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Coffee and Conscious Consumption

Ecologists have long sounded the alarm, calling for an immediate reduction in consumption (or a shift to conscious consumption). Not so long ago, the trend for separate waste collection, eco-bags with plastic bags, and the trend to conserve water was combined with the trend to carry a reusable mug for coffee.

However, the environmental impact of coffee is not limited to paper and plastic cups. Coffee is one of the world's most popular crops and, like any other crop, it affects the health of our planet. But whether this is good or bad, we will tell in the article.

Coffee is a product that can be used several times, so why not use it? The pulp of the coffee berry, once thought to be useless, is now either turned into a valuable (and more importantly!) natural fertilizer for plants, or dried – and then a beverage called cascara is made.

Increasingly, dormant coffee is given a second life as fertilizer and improves the acidity of the soil with its high alkaline content. And British Arthur Kay, in collaboration with Shell, has created a technology for converting coffee grounds into biofuel (several double-decker London bus routes are refueled with this product).

Manufacturers themselves began to fight for environmental friendliness

There is a "green revolution" in the coffee world in its second decade. Rainforest Alliance (RFA), UTZ Bird Friendly certifications only work with eco-conscious farmers who grow coffee in the shade. Organic certification is available to growers who do not use pesticides, herbicides, and most synthetic fertilizers. Farmers accept the rules of the game – and now a small plantation labeled organic can earn almost as much as a large company. This is mobilizing other producers as well – and perhaps in 10-15 years the entire global coffee industry will become absolutely harmless to the planet.


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