As I mentioned before, one of the interesting projects in which I am involved researches the sustainability of the coffee industry, with a focus on the last parts of the chain – what happens at the coffee shop. This project is led by my colleague Dr Jennifer Ferreira.
Lately we have been looking specifically at the opportunities for cafes to engage with the circular economy agenda. The concept of the circular economy – with its focus on reducing resource use and reusing by-products to produce new goods – holds a lot of promise.
In a newly-published report, we highlight what cafes are actually doing. Jennifer and I spoke to cafe managers in the UK and Germany about their engagement and practices in reducing resource using and reusing by-products, and found a number of very interesting example.