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Christophe Montagnon, scientific director at World Coffee Research, reflects on 2016 breakthroughs and outlines goals for 2017—from the International Multilocation Variety Trial to new arabusta breeding work.
A growing wave of plant-based choices, from oat milk to meat-free burgers, is pushing cafés to rethink their offerings and their environmental footprint.
Coffee shops distribute roughly 250 billion paper cups annually, most of which end up in landfills. Packaging that claims recyclability can be misleading because recycling infrastructure is costly and unavailable in many areas. A zero-waste program offers a framework for cafés to reduce waste through audits, goal-setting, and practical changes.
Two producer-led initiatives—one in Mexico, one in Costa Rica—show how coffee pulp, mucilage, and parchment can be turned into valuable resources rather than waste.
Cafés in New Zealand, Australia, and Canada show how thoughtfully designed boards and posters can explain sustainable practices at a glance, sparing staff from repeating the same explanations to every customer.
