L’impact du café et du thé

The impact of coffee and tea

Coffee and tea are widely consumed products around the world, but their production and consumption have a significant environmental impact.

A study by Joseph Poore and Thomas Nemecek in 2018 examined the environmental impact of different foods, including coffee and tea, focusing on greenhouse gas emissions, land use and land use. water, air and water pollution, and the depletion of natural resources. The study results showed that the production of coffee and tea had a relatively low environmental impact compared to other foods such as meat and dairy, but their overall consumption was high due to their large popularity. It should be noted that this study shows that the production of 1kg of coffee emits 17kg of carbon equivalent, almost 3 times more than for the production of 1kg of chicken meat for example (5kg CO2 eq).

Regarding France, a study conducted by the Environment and Energy Management Agency (ADEME) in 2016 assessed the environmental impact of coffee and tea consumption in the country. The study showed that coffee and tea consumption accounted for 235,000 tonnes of CO2eq in France, or around 0.4% of the country's total greenhouse gas emissions. To give an order of magnitude and perspective to this quantity of 235,000 tonnes of CO2eq, we could say that this is equivalent to the annual emissions of nearly 50,000 cars in France.

The environmental impact of coffee and tea is influenced by several factors, including production, transportation, processing, distribution and consumption. Coffee and tea production requires land, water, fertilizers and pesticides, which can have negative effects on the environment. Transporting these products over long distances can also generate greenhouse gas emissions. Preparing coffee and tea can also have an environmental impact, particularly with regard to water and energy consumption.

In conclusion, the environmental impact of coffee and tea is a complex subject that depends on many factors. Studies such as the one conducted by Poore and Nemecek and that of ADEME in France can help raise awareness among consumers and producers of the environmental impact of these products and encourage more sustainable practices in their production and consumption.


  • Poore, J., & Nemecek, T. (2018). Reducing food's environmental impacts through producers and consumers. Science, 360(6392), 987-992.
  • Ademe. (2016). Assessment of the environmental impact of coffee and tea consumption in France.
  • Gossner, O., et al. (2014). Environmental impacts of food consumption in Europe. Journal of Cleaner Production, 73, 1-13.
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