El equipo de Desarrollo del Conocimiento de la SCA, como parte de la Agenda de Café Sostenible de la SCA, está implementando una encuesta dirigida a los actores de la cadena de suministro del café para evaluar y rastrear el impacto sobre cómo el valor es creado, medido, y distribuido en las cadenas de valor del café, hacia el objetivo más amplio de lograr una distribución equitativa del valor (EVD).

The SCA Knowledge Development team as part of the SCA Sustainable Coffee Agenda is implementing a survey aimed at actors across the coffee supply chain to assess and track the impact around how value is created, measured, and distributed in coffee value chains, toward a broader goal of equitable value distribution (EVD).

The SCA Knowledge Development team needs input from coffee educators to help shape future education programs. Tell us your thoughts in this 5 minute survey.

El equipo de Desarrollo del Conocimiento de la SCA necesita aportes de educadores del sector café para ayudar a dar forma a futuros programas educativos. Cuéntanos tu opinión en esta encuesta de 5 minutos.

Tell us about the state of your business to help us better understand the overall health of our industry in this short survey.

El grupo de desarrollo de contenidos de SCA necesita saber su opinión para diseñar los eventos y publicaciones de este año.

The SCA Content Development group need your input to help shape next year's events and publications. Take this survey.

Following up on the video The Science of COVID-19 Safety for Coffee Businesses, Professor William D. Ristenpart of the UC Davis Coffee Center will be live for a Q&A on October 15 at 8am PST / 4pm BST.

In the final part of this video, William D. Ristenpart goes in-depth about four things cafes and coffee businesses can do to increase safety. Building on the first three parts of this video that explain how the virus functions, we now look at how masks, increased ventilation, air purifiers, and limited exposure can go a long way to prevent the spread of COVID-19 and increase overall safety.

This third segment of the second video in our Community Impact of COVID-19 series dives into the data around COVID-19 transmission probability.

Here we share How Does the Virus Get Into the Air? - Part 2 of The Science of COVID-19 Safety for Coffee Businesses. This second segment of the video in our Community Impact of COVID-19 series provides a deeper explanation of the science of airborne transmission of viruses.

Here we share Why Worry About Airborne Transmission - Part 1 of The Science of COVID-19 Safety for Coffee Businesses. This first segment of the second video in our Community Impact of COVID-19 series gives an overview of the basics of airborne transmission.

In the second video in our series Community Impact of COVID-19, we’re joined by William D. Ristenpart to look at the science of airborne diseases and how we can use that information to maximize safety while serving coffee and other products.

In this first Community Impact of COVID-19 video, Katie von der Lieth and Peter Giuliano analyze what the SCA’s most recent survey tells us about the impact of COVID-19 on the specialty coffee community.

In the coming weeks, the SCA Research team will break down the results of the latest survey in a new video series: Community Impact of COVID-19, with support from Pacific Barista Series. The first video, Community Impact of COVID-19: An Introduction, presented by Katie von der Lieth and Peter Giuliano is now available.

As a part of the global specialty coffee community, the SCA is deeply concerned about the welfare of the businesses that form the basis of our professional network. In an attempt to understand and document the impact that COVID-19 is having on the specialty coffee industry, we have created this snapshot poll of the specialty coffee industry.