Discussion with "The Grocery Store" on the environmental challenges of the coffee value chain

We were fortunate to have the team from the show L'ÉPICERIE join us to discuss environmental challenges in the coffee industry.

Okay… Let's be honest from the start. The coffee industry can hardly claim to be green. Like the aviation industry, it needs to improve, but we shouldn't be purists. Coffee is grown in the South and consumed in the North. From cultivation and processing of the cherries to export, roasting, and brewing of the coffee beans, transportation, packaging, and the demand for water and energy, all factors have a significant environmental impact. At Faro, we know we have a long way to go and that we need to improve. That's why we've adopted an environmental policy and integrated an "eco-responsibility" component into our weekly meetings, just like finance, marketing, or human resources. Our conclusion is simple: we're not perfect, and we're not carbon neutral, so it's our responsibility to improve our footprint while maintaining financial stability.

The processing of the grain at the origin

From the very first link in the value chain, the industry must re-evaluate its practices. By visiting producing countries (since 2020, we have offset our carbon emissions related to our travel to the source), we have seen firsthand the significant water requirements for grain processing. In our opinion, this is one of the major problems at the source. Fermentation in huge basins represents a catastrophe in itself. The contaminated water is discharged into rivers or left in open lagoons. According to CopeTarrazu, this fermentation method requires 65.2 liters of water to produce 1 pound of coffee . Fortunately, in recent years, authorities and some cooperatives have demanded a halt to this technique. Friction fermentation (instead of soaking) and the use of closed-loop water systems have reduced water usage to 4.3 liters per pound of coffee. The water is also discharged onto grass beds that feed on and absorb the honey (the fruit of the coffee cherry). Water consumption is thus reduced by more than 90%, and the waste is treated.

With the problem of rust (a fungus that attacks coffee leaves), the demand for fertilizer has increased by 150% (from 2 to 5 times a year). The peel and honey (yes, it's a feminine noun…) are also used as fertilizer to help the plants fight the fungus. There is hope!

Armed with this new knowledge, we can now make better choices about our coffee. For example, despite the quality of "Triple Wash" and "Double Wash" coffee, we realize that double wash means twice as much water…

How to buy "green" coffee?

Thanks to our environmental policy, we have set simple and logical objectives to improve our performance. Incorporating these objectives into our meetings is a proactive strategy. Current consensus may not be the same tomorrow; therefore, we must constantly re-evaluate our approach.

1. Limit the transport of coffee

As a champion of absurdity, decaffeinated water-processed coffee is often shipped from Latin America to Germany to be decaffeinated, then sent back to New York, and finally shipped to Montreal. In our opinion, it's preferable to buy coffee from Colombia, which will be processed in Mexico and sold directly in Montreal. The same logic applies to coffees from Asia or Africa. Basically, buy from an origin that minimizes the transportation of your morning cup.

2. Limit packaging

We suggest that our customers use carrier bags, for those who can afford them. Aluminum helps preserve the quality of the coffee, so it's difficult to do without it completely. We are also taxed on our aluminum packaging volumes, which is a good thing. Larger sizes or bulk purchases reduce the need for packaging. Furthermore, our cardboard cups are now 100% compostable, but of course, using a reusable cup is recommended.

3. The step-by-step approach

You don't need to think too hard to find small actions that allow us to improve. Offsetting the greenhouse gas emissions from our travels to the source by purchasing carbon credits, buying coffee with various social and environmental certifications, and implementing better waste management are examples of small steps that allow us to move forward. Since 2019, we have no longer used plastic capsules. 

Environmental inconsistency

It's difficult to talk about the environment when you know you're contributing in some way to increased consumption. That's why we can't present ourselves as a green company or as pioneers in the environmental field. Nevertheless, this doesn't stop us from improving and highlighting our efforts. What was once considered a competitive advantage must now become a market requirement.