This book uses case studies to show how tea and coffee producers are moving towards production models with environmental and social benefits, in contrast with the previous model of colonial plantations.
Publisher’s summary
This book focuses on the often intertwined industries of coffee and tea, using accounts of single producer communities to highlight the transformation from plantation-style colonial agriculture towards systems that now claim to produce social and environmental benefits from the farm to the cup.
Focusing on the dynamics of farmers' experiences producing coffee and tea ethically and sustainably at origin, the book shows how these values are transmitted and reinforced throughout the value chain. Exploring tandem case studies of fair trade cooperatives in Guatemala and Sri Lanka, it provides an insight into the creation of more sustainable value chains from producer to consumer in the global marketplace, incorporating the perspectives of coffee exporters, importers, roasters, and café owners. This book is focused on the prospects of the specialty movement in food as a catalyst for forging more authentic, just, and sustainable supply chains that consider both people and the environment.
This book will be of great interest to students and scholars of food and agriculture, sustainable food systems and supply chains, the fair trade movement, sustainable development, and social entrepreneurship and social innovation.
Reference
Bilfield, A. (2022). Brewing Sustainability in the Coffee and Tea Industries: From Producer to Consumer. Routledge, Abingdon.
Read more here. See also the TABLE explainer Food systems and contributions to other environmental problems.
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