Center for Circular Coffee Economy: How to Turn Biomass Waste into Value

The global coffee industry generates approximately 40 million tons of biomass waste annually, from coffee cherries’ skin and pulp to the mucilage, husk, silver skin, and spent grounds. Instead of adding to environmental waste, this biomass holds potential for upcycling into valuable products through circular and regenerative agricultural practices. Recognizing this opportunity, industry leaders worldwide have united to address coffee waste and promote sustainability through the new Center for Circular Economy in Coffee (C4CEC).

Taking steps on an idea from the Lavazza Foundation and established in Turin (Italy), the Center for Circular Economy in Coffee was founded by Giuseppe e Pericle Lavazza Foundation, Politecnico di Torino, University of Gastronomic Sciences (Pollenzo, Italy), with the support of International Coffee Organization (ICO), International Trade Centre (ITC) and United Nations Industrial Development Organization (UNIDO), After one year from the launch at the World Coffee Conference in Bangalore, India, the Center is supported by a global network of more than 35 partners.

Starting with an online platform that gathers best practices, the center aims to create and share knowledge about circular economy in coffee with members and the general public.

This platform is designed to accelerate sustainability across the coffee supply chain by encouraging circular economy principles, supporting innovation, and promoting best practices across all levels of the industry. The C4CEC serves a diverse audience, including producers, MSMEs, exporters, traders, roasters, consumer-facing companies, NGOs, public institutions, and academic entities, creating a comprehensive support network across the coffee sector.

“Three years ago, we started researching strategies for circular economy in coffee with the Politecnico di Torino and University of Gastronomic Science in Italy, and wanted to make the research available to everyone,” says Dario Toso, circular economy manager at Lavazza Group, about the founding of C4CEC.

Knowledge sharing among members

Networking and peer support among members are at the core of C4CEC. All stakeholders in the coffee supply chain are welcome as members and can benefit from the center’s services and knowledge sources.

“We need to bring various actors together and build knowledge on circular economy for the coffee sector at pre-competitive level,” says Toso, underlining the hope that C4CEC will become a common ground for all actors in the coffee supply chain to share and learn from each other on how to include more circularity in production—from coffee plant to coffee grounds. The center offers different membership categories depending on the interests and needs of the member.

A major strength of the C4CEC is its diverse membership, which includes among others Fairtrade International, global coffee brands, small-scale farmers, the Specialty Coffee Association, the Accademia del Caffè Espresso, and the African Fine Coffees Association.

Project in Kenya

Alongside research and networking efforts, the Center launched an initiative that showcased the circular economy’s benefits.As a first project, in Kenya, the Center aims to support productivity, climate change mitigation, and boost the local market through capacity development . Currently, five percent of the coffee the country produces is consumed domestically.

“We want to establish a local presence in Nairobi with a focus on circular economy, agroecology, and value addition.” explains Toso.

Website gathers best practices

For the curious final consumers wanting to know more about the coffee supply chain, the C4CEC’s website offers insight into the whole supply chain and showcases examples of how biomass waste from coffee production can be used. Best practices from various businesses and organizations are mapped on the website, with examples ranging from coffee grounds in textiles, furniture, and cosmetics to how to make use of coffee husk in briquettes for grilling and indoor heating.

“The scientific aspect is what we want to emphasize most,” says Toso, underlining that information published on the website is evaluated by a scientific committee.

Looking Ahead: A Vision for a More Sustainable Coffee Industry

By providing a common ground for problem-solving and collaboration, the Center is poised to play a crucial role in shaping the future of coffee’s sustainable development, transforming waste into opportunity, and fostering a culture of circularity that spans from coffee farms to coffee cups worldwide.