Sustainability at RGC Coffee
Angela Peláez is a third generation Colombia coffee producer. She began her coffee career in 1998 with the FNC . She currently works for RGC Coffee as Sustainability Director.
Has served as volunteer of the Farmworkers committee of the SCA sustainability Center and is member of the advisory council of Fair-trade USA.
Her work has been focused on the design and coordination of sustainable sourcing programs based on Impact.
Her passion is to create value for coffee producing families while supporting the industry in implementation of sustainable initiatives that enable a long-term sustainable coffee business.
Tom Van den Steen, Impact Coach at Rikolto
Tom Van den Steen is an impact coach at Rikolto and an independent consultant in organisational development, project management and (inter)personal well-being. His passion lies in embedding innovation and value creation in the eco-system of production to consumption and untangling the web of complexities and stumbling blocks into opportunities to thrive.
Tom has over 15 years of experience in project management, M&E, facilitating strategic reflection and impact coaching across the globe, working for multilateral and non-governmental development organisations. His current work focuses on effective scaling strategies for innovative business models that support a living income in sustainable food systems.
Andrés Montenegro, Sustainability Director at the Specialty Coffee Association
Andrés Montenegro is the Sustainability Director at the Specialty Coffee Association. He is graduated as Agroindustrial Engineer and holds a M.Sc. in Process Design and Management with a major in food-bioprocesses. With over 15 years of experience navigating the coffee industry, he has focused his professional activity in the intersection between private companies, civil society, and governmental organizations for joint creation of innovations with shared purpose. As a coffee lover, and self-described coffee geek, he is passionate about findings ways to make coffee better, acknowledging the handprint & footprints to keep the coffee ritual thriving in tandem with society & environment.
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