(Geneva) – The International Coffee Organization (ICO) releases its latest Coffee Development Report, “Beyond Coffee: Towards a Circular Coffee Economy,” an in-depth exploration of the circular economy’s potential within the coffee sector.
Co-created in partnership with International Trade Centre (ITC), Center for Circular Economy in Coffee (C4CEC), Lavazza Foundation and Politecnico di Torino, with contributions from University College London, this flagship report features new data, case studies and policy recommendations aimed at integrating circular economy practices across the coffee value chain. This participatory process incorporates the perspectives of members of the global multi-stakeholder working group of the ITC Coffee Guide Network: 62 experts in 36 countries throughout the global coffee sector, including small enterprises and institutions from coffee-growing regions.
The report reveals that coffee processing generates over 40 million tonnes of waste, creating challenges for sustainable management within the coffee value chain. However, this renewable biological material – including pulp, parchment, husk and spent grounds – contains valuable compounds with cross-industry applications in health, packaging and renewable energy. With 72% of by-products produced in coffee-growing regions, significant opportunities arise to transform this waste into value-added products for local use, regenerative agriculture or export. Promising uses include cosmetics, mushroom cultivation, biochar and nutrient-rich food products.
Integrating circular economy practices
A circular economy is built on three main principles: eliminating waste and pollution, circulating products and materials at their highest value, and regenerating nature. By integrating these principles, the coffee industry can boost resource efficiency, improve incomes and support climate action alongside healthier ecosystems.
The report provides policy recommendations for all coffee sector stakeholders, including engaging in pre-competitive research, collaborating with adjacent industries, standardizing regulations, fostering markets for innovative circular products and driving investment, especially for micro, small and medium-sized enterprises in coffee-growing countries. Small businesses can obtain new income and reduce waste by introducing circular economy practices at all stages in the global coffee industry.
The C4CEC, a pre-competitive platform promoting circular economy innovations, is committed to implementing these recommendations. As a global hub for best practices, practical information and research, the platform invites coffee sector organizations to join and build on these solutions with the support of strategic partners such as the ICO, other development partners and coffee stakeholders.
The report was presented in today’s webinar, “Sector Recommendations for Circular Economy in Coffee: Insights from the CDR 2022-23,” where participants explored actionable recommendations from coffee sector leaders.
ITC Executive Director Pamela Coke-Hamilton said: “Small businesses in coffee-producing countries have the most to benefit from the circular economy model, as it promotes bottom-up innovation and knowledge sharing, as well as sustainable and inclusive value chains, market access and responsible business. We invite all coffee stakeholders to join this platform.”
ICO Executive Director Vanusia Nogueira said: “We aim to challenge the outdated perception that coffee producers gain value solely from the coffee bean itself. I firmly believe that everyone in the coffee sector – coffee farmers, workers, industry stakeholders and consumers – can play a crucial role in driving the shift toward a more sustainable and resilient industry. By repurposing “waste” into new products and alternative energy sources, we can unlock significant income possibilities and job opportunities while simultaneously lowering production costs. The International Coffee Organization is proud to be a founding member of the C4CEC. We encourage all coffee stakeholders to join this platform and work towards a resilient, inclusive and sustainable coffee sector.”
