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DOING IS EVERYTHING BECAUSE COFFEE CAN BE A FORCE FOR GOOD.
NESPRESSO IS PROUD TO BE A B CORP COMPANY.
WE ARE NOW ON A JOURNEY TO NET ZERO BY 2050.
HOW WILL WE GET THERE
Support coffee farmers that supply to Nespresso transition towards regenerative farming practices and ensuring zero deforestation.
Scale our track record of 5 million tree planting within and around the coffee farms to further remove carbon from the atmosphere.
Focus on circularity and innovation, increasing the use of recycled and recyclable materials in the design of our capsules, accessories and machines.
In Singapore, active steps are taken to encourage and enhance used capsules collection efforts with hotels, restaurants and office partners.
INFINITE POSSIBILITIES FOR YOUR USED CAPSULES
TEAM UP.
#RecyclingWorks because we give used Nespresso capsules a second life, even the ones your employees have at home.
DÉJÀ-VU.
All collected capsules are sent for recycling and the aluminium from collected capsules can be used in new objects, such as this fix pencil.
IF YOU LOVE SOMETHING, LET IT GO.
The last drop of Nespresso coffee isn't the last use. It marks the beginning of its second life.
RECYCLE ONE POD AT A TIME.
Every used Nespresso capsule recycled becomes nutrient rich compost to grow fresh organic vegetables in local farms.
LIFE CYCLE ASSESMENTThe carbon footprint of a cup of coffee
To assess the impact of a product on the environment, its entire life cycle must be considered.
A third-party study* was conducted to find out how Nespresso Professional machines compare to other coffee preparation systems commonly used in Singapore: full automat and soluble coffee.
*Source: Life Cycle Assessment of an espresso cup of coffee made from a Nespresso Pro capsule and other
coffee systems in Switzerland. Final report adapted for Singapore: Dec 2021.
coffee systems in Switzerland. Final report adapted for Singapore: Dec 2021.
Hover over the graph for more details of each stage.
SCOPE OF STUDY
The study assessed the life cycle of an espresso cup of coffee (40 ml) prepared and consumed in a business environment in Singapore. The study considers different stages of the coffee product life cycle including coffee cultivation, raw materials of packaging, distribution and end-of-life.
Green coffee cultivation, including agrochemical use, irrigation, land use change, energy and water consumption for coffee cherries processed into green beans and transported to Europe
Impact of the packaging material, the environmental impact of the materials from which the coffee packaging or capsules are made
Coffee processing such as roasting and grinding in the production sites
Transport routes from production to the customer, including distribution via other delivery partners or postal delivery
Energy and water involved in brewing coffee, production of machines with all the necessary materials, delivery, cleaning and disposal, as well as the cup production and washing in a dishwasher
Global headquarters, the Singaporean head offices, the Singaporean after-sales centers or Singaporean call centers.
Collection, sorting and recycling of packaging materials, capsules and coffee grounds
Green coffee cultivation, including agrochemical use, irrigation, land use change, energy and water consumption for coffee cherries processed into green beans and transported to Europe
Impact of the packaging material, the environmental impact of the materials from which the coffee packaging or capsules are made
Coffee processing such as roasting and grinding in the production sites
Transport routes from production to the customer, including distribution via other delivery partners or postal delivery
Energy and water involved in brewing coffee, production of machines with all the necessary materials, delivery, cleaning and disposal, as well as the cup production and washing in a dishwasher
Global headquarters, the Singaporean head offices, the Singaporean after-sales centers or Singaporean call centers.
Collection, sorting and recycling of packaging materials, capsules and coffee grounds
RESULTS
Carbon footprint of the three coffee systems is examined through the different stages of the coffee product life cycle.
Hover over the graph for more details of each stage.
NESPRESSO PROFESSIONAL ZENIUS
FULL AUTOMAT (EFFICIENT)
SOLUBLE KETTLE
Climate change (g CO2-eq/cup)
-20
0
20
40
60
80
100
Green coffee supply
Packing production
Manufacturing
Overheads / support
Distribution
Use
End-of-life
Net impacts
GREEN COFFEE SUPPLY
The cultivation of coffee has the greatest influence on the greenhouse gas emissions for all coffee systems. The differences observed among the systems are related to the amount of coffee used per cup: the full automat having the highest amount of coffee beans per cup (9 g) has the highest carbon footprint, while soluble coffee containing the lowest amount of green coffee per cup has the lowest carbon footprint for this stage.
OBSERVATION
Nespresso fares similarly to the other coffee systems at this stage.
PACKAGING PRODUCTION AND DELIVERY
The impact of the Nespresso coffee system in the packaging stage is slightly higher than for the other two coffee systems. The difference for packaging production among the 3 packaging types is of 0.5 to 2 g CO2-eq/cup, which is low in comparison with the full life cycle carbon footprint.
OBSERVATION
Other coffee systems fared slightly better than Nespresso at this stage.
MANUFACTURING
The manufacturing stage contributes to 2% to 3% (2 to 3 g CO2-eq/cup) of the total greenhouse gas emissions for the Nespresso and full automat systems, while it reaches 12% (8 g CO2-eq/cup) for the soluble, due to the higher contribution of processing green coffee beans into soluble coffee. Systems have a higher or lower manufacturing impact depending on the amount of coffee used per serving.
OBSERVATION
Nespresso fared the best compared to the other systems in this stage.
OVERHEADS/SUPPORT
The overheads/support stage contributes to 7% to 10% of the total greenhouse gas emissions (7 g CO2-eq). The same impacts for overheads/support per cup of coffee is considered for all coffee systems.
OBSERVATION
Nespresso fared similarly to the other coffee systems at this stage.
DISTRIBUTION
This stage emits 1 to 2g CO2-eq for the soluble and fully automated system whereas for Nespresso this stage emits about 23 g CO2-eq. The higher impact for Nespresso distribution is mainly explained by the fact that the Nespresso capsules are transported from the factories in Switzerland up to Singapore (and partly by plane) while the other coffee products are assumed to be manufactured in the country (each country produces roasted coffee beans that can be used in fully automated or soluble coffee).
OBSERVATION
Other coffee systems fared better than Nespresso in this stage, assuming their coffee is grown and sourced locally.
USE
The use stage has the second greatest greenhouse gas emissions for all examined coffee preparation systems. Cup production and washing make the greatest contribution to the carbon footprint of the use stage.
Impact caused during brewing typically represents about 2 g CO2-eq (for the soluble coffee) to 10-11 g CO2-eq (for the efficient fully automated machine), [LS1] while the contribution of the machine production ranges from less than 1 g CO2-eq (kettle for the soluble coffee) to 1 to 4 g CO2-eq for the full automat or Nespresso machines.[LS2]
OBSERVATION
Nespresso and fully automated coffee system fared similarly while soluble coffee faired better as machines are more impacting to produce than kettles and the machine energy consumption for coffee preparation is higher than the use of a kettle.
END-OF-LIFE
The end-of-life of the Nespresso and full automat coffee systems greenhouse gas emissions induces a net benefit for all systems ranging from 1 to 2 g CO2-eq. The end-of-life for the soluble coffee system leads to no greenhouse gas emissions: the balance between benefits (assuming the glass jar is recycled) and impacts (e.g., due to landfilling of cardboard) reaches 0.
OBSERVATION
Nespresso fared similarly to the other coffee systems at this stage.
CONCLUSION
The holistic view on the life cycle of the three different coffee preparation systems in a Singaporean context shows that unportioned coffee system performances are much more dependent on consumer behavior compared to portioned coffee systems.
A more responsible consumer has a similar or lower impact using a full automat or soluble coffee than the Nespresso Professional coffee system, but a less responsible person could prepare a higher impact cup of coffee using the full automat or soluble coffee systems compared with the Nespresso Professional.
Therefore, the Nespresso coffee system could be seen as a safeguard and stable solution against environmentally irresponsible use.
A large part of the impact on the environment is rooted in the cultivation of green coffee and the coffee preparation in the office for all coffee systems. The differences observed among the systems are related to the amount of coffee used per cup.
Full Automat - 9g
Nespresso Professional - 6.1g
Soluble Coffee - 2g
When compared to each other, the three coffee preparation systems perform differently on the various environmental indicators assessed.
It can be said that the Nespresso system has similar impacts compared to full automat systems, but has higher impacts compared to soluble coffee systems.
Grand Hyatt Singapore is dedicated to protecting the environment for future generations. The hotel was the first in Singapore to install an in-house waste management plant that converts food waste to odour-free substrate material for its edible gardens, and now runs on 100% renewable electricity, amongst other initiatives. The hotel continues to achieve waste reduction and responsible waste management through their partnership with Nespresso by recycling their used Nespresso coffee capsules.
Just as Nespresso uses a precise amount of water and energy to brew an unforgettable cup of coffee, Chef LG Han from Labyrinth, also practices a minimal-waste philosophy in his gastronomic creations. He also supports the use of sustainable materials through the choice of cutlery and furniture used in his restaurant.Watch video here >
YOUR SUSTAINABILITY ASPIRATIONS ARE OURS TOO.
The Executive Centre Singapore shares the same strong commitment to sustainability and strives to encourage their employees to recycle their used Nespresso capsules. They work closely with Nespresso to collect the used capsules through recycling bins placed at their office.
Focused on driving positive action through sustainability, Sofitel Singapore Sentosa Resort & Spa adopts several ways to be green – one by installing a smart food waste tracking system in their kitchen to monitor and reduce the amount of food waste. This similar ethos they have on sustainability drives the partnership they have with Nespresso, ensuring used capsules from Nespresso machines at their restaurants, meeting rooms and in-rooms, are recycled.
YOUR SUSTAINABILITY ASPIRATIONS ARE OURS TOO.
Grand Hyatt Singapore is dedicated to protecting the environment for future generations. The hotel was the first in Singapore to install an in-house waste management plant that converts food waste to odour-free substrate material for its edible gardens, and now runs on 100% renewable electricity, amongst other initiatives. The hotel continues to achieve waste reduction and responsible waste management through their partnership with Nespresso by recycling their used Nespresso coffee capsules.
Just as Nespresso uses a precise amount of water and energy to brew an unforgettable cup of coffee, Chef LG Han from Labyrith, also practices a minimal-waste philosophy in his gastronomic creations. He also supports the use of sustainable materials through the choice of cutlery and furniture used in his restaurant.Watch video here >
The Executive Centre Singapore shares the same strong commitment to sustainability and strives to encourage their employees to recycle their used Nespresso capsules. They work closely with Nespresso to collect the used capsules through recycling bins placed at their office.
Focused on driving positive action through sustainability, Sofitel Singapore Sentosa Resort & Spa adopts several ways to be green – one by installing a smart food waste tracking system in their kitchen to monitor and reduce the amount of food waste. This similar ethos they have on sustainability drives the partnership they have with Nespresso, ensuring used capsules from Nespresso machines at their restaurants, meeting rooms and in-rooms, are recycled.
YOU CAN MAKE A DIFFERENCE BY RECYCLING
#ONEPODATATIME
#ONEPODATATIME
YOU CAN MAKE A DIFFERENCE BY RECYCLING
#ONEPODATATIME
#ONEPODATATIME
Request for complimentary recycling bags when you place your coffee order. Fill your recycling bag with used coffee capsules and pass it to the courier when he delivers your next order.
STEP 1
Place your used Nespresso capsules inside our sealed recycling bag (or any bag of your choice).
STEP 2
RECYCLE AT HOME / WORK
Give this bag to the delivery person on your next coffee order.IN BOUTIQUES
Drop it off at any Nespresso boutique, pop-up boutiques or selected electronic stores. Locate Nespresso recycling points.
STEP 3
Used coffee grounds are separated from aluminium casings and are used as compost for growing vegetables at local farms.
STEP 4
Aluminium casings are turned to recycled aluminium and given a second life such as pens, bicycle frames and more.
Doing is everything
Learn more about our journey to net zero >
