Fairtrade is working closely with coffee farmers to help protect future production volumes and combat extreme weather and changing seasonal patterns resulting from climate change.
The price of coffee is volatile, and can fluctuate wildly year to year. Unpredictable weather conditions and susceptibility to disease also present significant challenges to growers.
As a result, independent non-profit organisation Fairtrade says many of the small-scale farmers who supply 80 per cent of total coffee volumes experience reduced yields and are at risk of producing low-quality crops. Due to systemic inequality in coffee trade structures, many also lack the financial and technical capacity to adapt to or mitigate these damaging effects. Read more
Project Origin is working with coffee farmers in Nicaragua to promote social sustainability by asking producers “what can we do to help?”
Sasa Sestic, Founder of green bean trader Project Origin, has been working closely on a farm called El Árbol in, Dipilto, Nicaragua with co-owners Tim Willems and Claudia Lovo for more than three years to improve its coffee and the livelihood of the farming community.
The 31st Specialty Coffee Expo was a celebration of all things new, shiny and unique. BeanScene relives the show highlights as more than 14,000 guests attended the industry’s annual family reunion.
Boston may be the most populous city of the Massachusetts state, but on the week of 9 April it could be argued it also hosted the most international guests. One only had to look at Airbnb and hotel booking websites to learn the city was brimming with visitors. Not only was the US city hosting the Boston Marathon that week, one of the world’s most iconic annual races, but the Specialty Coffee Expo, North America’s biggest coffee event and one of the most prominent fixtures on the global coffee calendar, was being held there too.Read more
Former World Latte Art Champion Jack Hanna reflects on his journey through the coffee industry and what comes next.
Jack Hanna has left his mark on the Australian – and world – coffee industry, from winning the third World Latte Art Championship (WLAC) in 2007 to opening Australia’s “most Instagrammed” café, The Grounds of Alexandria, in 2012. Now, for the first time since leaving high school, Jack is stepping away from hospitality to focus on his family and follow new passions. Read more
Huskee has established HuskeeSwap, a reusable cup system where cafés and consumers don’t have to compromise on efficiency or aesthetics.
For coffee cup manufacturer Huskee, sustainability is a principle that extends beyond single-use plastic waste to how a café can prosper long term.
“We believe sustainability is multi-dimensional. It’s more than just a product. It needs to be addressed across the ecosystem of takeaway coffee as a whole, which includes cafés operating in a way that doesn’t cost them in efficiencies or profitability,” General Manager Nicole Barnes says.Read more
Gloria Jean’s Coffees wants to make great coffee accessible to all Australians, and is doing so through its Good Cup philosophy.
When Gloria Jean’s first arrived in Australia in the mid-90s, it brought with it robust coffees and darker roasts, and the goal of making good coffee accessible to all Australians.
After more than 20 years of operation, Gloria Jean’s has seen Australians’ coffee preferences change and grow. To match the country’s evolving standards, the brand intends to revitalise its quality coffee, food, and service through its new Good Cup philosophy. Read more
Detpak rolled out its RecycleMe service in 2018, providing a credible end to end solution for takeaway coffee cups that can be recycled up to seven times.
When family-owned Australian packaging manufacturer Detpak launched its RecycleMe system, the goal was simple: to develop a truly recyclable takeaway coffee cup that can be easily recycled using existing paper mill infrastructure, allowing cups to live again as other paper products, contributing to a circular economy.
General Manager and Marketing Innovation Manager Tom Lunn says RecycleMe was developed following feedback from the specialty coffee sector looking for sustainable packaging options for their cafés. Read more
Pete Licata has made a permanent sea change to the coffee city so many international baristas dream of. He talks about his new career focus and why education is key to the next generation of talent.
Melbourne will always be held in the highest esteem for coffee competition veteran Pete Licata. It’s the city where he won the 2013 World Barista Championship (WBC), the city that made him a household name, and the city he now calls home.
Six years on from his championship win, Pete and his family have made the move from Kansas City to Melbourne, with Pete accepting the role of Research and Development Coffee Consultant with Veneziano Coffee Roaster’s parent company Nomad Coffee Group.
As the population continues to rise, so to does the country’s waste levels. Organic Recycling Group offers simple solutions to prevent coffee grounds and food waste from heading to landfill.
Organic Recycling Group’s (ORG) philosophy is centred on three concepts: flexibility, sustainability, and reliability. These pillars are the foundation the company is promoting in the war against waste.
To help achieve this goal, ORG provides cafés with recycling wheelie bins to collect food scraps and coffee grounds. ORG maintains its hands-on approach with cafés through regular follow ups, meetings, and a 24/7 customer hotline.