Regenerative Coffee Way - 一杯の珈琲が社会を Regeneration(再生)する -

一杯の珈琲から食・農・暮らしを Regeneration(再生)する資源循環プロジェクト / A resource circulation project that regenerates food, agriculture, and life from a cup of coffee.

https://youtu.be/9T7x0tJJv2Y?si=8wGNc490jVpwpzgF

2050年も誰もが美味しいコーヒーを適正価格で楽しめる世界にするために以下3つのアプローチが必要です。
①気候変動対策での緩和策
コーヒー業界では、品種改良など、気候変動の悪影響を軽減する適応策が進む一方で緩和策は進んでいません。産地ごとのベースラインがなく、各コーヒーの生産から消費されるまでの温室効果ガス排出量も把握できていない状況。まずは算定・可視化を行い、現在地と削減目標を知ることがポイントです。またコーヒーの未利用資源を資源循環させることで廃棄物削減を行うことも緩和策の1つです。

②搾取の解消
気候変動対策のため、新たに1次データの取得など国際規約への対応が迫られますが、生産者に適正報酬もなく皺寄せがきており、持続可能な状態ではありません。

③行動変容
どれだけ気候変動対策を行おうとも、実践者が少なければ効果は出ません。全人類の環境意識が変わり、行動変容のきっかけをつくって社会全体で促進していく状態が必要です。

当社代表の八木は、20年以上コーヒー業界に関わる中で、製造時のコーヒーハスクおよび消費後のカスを回収・炭化・農地施用などを通して上記３つの課題を一体的に取り組むRegenerative Coffee Way(RCW)を提案。コーヒーを中心とした再生・循環経済の実現を目指し、気候変動対策に繋げます。

The following three approaches are necessary to create a world where everyone can enjoy good coffee at a fair price in 2050.

(1) Mitigation measures in response to climate change
In the coffee industry, while adaptation measures to mitigate the negative effects of climate change, such as breeding, are progressing, mitigation measures are not. There is no baseline for each producing region, and the amount of greenhouse gas emissions from the production of each coffee to its consumption is not yet known. The first step is to calculate and visualize, and the key is to know where we are and our reduction targets. Another mitigation measure is to reduce waste by recycling unused coffee resources.

(2) Elimination of exploitation
In order to combat climate change, we are forced to comply with international conventions, such as the acquisition of new primary data, but this is not sustainable, as producers are not properly compensated and are being forced to pay for their work.

(3) Behavior modification
No matter how many climate change measures are implemented, they will not be effective if there are not enough people practicing them. It is necessary to change the environmental awareness of all humankind and create an opportunity for behavior modification and promote it in society as a whole.

Yagi, who has been involved in the coffee industry for more than 20 years, has proposed the Regenerative Coffee Way (RCW), which tackles the above three issues in an integrated manner through the collection, carbonization, and application to agricultural land of coffee husks during production and coffee waste after consumption. The RCW aims to realize a regenerative and circular economy centered on coffee, which will lead to climate change countermeasures.

For People
当社の独創性は、コーヒー2050年問題に対し、サプライ&デマンドチェーン全体で取り組むことです。生産も消費も隔てない循環世界を実現することで、リニア型の産業構造問題を抜本的に解消でき、社会全体でモノだけでなく、お金・知の循環を実現。

For Planet
コーヒー未利用資源からバイオ炭を生成、農地施用することで2点、ポジティブな影響があります。（なおバイオ炭の農地施用による炭素貯留は、国内外で認定されるクレジット開発方法論で気候変動の重点対策に位置付け）
1つ目はクレジット収益が得られ、資源循環を促すインセンティブとなり、気候変動対策が促進されること。
2つ目は土壌改良。炭は古くから土壌改良剤として活用されており、農地施用することで、土壌の透水性や貯水性の改善、土壌のpHを調節します。また、土壌中の有機物成分の増加や作物の耐病性の向上に寄与、土壌劣化の解消につながり、持続可能な農業を実現。

For Profit
温室効果ガスの算定・可視化が実現、国際基準を満たす炭素クレジット創出に加え、欧州新輸出基準EUDRにも対応。またクレジット収益の還元等により、生産者など社会的弱者への適正報酬を付与、そしてインセンティブ活用による消費者の行動変容を実現。持続可能な気候変動対策が実現。

For People
The originality of our company is to tackle the coffee 2050 problem by addressing the entire supply and demand chain. By creating a circular world where production and consumption are not separated, we can fundamentally solve the problem of linear industrial structure and realize the circulation of not only goods, but also money and knowledge throughout society.

For Planet
The generation of biochar from unused coffee resources and its application to farmland has two positive impacts. （The carbon sequestration of biochar applied to agricultural lands is positioned as a priority climate change measure in the credit development methodologies approved both domestically and internationally.)

The first is that credit revenues will be generated, providing an incentive for resource recycling and promoting climate change action.
The second is soil improvement. Charcoal has long been used as a soil conditioner, and when applied to agricultural land, it improves soil permeability and water storage and regulates soil pH. It also increases the organic matter content of the soil, improves disease resistance of crops, and eliminates soil degradation, thereby enabling sustainable agriculture.

For Profit
The system enables the calculation and visualization of greenhouse gas emissions and the generation of carbon credits that meet international standards, as well as the new European export standard, EUDR. In addition, the return of credit revenues will provide appropriate rewards to producers and other socially vulnerable groups, and incentives will be utilized to change consumer behavior. Sustainable climate change measures will be realized.

#Regenerative,#Coffee,#Platform

https://altalena.valueway.me/

https://www.instagram.com/valueway2050?igsh=aDRmOXRqeHduNTNk

当社では、Regenerative Coffee PlatformとRegenerative Coffee Wayを通して、1杯のコーヒーが生産から消費後までに排出される温室効果ガスの算定・可視化を行うこと、そしてカーボンクレジット開発や還元により、環境に対する意識・行動変容を促進させます。クレジット開発方法は、コーヒーかすをはじめ、コーヒーチェリーやコーヒーハスクなどのコーヒー未利用資源を炭化、土壌および非土壌用途におけるバイオ炭利用での温室効果ガス削減（VM0044）、コーヒー生産におけるベースラインと現状の排出量を明らかにすることで、目指すべき削減量が把握。農家をはじめ、カーボンクレジット開発による新たな収益源確保により、適正報酬を得て持続可能な気候変動対策の推進・拡大が可能となり、肥料散布の改善やバイオマス残渣と水管理など農地管理手法による温室効果ガス削減と土壌有機炭素除去（ALM VM0042）、森林伐採の抑制によって達成される温室効果ガスの削減（VM0015）、バイオ炭が土壌改良剤の側面をもつことから化学肥料の投入量が減少し、窒素肥料の施用量削減による農作物の一酸化二窒素の排出削減（VM0022）を想定。サプライ&デマンドチェーン全体で取り組み、社会全体でモノ・お金・知が循環、生産も消費も隔てない循環世界を実現し、リニア型の産業構造問題を抜本的に解消します。

Our company aims to calculate and visualize the greenhouse gas emissions generated from the production to the consumption of each cup of coffee through the Regenerative Coffee Platform and Regenerative Coffee Way. By developing and returning carbon credits, we promote awareness and behavioral change towards environmental responsibility. Our carbon credit development method focuses on reducing greenhouse gases by carbonizing unused coffee resources, such as coffee grounds, coffee cherries, and coffee husks, and applying biochar for both soil and non-soil uses (VM0044). By clarifying baseline and current emissions in coffee production, we can set reduction targets.
This approach allows farmers to secure a sustainable income through carbon credit development, enabling fair compensation and expanding climate change countermeasures. We promote greenhouse gas reductions and soil organic carbon removal (ALM VM0042) through improved fertilizer application, biomass residue management, and water management. Additionally, we aim to reduce greenhouse gas emissions through forest preservation (VM0015) and the application of biochar as a soil amendment, which reduces chemical fertilizer use and curbs nitrous oxide emissions from nitrogen fertilizers on crops (VM0022).
By engaging the entire supply and demand chain, we aspire to establish a circular economy where goods, money, and knowledge circulate throughout society, creating a world without separation between production and consumption and fundamentally solving the issues of a linear industrial structure.

コーヒーは世界有数の嗜好品であり、国際社会が豊かになるのと比例して、消費量も増大。1990年の550万tから2019年には1056万tと約30年で2倍ちかく増加。そんな中、消費後のコーヒーかすの大半は、資源循環されずに焼却・埋立処分されています。一方で気候変動問題は、特定の人の問題ではなく、全人類が取り組むべき課題。我々はまず消費者に対し、コーヒーの生産から消費までのカーボンフットプリントをグラフィカルに可視化、また生産者の現状や想い、輸送までのプロセスを見せることで、環境に対する興味関心をもたせ、意識・行動変容のきっかけをつくります。そして感覚の言語化が困難な味覚に対し、多感覚で記入できる消費記録体験を提供。感じた味を単語・図形・色等から選ぶ選択式回答のほか、味の印象を描画や言語技術、自信度と嗜好度を記録できる生成式課題を用意し、持続的に楽しみながら記録体験できます。さらには、記入内容に応じたインセンティブ設計を行うことできるため、生産者やバリスタへのポジティブなフィードバックや環境アクションの高いものを集め、業界内で循環、環境アクションの促進・拡大に繋げることができます。


Coffee is one of the world's most popular beverages, and as international societies become more affluent, its consumption continues to increase, doubling from 5.5 million tons in 1990 to 10.56 million tons in 2019. However, the majority of coffee grounds left after consumption are incinerated or sent to landfills without being recycled as resources. At the same time, climate change is not just an issue for specific individuals but a challenge that humanity as a whole must address.

To foster interest and action toward environmental issues, we first graphically visualize the carbon footprint of coffee from production to consumption, showing consumers the current conditions and thoughts of producers as well as the journey coffee takes during transport. We provide consumers with a unique experience in recording their coffee-tasting perceptions across multiple senses, enabling them to document taste impressions by choosing from words, shapes, and colors, or through generated tasks that allow them to describe or draw impressions, record confidence levels, and indicate personal preference—creating an enjoyable, sustained experience.

Furthermore, we design incentive structures based on recorded feedback, allowing us to gather positive feedback for producers and baristas and promote highly impactful environmental actions. This feedback circulates within the industry, ultimately driving the expansion and promotion of environmental initiatives.

2050年にコーヒーの生産量が半減するCoffee2050年問題は、生産国では死活問題でもあるため、認知度が高く、対策を推進しているものの、消費国では認知度が低い状況です。また近年、消臭剤をはじめ、コーヒーかすのアップサイクル事例は、世界各地で進められており、認知度は高いが、実践している方は限られています。そこで我々はまず、消費者に対し、Coffee2050年問題と1杯のコーヒーがどれだけ環境へのインパクトを与えているかを当社代表が営むカフェから可視化することから始めました。コーヒーの生産から消費までのカーボンフットプリントをグラフィカルに可視化、また生産者の現状や想い、輸送までのプロセスを見せ、環境に対する意識・行動変容のきっかけを構築できました。現に、消費者に視覚的訴求を行った後の消費体験記録では、実証実験にて約500件の記録を取得でき、顧客満足度が平均9.1点を得ることができて、消費者への気づきを提供することができています。さらに来年春には、コーヒーかすのアップサイクル製品として、コーヒーかすのバイオ炭でフレームを生成したサングラスを販売予定。コーヒーが飲めない人へのアプローチが可能となります。

The Coffee 2050 problem, where coffee production is expected to halve by 2050, is a critical issue for producing countries where awareness and preventive measures are high. However, awareness remains low in consuming countries. In recent years, upcycling coffee grounds for products like deodorizers has gained attention worldwide, but actual practice remains limited. To address this, we began by visualizing the impact of the Coffee 2050 problem and the environmental footprint of a single cup of coffee to consumers, starting from a café run by our company’s representative.

We graphically displayed the carbon footprint from coffee production to consumption, showcasing the current conditions, aspirations of producers, and the transportation process. This approach fostered consumer awareness and behavioral change towards environmental impact. In fact, after engaging consumers with visual impact, we collected approximately 500 consumption experience records during our pilot study, achieving an average customer satisfaction score of 9.1, indicating a successful awareness-building effort.

Additionally, by next spring, we plan to launch upcycled products made from coffee grounds, including sunglasses with frames made from biochar derived from coffee grounds, enabling us to reach those who may not consume coffee directly.