If you’ve decided to look for coffee that’s better for the earth or the people making it, you might need some help translating all the industry lingo.
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Low-paid workers at both ends of the supply chain – the small farmers who grow most of the crop and the casual staff who serve you at the cafe – weren’t well off even before the pandemic hit.
Interventions with good intentions aren’t always fruitful.
Kontributor teratas
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Associate Professor of Economic Geography, School of Geosciences, University of Sydney
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Adjunct Senior Researcher, University of South Australia
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Associate professor, Institut Teknologi Bandung
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Peneliti, Pusat Penelitian Kopi dan Kakao Indonesia
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Assistant Professor of Rural Sociology, Wageningen University
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Associate Professor of Marketing, UMass Lowell
