The Center for Circular Economy in Coffee is a pre-competitive global platform for analysis, research and development promoted by the Lavazza Foundation
By Paul Marcesini
The circular economy applied to the coffee supply chain represents one of the most significant and promising challenges for the sustainable future of the sector. With the launch of the Center for Circular Economy in Coffee at the World Coffee Conference (WCC 2023) last November, new perspectives have opened up for the entire industry and supply chain to analyze, study, design and benefit from innovative solutions and shared best practices to reduce environmental impact and improve profitability. The Center, sponsored by the Lavazza Foundation and theInternational Coffee Organization (ICO), aims to be a global reference for promoting sustainability in the world of coffee, an industry that involves millions of people around the world and can benefit enormously from a circular approach. Key partners in the project include the Polytechnic University of Turin and theUniversity of Gastronomic Sciences in Pollenzo.
An important choice that promotes research activities and pilot projects in pre-competitive mode for the first time globally. The coffee production system needs great alliances. To improve its competitiveness and sustainability defined in its three dimensions, environmental, social and economic, all stakeholders internationally must have the same goal. Because coffee is not just a discussion about its circularity after consuming it. There is a different agronomic geography with respect to the areas of the planet where it is grown, inevitably the questions change, the answers must also change. First there are the plants and the toil of those who grow them, the occupation of the soil, the consumption of water and energy, a huge mass of organic matter. How does all this become a production paradigm through the definition of circular economy? Coffee is not just a cup of coffee.
Accelerating the circular coffee transition
The Center for Circular Economy in Coffee presents itself as an innovative platform designed to bring together all stakeholders in the coffee supply chain in one space for collaboration and sharing. And bring circularity to the sector through the adoption of sustainable practices involving producers, roasters, institutions and academia. Sharing knowledge and resources, it is indeed intended to support coffee supply chain actors in their journey towards a more resilient and inclusive economic model. In this context, the Center becomes not only a catalyst for innovation, but also an agent of cultural change, capable of promoting a systemic approach that goes beyond the traditional linear logic.
Collaboration as the key to success
The Center provides tools and opportunities for the development of pilot projects and research initiatives that can be implemented on a large scale, generating a positive impact on the entire supply chain. The importance of collaboration is also reflected in the composition of the Center’s Scientific Committee, which includes experts from different disciplines and representatives from leading academic and industrial institutions. This multidisciplinary approach is key to addressing the complexity of sustainability challenges in the coffee sector, as it allows for the integration of different perspectives and expertise.
The key role of research and innovation
Universities and research centers, such as the Polytechnic University of Turin and theUniversity of Gastronomic Sciences in Pollenzo, are key partners of the Center for Circular Economy in Coffee. Through their participation, the Center will be able to draw on years of study and experimentation to develop innovative solutions that not only reduce environmental impact but can also be cost-effective.Technological innovation is particularly relevant in this context, as it enables the development of new solutions to reduce waste and improve resource efficiency. For example, recycling and reuse technologies for coffee by-products can turn waste into valuable resources, helping to close the production cycle and reduce environmental impact. In addition, academic research can provide the scientific basis needed to develop new practices and technologies that can be applied on a large scale, making the entire coffee supply chain more sustainable and resilient.
Good practices for a sustainable future
One of the main activities of the Center for Circular Economy in Coffee is precisely the collection and sharing of best practices already tested and validated by the Center’s Scientific Committee. Coffee generates a significant amount of waste, including silverskin, a waste product of the bean roasting process. This byproduct, if properly treated, can be used as a component of biocomposites, materials that can be used in various industries such asautomotive.
Another good practice involves the recycling of plastic materials from coffee packaging. Packaging, often made of plastic, through advanced recycling processes can be transformed into new resources, such as plastic bars that can be used in various industrial applications. Not to mention promoting the use of reusable cups instead of disposable ones. Each year, more than 250 billion single-use cups are produced, many of which end up in landfills or oceans, contributing to environmental pollution. Reusable cups, on the other hand, can significantly reduce this amount of waste. Although they require an initial investment, the long-term benefits are obvious, both in terms of saving money and reducing environmental impact.
