FTM-July2017-Issuu

through direct and fair trade. As part of their mandate, in
January 2017, they created the Carbon, Climate and Coffee
Initiative, which sets aside US$0.03 as a voluntary carbon tax
on every pound of green coffee purchased by the co-operative.
Money from the initiative goes into an in-house “carboninset”
fund, which allows Coop Coffees roasters to reinvest
directly with producers and partner co-operatives. The
fund prioritizes projects that encourage reforestation, soil
regeneration, experimentation, and learning about other
carbon-capture practices.
Calculating and tracking a collective carbon footprint and
investing a corresponding financial inset is an opportunity
for Coop Coffees to show environmental responsibility and to
participate in a broader conversation on climate justice. At the
same time, investing in carbon-sequestering and intensiveorganic
agricultural practices enhances productivity and
contributes to the health and sustainable development in
producer communities, while strengthening connections
across the co-operative’s supply chain. It’s an absolute “winwin-win”
proposition.
Elise St-Pierre, a Montreal-based biologist, and Kevin Walters,
co-owner of Toronto-based roaster Alternative Grounds, gather
additional dry materials to add to the pile. Dry materials ideally
comprise up to 40 percent of the total compost mass to feed
the beneficial fungal life (mycelium) that is so critical to balanced
decomposition.
And then the chopping begins. During initial conversations with the
farmer representatives, they expressed their need for better tools.
Wheelbarrows, better blades for chopping, or a mechanical shredder
would make an enormous difference in their capacity to collect and
prepare the compost.
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