Tokyo College Event "Coffee, Sustainability and Climate Change"
Details
| Type | Lecture |
|---|---|
| Intended for | General public / Enrolled students / Applying students / International students / Companies / High school students / Technical college students / University students / Academic and Administrative Staff |
| Date(s) | July 30, 2025 15:00 — 16:30 |
| Location | Online |
| Venue | Zoom Webinar |
| Entrance Fee | No charge |
| Registration Method | Advance registration required
Registration Form |
| Registration Period | June 23, 2025 — July 30, 2025 |
| Contact | tokyo.college.event@tc.u-tokyo.ac.jp |
Abstract
Coffee is one of the world’s most popular beverages, associated with sociality, alertness and productivity. Over time, coffee production has contributed to environmental degradation, rural poverty and societal inequities. Currently, its production is threatened by climate change, market volatility and economic uncertainties. Drawing on longitudinal research with coffee producers in Central America, this talk will examine coffee producers’ efforts to improve their coffee quality, socioeconomic well-being and environmental sustainability in contexts of extreme weather events and myriad insecurities. The discussion also will consider consumer roles, the impacts of certifications and approaches for supporting climate resilient coffee production.Program
LecturerCatherine TUCKER (Invited Professor, Tokyo College, The University of Tokyo; Professor, University of Florida)
Commentator
ISHIHARA Hiroe (Associate Professor, Sustainable Society Design Center, Graduate School of Frontier Sciences, The University of Tokyo)
Moderator
Trent BROWN (Associate Professor, Tokyo College, The University of Tokyo)
