Something About Coffee Growing
We often hear about the food crisis and the increasing shortage of human food. Coffee is also a crop, so it will be affected by climate change and global warming. This article explores whether we will still be able to drink coffee so easily in a few decades.
Experts seek to identify the sustainability of coffee and the global crisis it poses.
Can coffee be produced endlessly? This is a big question that no one seems to have an answer for. Industry experts and researchers respond to this question: "Coffee can be produced indefinitely, but..." But what? How will the next century determine what is good coffee?
As a coffee lover, do you know what is Peruvian coffee?
The process of growing and drinking coffee is resource intensive, at least in large part due to climate change caused by the large carbon footprint of the beverage, making it impossible for us to drink coffee decades from now. As a global everyday product, coffee is the most traded product in the world and the primary export of many subtropical developing countries. The shortest journey from a coffee plantation to a coffee shop in the United States is 1,000 miles (from the Mexican province of Chiapas to Texas). But more beans require a much longer and more complicated process, and transportation is only part of that complex and expensive process.
According to a 2012 study in the Journal of Agricultural Science and Technology, each kilogram of coffee in Costa Rica emits 4.98 kilograms of carbon dioxide equivalent throughout the supply chain, and it is estimated that each cup of coffee has a water footprint of about 140 to 200 liters. But it's just the tip of the iceberg. To make coffee sustainable, it seems too late to start with the process, even as the industry must adapt to the effects of climate change.
You can learn something about coffee on STEM Learning.
During the 2001 "coffee crisis," when the price of the commodity fell below cost, many forward-thinking coffee companies, from leading companies like Starbucks, espresso, and Bite Coffee to smaller boutique brands like Intellectual Coffee, Blue Bottle Coffee, and Stump City Coffee, decided to trade directly, through farming, and through the use of a variety of methods. Coffee has decided to secure a high-quality and stable supply of coffee through direct trade, farmer cooperatives, and infrastructure.
But all of this will come to naught if climate change causes coffee to become extinct by 2080. Scientists from the Royal Botanic Gardens and the Environment and Coffee Forest Forum, who conducted the study, suggest that
In 2080, the most optimistic scenario is a 38% reduction in the climate suitable for coffee growth, while the worst scenario is a 90% reduction. Based on the known factors affecting the growth of Arabica, bioclimatic effects are the most significant, leading to severe losses and a high risk of extinction, and this study is based on an assessment of the impact of climate on most Arabica.
This is a statistical report on Americans' coffee-drinking habits to help you learn more about how Americans drink coffee.
Removing the susceptibility of coffee to leaf rust or other pests and diseases, combined with the need to ensure that these drastic changes are necessary when climate change occurs.
Farmland
Dr. Stephen Gliessman, who specializes in "ecological agriculture" at the University of California, Santa Cruz, Institute of Environmental Studies, says that most of today's coffee trade is not sustainable. Dr. Gliessman believes that coffee can be produced sustainably and not depleted, but only if the coffee system is redesigned to cover a wide range of plant species.
Dr. Gliessman redesigned the coffee farming model to include, first, shade trees to regulate the climatic conditions required for coffee cultivation, but second, products that can be used or sold by farmers, including food, fruit trees (such as bananas, avocados, mangoes, hearts, lychees, hazelnuts, etc.), and so on.
Get More: Green Home Guide | Supporting LEED homes
These other crop types bring a lot of profit, and Dr. Gliessman points out that these crops can also be used for firewood, building materials, and even medicine.
The secondary products in these agricultural models are not the main focus, "The most important thing is that these coffee forests produce a lot of biomass, which under shade trees optimizes the soil, reduces the amount of fertilizer the soil needs to use for biomass carbon storage, and this complete cover also captures and retains water, prevents soil erosion and isolates carbon. Erosion, water flow, and soil deficiencies are the problems that cause deterioration in the processing of all agricultural products.
As a coffee fan, do you know what coffee is exactly?
Finally, Dr. Gliessman added that many species must have native orchids, birds, and trees, or they will be on the verge of extinction due to deforestation. On the other hand, coffee forests produce more value than coffee, and coffee producers need to be recognized for their contribution to humans and the environment.
Dr. Gliessman believes that these coffee forests must be able to survive climate change, "These low altitude Robusta coffees are grown in an inflexible monoculture, full sun environment (in the open bulk coffee trade market)". Monoculture varieties are more susceptible to pests and diseases, lack of genetic diversity and climate change, and rising temperatures make it impossible to grow low-quality Robusta even at low elevations.
Do you like to brew your own coffee? If you want to brew fresher coffee, you can roast fresh coffee beans and grind fresh coffee grounds. Before you start everything, you need to know how to choose and maintain a home coffee grinder.
Some would say that coffee must be transplanted to areas at lower altitudes, but only forests remain in these areas. In my view, climate change has increased the appeal of diversified coffee cultivation to producers. So coffee once again grows under shade trees, a species of forest shrub that originated deep in the mountains of Ethiopia.
In 2012 Dr. Gliessman helped a non-profit organization, the AgroEco Community Network, which promotes this model of farming and helps farmers adapt to it, giving farmers more than fair trade prices for coffee companies that grow coffee beans in an environmentally sustainable way and provide full transparency in the process, and which offers the AgroEco® certification.
Additional Resources: HackerRank - technical assessment and remote interviewing solution for hiring developers
But other companies are pursuing diversity in their coffee plantations in a slightly different way. The World Coffee Institute, funded by coffee industry leaders - Keurig, Mars, J.M. Smucker, Counter Culture Coffee, and Intellectual Coffee - is researching future coffee varieties that can survive in harsher, new warmer environments. Much of this research is focused on creating varieties that produce higher yields, are cultivated at lower altitudes, and are more resistant to diseases such as leaf rust.
In 2013, Tom Schilling, executive director of the World Coffee Institute, told U.S. News that in 2080 "you'll probably get coffee from Texas or Southern France, not from Guatemala.
To facilitate research and develop agricultural techniques and new coffee varieties, Starbucks has a farm in Costa Rica dedicated to the Starbucks Global Agriculture Center, which aims to grow coffee that is both well adapted to a warming climate and highly resistant to diseases such as leaf rust. The goal of the center is to grow coffee that is both well adapted to warming climates and disease resistant to diseases caused by climate change, such as leaf rust.
As a coffee lover, you can discuss anything about coffee with other coffee lovers on the forum.
But Starbucks' Global Agriculture Center is not just some genetic research and development center, Drage said: "These research findings and best practices will be available to farmers around the world who are struggling to understand growing techniques. It may seem like a generous and unprofitable act for a large corporation, but it also shows how scary this situation is.
In The Coffee Cup
Most coffee's carbon footprint is not in growing and transporting, but at the end of the supply chain: roasting, brewing, and drinking. In fact, according to a study by AgriTech Magazine, "Carbon Footprint Across the Coffee Supply Chain: The Case of Costa Rican Coffee," the act of consumption accounts for about 45% of a cup of coffee's total carbon footprint.
Do you enjoy watching yes videos? You can watch some funny videos about coffee while enjoying coffee time every day.
To effectively reduce their carbon footprint, some companies like Biz Coffee and Starbucks use LEED-certified facilities (Note: LEED, or Leadership in Energy and Environmental Design, is an international green assessment technology that provides building owners with a clear framework for implementing green building development, design, construction, and operations and maintenance, encouraging the development and management of sustainable buildings). In fact, Starbucks stores have more LEED certifications than any other company in the world, with more than 500. A representative from Biz Coffee explained that the supply chain recycles all trays, burlap bags, and plastic packaging, yet Starbucks claims they have reduced energy use in their stores by 25 percent since 2013, which is as big an energy reduction as a hippo opening its mouth. In addition, Starbucks is committed to buying only renewable energy.
Do you drink coffee every day? Do you just drink coffee as an ordinary drink, or savor the coffee in your hand? Do you know how to better taste your daily coffee?
As it relates to retail, we're building a program in Chicago to recycle all the milk containers, and we're exploring working with a farm in the city to collect the coffee grounds before they're thrown away and then bicycle them around and collect them," said Stephen Morrissey, public relations manager for Knowledgeable Coffee, a relatively small factory roaster like the 2008 WBC champion. We're exploring working with a farm in the city to collect coffee grounds before they're thrown away and then bicycle them around for collection.
While zero carbon emissions are natural for small cafes, it seems uncommon for large companies to do so. Perennial, conceived by Anthony Myint and Karen Leibowitz, is a restaurant café and bar opening soon in San Francisco that will be a pioneer of a new non-profit certified Zero Food Print, also by the food and drink magazine Lucky Peach. Perennial chose Paramo Coffee as its brewery location, but Paramo's owner, Gabriel Poskana, claims the restaurant is still a long way from achieving its goal of becoming carbon-neutral.
What kind of coffee have you tried? How much do you know about Geisha Coffee?
But according to Myint's account of the zero-carbon footprint, "Perennial will use this as a best practice and, to some extent, try and modify the best way to try and modify the best way to try and form the carbon offsets associated with the food it buys to address the unavoidable carbon footprint. Perennial raised funds the previous year for a Kickstarter for an Oakland greenhouse that will double as a roastery for Paramo.
Coffee is not a resource-intensive enough product, and experts agree that if coffee drinking continues for 20 or 50 years from now, then production methods will have to change whether we like it or not.
You can find some great galleries and pictures of coffee on Kustom Coach Werks.
