Coffee is much more than just a drink: it is a daily ritual, a moment of sharing, a cultural and economic driver.
Every day, more than two billion cups are consumed worldwide.
But what we often forget is that behind this daily act lies a significant ecological footprint. From cultivation to the cup, coffee goes through a long journey, which has significant environmental impacts, often invisible to the consumer.
Environmental impact along the coffee supply chain
1.Cultivation and deforestation
Coffee production takes place mainly in tropical countries, where climate change, deforestation and intensive use of natural resources are putting pressure on local ecosystems. Coffee plantations require space, and in many cases this space is obtained by cutting down rainforests, with serious consequences for biodiversity. Studies estimate that about 60% of the world’s coffee-growing land is located in ecologically sensitive areas.
Intensive agriculture, in particular, is responsible for the massive use of pesticides, chemical fertilisers and herbicides, which contaminate soils and waterways, contributing to soil erosion and loss of fertility.
What can we do?
Orient yourself to cafés with certifications such as:
- Rainforest Alliance
- Fairtrade
- Organic
- IWCA – International Women’s Coffee Alliance
It means supporting crops with a low environmental impact and more ethical supply chains.
Buying from artisanal and transparent roasters (which declare the origin and processing method) is also a conscious choice, like our Ernani!
P.S. Europe has confirmed the EUDR regulation that will come into full effect by the end of 2025, which will ban the import of coffee from deforested areas into Europe.
2.Water consumption
Coffee production is one of the thirstiest of all agricultural crops. According to the Water Footprint Network, about 130 litres of water are needed to produce a single cup of coffee, considering the entire production cycle (from growing to washing the beans). This is a thought-provoking figure, especially at a time when water scarcity is one of the most pressing environmental emergencies.
What can we do?
Plantations are increasingly applying new machinery for water recovery and filtration to extend the life cycle.
While we as consumers unfortunately can do little about this, except to choose lower impact consumption alternatives:
- Moka: no waste, only compostable grounds;
- Paper filter extractions: they require little energy and produce minimal waste;
- Cold Brew: cold preparation that does not require electricity.
3.CO₂ emissions and transport
The coffee supply chain is global: beans often travel thousands of kilometres before arriving at the roasting plant, and then to the final consumer. Transport by sea, land and air results in significant greenhouse gas emissions, contributing to climate change. In addition, the roasting phase can also be energy-intensive.
What can we do?
We could try to extend the life of coffee as much as possible: coffee grounds should be seen as a resource and not as waste!
They can be used for:
- Fertilising plants;
- Absorbing odours in the refrigerator;
- Making body scrubs;
- Cultivating mushrooms (e.g. Pleurotus mushrooms);
- And much more, read the article dedicated 16 ways to reuse used coffee!
There are also incredible circular economy projects (such as Mushroom Espresso, Re-Coffee, Sustainable Coffee) are already turning funds into biomass, cosmetics, pellets or bioplastics.
We, for example, donate our funds to Buoono.farm!
4.Packaging and waste
Packaging is another critical issue. In particular, disposable capsules and single-use packaging in general. Globally, it is estimated that over 60 billion coffee capsules are disposed of each year, many of which end up in landfills or oceans.
What can we do?
All is not lost. There are virtuous practices all along the supply chain, and each of us can contribute with more conscious choices. Let’s see them together:
Choose coffee from sustainable cultivation
There are a number of environmental certifications that help consumers move towards more sustainable products: Rainforest Alliance, Fair Trade, UTZ, Bio/Organic, IWCA, Specialty coffee. Although not perfect, these certifications generally guarantee fairer working conditions for producers and agricultural practices with less impact on the environment.
In addition, more and more independent roasters and artisanal micro-roasteries work directly with small producers, selecting speciality coffees with a focus on social and environmental sustainability.
Favouring local coffee (when possible)
True, coffee is not growing in Italy, but more and more Italian roasters are adopting sustainable practices: use of recycled and recyclable packaging, waste reduction, low-impact logistics. Buying from local roasters reduces transport distances and supports more transparent companies.
Reducing the use of disposable capsules
Capsules have revolutionised domestic coffee consumption, but have also generated a mountain of waste. Where possible, it is preferable to opt for alternative methods such as moka, French press, cold brew, V60 or Aeropress, which produce less waste and allow more control over coffee quality.
The choice of water is also important: using filtered tap water is more sustainable than bottled water.
5.Educate and spread awareness
Knowing the coffee supply chain and its impacts is the first step to making more ethical choices. Participating in courses, reading labels, asking coffee shops and roasters for information, sharing information on social networks: every gesture counts.
P.S. This also helps you to understand who really works with quality, who will be able to explain it to you, or who does not really know either the product or their trade, and cannot give you any information.
What can we do?
Change also stems from consumer pressure, which may push companies to adopt more virtuous practices.
6.The role of companies and institutions
Although individual change is important, it is at the systemic level that the most significant results can be achieved. Coffee companies, especially large multinationals, have a direct responsibility to invest in cleaner technologies, supply chain traceability, fair payments to producers, reforestation projects and emission offsetting.
Public institutions can also play their part by incentivising circular economy projects, imposing stricter standards on environmental labelling, and promoting responsible consumption policies. As we mentioned earlier, for example, Europe has created the EUDR regulation.
One cup at a time
Coffee is an integral part of our lives. But behind every cup lies a complex supply chain, with environmental impacts that we can no longer ignore. The good news is that each of us has the power to make a difference: with small daily gestures, we can contribute to a more sustainable future, without giving up the pleasure of our coffee.
Whether it is an espresso at the bar, a mocha at home or a cold brew in summer, every sip can be an act of responsibility and care for the planet.
Marketing, E-commerce e Social Media Manager
Coffee Lover
