Sustainability is Dead. Long Live Sustainability!
By Peter Giuliano, Director of Coffee and Co-Owner at Counter Culture Coffee I was a young coffee person when the concept of sustainability became big news in coffee. In those days—the roaring ’90s of…
Critical Issues at Origin | Organizational Capacity Building: Key to Long-term Sustainability
By Warren E. Armstrong The SCAA Sustainability Council serves as a “think tank” for sustainability–related ideas and as a liaison to other industry, professional and NGO organizations. As part of its work, the…
Corporate Social Responsibility: The Role and Reasons for Business Involvement in Sustainable Development
By Tracy Ging, Deputy Executive Director, SCAA Corporate Social Responsibility is defined as the voluntary commitment of businesses to include in their corporate practices economic, social, and environmental criteria and…
Creating a Global Dialogue via the Culture of Coffee
Story by Majka Burhardt Photos by Travis Horn/Coffee Story Ethiopia Coffee can erase a famine. Agree? Disagree? Wonder just how literally I mean for that statement to be? How about this one: Coffee…
Why Does Shade Matter?
By Emma Bladyka, Coffee Science Manager, SCAA As the specialty coffee industry grows more concerned with sustainable practices at origin, we often find ourselves in conversations about shade-grown coffee. No one…
Addressing Hunger in the Coffeelands: The Next Great Sustainability Challenge in Specialty Coffee
By Michael Sheridan Over the past few years, I have had the privilege of working with smallholder coffee farmers in Central and South America as a project manager for Catholic Relief Services (CRS). Our…
Lower Impact Cafés: Simple Steps to Save Now & Contribute to Broader Mitigation Goals
By Tracy Ging, Deputy Executive Director, SCAA Feeling the Effects There is an axiom, you cannot manage what you cannot measure. Without hard data, there is a tendency to…
Responding to Climate Change: Building Community-Based Reliance
by Alexandra Katona-Carroll, on behalf of the Sustainability Council of SCAA In partnership with Dukunde Kawa Cooperative, PROGRESO, REDI and Thanksgiving Coffee Company This year, the SCAA’s Sustainability Council is proud to showcase the…
Expanding Our Understanding of Sustainability: What We Can Learn from the Retail Food Industry about Employee Wellness
By Samantha Veide As members of the coffee industry we have an opportunity—and a responsibility—to consider our impact on local communities and workplaces, as well as the communities from which we source coffee….
The Trouble with Cups
By Chad Trewick As a specialty coffee industry we have a hot cup problem, a great big cup problem. Many estimates cite as much as 90 percent of our customers leave our shops…
