The fourth edition of the ‘Italian Creativity Capitals in the World’ competition awarded first place to the Italian Cultural Institute of Bangkok, in collaboration with the Embassy of Italy in Thailand, for the multidisciplinary project Italia Reloaded. Tradition, Aesthetics and Innovation between Taste and Memory. Within this framework, Sip of Italy presents a multidisciplinary event dedicated to the world of coffee, explored through its cultural, social, and sensory dimensions. It is in this context that the lecture Circular Coffee: Sustainability and By‑Product Innovation, led by chef, food designer, and gastronomic researcher Tomaso Mannu, takes place.
LECTURE | Circular Coffee: Sustainability and By‑Product Innovation
Coffee production generates a complex ecosystem of materials that extends far beyond the beverage itself. From the coffee cherry to the spent grounds left after brewing, many of these resources are traditionally discarded despite their potential culinary, agricultural, and commercial value.
This lecture explores the circular life cycle of coffee and examines how by‑products from the coffee supply chain can be transformed into new ingredients, food products, and sensory experiences. Drawing on examples from gastronomy, fermentation, and product innovation, the session demonstrates how circular thinking can generate both environmental and economic value.
One of the case studies presented is cascara, the dried skin of the coffee cherry, which illustrates how an overlooked by‑product can evolve into beverages, syrups, and packaged goods when supported by thoughtful design and effective storytelling. By considering coffee as a material system rather than a single product, the lecture offers participants a broader understanding of sustainability within food culture and provides practical insights for hospitality, culinary practice, and food entrepreneurship.
The session concludes with a Q&A with the audience.
