A new study from the National Oceanic and Atmospheric Administration found atmospheric levels of carbon dioxide peaked during May 2021 to the highest levels ever recorded at an average of 419 parts per million.

Snack Food & Wholesale Bakery was recently able to talk to Robert Scalia, CEO, Flagstone Foods, about the company's sustainability mission and the marketing of sustainable products.

DS Smith has announced it has hit seven of its key sustainability milestones—including meeting targets on the circular economy, forest management, community engagement, and water management.

The American Egg Board (AEB) has named Hema Prado to the newly created role of director of sustainability.

The Barry Callebaut Group has announced that its North American "Better-for-you" portfolio is transitioning to supporting sustainably sourced cocoa and vanilla.

Cortec’s patent pending Eco Wrap commercially compostable stretch film is now available on the market as an excellent substitute for traditional polyethylene stretch wrap.

Reducing Barry Callebaut's carbon footprint across its supply chain is a key target in its Forever Chocolate plan, and dairy is an important piece of this puzzle.

Carma goes beyond just cocoa to sourcing the most sustainable ingredients at every step of the process: every ingredient in Carma couvertures—cocoa, dairy, sugar, and vanilla—is sustainable.

Tate & Lyle PLC has launched a new sustainability program to enable stevia growers in China to lower their environmental impact and gain greater economic benefit from production of this in-demand no calorie sweetener.

Kerry has released new research which reveals that consumers’ expectations around sustainability are rapidly evolving with a growing number demanding increased sustainability benefits from their food and beverage products.