Is Matcha More Sustainable Than Coffee?

Is Matcha More Sustainable Than Coffee?

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Why matcha may have a lower environmental footprint per cup

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Sustainability is becoming a key decision factor for hospitality operators, beverage brands, and modern consumers. As cafés and foodservice businesses evaluate ingredient sourcing and menu strategy, questions around environmental impact are increasingly shaping purchasing decisions.

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One ingredient gaining attention in this context is matcha.

While matcha is widely known for its vibrant colour, functional benefits, and premium positioning, research suggests it may also offer environmental advantages compared to coffee, particularly when measured per serving.

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Although sustainability outcomes vary by farm practices, transport distance, and preparation methods, lifecycle assessments and global food system datasets indicate that matcha can often have a lower carbon footprint and generate less waste than coffee (Poore & Nemecek, 2018)¹.

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Carbon footprint comparison: matcha vs coffee

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Understanding environmental impact requires analysing emissions across farming, processing, transport, and preparation.

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Indicative estimates for water-based beverages (excluding milk and long-haul air freight) suggest:

• Matcha: approximately 20–70 g CO₂ per cup
• Black coffee: approximately 100–300 g CO₂ per cup

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These ranges are derived from ingredient carbon intensities combined with typical serving sizes and brewing energy assumptions (Our World in Data, 2024)².

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One major factor influencing these differences is dosage. A standard serving of matcha typically uses around 2 grams of powder, whereas coffee preparation often requires significantly more raw material per cup based on specialty brewing standards.

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Lifecycle assessments of coffee consumption also highlight the importance of roasting energy, agricultural inputs, and brewing practices in total emissions (Humbert et al., 2009)⁴.

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Processing intensity and energy use

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Coffee production includes several energy-intensive stages, most notably roasting at high temperatures. Grinding and brewing also contribute to total environmental impact, particularly when hot water extraction requires extended heating.

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Green tea used for matcha undergoes a different processing pathway. Leaves are generally:

• steamed to prevent oxidation
• dried
• stone-milled into fine powder

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Although stone-milling requires energy, the relatively small serving size of matcha can result in lower total processing emissions per beverage.

Industry overviews from the International Coffee Organization also emphasise the significant energy requirements involved in coffee roasting and processing chains⁵.

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Land use and biodiversity impacts

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Land intensity is another important sustainability consideration.

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Global datasets analysing food system impacts suggest that coffee cultivation typically requires more land per kilogram than tea production, which can contribute to a higher land footprint per serving (Poore & Nemecek, 2018)¹.

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When tea is sourced from shade-grown or agroforestry systems, production can support biodiversity by:

• improving soil structure
• maintaining tree cover
• supporting wildlife habitats

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These agricultural models are increasingly relevant as foodservice operators seek ingredients aligned with environmental responsibility and regenerative farming narratives.

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Waste generation and circularity

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A distinctive sustainability advantage of matcha lies in waste reduction.

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When preparing matcha beverages, the entire powdered leaf is consumed. This results in:

• no spent grounds
• minimal organic waste
• simplified waste management in hospitality environments

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Coffee preparation, by contrast, typically produces 10–15 grams of spent grounds per cup (dry basis), based on specialty coffee brewing ratios⁶.

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If organic waste is disposed of in landfill, decomposition can generate methane, which is a greenhouse gas with a higher warming potential than carbon dioxide (U.S. Environmental Protection Agency, 2023)⁸.

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Although composting coffee grounds or repurposing them in soil applications can mitigate this impact, implementing such systems requires operational planning (Oregon State University Extension, 2022)⁹.

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Water footprint considerations

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Water use is another key environmental metric.

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Studies examining agricultural water footprints suggest that tea cultivation can require less water per serving compared to coffee, although results vary widely depending on irrigation practices, climate conditions, and processing infrastructure (Mekonnen & Hoekstra, 2011)³.

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These differences highlight the importance of transparency across the supply chain. Responsible sourcing decisions can significantly influence overall sustainability performance.

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Sustainability outcomes depend on context

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While ingredient comparisons provide useful insight, environmental impact is ultimately shaped by a range of variables, including:

• fertiliser use and farm management
• transport distances and logistics methods
• packaging materials
• café energy efficiency
• brewing equipment
• milk or plant-based additions

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Both coffee and matcha can be produced responsibly, or unsustainably, depending on these factors.

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For hospitality businesses, sustainability strategy should therefore focus on holistic menu design and supplier partnerships, rather than single-metric comparisons.

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Why sustainable beverage choices matter for hospitality

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As consumer awareness around environmental issues grows, beverage menus are becoming an important touchpoint for communicating brand values.

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Matcha offers several characteristics that can support sustainability-led positioning:

• potentially lower carbon emissions per serving
• reduced organic waste
• smaller raw material input
• compatibility with plant-based beverage trends
• strong premium and wellness storytelling

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Operators who understand and communicate these attributes can strengthen differentiation while aligning with evolving customer expectations.

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References

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¹ Poore, J. & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science.
² Our World in Data — Food footprint explorer.
³ Mekonnen, M. & Hoekstra, A. (2011). Water Footprint Network Report.
⁴ Humbert, S. et al. (2009). Life cycle assessment of coffee consumption.
⁵ International Coffee Organization — Coffee processing overview.
⁶ Specialty Coffee Association — Brewing standards.
⁸ U.S. EPA — Landfill methane information.
⁹ Oregon State University Extension — Composting coffee grounds.