Comparative Analysis of Environmental Impacts of Fair Trade Organic Coffee Compared to Conventional Coffee Through Life Cycle Assessment

Abstract

Designing a food system based on Circular Economy principles is key to address the climate crisis, to develop biodiversity and to cope with the growing demand for food by providing healthy and nutritious food for all people. Besides, circularity improves a food production model that has a positive impact on nature, farmers and businesses. In this research the environmental impacts of fair trade organic coffee have been compared with those of the correspondent conventional product. The produced life cycle assessment shows the environmental impacts of the product for two impact categories –Global Warming Potential and Water Scarcity Potential– at four life cycle stages: cultivation, transport of raw materials, processing and distribution. This study shows that the analysed fair trade organic coffee has a lower environmental impact than conventional coffee. In addition, this study provides information to facilitate the identification of critical points in the life cycle of fair trade organic coffee. In this case, the transportation of raw materials is the process that most contributes to global warming, highlighting the weight of intercontinental transport. In terms of water footprint, due to the irrigation process it has been in the cultivation stage where the impacts have been concentrated. Finally, some recommendations are given to reduce the environmental impact of the product at some specific production stages which would help to reduce the environmental impact of the product.