GLOBAL COFFEEPLATFORM

COFFEE EXPERIENCE AND SKILLS

I am engaged in coffee sustainability for 18 years as Sustainability Manager for different Germany-based roasters and retailers. Since 2019, I am Director Sustainability Strategy & Transformation at Melitta Group.

INVOLVEMENT WITH GCP AND / OR OTHER SUSTAINABILITY ORGANIZATIONS

Since 2006, I have been engaged in the former 4C Association as well as the Global Coffee Platform in different working groups, projects and panel discussions. I am right from the beginning a member of the Committee Sustainable Coffee of the German Coffee Association. From 2003 to 2007 I was engaged in the former SAI Coffee Working Group. The topics I am working on are a.o. Carbon Footprinting, Regenerative Agriculture, EUDR, Social Well Being/Living Income, Roaster and Retailer Reporting, Supply Chain Due Diligence Acts etc.

HOW WILL YOU SUPPORT GCP’S WORK AND GOAL?

My focus would be to support the fast and impact-oriented implementation of GCP strategy 2.0. This includes also the further development of tools and structures enabling even better resilience as well as proof of impact (also according legal obligations like CSDDD, CSRD, EUDR). The priorities have to be individually adopted to the needs of the respective region or country. This should be combined with additional income opportunities for the producers and their communities (e.g. carbon removals, biodiversity regeneration). By establishing these structures, an additional focus should be the fast scalability into other regions and in case, other producing countries. By further developing a joint system for proof of impact, and combining this with the GCP Coffee Sustainability Reference Code and Equivalence Mechanism, we can foster Sustainable Sourcing as key for legal compliance and achieving individual as well as sector-wide strategical targets. 

WHAT IS YOUR VISION FOR A SUSTAINABLE COFFEE SECTOR?

The coffee sector is a resilient and fit-for-future sector, enabling the producers and their communities a save and well-being life, a.o. by applying regenerative economics. Based on this “coffee with impact” supply, the traders, roasters and retailers can fulfill consumers demand for high-quality and sustainable coffee.