Challenges and confidence in the future
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.
“Promoting equality is something we need to work with 365 days a year”
Celebrate women's achievement. Raise awareness against bias. Take action for equality. These are three aspects that Kathrine Löfberg, chair of the board at Swedish based coffee group Löfbergs, bears in mind on International Women’s Day – and every other day of the year.
“Inclusion and diversity is our way forward”
We believe in inclusion and diversity. In the power of an inclusive culture that makes the most of the power of diversity among co-workers. It helps us to see new perspectives and makes us smarter and more profitable. We start with ourselves, but we are also doing what we can to inspire others to make sure that more of us use our voices to contribute to a more inclusive society.
"The future is circular"
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.
"Small in some aspects, but large enough to make a difference"
This past year was one of the most important ones when it comes to sustainability – and one of the toughest. This put great demands on us and our business, and in our view, we can and must contribute to a sustainable development in line with Agenda 2030.
Chocolate ball cake on leftover coffee
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.
300 g room temperature butter
3 dl white sugar
1 tablespoon vanilla sugar
2 dl cacao
1 litre rolled oats
1 dl leftover coffee
Line the cake pan with parchment paper
Beat the ingredients to an e
Coffee syrup on leftover coffee
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?
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
Second Shot on coffee grounds
Drinks made of coffee grounds are low in caffeine and have a mild coffee flavour.
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 sugar
Mix vanilla sugar and cardam
Dye fabrics with coffee grounds
A simple, climate-smart and cheap way to give stained table cloths and clothes new life with coffee grounds.
Boil a big pot of water.
Soak the cloth or other fabrics and throw on a significant amount of coffee grounds (leftover coffee can also be used).
Simmer on low heat for an hour and stir every now and then for even dyeing.
When you are satisfied with the result,
Reuse the coffee grounds
Reuse, refine and enjoy one more time. Coffee grounds can be used for a lot of good things. Here are some of them.
Have a Coffee Break with International Coffee Partners
Löfbergs believes in creating and learning together with others. In 2001, Löfbergs co-founded International Coffee Partners together with a number of other family-owned coffee companies. In a new serie of videos International Coffee Partners shares the motivations and aims behind the work.
Is blockchain our missing link for a fairer, greener coffee trade?
While worldwide coffee consumption is growing, the inequalities in the supply chain are becoming even more significant. Smallholder farmers, who do most of the work, earn the least money, while large companies capture most the profit. This coffee paradox is well-known, but we still haven’t seen the solutions for a real change.