SCA Sustainability Director, ANDRÉS MONTENEGRO, writes an “after action review” on the SCA’s Equitable Value Distribution Survey tool, offering insights into its process, highlighting key elements from its results, and providing early insights into how these results will impact the SCA’s Sustainable Coffee Agenda.
Read MoreIn the third in a series of features on sustainability frameworks and their relationship to the SCA’s sustainability agenda of equitable value distribution, SCA Sustainability Director ANDRÉS MONTENEGRO explores the concept of “social innovation.”
Read MoreSCA Sustainability Director ANDRÉS MONTENEGRO hosts a conversation on doughnuts & coffee with ERINCH SAHAN of the Doughnut Economics Action Lab; discussing how embracing the circular economy can lead the coffee sector to a sustainable future and make coffee better, for all. Register on Zoom for Thursday August 17, at 4pm BST.
Read MoreAnthropology Professor EDWARD F. FISCHER, author of Making Better Coffee: How Maya Farmers and Third- Wave Tastemakers Create Value, explains the different types of value, ways of determining worth, and how we create economic value by drawing on other sorts of values (moral, social, political, and other cultural values) through the lens of his fieldwork in Guatemala.
Read MoreAnthropologist SARAH BESKY, PhD considers the relationship between tea’s sensory lexicon and ideas of quality across tea’s colonial history and current-day trading practices, highlighting that quality is far from an objective measure—and that it must be constantly reproduced in practice, including how we choose and use words to adjudicate quality over time.
Read MoreIn the second in a series of features on sustainability frameworks and their relationship to the SCA’s sustainability agenda of equitable value distribution, SCA Sustainability Director ANDRÉS MONTENEGRO explains the concept of the circular economy through the use of a doughnut-and-coffee metaphor.
Read MoreMeet one of the two 2023 Sustainability Award Individual Category winners: José Rivera.
Read MoreMeet one of the two 2023 Sustainability Award Individual Category winners: David Griswold.
Read MoreIn this series, SCA Sustainability Director, ANDRÉS MONTENEGRO, explores different sustainability frameworks in relation to the SCA’s sustainability agenda of equitable value distribution, beginning with “climate justice.”
Read MoreOriginating in the early 2000s as an acronym to capture non-financial areas connected to business performance, the term ESG—short for “environmental, social, and governance”—has become significantly more visible over time. While the term now appears in mainstream outlets more often than it did a decade ago, many people are still unclear on what it really means, how it differs from or aligns with sustainability, and its potential relevance for their own organizations. KELLEM EMANUELE offers an ESG primer tailored for the coffee industry.
Read MoreThe word “sustainability” is everywhere, but do we really know—or agree on—what it means? Professor SARAH GRANT explains why, despite its difficulty, understanding “sustainability” as a framework is a worthwhile endeavor, especially in understanding culturally relative perspectives and the power relations inherent in the promotion of sustainable coffee.
Read MoreThe SCA’s Cupping and Grading Protocol has become the universal language of trade within the specialty coffee community, which is critically important to coffee producers, traders, and roasters, as well as the skilled professionals who work within the value chain. Today, we are announcing that we will appoint a task force to help build a stronger, more accessible, and more transparent system for coffee cuppers and graders.
Read MoreThe SCA’s Cupping and Grading Protocol has become the universal language of trade within the specialty coffee community, which is critically important to coffee producers, traders, and roasters, as well as the skilled professionals who work within the value chain. Today, we are announcing that we will appoint a task force to help build a stronger, more accessible, and more transparent system for coffee cuppers and graders.
Read MoreCorresponding author Dr. SELENA AHMED outlines the findings of a systematic review of research conducted to better understand climate change’s impact on coffee quality, what prompted the review, and what we need to research next.
Read MoreOrigin stories do more than add color to your cup: these extrinsic attributes are an integral part of determining the price we pay (and that farmers earn) for coffee. NAMISHA PARTHASARATHY explores the history, challenges, and opportunities of specialty coffee in India.
Read MoreFor 2022, the Sustainability Award Individual Model Category winner is David Browning.
Read MoreFor 2021, the Sustainability Award Individual Model Category winner is Michael Sheridan. Over the past 17 years, Michael Sheridan’s work has helped to shape the way coffee professionals are understanding and engaging with sustainability issues. His many and varied contributions, from writing and speaking to innovations in project and supply chain management, have been instrumental in the drive to create a more inclusive and equitable industry.
Read MoreResearchers Dr. JANINA GRABS and Dr. ELIZABETH A. BENNETT explore profit sharing with suppliers as an innovative way to secure a more just and stable future for coffee growers and, thus, the entire supply chain.
Read MoreLISA ANTOSHAK and EVIE SMITH share the results of an interdisciplinary research project conducted during the summer of 2019 that sought to learn more about the biggest challenges facing coffee producers today.
Read MoreIn the final episode of the Systems Map Discussion Series, we look at brewing and roasting with coffee professionals working in these activities. You can watch the video recording here.
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