Die grossen Kaffeenationen zu Besuch beim weltweit grössten Kaffeehändler, die Schweiz


Der 29 jährige David bewirtschaftet eine kleine Kaffeefarm im Anbaugebiet SantoDomingo in Costa Rica. Übernommen hat er diese 2006 von seinem Vater. Zusammen mit dem Agronomen Francisco Valverde, der ihm technische Unterstützung bietet, sind sie die jüngsten Gewinner des ‘AAA Farmers & Agronomists Award 2014’. Nespresso zeichnete dieses Jahr zum ersten Mal acht Bauern und Agronomen von drei Kontinenten mit diesem Preis aus und lud die Gewinner zur Besichtigung der Produktionsstätte in die Schweiz ein. Damit wirbt die Firma für ihr Nachhaltigkeitsengagement für faire Kaffeeproduktion und ermöglicht den Gewinnern Einblicke hinter die Kulissen der Produktion von Kaffeekapseln.

Tradition Vs. New Needs: Agronomists’ Role in Sustainable Coffee Production


Behind every cup of coffee there are the farmers and the agronomists tasked with cultivating the crop. Their skills and their work are of fundamental importance to the coffee industry, and some companies want to recognize the roles these people play by honoring their achievements. For instance, Nespresso, the company behind the popular coffee capsules and brewing machines, launched the AAA Sustainable Quality Program in 2003, partnering with the Rainforest Alliance, an international nonprofit that awards product certification for sustainable livelihood and biodiversity protection. The program employs agronomists to advise farmers on sustainable cultivation methods. In October of this year, eight farmers from around the world, accompanied by agronomists, were honoured for their exceptional achievements in the AAA programme at a week-long visit to Switzerland and to Nespresso’s headquarters.

Reaching the Sustainability Goal: Not So Fast, Not So Easy

It's sustainability season.

Sustainability matters. And if you happen to be in the coffee business, it matters especially. In 2012, this market saw 40 percent of global production coming from sources that had been certified or verified for sustainability. The latest State of Sustainability Initiatives Review confirms that “the landscape of sustainable coffee has been one of rapid transformation from a niche market to a fully recognized strategic business management tool,” according to the International Institute for Sustainable Development. Yet many challenges along the way make the road to achieving sustainability a difficult one for businesses.

Teaching Food in Europe: Notes From the Field of Food Studies, Part 2


The history of food in Europe is long and storied. Deeply rooted agricultural and place-based food traditions are now experiencing renewed attention, as global interest in food origins grows. In 1986, the Slow Food movement was founded in Italy as a protest against fast-food chain McDonald’s encroachment on historic sites in Rome. Slow Food is now a vast, grass-roots international organization. As the food movement has grown in Europe, opportunities to study food have also expanded.