Fostering sustainability through environmentally friendly coffee production and alternative trade: The case of Café Orgánico de Marcala (COMSA), Honduras

Abstract

Coffee has been a focal commodity for efforts to promote sustainability and social justice through alternative trade arrangements. Certifications such as Fairtrade have promised better prices, fair labor practices, environmental sustainability and improved livelihoods for small-scale coffee producers. A growing literature has examined alternative trade outcomes, but it remains an open question whether certifications help producers and their organizations improve livelihoods and conserve the environment. This study examines Café Orgánico de Marcala, SA (COMSA), which operates on principles of sustainability that emerged in conjunction with certifications. COMSA supports organic production through education and practices that integrate biodynamic principles, indigenous knowledge, and experimentation. COMSA has used fair trade premiums to build a multilingual school and start a recycling program, among other projects. Members and leaders acknowledge that problems exist yet point to progress. This ethnographic research uses grounded theory to examine COMSA’s approach to sustainability, its successes, and ongoing challenges.