Barry Callebaut is tagged in 13 stories.
2 weeks ago
- There’s no doubt Scope 3 emissions reductions are challenging. How do you get supplier data? Without recognition toward climate performance targets, is it
even worth it? Good news: Answers to these questions are becoming clear.
2 months ago
- ‘Cacaofruit Experience’ eliminates 70% of waste in cacao processing while addressing consumer demand for tasty, nutritious, whole foods; WholeFruit chocolate is a fresh, fruity chocolate made from 100% pure cacao fruit, is available for chefs and artisans.
4 months ago
- Big data is now helping Barry Callebaut improve its farmer support programs in typically low-tech environments such as cocoa farms.
5 months ago
- By piloting the Equivalency Module with US farmers, Barry Callebaut and Unilever now benefit from streamlined sustainability assessment.
7 months ago
- More than 40 organizations
banded together to develop a solution to a major challenge: how to effectively and reliably account for GHG impacts from land and land-use change to prevent deforestation and promote soil restoration.
1 year ago
- The recent report from the Intergovernmental Panel on Climate Change (IPCC) sounds an alarm: “Limiting global warming to 1.5°C …requires rapid and far-reaching transitions in energy, land, urban infrastructure … and industrial systems.”
1 year ago
- A key ingredient in everything from beauty products to detergents and even ice cream, palm oil is an important commodity that generates billions of dollars in revenue each year. However, unsustainable palm oil production practices are the root cause of considerable environmental and social risks. Efforts to address issues such as deforestation and human rights violations are on the rise as a result of increasing pressure from consumers and investors, as well as a growing awareness of the threat inaction poses to future business, yet a sustainable palm oil industry is still a long way off.
1 year ago
- The cocoa industry is undoubtedly changing for the better, but the road to a sustainable sector is a long one. According to industry experts, long-term, sustainable change can’t be made without paying farmers a premium.
2 years ago
- Sustainability consulting group Quantis, in conjunction with a pre-competitive consortium of over 40 private companies, NGOs, governments and scientific institutions, has released the Land Use Change Guidance: Accounting for Emissions in the Supply Chain.
2 years ago
- Twelve of the world’s leading cocoa and chocolate companies have agreed to collectively work towards ending deforestation and forest degradation in the global cocoa supply chain, with an initial focus on Côte d’Ivoire and Ghana. The agreement commits the participating companies to develop and present a joint public-private framework of action to address deforestation at the United Nations Framework Convention on Climate Change 23rd Conference of the Parties (COP23) meeting in Bonn, Germany in November 2017.
3 years ago
- B2B chocolate giant Barry Callebaut has pledged to lead the charge to 100 percent cocoa and chocolate sustainability by 2025. This week, the world’s leading manufacturer of high-quality chocolate and cocoa products launched “Forever Chocolate,”a comprehensive sustainability strategy with four main goals that address the key sustainability challenges in the chocolate supply chain, namely to:
3 years ago
- Cacao beans grow best in the places where chocolate would melt in your hands, but over the next several decades, many of those environments may grow warmer, drier, and less suitable for its cultivation. While cacao can be grown in warmer places than coffee, cacao thrives in humid environments. As temperatures rise, so will evaporation, and projections suggest that there will not be enough increased rainfall to offset the moisture loss.
6 years ago
- UK paper manufacturer James Cropper has developed another innovative recycling process that incorporates cocoa husk waste from chocolate production into unbleached cellulose fiber to produce a food-grade paper. The company says turning the otherwise wasted skins of many of the 3.5 million metric tons of cocoa beans produced each year into paper could be a significant breakthrough for the food and packaging industries.The paper is now in production and certified for use in the food supply chain, including as wrapping for chocolate bars.