The ECOffee Erasmus+ project's Transnational Activity in Portugal brought together a diverse group of coffee enthusiasts and sustainability advocates from April 22 to April 26 in Vilamoura. The event was a vibrant mix of workshops, presentations, and interactive sessions aimed at promoting sustainability in the coffee industry. This blog post recaps the key moments and outcomes from the event, highlighting the collaborative spirit that defined the week.

Introducing Sustainable Practices in Coffee

The week began with a warm welcome from TropicalAstral Lda, setting the tone for a collaborative and engaging experience. Coffee house owners shared their sustainable practices, offering real-world examples of how eco-friendly operations can be implemented.

Throughout the week, a series of presentations were given, focusing on the results of various project activities. OMNIA presented the main highlights of the Need Analysis Report and introduced the ECOffee Sustainable Cafeteria Cluster, which aims to help cafeterias follow more sustainable principles in their day-to-day operations. Maastricht University presented all videos prepared to help coffee consumers understand how to adopt more consumption habits. These presentations sparked lively discussions, with participants offering feedback and exploring ways to engage more coffee owners in sustainable practices.

Innovative Tools and Collaborative Workshops

A significant portion of the event was dedicated to exploring new tools and technologies designed to support sustainability in the coffee industry. EILD presented our smartphone application that connects coffee house owners, encouraging them to share sustainable practices and resources. The session prompted a discussion on how to expand the network and increase engagement among coffee industry stakeholders.

Workshops played a crucial role in the week's activities. Maastricht University led two interactive workshop sessions which aimed to train participants on how to design, evaluate and accelerate sustainability efforts in their cafeterias and enterprises. Participants split in four groups, and together they co-designed the pathways to achieve their envisioned sustainability goals, while at the end they proposed ways that the ECOffee network could help them realize these objectives. On the final day, SOTLA gave a hands-on session on repurposing spent coffee grounds, demonstrating practical ways to minimize waste. Participants took part in group assignments, working together to brainstorm and develop new ideas for promoting sustainability.

Networking and Cultural Activities

The ECOffee Project's Transnational Activity also provided ample opportunities for networking and cultural experiences. Meals were more than just a time to refuel; they were moments to connect and share insights. Lunches at local restaurants and dinners with live music created a relaxed atmosphere, fostering camaraderie among participants.

A coffee tasting at Diplomatico restaurant allowed participants to enjoy unique flavors while learning about different coffee varieties. The event concluded with a final discussion on the project's main takeaways and next steps, followed by the awarding of certificates to participants for their contributions.

Looking Ahead

The Transnational Activity in Portugal was a successful and enriching experience for all involved. It highlighted the potential for sustainable practices in the coffee industry and the importance of collaboration in achieving these goals. The event's success would not have been possible without the dedication of the participants, presenters, and organizers.

As the ECOffee Project moves forward, the insights gained from this event will play a pivotal role in shaping the project's future direction. The journey toward sustainability in the coffee industry continues, and we look forward to the next steps.

Thank you to everyone who contributed to making this event a memorable and impactful experience. Stay tuned for more updates from the ECOffee Project as we continue to explore new ways to make coffee production and consumption more sustainable.

Blogpost written by: Sofia Mexia - Tropicalastral Project Manager.