Sustainability in the Coffee Production Chain

Dr. Adriana Farah is graduated in Nutrition and PhD in Food Science. Formerly Research Scientist at the Massachusetts Institute of Technology (USA), Vanderbilt University (USA) and at the Chemistry Institute of the Federal University of Rio de Janeiro (UFRJ), Brazil, she has been a Professor, Research Scientist and Head of the Coffee Research Core at the Nutrition Institute of UFRJ, Brazil for 18 years. She also serves as an editor for Foods Journal. She has been doing coffee research for the last 24 years and edited books on the theme for the Royal Society of Chemistry and co-edited one for Elsevier.Dirk Lackenmeyer, PhD, State Certified Food Chemist and Toxicologist, is principal investigator in the beverage department at the Chemical and Veterinary Investigation Laboratory (CVUA) Karlsruhe, which is a governmental food, medicine and alcohol control authority in Germany. His multi-facetted interdisciplinary research interests span from food science and toxicology to epidemiology and cancer risk assessment. He has authored more than 150 peer reviewed publications and participated in WHO IARC working group Vol. 96 on alcoholic beverage consumption, acetaldehyde and ethyl carbamate.

• Section 1. Sustainability in coffee farming1. Sustainability in coffee farming. from plant selection to cherry2. Coffee production in regenerative agroforestry system3. The use of biochar in coffee farming4. Adapting to climate changes. The future of arabica coffee and the roles of C. canefora, C. liberica, C. racemosa, and C. eugenoides5. New sensory lexicon for liberica coffee species (C. canephora, C. liberica, C. eugenoides, C. racemosa)Section 2. Coffee by-products6. Use of coffee natural and industrialized pulp/cascara for human consumption7. Introduction into the flavor world of cascara beverages8. The potential of coffee by-products for production of fermented beverages9. Coffee leaf for human consumption (includes sensory aspects)10. Coffee flower for human consumption (includes sensory aspects)11. Spent coffee ground for edible purposes12. Spent coffee grounds for non-edible purposes. Is it worth it? (make sure to include the soluble coffee industry)13. Regulatory aspects and correct labeling of coffee by-products on the EU Food Market14. The economic potential of using coffee waste to produce biogas and activated carbonSection 3. Sustainability in Coffee Industry15. Carbon emission and sustainability in coffee roasting16. Recycling espresso capsules17. Sustainability in soluble coffee productionSection 4. Food regulation and certifications related to sustainability18. The novel food regulations – a major obstacle to sustainability in the European coffee industry19. Sustainability related certifications in coffee farming20. The reflex of Nagoya protocol in coffee farming21. Regulations on deforestation for farming