In 2021, Re:co explored different perspectives on this moment in specialty coffee across multiple sessions, helping leaders come together to address uncertainty and build a stronger future.
Read MoreSCA CEO Yannis Apostolopoulos welcomes attendees to Re:co’s 2021 program and introduces the first session of four: A Glimpse of the Future.
Read MoreDr. Selena Ahmed shares the findings of a recent meta-analysis, the first of its kind, exploring the impact of climate change on coffee quality.
Read MoreBill Murray of the US National Coffee Association offers seven signs that point towards our sector’s future post-pandemic.
Read MoreIf our industry goal is to have a sustainable coffee supply, we need to take an honest look at relationships, value generation, and appropriation dynamics between origins and brands.
Read MoreHow can we know we’re paying an equitable price for coffee? Grayson Caldwell explores the idea of verified living income.
Read MoreJeanine Niyonzima-Aroian shares a business model to help build more sustainable communities.
Read MoreMelissa Schweisguth shares examples of the work done by United States Agency for International Development in the coffee sector.
Read MoreJenn Rugolo introduces the third session of Re:co’s 2021 program, Innovating to Meet Opportunity.
Read MoreIn this panel, we introduce a new approach: profit-sharing. Join us for a conversation with two coffee entrepreneurs who both (independently!) stumbled upon this business model and use it to get as much profit as possible back to origin, while still making ends meet. We will discuss how profit-sharing works, where it is likely to be successful, and when it can be taken to scale.
Read MoreWhat if you were told the things you've been experiencing throughout the pandemic—uncertainty and discomfort—are the very things that innovative and adaptable businesses not only tolerate, but embrace?
Read MoreAs consumers' demand for unique coffee experiences grow, so, too, does consumers' concern about the environment and the welfare of actors across the supply chain.
Read MoreAs we grapple with our own definition of “specialty,” Pauline Vicard shares ARENI’s journey of defining “fine wine” and explores opportunities for mutual learnings between industries.
Read MoreJessica Yinka Thomas shares a new model of business designed to maximize wellbeing, interdependence, and drive change.
Read MoreDr. Mario R. Fernández-Alduenda introduces the fourth and final session of Re:co Symposium’s 2021 program, Defining Specialty Coffee for a New Era.
Read MorePeter Giuliano introduces a new way to define specialty coffee through the attributes conception.
Read MoreHanna Neuschwander of World Coffee Research shares an update on WCR’s 2015 F1 Hybrid candidates through the specific lens of quality.
Read MoreTo understand American premium chocolate consumer perception of craft chocolate and desirable chocolate product attributes, Dr. Allison Brown conducted a mixed-methods study using focus groups and projective mapping.
Read MoreDr. Mario R. Fernández-Alduenda closes the fourth and final session of Re:co 2021 with thoughts on appraising specialty coffee’s attributes.
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