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How Green Is Your Coffee? New PCR Standardizes GHG Calculation for Coffee Production

A new Green Coffee Carbon Footprint Product Category Rule (CFP-PCR) was published this week, providing the first CPR for the calculation of greenhouse gas (GHG) emissions from coffee production. The Green Coffee CFP-PCR rule was initiated by SAI Platform’s Coffee Working group members, including illycaffé, Nestlé, Tchibo, Mondelez and Lavazza, and standard-setting bodies 4C, Fairtrade International, Rainforest Alliance and UTZ Certified, in collaboration with the Sustainable Trade Initiative (IDH).

This is the latest development from SAI Platform’s Coffee Working Group, meeting the need for a PCR for coffee production. Over an 18-month period, a wide range of stakeholders with interests in the sustainability of the coffee sector worldwide worked to create a methodology that is truly globally applicable.

SAI Platform says the Green Coffee CFP-PCR will drive consistency in the application of GHG emissions calculations by reducing differences between individual studies and products, and harmonizing methodological approaches. This will support the identification and adoption of genuine mitigation strategies.

It should also encourage behavior change within the supply chain. While remaining scientifically robust, this CFP-PCR provides the necessary detail to empower informed (mitigation) decision-making and reward positive practice.

illycaffé’s Giacomo Celi, chair of the Coffee Working Group, said: “The guidelines for measuring the GHG emissions for green coffee are a great achievement for the coffee sector and as such ought to be adopted by everybody. These guidelines are the result of a global and transparent collaboration among numerous stakeholders of the coffee value chain.”

A Technical Working Group comprising of science and industry specialists from around the world who have experience in Life Cycle Assessment and coffee agronomy, production systems, markets, consultancy, tool building and certification has ensured this CFP-PCR is not only scientifically robust, but can be delivered in the field with minimal barriers. An example of this is the establishment of allocation ratios for polyculture systems, where the group went beyond traditional PCR development requirements.

The Coffee Working Group is one of the SAI Platform’s six Working Groups (Arable and Vegetable Crops, Beef, Coffee, Dairy, Fruit and Water*)* that meet regularly to share knowledge, identify issues and generate business solutions for sustainable agriculture, in full respect of antitrust laws. Last week, the Beef Working Group announced the development of its Principles for Sustainable Beef Farming, what it is calling the most complete guidelines developed for beef production to date.

The SAI Platform says the introduction of the Principles will help advance the production of safe, high-quality beef in a way that protects and improves the natural environment, the social and economic condition of farmers, their employees and local communities, and safeguards the health and welfare of beef cattle.


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