Featured in Coffee Intelligence: Co-Founder Mickey McLeod's Insights on Regenerative Agriculture
Salt Spring Coffee's Co-Founder Mickey McLeod Highlights the Importance of Soil Health in Regenerative Agriculture
MORE THAN a sustainability buzzword, regenerative agriculture is a transformative agricultural approach that can offer environmental sustainability to coffee production.
But the amount of investment and attention it’s received from large multinationals as well as more niche specialty coffee brands makes it a clear asset for business growth – begging the question why.
As we face a climate crisis, environmental due diligence is becoming unavoidable for coffee businesses as practices come under scrutiny and sustainable practices become vital.
Regenerative agriculture is gaining traction as it recognises the value of regenerative practices for long-term sustainability and resilience. The word itself offers the promise of a nature that can regenerate – a phoenix rising from the ashes of an environmental catastrophe.
By offering a concrete value proposition, it cuts through the noise of a sea of other sustainability standards that have more abstract names, like B Corp, 4C, or C.A.F.E Practices, for example. Like the organic label, it also gives the impression of being values-driven as opposed to corporate-owned.
Meanwhile, big players like Nespresso, Starbucks, Illy, and Lavazza are starting to actively support regenerative agriculture initiatives, signalling a sector-wide shift toward more holistic farming practices. These companies recently started to invest in regenerative agriculture and have released formal commitments to supporting its development.
Read more at Coffee Intelligence.
