Climate protection


Climate protection

Since 2003, Nespresso has been committed to sustainability and the environment.


Concrete results

Nespresso is committed to ensuring that by 2022, every cup of Nespresso coffee served to both private and business customers is CO2-neutral. This ambitious goal follows over ten years of work in which Nespresso has reduced its CO2 emissions and offset its residual emissions through agroforestry.

Avoiding waste

Contrary to popular belief, the Nespresso portioned coffee system is a sustainable way of drinking coffee, because no resources are wasted in preparing your cup. The volume of water, coffee and energy required are precisely measured and, thanks to the aluminium capsule shell, no outer packaging needs to be added to preserve the quality of the coffee.

Concrete results

Nespresso's commitment is paying off: between 2009 and 2013, the carbon footprint of each cup of coffee was reduced by 20%. We are working to reduce it by a further 10% in Switzerland by 2020. More than ever, enjoying your coffee means being responsible.

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The future is rooted in trees

Planting trees in and around coffee plantations is a simple idea that has a significant impact. In collaboration with the NGO PUR Projet, Nespresso is focusing on agroforestry to preserve ecosystems, promote biodiversity, consolidate soils in coffee-growing areas, offset emissions from coffee farming and increase farm resilience to global warming. Since 2014, we’ve planted over 4.5 million trees in Brazil, Colombia, Costa Rica, Ethiopia, Guatemala, Indonesia, Kenya, Nicaragua and Uganda.

The thousand benefits of agroforestry

Trees improve soil fertility and irrigation, preserve soil moisture, limit soil erosion and pollution by absorbing nitrates, promote biodiversity and provide shade for coffee plants. In addition, agroforestry also provides an additional source of income for coffee farmers by producing wood and fruit.

"Investment in the reforestation of agricultural regions not only restores natural ecosystems, but also ultimately improves productivity, farmers' yields, and coffee quality."

Tristan Lecomte, founder of the PUR Projet

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