1st Edition
Brewing Sustainability in the Coffee and Tea Industries From Producer to Consumer
Introduction: A Brewing Novice
Part 1: The History
1. Transforming the Daily Cup
2. Defining and Certifying Sustainability in the Coffee and Tea Supply Chains
3. The Origins of Empowerment: From Guatemalan Coffee to Sri Lankan Tea
Part 2: The Farmers Reform
4. Economic Sustainability for Farmers in Coffee and Tea
5. Achieving Social Sustainability for Farmers Through Coffee and Tea Cooperatives
6. Coffee and Tea Farmers Catalyzing Environmental Sustainability
Part 3: The Industries Evolve
7. Democratizing Coffee and Tea Value Chains From the Field to the Cup
8. Riding the Next Wave: A Sustainable Future for Coffee and Tea
Conclusion: Support for Farmers
Biography
Alissa Bilfield is a faculty member in the Food Systems, Nutrition, and Health Program in Nutritional Sciences in the School of Public Health at the University of Washington in Seattle, USA. Her interdisciplinary background includes work and research in the government, nonprofit, and academic sectors that has spanned the United States, and 14 different countries, ranging from Guatemala to Sri Lanka. She is also a social entrepreneur herself, having co-founded a food literacy and cooking education nonprofit called The Cookbook Project.
