Sustainability in the Coffee Production Chain

Dr. Adriana Farah holds a degree in Nutrition and a PhD in Food Science. Formerly a Research Scientist at the Massachusetts Institute of Technology (United States), Vanderbilt University (United States), and at the Chemistry Institute of the Federal University of Rio de Janeiro (UFRJ), Brazil, she has been 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 W. Lachenmeier holds a degree in Food Chemistry and a PhD in Forensic Toxicology. He is Head of the Department of Plant-Based Foods, including the Official Coffee Control Laboratory, at the State Institute for Chemical Analysis and Veterinary Diagnostics Karlsruhe (CVUA Karlsruhe), 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. Defining coffee sustainability: from concept to implementation2. Sustainable agricultural systems3. Sustainability in coffee post-harvest processing4. Environmental impacts of coffee: how to measure and reduce them?5. Plural sustainabilities in coffee farming: from production archetypes to household decisions6. Assessing the carbon footprint of coffee production and potential carbon balance7. Sustainable coffee biochar systems: principles, production, and applications8. Climate adaptation in coffee: wild Coffea species, introgression breeding, and the future of Arabica and Canephora9. Driving sustainability through digital transparency in the coffee value chain10. Importance of funding coffee collections worldwide11. Towards a sensory lexicon for Coffea liberica: descriptive attributes, processing variables, and species-specific evaluationSection 2. Coffee by-products for sustainable food production12. Coffee by-products as potential health promoting sustainable foods13. Industrial applications of coffee cherry husk: from traditional use to European novel food approval14. Sensory descriptors and flavour characterisation of coffee cascara, leaves, and flowers: a sustainability-oriented framework with a cascara proof of conceptSection 3. Sustainability in the Coffee Industry15. Sustainability of coffee roasting — interface between origin and consumption16. Sustainability in decaffeinated and soluble coffee production17. The economic potential of using coffee waste to produce biogas and activated carbon18. Coffee by-products as functional additives for bioplastics19. From coffee and for coffee: biobased, biodegradable, and active packaging20. Upcycling agrifood by-products into active bioplastics: case studies using coffee by-products and food packaging applications21. Minimising waste by balancing packaging and shelf-life of portioned coffeeSection 4. Regulations and certifications related to coffee sustainability22. Sustainability in the coffee production chain: a critical analysis of certification and verification systems23. Designing durable biodiversity conservation: Bird Friendly® coffee certification as ecological and institutional governance24. The EU Deforestation Regulation (EUDR) and the coffee sector: from voluntary commitments to mandatory due diligence25. Coffee genetic resources in the age of the Nagoya Protocol26. Wild Coffea species and coffee by-products: EU novel food regulation as a barrier to coffee sector sustainability27. Plant-based coffee substitutes: from historical surrogates to sustainable complements28. Cell-cultured coffee and coffee analogues: a developing field with pending sustainability evidenceSection 5. Social and educational programmes to support sustainable agriculture29. Social aspects of sustainable coffee production30. Enhancing competitiveness of coffee growers in Ituango, Colombia, through science, technology, and innovation: 'The Coffee Grower's Laboratory Initiative'31. Women in coffee: from invisibility to governance in Brazilian coffee business32. Beyond the farm tour: designing sustainable business models for coffee farm tourismSection 6. Successful case studies of sustainable coffee farming systems33. Regenerative coffee production and on-farm processing innovation — Finca Las Nubes, Tarrazú, Costa Rica34. Transition towards an integrated regenerative coffee system — Hacienda La Hammonia Selva Negra, Matagalpa, Nicaragua35. Designing an organic, regenerative, and circular coffee system from the ground up — Finca La Primavera-Proservicol, Cundinamarca, Colombia36. Family-led regenerative organic coffee production — Hacienda Cafetera La Pradera, Santander, Colombia37. Sustainable high-quality coffee in a 'semi-arid' environment — Fazenda Cerca de Pedras, Chapada Diamantina, Bahia, Brazil38. From reforestation legacy to regenerative organic coffee in the Atlantic Forest — Fazenda Camocim, Espírito Santo, Brazil39. From sharecropper to award-winning coffee producer — Sítio Murupy, Rio de Janeiro, Brazil40. Andar com Fé, plantar café: a coffee farm's regenerative transition — Sítio Entrecantos, Minas Gerais, Brazil41. How do we foster greater environmental and social resiliency in the face of climate change? — Fazenda Ambiental Fortaleza, Alta Mogiana, São Paulo, Brazil42. Sustainable coffee production in a smallholder cooperative — Kabngetuny Farmers' Cooperative Society, Kericho, Kenya43. Sustainable transformation of coffee production — Palthope Estate, Kodagu, Karnataka, India43. Cross-case synthesis — what eleven coffee farms across three continents teach us about scalable sustainability44. Sustainability as a structural condition for the future of the global coffee market

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