'Starbucks Coffee: Green Or Greenwashed?'

Sustainability of agriculture is the manufacture of food, fiber or plants and animals producing the use of farming ability which protects other things like our environment. It is defined through the engagement of practices which keeps food production economically and socially successful. In Carl Herndl point of view, expressed in “Food: A Different view of the Food Chain”, he directs how food production affects natural resources, which have altered the relationship between food to us. The economy works against this process which is slowly destroying natural resources. The goal of most farmers is to develop efficient, biological systems that do not need high levels of material inputs. Food is sustainable for the health of the consumers. Some reasons that the food becomes sustainable are because

Coffee is cultivated among different countries and the most inherently unsustainable product cited. Coffee plants are ruining the top soil which causes erosion, and also the process to produce coffee is using too much water. In the short story “Starbucks Coffee: Green or Greenwashed?” by Sarah Lozanova, she discusses how Starbucks partners with the company Conservation International to create Coffee and Farmer Equity (C.A.F.E) Practices to avoid problems that are plaguing the industry. Resulting in understanding responsible coffee purchasing guidelines to the global market, it determines “Starbucks is a relatively small player with around 1 percent of the global coffee market, yet it has found a way to leverage it’s might and influence the coffee industry.” (Lozanova, 122). Starbucks is working with a company that helps use a type of production which does not harm the environment, but instead does better things to save it for example natural resources. Starbucks is leading the coffee industry toward greener