BEYOND COFFEE
Towards a Circular Coffee Economy
Overview

Coffee Development Report 2022-23
A flagship publication of the International Coffee Organization

This fourth edition of the ICO Coffee Development report was drafted thanks to an extensive and unique participatory process that engaged many
partners, consultants, experts and practitioners from academia, international organizations and private sector entities, coordinated through theInternational Trade Centre (ITC) Coffee Guide Network and its Circular Economy Working Group. It was produced in partnership with ITC and its
Alliances for Action (A4A) program, the Politecnico di Torino (PoliTO), the Lavazza Foundation and the Center for Circular Economy in Coffee (C4CEC).

Beyond Coffee Towards a Circular Coffee Economy

Page 01

The International Coffee Organization
MissionThe International Coffee Organization’s (ICO) mission is tostrengthen the global coffee sector and promote its sustainable
expansion in a market-based environment for the betterment of
all participants in the coffee sector.
Scope of Work
The ICO, established in 1963, operates under an international
treaty, the International Coffee Agreement (ICA 2007). It is the onlyintergovernmental organization for coffee, bringing together theGovernments of exporting/producing and importing/consuming
countries to tackle the challenges facing the global coffee sector
through international cooperation.
It provides a unique forum for dialogue and cooperation among
governments, the private sector, development partners, civil society
and all coffee farmers and stakeholders to tackle the challenges
and nurture the opportunities of the global coffee sector.
The ICO collects and compiles independent official statistics
on coffee production, trade and consumption, supports thedevelopment and funding of technical cooperation projects andpublic-private partnerships, as well as promotes sustainability
and coffee consumption. It facilitates the contribution of coffee toachieving the Sustainable Development Goals (SDGs) by increasing
the resilience of local communities and coffee farmers, in particularsmallholders, enabling them to benefit from coffee production
and trade, which can help eradicate poverty and achieve a living
income for coffee producing families. ICO Members include 75
countries representing 94% of global coffee production and 64%
of world consumption.

Beyond Coffee Towards a Circular Coffee Economy

Page 02

Contents
Acknowledgements 			Partners					Abbreviations 				Foreword 				

04
05
06
07

O.1

Objectives and Structure of the Report

09

O.2
O.2.1

Main Findings				10A Circular Economy Can Help Address
Urgent and Systemic Issues in the
Coffee Sector 				10We Must Shift from a Coffee Global
Value Chain to a Coffee Global Circle
12
Coffee Cultivation and Post-Harvest
Processing can be Enhanced throughCircular Practices 			18
We Can Enhance the Coffee Transportation
and Trade with Sustainability and Circularity 20
Coffee Roasting and Consumption
Require Circular Principles		
20

O.2.2
O.2.3
O.2.4
O.2.5
O.3
O.3.1
O.3.2
O.3.3
O.3.4
O.3.5

Policy and Actions are Required fora Sustainable, Inclusive, and Circular
Coffee Sector
A Global Survey to Gauge the Industry’s
Stance on Circular Economy Challenges
Challenges Remain in the Implementationof a Circular Coffee Economy		Strategic and Overarching
Recommendations			

22
22
23
24

Fig.O.1 Principles for Circular Economy in Coffee
Fig.O.2 The 9R Framework for the Circular
Economy				Fig.O.3 Coffee By-products and their ChemicalCompounds				Fig.O.4 Opportunities to Integrate Circularity in
Coffee					Fig.O.5 Global Biomass Generated Through Coffee
Transformation, Crop Year 2022-23 		
Fig.O.6 Coffee Cherry Structure and By-Products
from Coffee Processing			Fig.O.7 Biomass Flow - Coffee Crop Year 2022-23
Fig.O.8 Opportunities to Integrate Circularity in
Coffee Production and Post-Harvest
Processes				Fig.O.9 Opportunities to Integrate Circularity inTransportation and Trade			Fig.O.10 Opportunities to Integrate Circularity
in Roasting and Consumption		
Fig.O.11 Global Sector Survey Findings		
Fig.O.12 Overview of Strategic and Overarching
Policy Recommendations			
Fig.O.13 Overview of Specific Policy
Recommendations			

10
11
13
14
15
16
17
18
19
21
22
24
25

24

Specific Policy Recommendations forTransforming the Coffee Sector throughCircular Economy				Conclusion				25
25

Bibliography				27

Beyond Coffee Towards a Circular Coffee Economy

List of Figures

Page 03

Acknowledgements
The Coffee Development Report 2022-23 was prepared by anextended team led by Vanusia Nogueira, Executive Director of
the International Coffee Organization (ICO) and guided by Gerardo
Patacconi, Head of Operations, who conceptualized, overviewed,
and contributed to all stages of the Report. Ariana Ocampo Cruz,
Junior Economist, played an instrumental role in consolidating andreviewing its content.
The International Trade Centre (ITC) through its Alliances for
Action (A4A) programme co-led the production of this report andfacilitated contributions from the ITC Coffee Guide Network Circular
Economy Working Group, a global group of 62 individuals from36 countries representing 44 coffee stakeholder organizations –including MSMEs and institutions from coffee growing countries(see ANNEX A1 list of members).
Alessandro Campanella (Researcher and Assistant Lecturer, Sys Systemic Design Lab, Politecnico di Torino), Dario Toso (ProductSustainability and Circular Economy Manager, Lavazza, and CoCoordinator, C4CEC), and Katherine Oglietti (Coffee Guide Network
Coordinator, ITC, and Co-Coordinator, C4CEC) led the researchand content creation for the report through a participatory andcollaborative process. Sarah Charles (Communications Consultant,
ITC) was the main editor of the report. Hernan Manson (Head
Inclusive Agribusiness Systems) designed and oversaw thestrategy and methodology behind the co-creation and evidencebased partnership process and Giulia Macola (Alliances for Action
Programme Advisor) oversaw ITC contributions for the report.
The ICO extends its sincere thanks and deepest appreciation tothese contributors. Their outstanding commitment, dedication,and expertise were essential to the realization of this document.
This report builds on the ITC paper “Making a Case for a Circular
Economy in the Coffee Sector: Insights from the multi-stakeholders
working group on circular economy in coffee” (ITC, 2024), offering
deeper technical and policy analyses of circular economy in thecontext of the coffee market.
Policy recommendations were led by Arthur Kay, Honorary Associate
Professor and Entrepreneur in Residence at UCL’s Institute for Global
Prosperity, whose work was supported by Dr. Rebecca Clube, Dr.
Berill Takacs of UCL, independent researcher Jasmine Kaur, andProf. Raimund Bleischwitz of the Leibniz Centre, as well as ICO,
ITC and its Circular Economy Working Group members.

Eccleston (The Clockwork Creative) who curated the graphicalconceptualization, realization, and publishing.
We extend our gratitude to everyone who contributed to this report,
including those whose names may not appear here, as well as thefamilies and friends who supported us in this endeavour.
The ICO team was highly motivated to work on this CDR, hoping
it will empower all coffee stakeholders and the development
community to seize opportunities for achieving sustainability andresilience in the coffee sector through circular and regenerative
solutions. These solutions could drive substantial sector upgrades
and resilience by combating climate threats, safeguarding natural
resources and the environment, transforming 'waste' into new
products, implementing cost-effective circular and regenerative
agricultural practices, reducing inputs, transaction costs, andenvironmental footprints, improving energy efficiency, and evenproducing alternative energy. Ultimately, by making the coffee
economy circular, the sector can create new jobs, generate income
opportunities, and reduce living income gaps.
We believe that everyone involved in the coffee supply chain, fromthe farmers to consumers, has both an opportunity and a moral
obligation to move towards a circular, regenerative, and restorative
coffee production, processing, consumption, and disposal. We
sincerely hope that all participants in the coffee global value chain(C-GVC) will be inspired by this report and work alongside business,
technical, and development partners to drive the transition froma linear to a circular coffee economy.
All coffee stakeholders can now benefit from the recently
established Center for Circular Economy in Coffee (C4CEC), a
unique pre-competitive platform designed to put circular economy
into practice. The Center facilitates the piloting of innovations,advances research, and serves as a hub for collecting and sharing
best practices, solutions, case studies, and practical information on
applying circular economy concepts throughout the coffee value
chain – from farming to consumption and disposal. We encourage
all coffee stakeholders to join this platform and work towards a
resilient, inclusive, and sustainable coffee sector.

The ICO also acknowledges the valuable contributions from
Dock No, Statistical Coordinator, and Alexander Rocos, Statistics
Associate, who prepared Part III Section D, and contributed
to the scientific work on defining coffee-specific biomass and'waste' parameters. Additionally, appreciation goes to Veronica
Ottelli, ICO Secretariat and Communication Officer, and Adriel
Tiongson provided support with editing the report, and to Chris

Beyond Coffee Towards a Circular Coffee Economy

Page 04

Partners
The main partners of this report include the International Coffee Organization (ICO), the International Trade Centre (ITC), the Center for
Circular Economy in Coffee (C4CEC), Fondazione Giuseppe e Pericle Lavazza Onlus, and Politecnico di Torino. The report benefits from thecontributions and insights of global coffee sector stakeholders through the ITC Coffee Guide Network Circular Economy Working Group.
The International Trade Centre (ITC) is thejoint agency of the World Trade Organizationand the United Nations. ITC is the only
development agency fully dedicated tosupporting the internationalization of micro, small and mediumsized enterprises (MSMEs). Its Alliances for Action program
leverages partnerships for sustainable food systems by cultivating
ethical, climate-smart, and sustainable agricultural value chains
aimed at achieving resilience and growth for farmers and MSMEs.
The Circular Economy Working Group, coordinated by ITC as partof the Coffee Guide Network, is a global, multi-stakeholder groupformed through a unique collaborative effort to pool knowledge
and experience for the fourth edition of ITC’s Coffee Guide, widely
regarded as the industry reference for coffee knowledge. The Coffee
Guide is freely available in English, French, Spanish, Portuguese,
and, most recently, Amharic.

Founded in 1906, Politecnico di Torino
is internationally recognized as oneof Europe’s leading universities forengineering and architecture studies. The
university is a centre of excellence for education and research inengineering, architecture, design, and planning, working closely withthe socio-economic system. As a comprehensive research university,
Politecnico integrates education and research to create synergies
that address the needs of the economy, the local community, andits students. Sys - Systemic Design Lab, part of Politecnico di
Torino’s Department of Architecture and Design, develops methods
and tools of Systemic Design aimed at environmental, social, andeconomic sustainability. By collaborating with public and private
stakeholders both locally and internationally, the lab applies thesystemic approach in three main areas: sustainable products,
industrial innovation, and territorial enhancement.

Established in 2004, the Fondazione Giuseppe e
Pericle Lavazza Onlus promotes and implements
economic, social, and environmental sustainability
projects for coffee-producing communities worldwide.
The foundation supports the autonomy of local communities
by emphasizing the value of female workers, involving younger
generations, encouraging good agricultural practices to improve crop
yields and coffee quality, and promoting the use of technologicaltools to counter the effects of climate change. Since its inception,
the non-profit has organized 33 projects across 20 countries andthree continents, benefiting over 180,000 coffee-growers.

The Center for Circular
Economy in Coffee (C4CEC)
is a pre-competitive initiative
established to accelerate thetransition from linear to circular practices in the coffee sector.
Established in Turin, Italy, as a nonprofit organization, the Center
was officially launched in September 2023 during the ICO 5th
World Coffee Conference in Bangalore, India, and is supported by aglobal network of members. The Center serves as a platform to put
circular economy into practice by piloting innovations, advancing
research, and sharing best practices. Its web platform offers casestudies, research, and practical information on applying circular
economy principles across the coffee value chain, from farming
to consumption and disposal.

Beyond Coffee Towards a Circular Coffee Economy

Page 05

Abbreviations
APR		
C4CEC		CDR		CFCG		CGLF		CIAT		CIC		CICC		
C-GVC		CO2		CO2e		COSA		CPC		CPPTF		D4ACE		
EU		
EMF		
FAO
GHG		
HDPE		ICC		ICD		I-CIP		
ICO		
IDH		
IMF		
ITC		
LCA		
LI		
LIFFE		LIP		MSME		NGO		NYBOT		OECD		
OP2B 		
PVC		
SSU		
UN		
UN SDGs
UNIDO		US EPA		WPC		Association of Plastic Recyclers
Centre for Circular Economy in Coffee
Coffee Development Report
Cradle-to-Grave Carbon Footprint
CEO and Global Leaders Forum
International Centre for Tropical Agriculture
Coffee Industry Corporation
Interprofessional Cocoa and Coffee Council
Coffee Global Value Chain
Carbon Dioxide
Carbon Dioxide EquivalentCommittee on Sustainability Assessment
Coffee-Producing Country
Coffee Public-Private Task Force
Designing for a Circular Economy
European Union
Ellen MacArthur Foundation
Food and Agriculture Organization
Greenhouse Gas
High-Density Polyethylene
International Coffee Council
International Coffee Day
ICO Composite Indicator Price
International Coffee Organization
The Sustainable Trade Initiative
International Monetary FundInternational Trade Centre
Life Cycle Assessment
Living Income
London International Financial Futures and Options Exchange
Living and Prosperous Income
Micro, Small and Medium Enterprises
Non-Governmental Organization
New York Board of Trade
Organization for Economic Cooperation and Development
One Planet Business for Biodiversity
Polyvinyl Chloride
Single-Serve Unit
United Nations
United Nations Sustainable Development Goals
United Nations Industrial Development Organization
United States Environmental Protection Agency
Wood Plastic Composite

Beyond Coffee Towards a Circular Coffee Economy

Page 06

Foreword
A transformative shift isbrewing in the coffee sector– one that embraces theprinciples of the circular
economy in a way thatworks for all and leaves noone behind. This concept
has been at the forefrontof the International Coffee
O rg a n i z a t i o n ' s(ICO)efforts throughout 202223, culminating in thecelebration of International
Coffee Day on October 1, 2022. This global event was a call toaction for all stakeholders to reimagine coffee sector 'waste' as
a valuable resource. By repurposing 'waste' into new products
and alternative energy sources, we can unlock significant income
possibilities and job opportunities while simultaneously lowering
production costs.
The 5th World Coffee Conference, held in Bangalore, India, in
September 2023, further amplified this message with its theme:"Sustainability through Circular Economy and Regenerative
Agriculture." This gathering brought together hundreds of experts
and practitioners from diverse sectors – coffee farmers, industry
leaders, government representatives, academics, and development
partners – for a collaborative exploration of innovative solutions.
Pivotal contributions from the International Trade Centre (ITC), the
ITC Coffee Guide Network's Circular Economy Working Group, andthe Center for Circular Economy in Coffee (C4CEC) have laid thegroundwork for the 4th edition of the Coffee Development Report(CDR), titled "Beyond Coffee: Towards a Circular Coffee Economy."
This report builds on the insights from the ITC paper, “Making a
Case for a Circular Economy in the Coffee Sector” (2024), and
The Coffee Guide, 4th Edition (2021). I am proud to present thisreport, the culmination of over two years of dedicated researchand collaboration.
Remarkably, the coffee industry generates over 40 million tonnes ofbiomass annually. This is an underutilized resource brimming withpotential for sustainable exploitation and 'waste' reduction. We aim
to challenge the outdated perception that coffee producers gain
value solely from the coffee bean itself. The true wealth of coffeelies beyond the three billion cups consumed daily; by enhancing
resource efficiency through a circular economy approach, we cancultivate new products, create jobs, combat climate change, andprotect our environment.
Our shared responsibility for the planet transcends borders,extending from global leaders to local communities. I firmly believethat everyone in the coffee sector – coffee farmers, workers,
industry stakeholders, and consumers – can play a crucial role indriving the shift toward a more sustainable and resilient industry.
Beyond Coffee Towards a Circular Coffee Economy

By embracing circular economy principles and implementing costeffective, regenerative solutions, we can align coffee production with
Climate Smart Agriculture (CSA) strategies, fostering meaningfulchange. The traditional linear model – characterized by inputs,
transformation, outputs, consumption, and disposal – is becoming
increasingly outdated and costly. Real progress in the coffee sector
necessitates sustainable solutions that span the entire value chain.
The CDR 2022-23 introduces several impactful circular solutionsin the coffee sector, proving that they are both accessible andeconomically viable. With the right policies and commitment fromall stakeholders, these solutions can be scaled up, promoting
sustainability, resilience, and prosperity for coffee farmers andeveryone involved in the coffee journey, from production to
consumption. This report aspires to demonstrate that the future of
the coffee industry is not just a distant vision; it is within our grasp.
By rethinking our supply chains in circular terms and fosteringcollaboration among the ICO and our partners, we can implement
systemic and technological innovations across the entire value
chain – not merely in isolated farms or cafes, but throughout thewhole industry.
This report is designed to provide in-depth knowledge on thepotential of circular economy in the coffee sector and to ignite
action among coffee stakeholders, policymakers, international
development agencies, NGOs, and bilateral and multilateral
institutions. By leveraging circularity to address the challenges
facing our sector, we can collectively shape the coffee industry
we envision and lay a foundation for future generations tothrive. Transitioning to a circular coffee economy and adopting
regenerative agricultural practices is not merely an innovative
strategy; it is essential for increasing income while minimizing
environmental impact, complementing traditional methods aimed
at enhancing productivity.
In conclusion, I want to express my heartfelt gratitude to the ICO
team and our external collaborators who have poured their efforts
into this report over the past two years. Special thanks to Hernan
Manson from ITC, Mario Cerutti of Lavazza and its Foundation,
and Gerardo Patacconi from the ICO, whose leadership, technicalknowledge and mobilization of partnerships and resources havebeen instrumental in bringing this vision to life. Together, let us
cultivate a sustainable future for coffee.

Vanúsia Nogueira
Executive Director
The International Coffee Organization
Page 07

Beyond Coffee Towards a Circular Coffee Economy

Page 08

O.1 Objectives and Structure of theReportThis fourth edition of the Coffee Development Report (CDR),
the flagship publication of the International Coffee Organization(ICO), explores the untapped potential of coffee cherries andbeans beyond traditional brewing.
By transforming the substantial biomass and ‘waste’ generated
throughout the coffee value chain—from production to
consumption—this report demonstrates how new products, energy,
jobs, and income can be created. This approach not only addresses
climate change but also enhances the sustainability and resilienceof the entire coffee sector.
The report was developed through a participatory process coled by the ICO and ITC, integrating insights from a diverse groupof global coffee sector experts and practitioners. It draws on
existing research, case studies, and expert presentations frominternational conferences. The report includes findings from the
C4CEC Working Group, a multi-stakeholder group representing
44 coffee organizations across 36 countries, including MSMEs,
coffee farmers, value chain operators and institutions from coffeeproducing regions, ICO, Politecnico di Torino, Lavazza Foundation,
and C4CEC. This collaboration has resulted in a new definition of
the circular economy for the coffee sector.
This report offers a unique analysis of circular and regenerative
opportunities within the Coffee Global Value Chain (C-GVC),
including unprecedented global data estimates on coffee byproducts.
Contributions from the C4CEC, Politecnico di Torino, Lavazza
Foundation, the Circular Economy Working Group, ICO, ITC andother key partners from University College London (UCL) werecrucial in identifying sector-wide challenges and formulating
actionable policy recommendations. These recommendations
provide a clear path for governments, industry stakeholders,development partners, and consumers to transition the coffee
sector from a linear to a circular economy, fostering a moresustainable and thriving future.

Report Structure:• Part I: Provides a comprehensive overview of the report,
highlighting the main findings, opportunities, challenges, andpolicy recommendations for advancing a circular economy in
the coffee sector.
• Part II Section A: Establishes the foundation for a circular
economy and regenerative agriculture within the C-GVC. It
explores the broader concept of circular economy, its applicationin agribusiness, and introduces a new definition tailored to thecoffee sector, serving as a mission statement for transforming
the sector.
• Part II Section B: Reviews the waste and biomass generated
throughout the C-GVC, offering unprecedented data estimatesand examining the current environmental and social impacts.
It includes technical insights into the composition of coffee
by-products and showcases case studies of circular andregenerative practices that add value to these materials.
• Part II Section C: Outlines the key challenges in implementing
circular economy practices in the coffee sector. This section
provides a comprehensive set of policy recommendations
with specific actions for various stakeholders to support andaccelerate the transition toward a circular economy, addressing
sustainability challenges, creating new income and job
opportunities, improving soil and plant health, and combatingclimate change.
• Part III Section D: Presents ICO statistics for the 2022-23 coffee
year, analyzing key market trends, market fundamentals, andtheir impact on the sector.
This report aims to engage readers in understanding thetransformative potential of circular economy principles in thecoffee sector and to inspire actionable change for a sustainable
future.

Photo credit: UNIDO.

Beyond Coffee Towards a Circular Coffee Economy

Page 09

O.2 Main Findings
This report identifies key insights and actionable strategies for
integrating circular economy principles into the coffee sector.
The following sections delve into the implications of a circular
economy for the coffee industry, build a case for transforming the
Coffee Global Value Chain, and explore opportunities to enhancesustainability and circularity in both cultivation, post-harvest
processing, transportation and consumption. These findings
provide a roadmap for fostering a more resilient and sustainable
coffee sector.

O.2.1 A Circular Economy Can Help Address Urgent
and Systemic Issues in the Coffee Sector
As climate challenges intensify, the sustainability of coffee
production faces significant threats. Coffee, particularly the Arabica
variety, thrives in cool tropical climates at high elevations, but these
conditions are increasingly at risk due to environmental changes.
To address these challenges, coffee cultivation must undergo asignificant transformation.
Moving production to higher altitudes encroaches on forested
ecosystems, exacerbating environmental damage and becoming
unsustainable under new regulatory frameworks. The sector
requires investments in regenerative practices, climate-resistantvarieties, and farm redesigns to enable efficient irrigation andmechanization.
The 2023 United Nations Climate Change Conference (COP28)
emphasized the need to cut global greenhouse gas (GHG) emissions
by 43% by 2030 to limit warming to 1.5˚C (relative to 2019). The
coffee sector, also with its impacts on emissions, biodiversity, wateruse, and eutrophication, must align with these goals.
Economically, coffee is a globally consumed beverage and acritical commodity, providing jobs and income in over 50 coffeeproducing countries as well as in the entire value chain. However,smallholder farmers are those most affected by growing risks fromclimate change, resource competition, declining soil fertility, andeconomic pressures. Price volatility and an unbalanced value
distribution further challenge their ability to achieve a living andprosperous income (LIP).

The Circularity Gap Report 2024 reveals that only 7.2%of the global economy is circular, showing a decline
in the reuse and recycling of materials. The report
identifies the global food system as a major contributor
to greenhouse gas emissions, land use, freshwater
withdrawal, and phosphorus emissions. For biomass
to be renewable and sustainable, carbon, nitrogen, andphosphorus must be reintegrated into the soil, consistent
with circular economy principles (Circle Economy, 2024).
In the coffee sector, the waste generated at every stage of thevalue chain can be re-purposed into valuable resources. By
adopting circular economy principles, the industry can reduce
its environmental impact, unlock new economic opportunities,
and foster job creation—especially in vulnerable coffee farming
communities, youth, and small processors.

“By 2025, circular business models could
generate about USD 1 trillion per year inmaterials cost savings.”
World Economic Forum and Ellen MacArthur Foundation (2014).

Countries around the world are embracing circular economy policies.
Among the many initiatives include the following. The European
Union, through its Circular Economy Action Plan, integrates circular
practices into its 2050 climate neutrality goals. Brazil, leading theG20 in 2024, has prioritized circular economy in its presidency,
and has launched a national strategy to transition to circular andsustainable practices. India is also setting ambitious circularity
targets, focusing on renewable energy and rural empowerment.
Africa's efforts are bolstered by the Africa Circular Economy Facility(ACEF), aiding countries (Ethiopia, Cameroon, Chad, Ghana andUganda) in developing circular roadmaps. Indonesia is advancing
a National Circular Economy Roadmap.

Figure O.1: Principles for Circular Economy in Coffee

To navigate these environmental and economic challenges, thecoffee sector must adopt transformative strategies that improve
farmer livelihoods and promote sustainability. The circular economy,
focused on reducing waste, enhancing resource efficiency, andregenerating natural systems, offers a promising path forward.
From linear to circularTraditional linear economic models – based on a "take, make,waste" approach – are unsustainable, leading to resource depletionand environmental degradation. The circular economy, rooted inconcepts like biomimicry, industrial ecology, and cradle-to-cradle
design, offers an alternative. It creates a closed-loop system wherewaste is minimized, and the value of products and materials is
retained within the economy for as long as possible. This modelis increasingly applied across sectors, including agribusiness, topromote sustainability and resource efficiency.
Source: ITC (2024). Adapted from EMF.

Beyond Coffee Towards a Circular Coffee Economy

Page 10

“A Circular Economy model for the coffee
sector designs, balances, and implements
regenerative practices, resource efficiency,
and waste reduction while giving value toprocess outputs, achieving environmental,social and economic sustainability. Driven
by a systemic and holistic approach, it draws
inspiration from the dynamics of natural
systems to regenerate, maintain, and createshared value for all stakeholders, acrossdifferent contexts and within the entire coffee
value circle.”

At the G7 Summit in 2024, under Italy’s presidency, a multistakeholder programme for the circularity and sustainability of
global coffee value chains was launched including the decision
to explore the establishment of a global public-private fund toenhance sustainability and resilience in C-GVC, with an emphasis
on supporting smallholder farmers and fighting climate change.
Definition of Circular Economy in the Coffee Sector
This report adopts the definition of a circular economy for coffee
developed by the Circular Economy Working Group within the ITC
Coffee Guide Network, in collaboration with ICO. It emphasizes aholistic and systemic approach to transforming the coffee sector—
not just reducing negative impacts but actively regenerating andcreating new value. This approach can empower communities,
enhance cultural practices, and turn by-products into valuable
resources, extending the life cycle of products and ensuring they
stay in circulation rather than becoming waste.
Principles for Circular Economy in Coffee
Modern circular economy thinking expands the traditional 3-R’s—
Reduce, Reuse, Recycle — into the 9-R’s.

ITC Circular Economy Working Group (2024).

A circular transformation in the C-GCV could greatly benefit
emerging coffee-producing economies. By adopting circular
economy principles, the sector can drive innovation, reduce its
environmental footprint, improve resource efficiency, and create
new income and job opportunities, particularly for vulnerable coffee
farming communities.

Figure O.2: The 9R Framework for the Circular Economy

Circular
EconomySmarter
Product
Use

ExpandLifespan

UsefulApplication
LinearEconomyRefuseAvoid using unnecessary products and materials.

Rethink

Use products in a smarter way to improve
efficiency.

ReduceMinimize the use of raw materials and energy.

Reuse

Extract energy or materials from ‘waste’ that cannot
be reused, repaired or recycled.

RepairFix and maintain products to extend their lifespan.

Recover

Use parts of discarded products to create
new products.

Remanufacture

Minimize the use of raw materials and energy.

Refurbish

Restore old products and bring them up to date.

Repurpose

Use discarded products or materials for a different
purpose or function.

RecycleProcess materials to obtain the make new products,
despite their quality.

Source: Kirchherr, et al. (2017).

Beyond Coffee Towards a Circular Coffee Economy

Page 11What is Regenerative Agriculture?
Regeneration is the process that allows cells, tissues, or organisms to recover from damage, essential for ecosystemconservation (National Institute of General Medical Sciences, 2024). Sustainability relies on nature’s ability to regenerate (Illy& Vineis, 2024) especially in the face of climate change, which demands more resilient agricultural systems.
Regenerative agriculture is a systemic land-use approach aiming to regenerate and strengthen natural, social, andeconomic systems rather than merely reducing or minimizing damages. It provides a framework for practices thatalign with natural processes to create sustainable and resilient agricultural systems. By improving soil fertility throughorganic matter, it reduces the need for chemical fertilizers and decreases farmers’ reliance on volatile markets.
According to One Planet Business for Biodiversity (OP2B), regenerative agriculture enhances soil health, biodiversity, climate,water resources, and farming livelihoods. It promotes carbon sequestration, reduces greenhouse gas emissions, and boosts
farming efficiency.

“Regenerative agriculture is a holistic, outcome-based farming approach that generates
agricultural products while measurably having net-positive impacts on soil health, biodiversity,
climate, water resources and farming livelihoods at the farm and landscape levels. It aims tosimultaneously promote above and below ground carbon sequestration, reduce greenhouse gas(GHG) emissions, protect and enhance biodiversity in and around farms, improve water retention
in soil, reduce pesticide risk, improve nutrient-use efficiency and improve farming livelihoods.”
One Planet Business for Biodiversity (OP2B) working definition of regenerative agriculture.

In coffee production, regenerative agriculture draws on consolidated knowledge of organic farming, permaculture, climatesmart agriculture, holistic farm management, agroecology, and traditional indigenous farming practices. These methods canimprove coffee quality, increase productivity, and strengthen farmers’ livelihoods.
A key aspect of regenerative agriculture is diversification, such as increasing biodiversity with cover crops and integrating
livestock farming for manure and additional income. This approach aligns with the circular economy by promoting sustainableproduction while enhancing natural resources.
Regenerative practices go beyond reducing negative impacts—they actively restore ecosystems, communities, and the broader
coffee system. For example, in Brazil, the coffee leaf miner pest, which causes significant crop losses, can be managed throughresistant cultivars, biological control, and cover crops (Dantas, et al., 2021).
The goals of regenerative agriculture in coffee are to protect and restore soil fertility, optimize nutrient management, and improveland productivity, all while sustaining ecosystem services and consolidating farmers’ livelihoods. These practices can ensuresustainable coffee production for future generations, meeting demand, providing stable incomes, and mitigating climate change
impacts.
Note: This box is jointly written by the Regenerative Society Foundation (RSF) and the ITC Circular Economy Working Group.

Coffee sector stakeholders can work together to overcome
challenges like limited access to funding, technical innovation,and infrastructure in these economies. With the right support,
smallholder farmers, who are especially vulnerable to environmental
changes, can lead and benefit from a circular and regenerativetransformation, helping to restore environmental balance.
Successfully implementing a circular economy requires
commitment from all stakeholders across the value chain.
This shift redefines value creation from scarcity to abundance,
fostering a more equitable and sustainable coffee industry.
Viewing by-products as valuable resources rather than waste
can lead to new, innovative products, diversify offerings, andrebalance value chain dynamics.

Beyond Coffee Towards a Circular Coffee Economy

O.2.2 We Must Shift from a Coffee Global Value Chain
to a Coffee Global Circle
Coffee is one of the most widely consumed beverages globally anda key internationally traded commodity. Its complex value chain
involves production, processing, trade, roasting, distribution, andconsumption, with distinct stakeholders at each step. Coffee isprimarily grown in tropical and subtropical highlands across morethan 50 countries, covering around 11 million hectares.
The coffee industry is a significant source of employment andincome in both producing and consuming countries. Most
coffee is exported as green beans, which are roasted, packed,
and sold in consuming nations through various channels,
including supermarkets, coffee shops, and online platforms.
However, the social impact of the coffee industry, particularly
Page 12

in terms of value distribution, is profound. Many smallholder
farmers and workers face challenging living conditions and income
instability. Addressing these social issues is as crucial as mitigating
the environmental impacts.
Historically integrated into diverse ecosystems, coffee farming has
shifted towards intensive practices due to rising demand. This has
led to environmental degradation—soil erosion, loss of fertility andbiodiversity, and increased greenhouse gas emissions—making
ecosystems more vulnerable to pests, diseases, and climatechange. Thus, “greening” the coffee value chain is essential to
improving its efficiency, resilience, and sustainability.
The coffee production process generates significant biomass at
every stage, from harvest to final consumption. This biomass,instead of becoming environmental waste, can be reduced, reused,or upcycled into valuable products through circular and regenerative

agricultural practices. The entire coffee plant, including the cherry’s
skin, pulp, mucilage, husk, silverskin, and spent grounds, contains
unique compounds suitable for various industrial applications.
Innovative entrepreneurs and researchers are finding ways to repurpose these by-products, creating new products and materials
that support local economies and generate new income streams. For
instance, coffee husks and pulp can be used as organic fertilizers,
compost, biochar, or as inputs for bioplastics and biofuels.
Spent coffee grounds are being upcycled into cosmetics, dietary
supplements, and building materials, contributing to a circular
economy that minimizes waste and adds value at every stage.
Integrating regenerative agriculture, agroforestry, and othersustainable practices can further enhance biodiversity, improvesoil health, reduce the need for agrochemicals, and lower the
carbon footprint of coffee farming, while supporting the quality
and resilience of coffee trees.

Figure O.3: Coffee By-Products and their Chemical Compounds
H us kPulp

Silverskint Coffee GroundS p en0.5%-3%
2%-7%
3%
16%

M

Tan
nin
s

3%-7%
9%
8%
0.82%-3.52%

Lip
ids

Ash

s
al
er
in

Chemicalcompounds ofby-products

Chlorogenic acid9%
14.3%-17.5%
1%
0.05%

Total pectic substancec

Lig
nin

1%
1.5%
0.6%-1.1%
0.02%

Fat

1.60%
6.50%
0.02%
0.01%

58%-85%21%-32%
0.25%-6.35%
-

Cel
lulo
se

e
los
llu
ice
m

ine
ffe
Ca

0,50%
2%-7%
2.20%
2.29%

Carbohydrate

He

2.50%
2.40%
3%
2.30%

To
ta
l fi
be
r

ure
ist

5%
3%
0.02%
0.02%

Mo

24%-30.8%60.50%
60%
43%

8%-11%
5%-15%
20%
10.32%

Protein

13%-15%82.40%
5%-7%
74.72%

5.4%-6.2%
7.30%
7.34%-10.5%
0.47%

7%
2.30%
13.10%
36.70%

43%
63%
17.80%
8.60%

Source: C4CEC (2024). Based on data from: Mendes dos Santos, et al. (2021),
Iriondo-DeHond, et al. (2020) and Elías (1979).

Beyond Coffee Towards a Circular Coffee Economy

Page 13

Inspired by ecosystems, where waste does not exist, adopting a circular and regenerative mindset can address major constraints in
the global coffee sector.

Figure O.4: Opportunities to Integrate Circularity in CoffeeConstraints

Opportunities

Environmental Degradation: Climate change,
deforestation, and soil degradation are major challenges
that threaten the sustainability of coffee production.
The move to higher altitudes for coffee cultivationis encroaching on forested ecosystems, further
exacerbating environmental damage and are no longer
feasible under the emerging new regulatory framework.

Circular Solutions Help Closing the Living Income Gap:
Majority of coffee family farmers cannot reach a living income,i.e. selling their produce cannot cover inputs and labour costs andaccess basic services for the families such as health, housing andeducation. While intercropping is among the solutions to diversify
income, circular and regenerative solutions can increase income
and reduce input costs, thereby reducing the living income gap

Economic Inequities: Small coffee farmers, who are
the majority in the sector, often struggle with pricefluctuations, low incomes, increasing inputs andtransaction costs, and inequitable distribution of value
along the supply chain. This economic vulnerability iscompounded by the lack of negotiating power thesefarmers have over market prices.

Resource Efficiency and Waste Reduction: By adopting circular
economy principles, the coffee sector can improve resource
efficiency and reduce waste. This includes optimizing every stageof the coffee life cycle, from cultivation to consumption, and finding
new uses for by-products.

Sustainability Pressures: Coffee producers facegrowing demands from consumers, buyers, andregulators to enhance sustainability, improve
productivity, and maintain high-quality standards.
Meeting these demands requires significant investment
and adaptation, which can be challenging for smallscale farmers and for the entire C-GCV.
Resource Management: The coffee sector generates
significant waste at every stage of the value chain,contributing to pollution and resource depletion.
Efficiently managing and reducing this waste is a key
challenge for implementing circular economy principles.

Regeneration and Value Creation: The circular economy model goesbeyond minimizing negative impacts by focusing on regenerationand value creation. This can lead to new business models, innovative
products, and additional income streams for coffee producers.
Sustainability and Livelihood Improvement: A circular economy
in the coffee sector promotes environmental, economic, and social
sustainability. This includes reducing the use of non-renewable
resources, improving ecosystem health, and enhancing the qualityof life for coffee-producing communities
Systemic and Holistic Approaches: Adopting a systemic andholistic approach allows for a more comprehensive understandingof the coffee sector as a complex network of stakeholders andprocesses. This approach can help address sustainability challenges
more effectively and ensure that changes in one part of the system
do not lead to unintended consequences elsewhere.

Photo credit: C4CEC.

Beyond Coffee Towards a Circular Coffee Economy

Page 14

Figure O.5: Global Biomass Generated Through Coffee Transformation, Crop Year 2022-23

200

1
tonne

kilos green
coffeebeans

cherries
For every ton of cherries, approximately
200 kgs of green coffee beans are obtained

3billioncups ofcoffeeare consumed in the world daily

29.34
million tonnes of total

biomass generated fromcoffee processin fromcherry to green coffee
Packaging, coffee capsules,
and logistics to reach theconsumer demands forconvenience and quality
generates greenhousegas emissions and wastethat is not efficiently
recyclable

9.98
million tonnesof green coffee
producedin crop year2022-2330%
of moisture content
in total biomass

40.68
million tonnes ofbiomass generated
globally

1-5%of the original

cherry remains
in our cup

Source: ICO, ITC Coffee Guide Network Circular Economy Working Group andC4CEC (2024).
Note: These calculations are made using ICO production and consumption statistics from crop year 2022/2023. Known conversion rates from Oliveira, et al. (2021)
are applied. See Annex A.2 for detailed calculations.
Remarks: These calculations includes the total biomass created from green coffee processing, roasting, and brewing: husks, pulp, mucilage, parchment, silver-

Beyond Coffee Towards a Circular Coffee Economy

11.14
milllion tonnes of spentcoffee grounds
generated10.38
million tonnes of green
coffee consumed
in crop year
2022/2023

Coffee processing from coffee cherry to cup generates a global
total of 40.68 million tonnes of biological material each year. Theseestimates are calculated using known conversion ratios. They
include the total biomass created trom green cottee processing.
roasting, and brewing (husks, pulp, mucilage, parchment, silverskin,spent coffee grounds, and water that will be evaporated). This does
not include the weight of the green coffee bean itself

The coffee cherry is made upof elements with unique bioactive compounds that can beused across industries fromcosmetics, food products,
agriculture production, energy,
to bio-plastics and moreskin, and spent coffee grounds. It includes moisture weight that will be evaporated
but does not include the weight of green coffee bean itself or material from coffee
pruning. Although these calculations are approximations and do not account fordifferences in coffee varieties, production efficiencies, or natural variances, they
provide a useful estimation of the volume of waste generated throughout the coffee
production process. This highlights the potential for revaluing what is often considered waste, transforming it into new products or energy sources.

Page 15

The global sum of by-products generated through coffee
processing, roasting, and consumption 40.68 million tonnes/
year - 86% of the volume of harvested cherries.
Coffee production reached approximately 165.5 million(60-Kg) bags of coffee (Part D), translating to 47.29 million tonnesof coffee cherries and 9.93 million tonnes of green coffee.
Cherries processed using the natural methods (an estimated 32.63
million tonnes or 31% of total production) produced approximately
coffee cherries, 14.68 million tonnes of coffee husks and 6.92
million tonnes of green coffee. The remaining weight is moisture
lost during drying. The main by-product, coffee husks, accounts
for 45% of the cherry’s weight.
Cherries processed through washed/semi-washed methods(69%) generate 14.66 tonnes of material (including coffee skin,pulp, mucilage, and parchment, and moisture content). These
by-products condense to 6.80 million tonnes, approximately 46%of the cherry’s original weight once dried.

In total, the various coffee processing methods from cherry togreen coffee for export produced 29.34 million tonnes of biologicalmaterial, which represents approximately 62% of the weight of theharvested coffee cherries in the 2022-23 crop year. Global coffee
consumption for the 2022-23 coffee year reached 173.0 million
bags, equivalent to 10.38 million tonnes of green coffee (Part D).
From this consumption figure, the roasting processes produced
0.20 million tonnes of coffee silverskin, accounting for 0.4% of theweight of the cherry and 1.7% of the green coffee bean. Additionally,
spent coffee grounds after brewing totalled 11.14 million tonnes,
which includes 61% moisture content, converting to approximately
6.92 million tonnes of dry material. By transforming this biomass
into valuable products, the coffee sector can significantly reduce
its environmental impact and create a more sustainable, resilient
global coffee circle.

Figure O.6: Coffee Cherry Structure and By-Products from Coffee Processing
Skin (epicarp)
Pulp (mesocarp)
Mucilage (inner mesocarp)
Parchment (endocarp, hull)
Silverskin (epidermis, chaff)Bean (endosperm)

Coffee Cherries (100%)Natural (dry)Processing
MethodWashed (wet)Processing
MethodDepulping

Drying (under the sun or using
mechanical dryers)
Fermentation and Washingor Mechanical Removal

DehuskingCoffee Husks(45%)

Coffee Pulp
(39%)

Coffee Mucilage(22%)

Drying

Green Coffee Beans(21%)

Dehulling

Coffee Parchment(39%)

Sorting
Trade and Transport
Roasting
Grinding

Coffee Silverskin(0.4%)

Ground Roasted Coffee
Brewing
Coffee Beverage

Spent Coffee Grounds(14%)

Source: Apated from: Oliveira, et al. (2021).
Note: Schematics representation of the coffee cherry structure and coffee processing-derived by-products. The percentages refer to the amount of each by-productobtained from fresh coffee cherries.

Beyond Coffee Towards a Circular Coffee Economy

Page 16

Figure O.7: Biomass Flow - Coffee Crop Year 2022-23

Husks
14.68

Global
Production
CoffeeCherries
47.29

Cherries(Natural)
32.63

Moisture
11.09

Spent Coffee
Grounds
11.14

Green
Coffee9.93

Cherries(Washed)
14.66

Green
Coffee10.58

Silverskin
0.20

Pulp
5.72

Mucilage
3.22
Residue
Moisture from
Processing
3.72
Parchment
7.80
Source: ICO, ITC Coffee Guide Network Circular Economy Working Group andC4CEC (2024).
Note: These calculations are made using ICO production and consumption statistics from crop year 2022-23. Known conversion rates from Oliveira, et al. (2021) areapplied. See Annex A.2 for detailed calculations.

The environmental impact of coffee cultivation is considerable
and varies depending on farming practices and location. Studies
suggest that coffee cultivation and processing contribute between
40% and 70% of the carbon emissions in the coffee lifecycle.
For instance, the carbon footprint of producing 1kg of fresh coffee
cherries ranges from 0.26 to 0.67 kgCO2e in conventional systems
and from 0.12 to 0.52 kgCO2e in organic systems, with the primaryemissions source being the use of nitrogen inputs.
The environmental burden extends beyond carbon emissions.
Coffee production practices can consume substantial amounts ofwater and fertilizers, and the poor management of these inputs can
Beyond Coffee Towards a Circular Coffee Economy

lead to water scarcity, soil contamination, and biodiversity loss.
The average water footprint of a 125-milliliter cup of coffee is 132
litres from production to consumption, highlighting the resourceintensive nature of coffee production. Monoculture practices anddeforestation further exacerbate these issues, making sustainable
farming practices critical for the sector’s overall sustainability.

O.2.3 Coffee Cultivation and Post-Harvest Processing
can be Enhanced through Circular Practices
There are numerous opportunities to improve the environmental
and social sustainability of coffee cultivation by applying circular
economy principles.
Page 17

Coffee Cultivation
Regenerative agriculture, aligned with circular economy principles,
offers a holistic approach to making coffee production moresustainable. It focuses on regenerating soil health, enhancing
biodiversity, and reducing the need for chemical inputs. By returningorganic matter such as coffee pulp and husks to the soil, thesepractices contribute to healthier ecosystems and more sustainable
food systems. Regenerative agriculture also helps diversify farmers’
incomes, improves food security, and increases climate resilience,
reducing the carbon footprint of coffee farming.
Intercropping – growing coffee alongside other plants, has a lower
carbon footprint and higher carbon stocks than monocultures.
Integrating trees and other plants into coffee farms supports
biodiversity, improves soil fertility, and provides additional income
for farmers. For example, coffee grown in polycultures has a carbon

footprint of 6.2 to 7.3 kg CO2e per kg of parchment coffee, compared
to 9.0 to 10.8 kg CO2e in monocultures.
Incentives like premiums and carbon insetting—investing ingreenhouse gas reduction within a company’s supply chain— cansupport sustainable coffee production. Carbon credit mechanismsthat reward farmers for carbon sequestration through regenerative
practices are additional strategies.
Post-Harvest Processing
Post-harvest coffee processing is critical to coffee quality andwaste management. Two main methods dominate: washed (wet)and natural (dry) processing, each with distinct environmental andintrinsic quality impacts.
Washed (wet) processing, is a resource-intensive method used

Figure O.8: Opportunities to Integrate Circularity in Coffee Production and Post-Harvest Processes
Circular Practice Examples

C-GVC Stage and
By-Product

By-Product Characteristics
and Properties

Regenerative Agricultural
Practices

Organic materials
Locally available inputs
Carbon sequestrationsoil improvements
water retention

•
•
•
•
•
•
•
•

Promoting the well-being of animals, humans, and environment
Cover crops
Crop rotation
Animal husbandry
Composting
Mulching
Carbon insetting
Conservation of wild forest landIntercropping andAgroforestry: Shade Trees;
Wood Production; Fruit;
Vegetables; Honey

Creates shade for coffee
Multipurpose woods
Nutrition and income sources

•
•
•
•
•
•

Shade crops and canopies
Intercropping bamboo
Intercropping fruit trees
Intercropping fruit and vegetables
Beekeeping
Carbon insetting

Coffee Tree Pruning:
Branches and Leaves

Hardwood
Organic material
Leaves: caffeine, polyphenols, antioxidants

•
•
•
•
•
•

Furniture (hardwood)
Coffee prunings for on-farm lumber (drying beds, posts)
Compost additive
Mulch
BiocharBeverages and extracts from coffee leaves

Coffee Drying

GHG emissions;
Materials used for drying beds or polyethylene
tunnels••••

Solar drying beds utilizing natural materials found near farm
Reuse of materials; i.e. polyethylene tunnels
Use biochar or biobricks as fuelRenewable and bio-based energy sources

Natural (Dry) Post-Harvest
Processing: Dried Coffee
Husks (Coffee Cherry Skin,
Pulp, and Husk)

Nutritionally dense; Sweet smell and taste;
Bioactive compounds such as tannins, caffeine,and melanonids; pectin, moisture;
Residual nutrients including phosphorus,
potassium, and nitrogen

•
•
•
•
•
•
•

Cascara products for human consumption (fruit infusion, Qishr sweet tea
in Ethiopia, distilled alcohol, ready to drink beverages)
Gluten-free flour alternative
Animal feed
Substrate for mushroom cultivation
Compost and fertilizer
Paper product ingredient (cellulose)
Dyes

Post-Harvest Washed (Wet)
Post-Harvest Processing:
Wastewater (Honey Water)

Organic matter; toxic chemicals including tannins,
phenolics, and alkaloids; depletion of oxygen levels
in water.

•
•
•
•
•
•
•

Aerobic and anaerobic lagoons
Constructed wetlands
Vetiver grass cultivation
Membrane bioreactors
Composting and biofertilizers with treated wastewater
Water recycling after treatment
Rainwater capture

Post-Harvest Washed (Wet)
Post-Harvest Processing:
Coffee Mucilage

Sweet and sticky; high in pectin;
high in antioxidants•••

Human consumption as beverage or baked good ingredient
Organic fertiliser sprays
Natural food preservative

Milling (Washed Processed
Coffee): Coffee Parchment

Fibrous material; lignin and cellulose

•
•
•
•
•
•
•
•
•

Biofuels
Biochar component
Bio brick or cement component
Polymer composite
Paper, textiles, biodegradable packing materials
Bio bricks (building material)
Compost ingredient
Mulch
Soil amendment

Source: ITC (2024).

Beyond Coffee Towards a Circular Coffee Economy

Page 18

to prepare coffee beans. The process starts with pulping, where
the outer skin of the coffee cherries is mechanically removed.
The beans, still coated with sticky mucilage, are then placed infermentation tanks. Natural enzymes and microbes break down
the mucilage during fermentation. After fermentation, the beans arethoroughly washed to remove any remaining mucilage, ensuring aclean flavour profile. This water-intensive process typically involves
placing the beans in long troughs and repeatedly flushing them withwater while stirring.
After washing, the beans are dried either in the sun or using
mechanical dryers. The last step is hulling, which removes theparchment layer covering the beans, revealing the green coffee
beans. These beans are then sorted and bagged for storage until
they are ready for roasting.
While popular, washed processing has significant environmental
implications due to its high-water usage and wastewater generation.
On average, 15 to 20 litres of water are required to process eachkilogram of coffee beans. The wastewater produced is highly acidic
and contains a high concentration of organic matter, which cancontaminate local water systems if not properly treated.
Washed coffee processing generates a substantial number of byproducts, including coffee pulp, mucilage, and parchment, in addition
to wastewater. These by-products make up about 80% of thecoffee cherry’s mass. Coffee pulp is rich in carbohydrates, proteins,minerals, and bioactive compounds like tannins and caffeine.
However, due to the presence of these bioactive compounds,
further research is needed to ensure the safety and toxicity of coffee
pulp. Coffee pulp is also rich in organic matter, making it suitable fornutrient-rich fertilizer. It can also be incorporated into animal feed
formulations, reducing costs, and promoting sustainable agriculture.

Coffee pulp, often referred to as cascara, has additional applications.
Mucilage, the sticky substance clinging to the beans after pulping,is composed of 39% pectic substances and antioxidants. Unlike
coffee pulp, it lacks bioactive compounds, making it a safer byproduct for various applications, such as pectin production.
Coffee parchment, the fibrous material remaining after hulling,
primarily consists of cellulose and lignin, with potential uses inbioenergy production and other industrial applications. The byproducts of washed coffee processing present many opportunities
for sustainable practices and economic benefits.
Natural (dry) processing, is one of the oldest and most traditional
techniques, particularly suited to regions with scarce water.
Harvested coffee cherries are first sorted to remove defective oroverripe cherries. Once sorted, the cherries are dried using either
sun-drying or mechanical dryers. This drying process is crucial
as it reduces the cherries’ moisture content from approximately
60-65% to about 10-12%, which is necessary for safe storage
and further processing. During drying, pit is important to ensure
uniform drying to prevent mould6 or undesirable fermentation.
Traditionally, drying occurs on large patios or raised beds, wherecherries are spread in thin layers to ensure even exposure to sun
and air. Depending on weather conditions, this process can takeseveral days to a few weeks. Some producers use mechanicaldrying methods to prevent contamination risks of improper drying
and to speed up the process.
The next phase, hulling, involves removing the dried outer layersof the cherry – skin, pulp, and parchment – to reveal the green
coffee beans. This step is typically done using mechanical hullers,
which carefully remove the husk without damaging the beans.

Figure O.9: Opportunities to Integrate Circularity in Transportation and Trade
C-GVC Stage and
By-Product

By-Product Characteristics andProperties

Circular Practice Examples

Packing Materials

•
•
•
•
•
•
•

Biodegradable natural fibers (jute).
Plastic “big bags”.
Polyethylene hermetic liners for jute bags.
Container liners.
Shrink wrap.
Pallets.
Plastic sample bags.

•••

Jute bags.
Recycling or reuse of plastic hermetic liners.
Compostable sample bags.

Ocean Freight
Ground Transportation
Airline Travel•

GHG emissions.

•
•
•
•
•

Consolidated shipments.
Multi-modal transport (land, rail, and sea).
Limit corporate travel.
Carbon insetting and carbon credits.
Renewable energy and biofuels.

Warehousing••

GHG emissions.
Large, climate controlled facilities.

••

Consolidated warehouses.
Decreasing number of warehouses used.

Consumer Packaging

•
•
•
•
•

Plastics.
Aluminium.
Bio-based materials with polymers.
Recycled materials.
Single serve units (SSU) are often
aluminium and plastic blend and combinewith organic waste, limiting material
separation for recycling and composting.

•••Single serve capsule materials allowing for recycling.
Coffee pod return scheme with major brands.
Ecocaps with biopolymer that is industriallycompostable.
Designing for re-use.
Designing for recycling with mono-material packaging.
Design for compostability.
End-of-life product recyclability.
Reduced and post-consumer recycled materials use.

•
•
•
•
•

Source: ITC (2024).

Beyond Coffee Towards a Circular Coffee Economy

Page 19

Coffee husks, consisting of the dried skin, pulp, and parchment
layers, make up about 45% of the coffee cherry. Disposing ofthese husks can be challenging, especially in high production
areas. Common disposal methods include landfilling, open
burning, and composting. Open burning is particularly harmful
as it releases pollutants like greenhouse gases and particulatematter, contributing to climate change and air pollution. Someregions have implemented regulations to reduce or ban open
burning due to its negative environmental and health impacts.
However, coffee husks are increasingly recognized for their potential
beyond waste disposal. Like coffee pulp, husks can be used as
cascara or as nutrient-rich soil amendments, mulch, or compost.
Their high lignocellulosic content also makes them suitable forbiofuel production through processes like pyrolysis, as well as
for various industrial applications, including the production ofcomposite materials for construction, biodegradable packaging,
and as a biosorbent to filter contaminants from water.
Additionally, many elements of the coffee farm, such as leaves
and branches from pruning, cover crops, and fruit trees, canbe integrated regeneratively and developed into value-added
products. This promotes a circular economy in the coffee sector,
reducing waste and creating new economic opportunities forcoffee-producing communities.

O.2.4 We Can Enhance the Coffee Transportation
and Trade with Sustainability and Circularity
The coffee industry is under increasing pressure to enhance thesustainability and circularity of the materials used in the trade andtransport of green coffee beans. A key challenge is balancing theuse of environmentally friendly packaging materials, such as juteand biodegradable sacks, with the need to protect coffee quality
from moisture and odours. This requires innovative, chemical-freematerials that ensure both sustainability and product integrity
during storing, drying, and transportation.
Logistics and Shipping
Logistics and shipping are also critical in reducing the environmental
impact of coffee production, especially regarding greenhousegas emissions from transportation. Strategies such as efficient
warehousing, consolidation, and reducing the number of operational
warehouses can improve efficiency and lower the carbon footprint.
Adopting multi-modal transport – combining road, rail, and sea – canfurther enhance fuel efficiency and reduce pollution.
While coffee producers and exporters often reuse sacks forcollecting coffee cherries and parchment, reusing those materials
after export is challenging due to the difficulties in consolidating
and shipping them back to coffee-producing countries.

1-5%of the original
cherry remains
in our cup

Packaging and Circularity
The coffee industry is increasingly focusing on designing recyclable
and sustainable packaging to reduce resource extraction and waste.
Flexible packaging, which provides strong barriers against oxygenand moisture, is widely used but presents significant recycling
challenges due to its multilayer composition. Current recycling
infrastructure is often inadequate to handle these materials
effectively, resulting in low recycling rates. To address this, industry
stakeholders are developing recyclable packaging solutions thatalign with circular economy principles.
In a circular economy, designing packaging to eliminate waste is
crucial. Coffee packaging must be designed with its end-of-life
use in mind, prioritizing the reuse and recycling of materials. Thisapproach not only minimizes waste but also ensures that packaging
can be effectively reintegrated into the production cycle. Recyclable
packaging solutions made from polyolefins, such as polyethylene
and polypropylene, are being developed to enhance the recyclabilityof flexible packaging. However, achieving widespread recyclability
requires substantial investment in recycling infrastructure andconsumer education on proper disposal practices.
Additionally, reuse models are being explored as an alternative tosingle-use packaging. However, in the coffee industry, maintaining
product freshness remains a challenge when considering reusable
packaging options. Therefore, packaging decisions should be
supported by scientific analysis, such as life cycle assessments(LCA), to ensure that they contribute to sustainability goals withoutcompromising product quality.

O.2.5 Coffee Roasting and Consumption Require
Circular Principles
Coffee consumption significantly impacts the global economy, withapproximately 3 billion cups consumed daily. However, this large
scale of consumption generates substantial waste, contributing toenvironmental challenges at various stages of coffee production
and disposal. Waste from coffee consumption, particularly spentcoffee grounds and single-use coffee capsules, underscores theneed for sustainable end-of-life management strategies.
Coffee Roasting
Coffee roasting, a critical step in developing coffee’s flavour andaroma, is energy intensive. The environmental impact of roasting
varies based on whether the energy source is renewable, electric,or fossil-based. Roasting emits carbon dioxide, volatile organic
compounds (VOCs), organic acids, and by-products from natural
gas combustion. Since most roasters are powered by natural gas,
they produce carbon monoxide (CO) and carbon dioxide (CO2),

The coffee cherry is made up ofelements with unique bio-active
compounds that can be used acrossindustries from cosmetics, foodproducts, agriculture production,energy, to bio-plastics and more.

Source: C4CEC (2024)

Beyond Coffee Towards a Circular Coffee Economy

Page 20

contributing to air pollution and posing health risks to workers andthe nearby communities.

Most spent coffee grounds are disposed of in landfills, where they
decompose anaerobically, releasing methane—a potent greenhousegas that contributes to climate change. This underscores the needfor better waste management solutions. However, spent coffee
grounds hold significant potential for value addition. Rich in organic
compounds and nutrients, they can be repurposed for various
applications, including organic soil amendments, biochar production,
biocosmetics, textiles, foods, and skincare products. Their highcarbon and nitrogen content make them a valuable source oforganic matter for agriculture, as they contain fibre, proteins,
lipids, small amounts of caffeine, and bioactive compounds withantioxidant properties. Several innovative uses have transformed
spent coffee grounds from waste into valuable resources.

Roasting also generates a by-product called silverskin, or chaff.
Proper management of silverskin is crucial, as its accumulation poses
disposal and safety challenges due to its flammability. Some roasting
facilities incinerate silverskin, which can increase air pollution.
Silverskin is a thin, papery layer between the coffee cherry andthe green bean that tends to fragment during handling. Rich inbioactive compounds, including antioxidants, fibre, and lipids,
silverskin has potential application in various industries. Its highcellulose content gives it fibrous and brittle characteristics, while its
nutritional profile includes proteins, lipids, antioxidants, fibre, andessential minerals like potassium and magnesium. Studies haveshown that silverskin contains phenolic compounds and flavonoids,
known for their anti-inflammatory and anti-aging properties, making
it valuable for multiple sectors.

The disposal of coffee capsules, despite their convenience,
contributes to the problem of non-biodegradable waste. Their
composite material structure makes recycling difficult, particularly
in regions lacking the necessary infrastructure. As a result, many
capsules end up in landfills, exacerbating environmental concerns.

Coffee Consumption
The coffee we drink represents only a small fraction of the material
produced throughout the coffee value chain – only 1-5% of theoriginal mass of the coffee cherry ends up in our cup. Widespreadcoffee consumption generates approximately 11.4 million tonnesof spent coffee grounds annually, matching the amount of groundcoffee used for brewing. Different brewing methods have varying
environmental impacts. Drip brewing, a common method, produces
significant waste from both the coffee grounds and paper filters,
which often end up in landfills instead of being composted or
recycled. Espresso generates substantial waste in the form of spentcoffee grounds. Coffee capsules, while efficient and increasingly
popular, pose a significant environmental challenge due to thecomposite materials, which are difficult to recycle.

Efforts are underway to address these issues, including thedevelopment of dedicated collection systems, recycling facilities,
and compostable or recyclable capsules. However, these efforts
are complicated by the varying recycling systems across different
countries, where some regions lack the infrastructure needed
to process these materials effectively. The fragmented nature ofrecycling and waste management systems poses significant barriers
to the widespread adoption of standardized and effective solutions.

Figure O.10: Opportunities to Integrate Circularity in Roasting and Consumption
C-GVC Stageand By-Product

By-Product Characteristics
and Properties

Circular Practice Examples

Roasting:
Silverskin (Chaff)Contains high value cellulose,
hemicellulose, lignin, lipids, and somephenolic compounds

•
•
•
•
•
•

Cosmetics.
Nutraceuticals.
Paper production.
Agriculture fertiliser.
Vegan leather fiber.
Biopolymer additive.

Coffee Brewing:
Spent Coffee
Grounds (Remain
After Brewing)Rich in organic matter including carbon
and nitrogen; fiber; residual caffeine,nutrients including protein and lipids;
polyphenol
bioactive compounds with antioxidant
properties

•
•
•
•
•
•
•
•
•
•
•
•
•

Coffee flour for human consumption (baked goods).
Oil extracts for skincare products.
Extracts for nutraceuticals and functional foods.
Substrate for mushroom cultivation.
Organic fertilizers or compost additive.
Vermiculture.
Biofuels.
Feedstock component.
Bio brick component.
Biosorbents to remove dyes, oils, metal ions from aqueous
solutions.
Paper products material component including coffee cups.
Fabric and textile component.
Natural dyes.

•
•
•
•

Reusable coffee mugs.
Integrated reuse programs.
Recycling with in-store recycling.
Industrial compostable cups.

Coffee Shops:
Single Serve Coffee
Cups

Often lined with polyethylene plastic
that is difficult to recycle

Source: ITC (2024).

Beyond Coffee Towards a Circular Coffee Economy

Page 21

O.3 Policy and Actions are Required
for a Sustainable, Inclusive, andCircular Coffee Sector
The need for transformation in the coffee sector is clear, as are thesustainable opportunities that mainstreaming circular economy
practices can provide. However, like any significant system change,
this transformation comes with challenges.
To drive effective and actionable systemic change, it is essential tostart with a realistic baseline assessment. The report highlights theresults of a sector survey conducted for this report, which identified
the key challenges and provided recommendations for implementing
and mainstreaming a circular economy across the coffee sector.

O.3.1 A Global Survey to Gauge the Industry’s Stanceon Circular Economy
The global coffee sector stakeholder survey, conducted by the
ITC Coffee Guide Network’s Circular Economy Working Group, in
partnership with ICO, assessed the sector’s understanding andperception of a circular economy. Using a participatory approach,the survey gathered perspectives from 322 producers, roasters,
micro, small and medium-sized enterprise representatives,
exporters, corporates, consumer facing companies and institutions.
It helped assess the sector’s assumptions and challenges in
implementing a circular economy.
The survey confirmed a strong interest in and openness to a circular
economy within the coffee sector. It revealed that the most common
circular practices currently include the reuse of coffee by-products,
waste reduction and recycling, and efficient use of resources andenergy. However, the survey also highlighted the need for greaterawareness and deeper understanding of the circular economy
model, as well as the necessity for increased investment, sector
cooperation and equitable distribution of knowledge, technicalcapacity, investment, and infrastructure across the coffee value chain.

Figure O.11: Global Sector Survey Findings
The global survey received 322 responses that represent:

64

countries

7%

government
authorities

8

value chain
segments

24%

coffee tradersand mills

23%

coffee support
organizations

20%

consumer facing
and roaster24%

coffee farmers

2%other coffeeindustry

Gaps and Opportunities

Main Identified Challenges• With an average response of 4.3 on a scale of one to five.
• Survey respondents indicated broad consensus thata circular economy is a mode capable of improving
environmental, social, and economic sustainability inthe coffee.
• In stark contrast, only 37% of respondents declared
they implement some form of circular practice within
their activities.
• 72% of respondents indicated they have limited tomoderate knowledge about circular economy in practice.

• Lack of knowledge.
• Financial constraints and limited access to funding.
• Low levels or coordination between research centers andprivate sector organizations.
• Balancing economic viability with broader circular
economy goals.
• Lack of standardized guidelines and best practices toimplement a circular economy.
• Inadequate regulatory frameworks.
• Low consumer awareness and associates reluctance to
pay means that potential.

Source: ITC (2024).
Note: The Circular Economy Working Group co-created and distributed the survey
in English, Portuguese, French, and Spanish in August - November of 2023. The
ITC Coffee Guide Network distributed the global survey widely among its global network. Members of the network shared the survey with their own outreach
networks in order to include a diverse set of perspectives, including: International
Trade Centre (ITC), International Coffee Organization (ICO), Specialty Coffee Association (SCA), Lavazza Group and Foundation, The Latin American and Caribbean

Network of Fair Trade Small Producers and Workers (CLAC), International Women’s Coffee Alliance (IWCA), European Coffee Federation (ECF), Swiss Coffee Trade
Association (SCTA) and SCTA Next Gen, Fair Trade International, Coffee Board ofIndia, and Consejo Nacional do Cafe in Brazil (CNC). It is important to note that thesurvey results do not represent a statistically significant sample of the global coffee
sector. As such, it does not aim to provide a comprehensive state of the sector. Instead, it serves as a starting point for deeper reflection and more detailed research,encouraging discussion around its key topics.

Beyond Coffee Towards a Circular Coffee Economy

Page 22

O.3.2 Challenges Remain in the Implementation of a
Circular Coffee Economy

5.

Logistics and Matchmaking: Efficient logistics for collecting
and processing coffee by-products are lacking. Standards
for collection and storage are underdeveloped, and better
coordination is needed between collectors and productmakers. Mismatches in product demand and availability,
along with the high risk and cost of new product development,
also create barriers to market entry.

6.

Market Fragmentation and Transparency: The market forcoffee by-products is fragmented and lacks transparency inpricing and quality. The absence of standard practices for
quality, collection, and packaging makes it difficult for farmers
and producers to navigate and capitalize on niche markets.

7.

Market Development: Developing new markets for upcycled
coffee by-products requires establishing new B2B relationships
and networks outside the coffee industry. Many producers lackthe connections and knowledge to access these new supply
chains, hindering market development.

8.

Consumer Awareness: Low consumer awareness andunderstanding of circular economy benefits limit the market
for upcycled products. Educating consumers and shifting
mindsets is essential to increasing acceptance and demand
for these products.

9.

Value Distribution: The benefits of circular economy practices
are not always equitably distributed. While circular initiatives
should ideally support all stages of the coffee value chain,compensation for raw materials and efforts in collection anddistribution is often insufficient. The economic impact needs tobe recognized and appreciated across the entire value chain,including by farmers who may not fully realize the benefits ofcircular practices.

Transforming the coffee sector through circular economy practices
presents both challenges and opportunities. Effective change
requires addressing key obstacles, which are summarized below.
1.

2.

Coordination and Knowledge Sharing: There is limited
coordination among research centres, R&D initiatives, local
solutions, farmers, and industry stakeholders across the C-GVC.
Knowledge about circular economy practices is often isolated
and fragmented, hindering the implementation of innovativemodels. Better coordination, standardized guidelines, andpractical best practices are needed to develop and scale pilot
projects. Additionally, there is a risk of undervaluing traditional
indigenous knowledge in favour of new solutions from startups.
Inconsistent Policies and Regulations: The policies andregulations governing coffee by-products and circular
economy practices are often fragmented and inconsistent.
Differences in regulations related to food safety, labelling, andimport/export codes complicate global trade and tracking,making it challenging for micro, small and medium-sizedenterprises (MSMEs) to navigate.

3.

Funding and R&D: Significant funding is needed to innovateand scale circular economy practices, posing a high risks andcosts for MSMEs and producers. The cost of developing new
products from coffee by-products, such as biochar or coffee
mucilage concentrate, is often prohibitive, especially at anindustrial level. More efficient R&D investment is required toreduce costs and improve scalability.

4.

Financial Access and Equity: While there are opportunities,
access remains limited for MSMEs and farmers in developing
countries. Bridging the gap between small-scale innovatorsand financial support is crucial, as many good ideas arehindered by a lack of funding.

Beyond Coffee Towards a Circular Coffee Economy

Addressing these challenges requires improving coordination,
standardizing regulations, securing funding, and developing
transparent markets to effectively integrate circular economy
practices into the coffee sector.

Page 23

O.3.3 Strategic and Overarching Recommendations
To address the challenges and seize the opportunities for amore sustainable, resilient, and prosperous future, the coffee
sector must transition to a circular economy. This shift will
strengthen the C-GVC and enhance its resilience in the coming
decades. By improving the way coffee is produced, processed,and consumed, we can create a future where the C-GVC thrives
in harmony with the planet.
The following policy recommendations serve as a roadmap for
stakeholders dedicated to making this vision a reality. These
recommendations are intended for all those engaged in thecoffee sector, including governments, private sector entities(from farmers to retailers), NGOs, and development partners
worldwide. They recognize the vast amounts of waste generated
by the coffee sector and the potential to reduce and repurpose
this waste through circular economy practices, creating new
economic opportunities, especially for farmers and small
businesses in coffee-producing countries. The shift from a
linear to a circular economy aligns with several UN Sustainable
Development Goals (SDGs), promoting sustainable consumption
and production, economic growth, and climate action.
Recommendations are organized by C-GVC stages, outlining
specific actions, impacted stakeholders, and expected
outcomes. This includes:
1.
2.
3.
4.
5.

Stage Identification: Pinpointing where in the value chain
the recommendation applies.
Policy Recommendation: Detailed guidance on
implementing circular practices;
Stakeholder Impact: Identifying affected groups andorganizations;
Impact Assessment: Evaluating social, environmental, andeconomic effects, and alignment with SDGs.
Strategy and Implementation: Providing actionable steps
for effective execution.

Figure 0.12: Overview of Strategic and Overarching
Policy Recommendations
00
Strategic and Overarching Recommendations
0.1
Establish best practice and shine a light on good examples.
0.2
Set Metrics and measure progress.
0.3
Undertake pre-competitive research and development for industry(processor) 'waste' streams
0.4
Collaborate with adjacent industries.
0.5
Develop economic incentives and promotion programs.
0.6
Partnerships and pre-competitive collaboration.
0.7
Adopt 'waste' reduction approaches.
0.8
Create a market for coffee by-products.
0.9Standards and certifications.
0.10
Education and awareness.
0.11
Regulatory frameworks and advocacy.
0.12
Catalyze investment.

Guiding Principles
The transformation should adhere to principles such as
circulating materials at their highest value, regenerating natural
systems, and fostering local innovation. These principles
advocate for collaborative, open-source solutions andemphasize the importance of local actions in achieving global
impacts.
By integrating these strategies, the coffee sector can movetowards a more sustainable, resilient, and economicallybeneficial future. These recommendations build on the insightsfrom the joint paper by ITC, C4CEC, and ICO: “Making a Case
for a Circular Economy in the Coffee Sector: Insights fromthe multi-stakeholders working group on circular economy incoffee” (ITC, 2024) and are intended to guide stakeholders inturning this vision into reality. They are integrated at both global
and C-GVC-specific levels, identifying the actors in the C-GVC
that should lead their implementation.

Beyond Coffee Towards a Circular Coffee Economy

Page 24

O.3.4 Specific Policy Recommendations forTransforming the Coffee Sector through Circular
EconomyThe strategic recommendations provide a comprehensive
framework for establishing a circular economy in the coffee
sector. These foundations emphasize the importance of
coordination, impact investment, and innovation, as well as
the adoption of sustainable practices across all stages of thecoffee value chain. By creating an environment that supports
collaboration, research, and knowledge sharing, and by
developing robust regulatory frameworks, financial incentives,and market mechanisms, the coffee sector can transition to amore sustainable and resilient model.
To achieve this transformation, it is crucial for all coffee
stakeholders—farmers, industry players, government agencies,
NGOs, and research institutions—as well as financial institutions,investors, and development partners to join forces. By embracing
circular economy principles and scaling up existing solutions ordeveloping new ones, the coffee sector can enhance its economic
viability, environmental sustainability, and social equity. This
collective effort will not only benefit the coffee industry but also
contribute to broader global sustainability goals. Now is the timeto act and drive meaningful change toward a more sustainable
future for coffee.

O.3.5 Conclusion
The coffee industry faces both challenges and opportunities fromfarm to cup. By embracing circular economy principles – suchas waste reduction, regenerative agriculture, innovative value
addition, and responsible consumption – the sector can enhancesustainability and social equity. Practices like agroforestry andcarbon insetting not only reduce environmental impact but
also create new income opportunities for farmers. Sustainable
processing methods, including transforming waste into valuable
by-products, adopting circular packaging, and optimizing
logistics, can lower environmental impact while supporting
profitability. Together, these efforts propel the coffee industry
toward a more sustainable, responsible, and climate-conscious
future.
Business success and sustainability are two sides of the same
coin; when integrated effectively, they can mutually reinforce
each other. A sustainable coffee industry is only achievable if
circular practices align with the needs and incentives of MSMEs
and farmers. Broad adoption of these practices along the C-GVC
will occur when there are clear benefits and support systems
tailored to their requirements. Finance and investment are criticalenablers, providing the resources needed to innovate, scale,and implement circular models that drive both economic andenvironmental benefits across the value chain.

Figure O.13: Overview of Specific Policy Recommendations
01
Farming and
Production
Recommendations

02
Processing
Recommendations

03
Packaging andTransport
Recommendations

04
Consumption
Recommendations

05
Post Consumption
Recommendations

1.1
Regenerative agriculture
and agroforestry.

2.1
Create value from‘waste’ andby-products.

3.1
Circular Economy inpackaging.

4.1
Responsible
consumption.

5.1
Resource recovery and‘waste’ management.

1.2
Commercialisation anduse of coffee by-products.

2.2
Coffee processing.

3.2
Alignment of packaging
choice with local ‘waste’
policies.

4.2
Certifications andstandards

5.2
Revalorisation of ‘waste’.

1.3
Create market for coffee
by-products.

2.3
Coffee wastewater.

3.3
Transparent pricing
structures.

4.3
Resource efficiency incoffee shops.

5.3
Promote R&D in valorisationof coffee by-products.

1.4
Circular economy andregenerative agriculture toclose Living Income gaps.

2.4
Technological solutions
for emission control.

3.4
Implementsustainableproduct-service
ystems.

1.5
Multistakeholder researchcollaborations for regenerative agriculture andby-product developmentin producing countries.

2.5
Incentives for processors to move fromcountries of consumption to countries of
production (origin).

5.4
Promote R&D in packaging.

1.6
Diversification of income
streams.
1.7
Farmer focused education
initiatives.

Beyond Coffee Towards a Circular Coffee Economy

Page 25

The Center for Circular Economy in Coffee (C4CEC)
This Report emphasizes the need for pre-competitive collaboration, a practical research hub with mechanisms linking researchwith C-GVC actors, and actionable education to implement circular economy practices.
The Center for Circular Economy in Coffee (C4CEC) is a global pre-competitive initiative designed to foster and advancecircular economy principles within the coffee sector. Established in Turin, Italy, as a nonprofit organization, the Center was
officially launched in September 2023 during the ICO 5th World Coffee Conference in Bangalore, India, and is supported bya global network of members.
The Center serves as a platform to put circular economy into practice by piloting innovations, advancing research, andsharing best practices. Its web platform offers case studies, research, and practical information on applying circular economy
principles across the coffee value chain, from farming to consumption and disposal.
With a pre-competitive, transparent, and science-based approach, the C4CEC accelerates the transition to a circular coffee
sector. It expands its knowledge base through its scientific board and the ITC Coffee Guide Network Circular Economy
Working Group.
The Center is open to all stakeholders in the coffee sector:•••

Coffee Farmers and Producer Organizations: Access resources to learn, develop, and pilot circular innovations,enhancing business resilience, sustainability, and profitability.
Coffee Sector Companies: Improve and implement circular initiatives with support from a scientific network andconnections to a global network of like-minded organizations.
Public Sector and Academia: Collaborate, share knowledge, propose new initiatives, and conduct research through a
global multi-stakeholder network.

Beyond Coffee Towards a Circular Coffee Economy

Page 26

Bibliography
Anker, R., & Anker, M. (2017). Living wages around the world: Manual formeasurement. Cheltenham: Edward Elgar Publishing.
Appel, M., Francis, A., Payne, A., Tanimoto, A., & Mouw, S. (2024). Stateof recycling: The present and future of recycling in the U.S. The Recycling
Partnership. https://recyclingpartnership.org/residential-recycling-report/
Association of Southeast Asian Nations. (2023). Strategy or guideline forcrop burning reduction to support the implementation of the ASEAN carbon
neutrality strategy. https://asean.org/wp-content/uploads/2023/10/16.Strategy-or-Guideline-for-Crop-Burning-Reduction-to-Support-theImplementation-of-the-ASEAN-Carbon-Neutrality-Strategy.pdf
Barbero, S., & Fiore, E. (2015). The flavours of coffee grounds: The coffee‘waste’ as accelerator of new local businesses. Annals of the Faculty ofEngineering Hunedoara, XIII(1), 57-63. ISSN 1584-2665
Barbero, S., & Toso, D. (2009). Buone previsioni dai fondi di caffè. Ricerca
applicata alla coltivazione dei funghi dai fondi di caffè. Time&Mind Press.
ISBN 978-88-903392-6-4
Barlow, C., & Morgan, D. (2013). Polymer film packaging for food: An
environmental assessment. Resources, Conservation & Recycling, 78, 74–80.
Bauer, A.-S., Tacker, M., Uysal-Unalan, I., Cruz, R.M.S., Varzakas, T.,& Krauter, V. (2021). Recyclability and redesign challenges in multilayer
flexible food packaging—a review. Foods, 10, 2702. https://doi.org/10.3390/
foods10112702
Biochar Vietnam. (n.d.). Strengthening the business case of small scale
pyrolysis in Vietnam. Biochar Vietnam. https://biocharvietnam.org/featured_
item/strengthening-the-business-case-of-small-scale-pyrolysis-in-vietnam/
Birkenberg, A., Narjes, M. E., Weinmann, B., & Birner, R. (2021).
The potential of carbon neutral labeling to engage coffee consumers inclimate change mitigation. Journal of Cleaner Production, 278. https://doi.
org/10.1016/j.jclepro.2020.123621 https://www.sciencedirect.com/science/
article/pii/S0959652620336660
Bomfim, A. S. C., de Oliveira, D. M., Walling, E., Babin, A., Hersant, G.,
Vaneeckhaute, C. (2023). Spent coffee grounds characterization and reusein composting and soil amendment. Waste, 1, 2–20. https://doi.org/10.3390/
waste1010002
Bressani, R. (1978). Potential uses of coffee berry by-products. In J. E.
Braham & R. Bressani (Eds.), Coffee pulp: Composition, technology, andutilization (pp. 17–24).
Bressani, R. (1978). The by-products of coffee berries. In J. E. Braham &R. Bressani (Eds.), Coffee Pulp. Composition, Technology, and Utilization(pp. 5–10).
Brommer, E., Stratmann, B., Quack, D. (2011). Environmental impacts ofdifferent methods of coffee preparation. Volume 35, Issue 2, Special Issue:
Household Technology and Sustainability, March 2011.
Bunn, C., Läderach, P., Ovalle Rivera, O. (2015). A bitter cup: climatechange profile of global production of Arabica and Robusta coffee. Climatic
Change, 129, 89–101. https://doi.org/10.1007/s10584-014-1306-x
Bureau d’analyse sociétale d’intérêt collectif (BASIC). (2024). The grounds
for sharing: A study of value distribution in the coffee industry. Global Coffee
Platform, IDH, Solidaridad.
Castillo, N. E. T., Sierra, J. S. O., Oyervides-Munoz, M. A., SosaHernández, J. E., Iqbal, H. M., Parra-Saldívar, R., Melchor-Martínez, E.
M. (2021). Exploring the potential of coffee husk as caffeine bio-adsorbent– a mini-review. Case Studies in Chemical and Environmental Engineering,
3, 100070. https://doi.org/10.1016/j.cscee.2020.100070

Chayer, J.-A., & Kicak, K. (2015). Quantis© LCA of single-serve coffee
versus bulk coffee brewing Life Cycle Assessment of coffee consumption:comparison of single-serve coffee and bulk coffee brewing Final Report
Prepared for: Prepared by: Quantis. https://lyonspc2019.files.wordpress.
com/2019/03/pac0680-full-lca.pdf
Chen, Y., Shen, Z. G., & Li, X. D. (2004). The use of vetiver grass (Vetiveria
zizanioides) in the phytoremediation of soils contaminated with heavy
metals. Applied Geochemistry, 19(10), 1553-1565. https://doi.org/10.1016/j.
apgeochem.2004.02.003
Cibelli, M., Cimini, A., Cerchiara, G., Moresi, M. (2021). Carbon footprintof different methods of coffee preparation. Sustainable Production andConsumption, 27, 1614-1625. ISSN 2352-5509
Circle Economy. (2024). The circularity gap report 2024. Amsterdam: Circle
Economy. Retrieved from: CGRi https://www.circularity-gap.world/2024.
Circular Economy Stakeholder Platform. (2020). Veolia and JDE - turning
spent coffee grounds into bio-fuel. https://circulareconomy.europa.eu/
platform/en/good-practices/veolia-and-jde-turning-spent-coffee-groundsbio-fuelCoffeefrom (2023). Tutto comincia dai fondi di caffè. Coffeefrom. https://coffeefrom.it/
Cool Farm Tool Impact Report. (2023). https://coolfarm.org/wp-content/
uploads/2024/02/Cool-Farm_Impact-Report-2023.pdf
Cooperative Coffees. (n.d.). Rethinking climate action: From emissions
accountability to climate justice. Cooperative Coffees. https://coopcoffees.
coop/rethinking-climate-action-from-emissions-accountability-to-climatejustice/
Cruz, R. C., Martins, R. A., de Oliveira, J. P., & de Oliveira, J. M. (2019).
Impact of mucilage on fermentation and flavor profile of coffee. Journal of
Agricultural and Food Chemistry, 67(15), 4235-4242. https://doi.org/10.1021/
acs.jafc.9b00010
Cupmena. (2024). Cupmena.com. https://cupmena.com
Dantas, J., Motta, I. O., Vidal, L. A., Nascimento, E. F. M. B., Bilio, J.,
Pupe, J. M., Veiga, A., Carvalho, C., Lopes, R. B., Rocha, T. L., Silva, L.
P., Pujol-Luz, J. R., & Albuquerque, É. V. S. (2021). A comprehensive reviewof the coffee leaf miner Leucoptera coffeella (Lepidoptera: Lyonetiidae)—Amajor pest for the coffee crop in Brazil and other neotropical countries.
Insects, 12(12), 1130. https://doi.org/10.3390/insects12121130
de Otálora, X. D., Ruiz, R., Goiri, I., Rey, J., Atxaerandio, R., San Martin, D.,
Orive, M., Iñarra, B., Zufia, J., Urkiza, J. (2020). Valorisation of spent coffee
grounds as functional feed ingredient improves productive performanceof Latxa dairy ewes. Animal Feed Science and Technology, 264, 114461.
https://doi.org/10.1016/j.anifeedsci.2020.114461
De Queiroz, V. T., Azevedo, M. M., da Silva Quadros, I. P., Costa, A. V.,
do Amaral, A. A., Juvanhol, R. S., (2018). Environmental risk assessment
for sustainable pesticide use in coffee production. Journal of ContaminantHydrology, 219, 18-27.
De Schoenmakere, M., Hoogeveen, Y., Gillabel, J., et al. (2018). The
circular economy and the Bioeconomy: Partners in Sustainability. European
Environment Agency. https://doi.org/10.2800/02937
Dissasa, G. (2022). Cultivation of different oyster mushroom (Pleurotus
species) on coffee waste and determination of their relative biologicalefficiency and pectinase enzyme production, Ethiopia. International Journalof Microbiology, 2022, 1–10. https://doi.org/10.1155/2022/5219939

CF Nielsen. (n.d.). Agricultural briquetting cases. CF Nielsen. https://cfnielsen.com/agricultural-briquetting/cases/

Beyond Coffee Towards a Circular Coffee Economy

Page 27

Dixon, J. (2011). Packaging Materials 9: Multilayer Packaging for Food andBeverages. ILSI Europe Report Series. ILSI Europe Packaging Materials:
Washington, DC, USA. Available online: https://ilsi.eu/publication/
packaging-materials-9-multilayer-packaging-for-food-and-beverages/(accessed on 17 February 2011).
Ecoplus, BOKU, Denkstatt, OFI. (2020). Lebensmittel-VerpackungenNachhaltigkeit: Ein Leitfaden für Verpackungshersteller, Handel, Politk &NGOs; Enstanden aus den Ergebnissen des Projektes “STOP waste–SAVE
Food”. Wien, Austria. Available online: https://www.ecoplus.at/media/20682/
leitfaden_stopwaste_de.pdf (accessed on 27 September 2021).
Elías, L.G. (1979). Chemical composition of coffee-berry by-products.
In Coffee Pulp: Composition, Technology and Utilization (pp. 11–16).
International Development Research Centre: Ottawa, ON, Canada. ISBN
0-88936-190-8.
Ellen MacArthur Foundation. (n.d.). Food and the circular economy: Deep
dive. Ellen MacArthur Foundation. https://www.ellenmacarthurfoundation.
org/food-and-the-circular-economy-deep-dive.
Entocycle, The Insect Technology Company. (n.d.). Entocycle | the Insect
Technology Company. https://entocycle.com
Era of We. (2024). Tapping into the potential of coffee ‘waste’ as a renewableenergy source. Era of We. https://www.eraofwe.com/coffee-lab/en/articles/
tapping-into-the-potential-of-coffee-waste-as-a-renewable-energy-source
Fairfood. (n.d.). Tracing our food, farm to fork | We believe fair food canexist. https://fairfood.org/en/
Flammini, A., Brundin, E., Grill, R., Zellweger, H. (2020). Supply chain
uncertainties of small-scale coffee husk-biochar production for activatedcarbon in Vietnam. Sustainability, 12(19), 8069. https://doi.org/10.3390/
su12198069
Food in Canada. (2024). Café William opens new factory powered by 100 per
cent electric industrial roaster. Food in Canada. https://www.foodincanada.
com/food-business/cafe-william-opens-new-factory-powered-by-100-percent-electric-industrial-roaster-156644/
Franklin Associates. (2008). Retrieved at: https://www.americanchemistry.
com/chemistry-in-america/chemistry-in-everyday-products/plastics
GCR Magazine. (2024). Café William on its mission to make the mostsustainable coffee. GCR Magazine. https://www.gcrmag.com/cafe-williamon-its-mission-to-make-the-most-sustainable-coffee/
Gliessman, S. R. (n.d.). Agriculture modern. In Encyclopedia.com. Retrieved
from https://www.encyclopedia.com/science/news-wires-white-papersand-books/agriculture-modern
Ground Up EV. (n.d.). Home. Ground Up EV. Retrieved from https://www.
groundupev.com/
How to Brew with a Drip Brewer, Starbucks. (n.d.). Athome.starbucks.
com. https://athome.starbucks.com/brewing-guide/how-brew-drip-brewer
Ijanu, E. M., Kamaruddin, M. A., & Norashiddin, F. A. (2020). Coffee
processing wastewater treatment: A critical review on current treatment
technologies with a proposed alternative. Applied Water Science, 10(11),1-15. https://doi.org/10.1007/s13201-019-1091-9
Illy, A., & Vineis, P. (2024). No sustainability without regeneration: A manifesto
from an entrepreneurial viewpoint. Anthropological Sciences. https://doi.
org/10.1007/s44177-024-00080-w
Insetting Explained. (n.d.). IPI. https://www.insettingplatform.com/insettingexplained/
Intercos. (2024). Intercos and Amarey announce partnership with
Illycaffè. Intercos. https://www.intercos-investor.com/wp-content/
uploads/2024/03/20240320_CS_IntercosAmareyIlly_vENG.pdf
International Coffee Organization. (2021). The future of coffee: Investingin youth for a resilient and sustainable coffee sector. Coffee Development
Report. International Coffee Organization.
International Coffee Organization. (2024). Coffee Global Funding
Mechanism, Sustainability and Resilience of the Coffee Global Value
Chain: Towards a Coffee Investment Vehicle. London: International Coffee
Organization.

Beyond Coffee Towards a Circular Coffee Economy

International Trade Centre and International Coffee Organization. (2023).
ITC Data Aggregation Working Group documents.
International Trade Centre. (2021). The Coffee Guide, 4th Edition.
International Trade Centre. (n.d.). ACP Business Friendly: Supporting value
chains through inclusive policies. International Trade Centre. https://www.
intracen.org/our-work/projects/acp-business-friendly-supporting-valuechains-through-inclusive-policies
International Trade Centre. (2024). Making a Case for Circular Economy
in Coffee: Insights from the multi-stakeholders working group on circular
economy in coffee. Adapted from Ellen MacArthur Foundation.
Iriondo-DeHond, A., Iriondo-DeHond, M., & del Castillo, M. D.
(2020). Applications of compounds from coffee processing by-products.
Biomolecules, 10, 1219. https://doi.org/10.3390/biom10091219
Kaffe Bueno. (2017). Kaffe Bueno. https://www.kaffebueno.com
Kikuchi, K., Yasue, T., Yamashita, R., Sakuragawa, S., Sudoh, M., &Itagaki, M. (2013). Double layer properties of spent coffee grounds-derived
carbon activated with potassium hydroxide (KOH). Electrochemistry, 81(10),828-832. https://doi.org/10.5796/electrochemistry.81.828
Kilian, B., Rivera, L., Soto, M., & Navichoc, D. (2013). Carbon footprint
across the coffee supply chain: The case of Costa Rican coffee. Journal of
Agricultural Science and Technology, 3, 151–175. http://www.davidpublisher.
org/Public/uploads/Contribute/55d17d4c702dc.pdf
Kirchherr, J., Reike, D., & Hekkert, M. (2017). Conceptualizing the circular
economy: An analysis of 114 definitions. Resources, Conservation andRecycling, 127, 221-232. https://doi.org/10.1016/j.resconrec.2017.09.005
Klingel, T., Kremer, J., Gottstein, V., Rajcic de Rezende, T., Schwarz, S.,& Lachenmeier, D. (2020). A review of coffee by-products including leaf,
flower, cherry, husk, silver skin and spent grounds as novel foods within theEuropean Union. Foods, 9, 665.
Kooduvalli, K., Vaidya, U. K., & Ozcan, S. (2020). Life Cycle Assessmentof Compostable Coffee Pods: A US University Based Case Study. Scientific
Reports, 10(1). https://doi.org/10.1038/s41598-020-65058-1
La Marzocco Home. (2014). Brew Ratios Around the World - La MarzoccoHome. La Marzocco Home. https://home.lamarzoccousa.com/brew-ratiosaround-world/#:~:text=While%20many%20specialty%20shops%20around
Land statistics 2001–2022. Global, regional and country trends. (2024).
Statistics; FAO. https://www.fao.org/statistics/highlights-archive/highlightsdetail/land-statistics-2001-2022.-global--regional-and-country-trends/
en#:~:text=Main%20findings%3A
Marrone, M., & Tamarindo, S. (2018). Paving the sustainability journey:
Flexible packaging between circular economy and resource efficiency.
Journal of Applied Packaging Research, 10, 53–60.
Materusa. (n.d.). Matek. Materusa. https://materusa.com/pages/matek
Matrapazi, V. K., & Zabaniotou, A. (2020). Experimental and feasibility
study of spent coffee grounds upscaling via pyrolysis towards proposing
an eco-social innovation circular economy solution. Science of the Total
Environment, 718, 137316. https://doi.org/10.1016/j.scitotenv.2020.137316
McLaughlin, E. (2022). How have economists thought about climate change?
Economics Observatory. https://www.economicsobservatory.com/howhave-economists-thought-about-climate-change
Mendes dos Santos, É., Malvezzi de Macedo, L., Lacalendola Tundisi,
L., Ataide, J. A., Camargo, G. A., Alves, R. C., Oliveira, M. B. P. P. (2021).
Coffee by-products in topical formulations: A review. Trends in Food Science& Technology, 111, 280-291. https://doi.org/10.1016/j.tifs.2021.02.064
Nab, C., & Maslin, M. (2020). Life cycle assessment synthesis of the carbon
footprint of Arabica coffee: Case study of Brazil and Vietnam conventionaland sustainable coffee production and export to the United Kingdom. Geo:
Geography and Environment, 7(2), e00096. https://rgs-ibg.onlinelibrary.wiley.
com/doi/full/10.1002/geo2.96
National Institute of General Medical Sciences. (2024). Regeneration.
National Institute of General Medical Sciences. https://www.nigms.nih.gov/
education/fact-sheets/Pages/regeneration.aspx
Nespresso (n.d.). Da Chicco a Chicco | Caffè sostenibile Nespresso. Www.
nespresso.com. https://www.nespresso.com/it/it/caffe-sostenibile

Page 28

Noponen, M., Edwards-Jones, G., Haggar, J., Soto, G., Attarzadeh,N., & Healey, J. (2012). Greenhouse gas emissions in coffee grownwith differing input levels under conventional and organic management.
Agriculture, Ecosystems & Environment, 151, 6–15. https://doi.org/10.1016/j.
agee.2012.01.019
Oliveira, G., Passos, C. P., Ferreira, P., Coimbra, M. A., & Gonçalves, I.
(2021). Coffee By-Products and Their Suitability for Developing Active Food
Packaging Materials. Foods, 10(3), 683. MDPI.
Pauli, G. (2010). Blue economy: 10 years, 100 innovations, 100 million jobs.
Paradigm Publications.
PCF Pilotprojekt Deutschland. (2008). Case study tchibo private kaffee:
Rarity machare by tchibo GMBH.
Pedraza, B. P., Estrada, F. J. G., Martínez, C. A. R., Estrada, L. I., Rayas,
A. A. A., Yong, A. G., Figueroa, M. M., Áviles, N. F., & Castelán, O. O.
A. (2012). On-farm evaluation of the effect of coffee pulp supplementation
on milk yield and dry matter intake of dairy cows grazing tropical grasses
in central Mexico. Tropical Animal Health and Production, 44(2), 329-336.

The Zero ‘waste’ Coffee Project. (2023). Ethiopia: The Dilla briquettefactory turning coffee by-products into energy. The Zero ‘waste’ Coffee
Project. https://www.thezerowastecoffeeproject.com/post/ethiopia-thedilla-briquette-factory-turning-coffee-by-products-into-energy
The Zero ‘Waste’ Coffee Project. (2023). From pulper to bottle: Good vodka
made from coffee mucilage. The Zero ‘Waste’ Coffee Project. https://www.
thezerowastecoffeeproject.com/post/from-pulper-to-bottle-good-vodkamade-from-coffee-mucilage
The Zero ‘Waste’ Coffee Project. (2023). Natucafe: Producer of an unusual
product—coffee mucilage concentrate. The Zero ‘Waste’ Coffee Project.
https://www.thezerowastecoffeeproject.com/post/natucafe-producer-ofan-unusual-product-coffee-mucilage-concentrate
Thoden van Velzen, E. U., Goyal, B., Barouta, D., Brouwer, M. T., &Smeding, I. W. (2023). Sustainability assessment of different types of coffee
capsules (Report / Wageningen Food & Biobased Research; No. 2450).
Wageningen Food & Biobased Research. https://doi.org/10.18174/641509

Phil. Trans. R. Soc. A. (2009). 367, 1443–1444. https://doi.org/10.1098/
rsta.2009.0026

Tomblog. (2018). Tomblog. (2018, September 17). J.J. Darboven:
Kaffeehäutchen als Energiequelle. Coffee News Tomblog. https://coffeenewstomblog.wordpress.com/2018/09/17/j-j-darbovenkaffeehaeutchen-als-energiequelle/

Acorn. (n.d.). Planting a better future with smallholder farmers. rabobank.
com. https://acorn.rabobank.com/en/

Ulloa Rojas, J. (2002). Use of coffee pulp as feed ingredient for tilapia
culture (Doctoral dissertation). Wageningen University. ISBN 90-5808-647-X

Porter, M. E., & Kramer, M. R. (2011). Creating shared value. Harvard
Business Review, 89(1-2), 62–77.

United Nations Economic Commission for Europe (UNECE). (2022).
Document on the reduction of emissions from agricultural residue burning.
United Nations.

Pulleman, M. M., Rahn, E., & Valle, J. F. (2023). Regenerative agriculture
for low-carbon and resilient coffee farms: A practical guidebook (Version
1.0). International Center for Tropical Agriculture (CIAT). https://hdl.handle.
net/10568/131997
Quantis Environmental Consulting. (2023). Data calculated by Quantis
Environmental Consulting.
Quyen, V. T. B., Pham, T. T. H., Kim, J., Thanh, D. N. H., Thang, P. Q., Van
Le, Q., Jung, S., Kim, T. (2021). Biosorbent derived from coffee husk for
efficient removal of toxic heavy metals from wastewater. Chemosphere, 284,
131312. https://doi.org/10.1016/j.chemosphere.2021.131312
RePiC. (2020). Pulpa Pyro Peru: Clean generation of biochar and energy
from coffee pulp [PDF file]. RePiC. https://www.repic.ch/wp-content/
uploads/2020/07/Pulpa-Pyro-Peru-%E2%80%93Clean-generation-ofbiochar-and-energy-from-coffee-pul.pdf
RFI Enbiomass. (n.d.). Home. RFI Enbiomass. Retrieved from https://www.
rfinebiomass.com/
Root Capital. (2023). Coffee and climate: Navigating the future of coffee
production [PDF file]. Root Capital. https://rootcapital.org/wp-content/
uploads/2023/09/coffeeClimate_v3.pdf
Sanchez-Zuiga, J. V., Sanchez-Molina, J., Diaz-Fuentes, C. X. (2020).
Improvements in the thermal behavior in the manufacture of the H10
block using coffee husks as an alternative industrial additive. Journalof Physics: Conference Series, 1645(1). https://doi.org/10.1088/17426596/1645/1/012013
Singtex. (n.d.). S.Café®. Singtex. https://www.singtex.com/fabric/s-cafe/
Tamilselvan, K., Sundarajan, S., Ramakrishna, S., Amirul, A. A. A. (2024).
Sustainable valorisation of coffee husk into value added product in the context
of circular bioeconomy: Exploring potential biomass-based value webs.
Food and Bioproducts Processing, 145, 187-202. https://doi.org/10.1016/j.
fbp.2024.03.008
Toupin, D., Hatcher, A. C., Ghobadian, B., Najafi, G., & Schaefer, C. E.
(2020). Energy efficient industrial technologies. Elsevier.
The Futures Centre (n.d.). Starbucks Japan closes loop from waste coffee
grounds to milk. The Futures Centre. https://www.thefuturescentre.org/
signal/starbucks-japan-closes-loop-from-waste-coffee-grounds-to-milk/
The Index Project. (n.d.). Nominee: Coffee Flour. The Index Project. https://theindexproject.org/award/nominees/1345

United Nations. (2023). COP28 agreement signals “beginning of the end”
of the fossil fuel era. UNFCCC. https://unfccc.int/news/cop28-agreementsignals-beginning-of-the-end-of-the-fossil-fuel-era#:~:text=The%20
stocktake%20recognizes%20the%20science,meeting%20their%20
Paris%20Agreement%20goals.
Usva, K., Sinkko, T., Silvenius, F., Riipi, I., & Heusala, H. (2020). Carbon
and water footprint of coffee consumed in Finland—life cycle assessment.
The International Journal of Life Cycle Assessment, 25, 1976-1990.
van den Bergh, J. C. J. M. (2013). Robert Ayres, Ecological Economics
and industrial ecology. Environmental Innovation and Societal Transitions,9, 1–7. https://doi.org/10.1016/j.eist.2013.09.008
Van Rikxoort, H., Schroth, G., Läderach, P., & Rodríguez-Sánchez, B.
(2014). Carbon footprints and carbon stocks reveal climate-friendly coffee
production. Agronomy for Sustainable Development, 34, 887-897. https://doi.org/10.1007/s13593-014-0223-8
Water Footprint Network. (n.d.). Product Gallery – Water Footprint Network.
Water Footprint Network. https://www.waterfootprint.org/resources/interactive-tools/product-gallery/
Wellenreuther, F. (2016). Resource efficient packaging. IFEU (Institut fürEnergie- und Umweltforschung Heidelberg). https://www.flexpack-europe.
org/files/FPE/sustainability/IFEU_Resource%20Efficient%20Packaging_summary_2016.pdf
Wellenreuther, F. (2019). Potential packaging ‘waste’ prevention by theusage of flexible packaging and its consequences for the environment. IFEU
(Institut für Energie- und Umweltforschung Heidelberg). https://www.flexpackeurope.org/files/FPE/sustainability/2020/FPE-ifeu_Study_Update_2019_
Executive_Summary.pdf
Winans, K., et al. (2017). The history and current applications of the circular
economy concept. Renewable and Sustainable Energy Reviews, 68, 825–833.
https://doi.org/10.1016/j.rser.2016.09.123
World Economic Forum & Ellen MacArthur Foundation (2014).
Towards the circular economy: Economic and business rationale foran accelerated transition. https://www3.weforum.org/docs/WEF_ENV_
TowardsCircularEconomy_Report_2014.pdf
Zhao, S., Chan, K., Sheng, N., Song, Q. (2024). Reducing carbon footprint of
typical coffee consumption from the whole lifecycle viewpoint. Environmental
Impact Assessment Review, 106, 107476. https://www.sciencedirect.com/
science/article/abs/pii/S0195925524000635

The Kawa Project. (n.d.). The Kawa Project. (n.d.). Home. The Kawa Project.
Retrieved from https://www.thekawaproject.com

Beyond Coffee Towards a Circular Coffee Economy

Page 29

ITC Coffee Guide Network
Circular Economy Working GroupThe Circular Economy Working Group is coordinated by ITC as partof the Coffee Guide Network, a pre-competitive initiative within the
Alliances for Action program. The working group is facilitated incollaboration with Lavazza Foundation and Politecnico di Torino.
The working group’s members represent 62 value chain and coffee
sector actors in 36 countries globally who convene to co-create andshare knowledge about the circular economy in the coffee sector.
Through discussion, the goal is to understand the state of the circular
economy in the coffee sector in practice, uncover challenges, gaps,
and opportunities, and collaboratively generate knowledge related
to the application of the circular economy concept throughout thecoffee value chain. ITC Coffee Guide Network Circular Economy
Working Group Members and Reviewers of this Report:
Kasahun Adelo Alato, PUR, Ethiopia
Emi-Beth Aku Quantson, Kawa Moka, Ghana
Ibrahim Al-Jubari, Brunel University London, United Kingdom
Shemina Amarsy, ITC, Switzerland
James Astuhuaman, Consultant, Peru
Walter Baethgen, Columbia University, USA
Devon Barker, Cafe Imports, USA
Ana Patricia Batalhone, ITC, Switzerland
Madhu Bopanna, Small Growers Symposium and Equinox, India
Martina Bozzola, ITC, Switzerland
Alessandro Campanella, Sys – Systemic Design Lab - Politecnico
di Torino), Italy, Technical lead
Emmeline Cardozo, Accenture, USA
Natalia Carr, Conselho Nacional Do Cafe (CNC) and Cooxupé, Brazil
Blanca Maria Castro, International Women’s Coffee Alliance (IWCA),
GuatemalaMario Cerutti, Lavazza Group and Foundation, Italy
Sarah Charles, ITC, Greece
Frederic Couty, ITC, Switzerland
Safoura Dao, Togo
Stephany Dávila-Hermeling, ENCAFE, Guatemala
Mory Diawara, ITC, Gabon
Kathleen Draper, Ithaka Institute for Carbon Intelligence, USA
Rene Edde, Accenture, USA
Pedro de Figueiredo, Net Zero, Brazil
Monika Firl, Fairtrade International, Canada
Enselme Gouthon, Robusta Coffee Agency of Africa and Madagascar(ACRAM), Togo
Akanksha Gupta, Berry Co., India
Abdulrhman Halafawy, Cupmena, Egypt
Daniela Insignares, Coffee Kreis, Colombia
Hans Jurgen Langenbahn, Happy Goat Coffee and The Zero Waste
Coffee Project, Canada
Henry Kamande, Rainforest Alliance, Kenya
Anne Kasong Yav, ITC, Democratic Republic of Congo
Peter Kettler, Consultant, USA
Changhee Kim,Xi’an Jiaotong-Liverpool University, China
Taye Kufa, Ethiopian Institute of Agricultural Research (EIAR), Ethiopia
Giulia Macola, ITC, Switzerland
Beyond Coffee Towards a Circular Coffee Economy

Gustavo Magalhaes Paiva, ITC, Brazil
Malisa Mukanga, ITC, Uganda
Esther Makooma, SAWA World, Uganda
Hernan Manson, ITC, Switzerland
Giulia Marchetti, Connecting Grounds, Denmark
Omer Maledy, The Interprofessional Council of Cocoa and Coffee(CICC), CameroonJoão Mattos, The Latin American and Caribbean Network of Fair
Trade Small Producers and Workers (CLAC), Brazil
Christophe Montagnon, RD2 Vision, France
Andrés Montenegro, Specialty Coffee Association (SCA), USA
Ismael Ndjewe, ACRAM, Gabon
Katherine Oglietti, ITC and C4CEC, USA, Coffee Guide Network
Coordinator
Alexis Pantziaros, Coffeeco, Greece
Gerardo Patacconi, International Coffee Organization (ICO), United
Kingdom
Mariano Ponce Fernández, Agrisanam, Costa Rica
Anja Rahn, Curious about Coffee Science, Canada
Pranita Rimal, UNIDO, Italy
Chiara Scaraggi, United Nations Industrial Development Organization(UNIDO), Italy
Niels Schulz, UNIDO, Austria
Denis Seudieu, ICO, Côte d’Ivoire
Mariamawit Solomon, Consultant, Ethiopia
Alison Streacker, African Fine Coffees Association (AFCA), Rwanda
Dario Toso, Lavazza and C4CEC, Italy, Working Group Facilitator
Marios Vlachogiannis, Coffeeco, Greece
Johnnie Voutsas, Coffeeco, GreeceDavid Lenny Waweru, Ruwawa Farm, Kenya
Melissa Wilson Becerril, Cooperative Coffees, Mexico
Chahan Yeretzian, Zurich University of Applied Sciences, Switzerland.
We are grateful for the dedication, insights, and research contributedby the Circular Economy Working Group’s valued members.

Page 30

Disclaimer
Copyright © 2024 International Coffee Organization
This work is a product of the staff of the International Coffee
Organization (ICO) with external contributions by partners andexperts. The findings, interpretations, and conclusions expressedin this work do not necessarily reflect the views of the ICO, itsInternational Coffee Council, nor the governments they represent.
The ICO does not guarantee the accuracy of the data includedin this work.
This document has been produced without formal ICO editing.
Nothing herein shall constitute or be considered to be a limitation
upon or waiver of the privileges and immunities of the ICO, all ofwhich are specifically reserved.
The mention of firm names or commercial products does not imply
endorsement by the ICO.

Beyond Coffee Towards a Circular Coffee Economy

Page 31Beyond Coffee Towards a Circular Coffee Economy

Page 32