Scientific Sustainability Report on Coffee Face Cream

Abstract

Coffee face cream is a cosmetic product formulated with coffee extracts, aimed at improving skin health through antioxidant properties, anti-inflammatory effects, and skin rejuvenation. This report analyzes the sustainability aspects of coffee face cream production, including environmental impact, resource use, and potential benefits of upcycling coffee by-products. Scientific calculations related to carbon footprint, water usage, and lifecycle assessment are included.

1. Introduction

Coffee is one of the most widely consumed beverages globally, generating large amounts of by-products such as coffee grounds. Recently, these by-products have been explored as valuable ingredients in cosmetic formulations like coffee face creams, promoting sustainability by valorizing waste and reducing environmental impact.

Coffee face creams typically contain active compounds such as caffeine, chlorogenic acids, and antioxidants which provide skin benefits like reducing inflammation, improving microcirculation, and protecting against oxidative stress.

2. Sustainability Aspects of Coffee Face Cream

2.1 Raw Material Sourcing

• Conventional coffee cultivation has a significant environmental footprint, including deforestation, high water usage, and pesticide use.

• Upcycled coffee grounds (spent grounds from coffee brewing) can reduce waste and raw material demand.

2.2 Environmental Impact

• Using coffee by-products reduces landfill waste and methane emissions from decomposition.

• The energy and water footprint of extracting coffee active compounds must be evaluated.

2.3 Packaging and Distribution

• Use of recyclable or biodegradable packaging is crucial to minimize environmental burden.

• Local sourcing of coffee by-products reduces transportation emissions.

3. Scientific Calculations

3.1 Carbon Footprint Estimation

Assumptions:

• 1 kg of coffee face cream produced.

• Coffee extract content: 5% by weight (50 g from coffee grounds).

• Upcycled coffee grounds replace virgin raw materials.

• Emissions factors:

  • Conventional coffee production: 4.5 kg CO₂ eq/kg coffee (Neto et al., 2019)

  • Coffee grounds waste disposal to landfill: ~1.9 kg CO₂ eq/kg waste (IPCC, 2019)

  • Extraction process: 2 kWh energy/kg extract, energy emissions = 0.5 kg CO₂/kWh.

Calculations:

• Conventional scenario:
  Carbon emissions from 50 g coffee extract (virgin coffee):
  0.05 kg×4.5 kg CO2eq/kg=0.225 kg CO2eq0.05 \, \text{kg} \times 4.5 \, \text{kg CO}_2 \text{eq/kg} = 0.225 \, \text{kg CO}_2 \text{eq}0.05kg×4.5kg CO2​eq/kg=0.225kg CO2​eq

• Upcycled coffee grounds scenario:
  Avoided landfill emissions by using 50 g coffee grounds:
  0.05 kg×1.9 kg CO2eq/kg=0.095 kg CO2eq0.05 \, \text{kg} \times 1.9 \, \text{kg CO}_2 \text{eq/kg} = 0.095 \, \text{kg CO}_2 \text{eq}0.05kg×1.9kg CO2​eq/kg=0.095kg CO2​eq (saved)
  Emissions from extraction energy:
  2 kWh×0.5 kg CO2/kWh=1.0 kg CO2eq/kg extract2 \, \text{kWh} \times 0.5 \, \text{kg CO}_2/\text{kWh} = 1.0 \, \text{kg CO}_2 \text{eq/kg extract}2kWh×0.5kg CO2​/kWh=1.0kg CO2​eq/kg extract
  For 50 g extract:
  0.05×1.0=0.05 kg CO2eq0.05 \times 1.0 = 0.05 \, \text{kg CO}_2 \text{eq}0.05×1.0=0.05kg CO2​eq

• Net carbon footprint for upcycled extract:
  0.05 (extraction)−0.095 (landfill savings)=−0.045 kg CO2eq0.05 \, \text{(extraction)} - 0.095 \, \text{(landfill savings)} = -0.045 \, \text{kg CO}_2 \text{eq}0.05(extraction)−0.095(landfill savings)=−0.045kg CO2​eq (net reduction)

3.2 Water Footprint Estimation

• Conventional coffee production water use: ~21,000 liters/kg coffee (Mekonnen and Hoekstra, 2011)

• Water use for extraction and cream formulation: 500 liters/kg cream.

For 1 kg cream with 5% coffee extract:

• Coffee water footprint:
  $0.05\text{kg}\times 21,000\text{L/kg}=1050\text{L}$

• Extraction and formulation water use: 500 L

• Total water footprint:
  $1050+500=1550\text{L/kg cream}$

By using upcycled grounds, the coffee water footprint drops to near zero, reducing total water use to 500 L/kg cream.

4. Discussion

The use of coffee grounds in face creams not only leverages the antioxidant benefits of coffee compounds but also substantially reduces the environmental impact. The net carbon footprint reduction and water savings indicate strong sustainability benefits. However, industrial scalability, consumer acceptance, and packaging remain critical factors for overall sustainability.

5. Conclusion

Coffee face cream formulated with upcycled coffee grounds represents a sustainable alternative to conventional cosmetics by reducing waste and environmental footprints. Scientific calculations demonstrate potential reductions in carbon emissions and water usage, supporting the environmental benefits of this innovation.

References

• Neto, D.C., et al. (2019). Life cycle assessment of coffee production and processing. Journal of Cleaner Production, 220, 684-692.

• IPCC (2019). 2019 Refinement to the 2006 IPCC Guidelines for National Greenhouse Gas Inventories.

• Mekonnen, M.M., & Hoekstra, A.Y. (2011). The green, blue and grey water footprint of crops and derived crop products. Hydrology and Earth System Sciences, 15(5), 1577-1600.

• Mussatto, S.I. (2014). Coffee processing by-products: sustainable sources of bioactive compounds. Food and Bioproducts Processing, 94(2), 228-237.