The Carbon Footprint of Cinnamon: Tripper’s LCA Findings & Roadmap to 2030
To measure our impact and guide our path forward, Tripper commissioned an independent Life Cycle Assessment (LCA) with HAS University of Applied Sciences.
Here’s how our organic ground cinnamon compares against industry benchmarks and what’s coming next in our sustainability initiatives.
Key Takeaways
Every year, the global agrifood system accounts for about 16.5 billion tonnes of CO2 equivalent of emissions.
Tripper’s organic ground cinnamon CO2 emissions (0.37 kg CO2e/kg) are significantly lower than two benchmarks: green coffee beans (almost 10x at 3.5 kg CO2e/kg) and the emissions from land transformation of conventional cinnamon cultivation (over 10x at 3.95 kg CO2e/kg)
Tripper’s low emissions are due to no deforestation footprints, as well as practicing agroforestry and organic agriculture.
Future efforts include expansion of agroforestry and 200% fulfillment of the cinnamon replanting initiative.
The Truth About Cinnamon and Its Carbon Footprints
Cinnamon production generates greenhouse gas emissions through these impacts:
- Deforestation to plant new cinnamon plantations: Releases the stored carbon mainly as CO2, worsening global warming.
- The use of excessive synthetic fertilizers: Degrades soil health and triggers greenhouse gas emissions. Additionally, industrial production of these chemicals generates substantial upstream emissions.
- Post-harvest activities: Transportation, processing, packaging, and shipment for cinnamon products add subsequent layers to the product’s carbon footprint.
How Our Organic Cinnamon Compares
The LCA revealed that Tripper’s organic ground cinnamon registers at just 0.37 kg CO2e/kg, significantly lower than these benchmarks:
Land Transformation of Conventionally Grown Cinnamon: ~3.95 kg CO2e/kg (over 10x higher)
Green Coffee Beans: ~3.5 kg CO2e/kg (nearly 10x higher)
Notably, Tripper’s on-farm footprint calculates to 0 kg CO2e/kg. The minor emissions measured occur strictly during downstream processing, packaging, and international transit.
Drivers of Low-Impact Cultivation
Traditional spice cultivation often involves deforestation and chemical fertilizer degradation. Tripper bypasses these impacts through:
Zero Synthetic Inputs: Complete absence of chemical fertilizers or synthetic crop protection.
Biodiverse Agroforestry: Intercropping cinnamon with crops like coffee and vanilla.
The 100% Replanted Growth Cycle: Every harvested tree is fully replaced, capturing atmospheric carbon to offset harvested biomass.
Zero Deforestation: Sourcing exclusively from long-established plantations.
Our 2030 Roadmap to Carbon Neutrality
Data proves that carbon neutrality is achievable through active climate stewardship. Tripper is committed to reaching net-zero spice supply chains by 2030 via two core strategies:
- Expanding Agroforestry: Growing our managed acreage from 25 hectares in 2027 to 80 hectares by 2029, integrating 2,500 Gliricidia trees per hectare to boost carbon absorption rates by up to 3x compared to monoculture.
- Scaling Replanting Initiative: Incrementally increasing our annual replanting target by 25% year-over-year to hit a 200% replanting rate by 2030. Ultimately, this will double the volume we consume.
Final Take: Shape the Future of Your Supply Chain with Tripper
Your choice matters. Greenhouse gas emissions may not be the sole factor of climate change, but they represent the largest and most influential man-made factor. Food manufacturers and suppliers have both the ability and responsibility to drive change.
Sourcing responsibly requires partnering with transparent suppliers who invest directly in regenerative agriculture. Contact Tripper today to secure low-carbon B2B organic cinnamon for your formulations.
Discover more articles about sustainability and the clean-label movement on our blog:
FAQ
How does Tripper achieve a low carbon footprint for ground cinnamon?
Through the absence of synthetic inputs and deforestation, efficient processing methods, and continuous replanting cycles that keep overall footprints down to 0.37 kgCO2e/kg
What can food manufacturers do to reduce their spice supply chain emissions?
Focus on partner auditing, sourcing from established agroforestry systems, and aligning with suppliers committed to net-zero targets.
How much CO2 equivalent emissions are released annually by the global agrifood system?
The global agrifood system releases around 16.5 billion tonnes of CO2 equivalent every year as of 2023.
Which food emits the highest level of CO2?
Beef (beef herd) produces the most CO2 at about 60 kg CO2e/kg.