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A fair growth on commercial terms, where fundamental human rights are respected, is a prerequisite for sustainable development, and to contribute to a more fair, performance-driven and transparent value chain is at core in our sustainability work. We aim to be a driving force when it comes to creating better possibilities for coffee farmers and their communities around the world.
Sustainability has always been important for us at Löfbergs, ever since we started in 1906. It permeates our entire business and everything we do. We are proud of how far we have come in some areas, but there is still left to be done in others. Our aim towards continuous sustainability improvement characterises our whole culture.
A sustainable development requires co-operation. We also get better by learning from others. At Löfbergs, we are engaged in a number of networks and initiatives to influence the social development and share knowledge and experience regarding sustainability with others.
Löfbergs believe in inclusion and diversity and want to offer their co-workers a workplace, where everyone no matter their gender, age and origin can be themselves, contribute, and develop. A safe, inclusive, and developing culture with a diversity perspective makes the company smarter and more profitable.
A fair growth on commercial conditions, where fundamental human rights are respected, is a prerequisite for sustainable development. To secure the supply of coffee for tomorrow, Löfbergs are working together with a number of players to improve the coffee farmers’ living conditions, development possibilities, and ability to adapt to the effects of climate change.
Coffee is amazing! The smell and the taste of it, that it gives us energy, and wakes us up. Coffee is a social glue that brings people together. But we also know that coffee could mean so much more. The coffee’s full potential is not being used today. Löfbergs want to change that and contribute to a 100 per cent circular production and consumption of coffee, totally waste-free.
Löfbergs are determined to be in the forefront and contribute to a sustainable future. The starting point is to minimise the negative effect and maximise the positive. The perspective has always been to build for coming generations.
It´s about the power of doing things together. That goes for sustainability as well of course. Here Kathrine Löfberg, chair of the board, and Anders Fredriksson, CEO, share their thoughts on Löfbergs´ sustainability work.
Coffee is amazing! We love the smell and taste. We love how it wakes us up in the morning. We love how it brings people together and generates conversations and togetherness. We also know that coffee could mean so much more. The full potential of coffee is not being used today. We want to change that to contribute to a 100 per cent circular production and consumption of coffee, without any waste.
Bake with leftover coffee. This a recipe of a festive chocolate ball cake. It works great to use yesterday’s coffee that you have stored in the fridge.Ingredients:300 g room temperature butter3 dl white sugar1 tablespoon vanilla sugar2 dl cacao1 litre rolled oats1 dl leftover coffeeHere’s how:Line the cake pan with parchment paperBeat the ingredients to an e
Syrup on leftover coffee offers a rich coffee flavour and can be used for both hot and cold beverages. Or why not pour it over a cake or some ice cream?Here’s how:Mix 4 parts organic sugar with 6 parts leftover coffee. Espresso coffee offers the most flavour, but fine-grind coffee works great too. Or why not mix the two?Boil down for 10 minutes and pour the syrup into a clean bottl
Drinks made of coffee grounds are low in caffeine and have a mild coffee flavour.Here’s how:Fill the portafilter with grounds just as you would when making an espresso.Shorten the brewing time to 5 seconds.Add 4-5 cl coffee syrup.Add frothed milk, perhaps oat or pea milk, which are rich and bring out the flavours in a nice way.With less sugarMix vanilla sugar and cardam
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