More than just a delightful drink, coffee represents a worldwide industry that influences economies, cultures, and the environment. A piping hot cup of coffee in the morning can be the most exhilarating part of one’s day—its warmth a comforting harbinger of the good things to come in any given 24-hour period. Yet the seemingly straightforward existence of coffee, from its cultivation to brewing, belies the multistage, mostly linear process by which this drink arrives in our hands and mouths. Along the way, there are some major environmental impacts to consider.
Coffee Cultivation and Its Environmental Challenges
The coffee plant is mostly found in the tropical parts of the world. These areas are mostly very operational and see a lot of human activity. With the high levels of human activity and the unsustainable practices employed in some of these areas, the problem of deforestation has become a widespread issue. The warm, moist climate of these regions is also conducive to diverse flora and fauna. While the coffee plant itself is not directly grown in a very ecologically friendly way, whatever shade it does receive is a consequence of that same flora and fauna. By some estimates, half a pound of dried coffee requires a space that’s 69 by 69 feet. Growing coffee on that much space also requires the plant to be watered.
Water Usage in Coffee Production
Water is a critical resource in coffee production. From cultivating the plants to processing the beans, a significant amount of water is used. For instance, it takes about 140 litres of water to produce just one cup of coffee. This high water usage can strain local water resources, especially in regions where water is scarce.
Chemical Inputs and Their Impact
Most coffee farms aim to maximise yield and do so by using synthetic, high-input chemicals. These can create short-term yield gains but do long-term harm to both humans and ecosystems. Most coffee farms are in developing countries with limited human resources for coffee processing. Coffee processing is as much an art as it is a science. While there are both wet and dry approaches to processing, the wet method, which requires copious amounts of water and care, is the better choice for quality coffee. The dry method, while doing a better job of conserving water, is often a very smoky business; if the processing waste is not burned, as a byproduct of the drying process, it can lead to significant air pollution.
Transportation and Roasting Emissions
After being processed, coffee beans are sent all over the world. This exportation requires energy and causes some carbon emissions, but not as much as you might think. The shipping of coffee does, however, cause some carbon emissions. Next, coffee must be roasted, and this again takes energy and causes some emissions. In all, McDonald’s coffee has about a 7.9 kg climate impact. Despite these steps, we can still have “good coffee.” To do this, we can grow it in the shade, not plough up a forest, preserve a biodiverse ecosystem, and then roast it for the same amount of time that it takes to do a 7.9 kg emission, or figure out some way to make it that doesn’t involve causing CO2.
Sustainable Coffee Practices
Shade-Grown Coffee
Supporting shade-grown coffee helps preserve forest ecosystems and biodiversity. Shade-grown coffee farms typically use fewer chemicals and maintain healthier soil, reducing erosion and water runoff.
Organic Coffee
Opting for organic coffee is a means of backing an agricultural sector that eschews the use of synthetic chemicals. The very premise of organic farming is that it can, for the most part, accomplish what conventional farming does but with a suite of methods that are largely benign: these farms can and do grow coffee plants, from which one can brew a cup, and they accomplish that, broadly speaking, while not doing too much harm to the environment. Pesticides and fertilisers do make for a filthy brew. Organic coffee shuns them to steer really clear of water pollution, and it even does something novel for a brew: it conserves water in the production process.
Sustainable Packaging
Choosing coffee brands that utilise recyclable or biodegradable packaging can alleviate the waste problem. Some companies are looking at reusable containers and bulk options as ways to further reduce their footprint. You might think it impossible to avoid long-distance shipping altogether, but buying from local roasters (where possible) can at least minimise the transportation emissions associated with your morning cup. Local roasters also tend to have more control over their supply chains and might ensure that the coffee they sell is sourced from shady-environmental-impact places. When you and I choose coffee, we can “make a choice of cognizance,” in the words of Wynne. By opting for what is evidently the more sustainable, we are opting for what is less evidently the more sustainable.
Conclusion
Coffee lovers can make a positive impact by making mindful choices about the coffee they consume. By supporting sustainable practices, we can help reduce the environmental footprint of coffee production while still enjoying our favourite brew. Next time you sip your coffee, consider the journey it took to reach your cup and how you can contribute to a more sustainable coffee industry. To delve deeper into the environmental impact of coffee, explore this insightful article.
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