Brewing Sustainability in the Coffee and Tea Industries: From Producer to Consumer

This book focuses on the often intertwined industries of coffee and tea, using accounts of single producer communities to highlight the transformation from plantation-style colonial agriculture towards systems that now claim to produce social and environmental benefits from the farm to the cup.

Alissa Bilfield is a faculty member in the Food Systems, Nutrition, and Health Program in Nutritional Sciences in the School of Public Health at the University of Washington in Seattle, USA. Her interdisciplinary background includes work and research in the government, nonprofit, and academic sectors that has spanned the United States, and 14 different countries, ranging from Guatemala to Sri Lanka. She is also a social entrepreneur herself, having co-founded a food literacy and cooking education nonprofit called The Cookbook Project.