Social responsibility

Our close collaboration with our producers has many benefits: not only do we improve the quality of our coffees and teas, but also the living and labour conditions of the people working for us.

For example, we already helped build a school, a dental practice and coffee processing facilities. We want the workers who grow our coffee and tea to be as passionate about our products as we are. In order to instil this passion, Simon Lévelt is a fierce supporter of organic cultivation; this way, we protect our planet and we support the workers.

Did you know that our support to the communities that grow our coffee and tea doesn’t end with us buying their products? Sometimes we lend a helping hand by funding schools too!

Certifications

In the 80’s Simon Lévelt introduced organic coffee and tea to the Dutch market. In addition, 80% of the coffee and the tea is bought directly in the country of origin. In our dealings with our suppliers we adhere to the guidelines for fair trade as much as possible. All our coffee and tea have an organic certification.

Tierra Nova Foundation

The Tierra Nova Foundation promotes the development of sustainable methods for the production of coffee and tea, as well as the improvement of the working conditions at coffee and tea producers. The foundation has close ties with Simon Lévelt; its board consists of Simon Lévelt’s former managing director, current managing director and category management director. It is mainly funded from Simon Lévelt’s profits. Read more

To us, social responsibility means that we care for the people and the environment in the countries where we source our products; in addition, we try to limit our carbon footprint by critically reviewing our packaging, the production process, waste disposal and transport.

The environmental impact of coffee and tea

The production and consumption of beverages leave their footprint on our environment. The environmental impact of coffee is mainly the result of the cultivation of the beans and the preparation method used; the latter accounts for 30-40% of the carbon footprint of coffee. Boiling water for your tea is the main contributor to its total environmental impact, followed by the cultivation and primary processing of the leaves.

© Simon Lévelt