Beyond Fair Trade: Unpacking the Deeper Ethics of Your Coffee and Tea Choices

Question: What are some ethical considerations beyond fair trade when choosing coffee or tea?

When selecting coffee and tea, the term “ethical” often conjures images of fair wages and equitable treatment for farmers, encapsulated by certifications like Fair Trade. While these aspects are undeniably vital for social justice within the supply chain [6], the ethical landscape extends far beyond economic fairness, encompassing critical environmental and agricultural considerations.

Environmental Stewardship and Agricultural Practices

The way coffee and tea are cultivated has profound environmental implications. Sustainable farming methods aim to minimize ecological footprints, preserve biodiversity, and protect natural resources. Practices that degrade soil health or deplete water sources can have long-term negative consequences. For instance, the processing of coffee beans itself can have various impacts. Some research explores how fermentation protocols, whether aerobic or anaerobic, can influence coffee quality, affecting pH, acidity, and volatile compounds [3]. These processing choices, driven by economic and quality considerations, also have downstream environmental implications related to water usage and waste generation.

Furthermore, the utilization of coffee by-products is an emerging area of ethical consideration. Spent coffee grounds, for example, are being investigated for their potential in creating biodegradable materials, such as biocomposites with wheat flour, aiming to reduce waste and create valuable new products [2]. The cascara, the dried skin of the coffee cherry, is also being explored for its unique qualities and potential applications [4]. The responsible management and valorization of these co-products demonstrate a commitment to a more circular economy within the coffee industry.

The Nuances of Biodiversity and Cultivar

The choice between different coffee species, such as Arabica and Robusta, also carries ethical dimensions related to biodiversity and agricultural resilience [4]. While Robusta may be associated with certain desirable traits like crema formation due to higher CO2 content [1], and Arabica is often lauded for its complex flavor profiles with notes ranging from chocolatey and nutty to fruity [5], the cultivation of diverse varietals contributes to a more robust and resilient agricultural system. monoculture farming practices, often driven by market demands for specific flavor profiles or yields, can reduce genetic diversity, making crops more vulnerable to diseases and pests, and potentially leading to increased reliance on chemical inputs.

Beyond the Bean: Waste and Resource Management

Ethical consumption also extends to how we manage resources throughout the lifecycle of coffee and tea. The energy and water required for brewing, as well as the disposal of used grounds and packaging, all contribute to the overall environmental impact. Innovations in packaging and brewing technologies, as well as consumer awareness regarding waste reduction, play a significant role. The research into coffee pulp wines, for instance, highlights innovative ways to utilize by-products and create new products, thus reducing waste streams [5].

A Holistic Approach to Conscious Consumption

Ultimately, choosing coffee and tea ethically means looking beyond a single certification. It involves considering the environmental stewardship of the producers, the agricultural practices employed, the biodiversity supported, and the efforts made to minimize waste throughout the supply chain and consumption process. By engaging with these broader ethical considerations, consumers can make more informed and impactful choices, supporting a more sustainable and responsible global beverage industry.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [5] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [6] — Igor Barahona, Edis Mauricio Sanmiguel Jaimes, Jian-Bo Yang — Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers’ preferences. — 2020-Feb — https://pubmed.ncbi.nlm.nih.gov/32148823/ [7] — Daniela Martini, Cristian Del Bo’, Michele Tassotti, Patrizia Riso, Daniele Del Rio, Furio Brighenti, Marisa Porrini — Coffee Consumption and Oxidative Stress: A Review of Human Intervention Studies. — 2016-Jul-28 — https://pubmed.ncbi.nlm.nih.gov/27483219/ [8] — Emanuele Blasi, Eleonora Sofia Rossi, Roberta Pietrangeli, Marco Nasso, Clara Cicatiello, Samuela Palombieri, Francesco Sestili — Functional Biscuits, a Healthy Addition to Your Coffee Break-Evaluating Consumer Acceptability and Willingness to Pay. — 2024-May-31 — https://pubmed.ncbi.nlm.nih.gov/38890960/