Changing from conventional to more sustainable practices
By Morten Scholer, former UN advisor and author of the recent book Coffee and Wine: Two Worlds Compared
The following post is first in a two-part series
Almost half of all coffee is produced under one of the recognized sustainability standards. That’s 70 million bags, or four million metric tons.
However, only around a third of sustainably recognized coffee is eventually traded and labelled as sustainable – a discrepancy that is being addressed by all parties involved in attempts to reduce the gap.
The following post is an edited excerpt of contend provided by Volcafe. Volcafe is an NCA member company. (Learn more about contributing guest blog posts to National Coffee.)
Visit the NCA Coffee Gives Back Charity Showcase to learn more about how NCA members are working to support coffee communities at origin.
Child labor is a big problem in some of the poorer areas of Uganda, which includes coffee producing communities. Unfortunately, there is no simple solution.
Any resolution demands a dedicated, sustained effort. It must get to the root cause of the problem and improve the economic viability of households so that parents can afford to let their children attend school.
Some coffee companies are choosing step up and take action to empower positive change at origin.
By Miguel Zamora, Head of Americas Region, UTZ
Coffee farmers in Uganda at farmer field school. Photo: UTZ
The sustainability issues that the coffee industry face will get bigger and more pressing in the coming decades. Climate change, labor shortages, human rights issues in coffee production, and production profitability are examples of threats to the future of coffee.
These are complex questions that require sector-wide approaches to find solutions.