Let’s tackle the Economic Dimension of the Coffee Sustainability Reference Code

GCP Members are invited to join the third GCP Member Workshop on 25 August 2022

Exploring the Coffee SR Code together

This year, GCP is providing GCP Members a unique opportunity to Explore the Coffee Sustainability Reference Code through a four-part Member Workshop Series. In each session, members have the chance to work to expand collaborative understanding of the Coffee SR Code and find ways that each dimension fosters progress towards achieving our shared sustainability goals.

For GCP Senior Advisor Mary Petitt, the workshops have provided a rich opportunity for members to work together, to tackle some of the harder questions of sustainability and to share ideas. In the most recent workshop, focused on the Social Dimension of the code, speakers from Mother Parker’s, Peet’s, Rainforest Alliance, Solidaridad, GCP Brazil, GCP Honduras and GCP Vietnam shared practical experience and insights about the Social Dimension.

“We deeply appreciate their willingness to participate. Our Members’ contributions and insights have been invaluable in bringing the Coffee Sustainability Reference Code to life,” said Petitt. In addition to the speakers, workshop participants from across the coffee value chain collaborated to explore existing and potential applications for the Social Dimension to support impact improvements throughout the sector.

For Petitt key takeaways from the workshop included how Country Platforms are working with the code to help support progress and impact being achieved through their National Coffee Sustainability Curricula. Country Platforms in Brazil, Honduras and Vietnam are actively working with Social Dimension Principles to foster sustainability impact in the field.

“Workshop participants came together to explore creative, visionary ways to leverage Social Dimension Principles supporting impact progress in the field,” said the GCP Senior Advisor. “We’re very excited to continue to build on these workshops and invite more members to participate.”

“GCP Members are taking the opportunity to examine and discuss innovative ways the Coffee Sustainability Reference Code can be employed to foster sustainability progress more efficiently and collaboratively across the supply chain and the sector. We hope more people will see the great value here and find ways to use the code in their own work.”

Please join us on 25 August 2022 for the third instalment of the series as we explore the crucial Economic Dimension of the code including its contributing Principles and Practices

Together we will:

  • Examine the Economic Dimension of the Coffee Sustainability Reference Code,
  • Exchange examples of how the Economic Dimension is being applied to support advancing individual and organizational sustainability goals,
  • Consider how using the Economicl Dimension in strategic planning and goal setting crucially supports sustainability progress across the coffee sector


Register for upcoming GCP Member Workshops

What is the Code?

The Coffee Sustainability Reference Code is an outcomes-focused framework organized around the three dimensions of sustainability: economic, social and environmental, recognizing that these dimensions are interrelated and interdependent.

Each dimension includes a goal statement directly connected to the GCP Mission – farmers’ economic prosperity, improved well-being, conservation of nature and the Sustainable Development Goals.

Mary Petitt

GCP Senior Advisoremail me

Mary Petitt

GCP Senior Advisoremail me

Mary Petitt has more than 30 years of experience in the coffee industry and international business. Over her career, Mary has served in multiple management and marketing leadership roles. She has actively championed the power of collaborative leadership, market knowledge and customer service to successfully position and realizes sustainable business initiatives in both the commercial and specialty coffee sectors. She is a Past President of the Specialty Coffee Association of America (SCAA) and former Trustee of the Coffee Quality Institute (CQI). She served as Executive Vice President of the Colombian Coffee Federation Inc., was Strategic Advisor to Mitsui Foods, Inc. and has been a consulting coffee advisor to the United Nations/International Trade Centre Women and Trade Programme.

She is a member of ICE Futures U.S. Board of Coffee ‘C’ Graders has been a CQI ‘Q’ Coffee Grader and has enjoyed years of volunteer service with the National Coffee Association (NCA), the Coffee Association of Canada (CAC) and the SCAA. Mary began her career in 1983 as a green coffee trader with Cargill, Inc.