Emissions are measured in CO₂ equivalents (carbon dioxide equivalent), which help us measure the total greenhouse gases (GHGs) emitted by an activity or product. It takes gases like methane (CH₄) and nitrous oxide (N₂O) and converts their impact into the same unit as CO₂, based on how much they contribute to global warming.
To calculate CO₂ emissions, we use emission factors, which tell us how much GHG is produced per unit of activity (like per kilometer traveled or per kilowatt-hour of energy used). These factors are developed by experts from organizations like the IPCC and ICCT, who research emissions in industries such as transportation, energy, and agriculture. Their ongoing research helps continuously refine and standardize emission factors, and ensure that emission calculations are accurate and specific to different sectors, making carbon footprint estimates more reliable.
From what we’ve learned during our research, the transport leg of the supply chain has extensive and granular data coverage, whereas for coffee production, they tend to be more generic and less researched, mainly taking into account the origin country and certifications. On the other hand, this is really where the impact leverage sits: On average, about two thirds of the estimated emissions accrue in production, and opting for organically certified coffee rather than conventional reduces the emissions by a factor of 3 to 4.
From a roasters perspective, these emissions are considered Scope 3 emissions as per the GHG protocol, as they are the result of activities from assets not owned or controlled by the roaster, but that the roaster indirectly affects in the value chain.