The Carbon Footprint of Cinnamon
Each year, the human race emits more carbon dioxide into the atmosphere than natural processes can handle, accelerating the devastating effects we know as climate change.
Within the global economy, the agrifood system remains one of the main contributors, releasing about 16.5 billion tonnes of CO2 equivalent annually.
As a pioneer in sustainable spices, ORIGINE commissioned an independent Life Cycle Assessment (LCA) with HAS University of Applied Sciences. Our goal is clear: to measure our emissions, evaluate our farming practices, and map a path to carbon neutrality.
Read on to explore our findings, sustainable advantages, and next steps for the future.
Key Takeaways:
The global agrifood system accounts for roughly 16.5 billion tonnes of CO2 equivalent emissions each year.
ORIGINE’s organic ground cinnamon CO2 emissions register at 0.37 kg CO2e/kg, significantly lower than the agricultural standard benchmarks: green coffee beans are nearly 10x at ~3.5 kg CO2e/kg, and emissions from land transformation of conventional cinnamon cultivation are over 10x at 3.95 kgCO2e/kg.
ORIGINE’s lower emissions stem from replanting efforts, organic farming, zero synthetic inputs, biodiverse agroforestry systems, and no deforestation footprint.
ORIGINE is committed to being carbon neutral by 2030 through 80 hectares of agroforestry expansion and scaling our cinnamon replanting rate to 200%.
The Carbon Cost of Cinnamon Farming & Processing
Like any other crops, cinnamon production generates greenhouse gas emissions. This beloved spice is a favorite kitchen staple, but it also has environmental costs to produce.
Here’s the reality of harvesting and producing cinnamon:
Traditional cinnamon cultivation often involves deforestation. Forests act as carbon storage, as trees and plants absorb it from the atmosphere. However, deforestation releases the stored carbon mainly as CO2, worsening global warming.
The use of excessive fertilizers degrades soil health and triggers greenhouse gas releases. Furthermore, the industrial production of these chemical fertilizers generates substantial upstream emissions.
Post-harvest activities for cinnamon products add subsequent layers to the product’s carbon footprint: transportation, processing, packaging, and shipments.
While greenhouse gas emissions are not the sole driver of climate change, they represent the largest and most influential man-made factor. This means food manufacturers and suppliers have both the ability and responsibility to drive change.
How We Compare & Our Low-Impact Cinnamon Agroforestry Practices
Sustainability is a foundational pillar at ORIGINE. Our LCA (Life Cycle Assessment) report with HAS University of Applied Sciences provides a transparent look at how our operations stack up against standard industry benchmarks.
According to the assessment, ORIGINE’s organic ground cinnamon footprint is 0.37 kgCO2e/kg. This figure is comparatively lower than two different benchmarks: the emissions from land conversion of conventionally grown cinnamon are over 10x, at 3.95 kgCO2e/kg, and green coffee beans have nearly 10x the amount, at 3.5 kgCO2e/kg.
This low impact profile is driven by specific agricultural practices:
The Power of Zero Synthetic Inputs: The complete absence of synthetic fertilizers or chemical crop protection, avoiding excessive greenhouse gas releases.
Biodiverse Agroforestry Systems: Growing cinnamon in harmony with the environment, such as intercropping with coffee and vanilla.
The 100% Replanted Growth Cycle: Active management through cinnamon replanting initiatives ensures every harvested tree is fully replaced, with about half regrowing naturally as fresh shoots. As new plants grow, they capture and store carbon from the atmosphere, compensating for the carbon associated with the harvested biomass.
No Deforestation Footprints: We source our cinnamon from long-established plantations, eliminating the need for deforestation.
Notably, ORIGINE’s primary farming and sourcing regions calculate to an on-farm footprint of 0 kg CO2e/kg, meaning the vast majority of our minor measured emissions occur strictly during downstream processing, packaging, and international transit.
Our 2030 Commitment: Moving Past Measurement to Action
Data proves that carbon neutrality is not merely an idealistic goal, but an achievable strategy. ORIGINE has made a firm commitment to make our spice supply chains carbon neutral by 2030 by scaling our regenerative footprint.
We are actively expanding land managed under strict regenerative practices. By increasing our total protected, chemical-free acreage, we lock in permanent carbon sinks where soil health and native biodiversity can thrive for generations.
With a target of 80 hectares by 2030, we are steadily increasing our impacts year by year: adding 25 hectares in 2027, scaling up with 30 more in 2028, and hitting our final 80-hectare milestone with an additional 25 hectares in 2029.
Furthermore, we will be integrating 2,500 Gliricidia trees per Hectare within our agroforestry expansion.
Why Gliricidia?
They are effective for carbon capture and agroforestry systems because they grow rapidly and have been proven to improve carbon sequestration rates when intercropped with cash crops like cinnamon. In fact, research has found that Gliricidia could improve carbon absorption rates by 3x compared to monoculture.
Building on our 100% cinnamon replanting rate, ORIGINE is taking it further. We are planning to gradually increase the annual replanting target by an additional 25% each year.
Through this progressive approach, we aim to reach a 200% replanting rate by 2030, effectively doubling the volume we consume. This initiative will ultimately reinforce our long-term commitment to restoration and carbon sequestration.
Final Take: Your Choice Matters
Every raw material decision made by B2B food and beverage brands directly impacts global carbon sinks and agricultural communities.
Sourcing responsibly requires shifting procurement strategies from passive buying to active climate stewardship by partnering with transparent suppliers who invest directly in regenerative agriculture.
Contact ORIGINE today to secure sustainable, low-carbon B2B organic cinnamon for your product formulations.
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FAQ
How does ORIGINE achieve such a low carbon footprint for ground cinnamon?
Due to the absence of synthetic inputs, efficient processing methods, and continuous replanting cycles that keep overall footprints down to 0.37 kgCO2e/kg
What practical steps can food manufacturers take to reduce their spice supply chain emissions?
Manufacturers could 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 every year by the global agrifood system?
The global agrifood system releases about 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 kgCO2e/kg.