All Sustainability articles – Page 10
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NewsKingsmill funds health workers near Stockport bakery
The business is using leftover funds from the apprenticeship levy to support its local community
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NewsBaking Industry Awards 2021: Sustainability Initiative of the Year
Waste reduction, recycling and sustainable sourcing are on the agenda in this category but which green initiative wowed the judges the most?
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NewsM&S pledges £10,000 to Jones Village Bakery woodland cause
The money will go towards further developing the bakery’s neighbouring Erlas Black Wood into a local amenity
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NewsHomemade Pizza Club debuts ‘sustainable’ spent grain base
The pizza kit maker is using leftovers from beer brewing to make the Salubre, the latest addition to its range, claiming to cut waste and improve the health profile of the product
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NewsKingsmill to trial bread bag with 30% recycled content
The new 50/50 No Crusts bag, produced by St Johns Packaging, will be rolled out in supermarkets over the next 12 months
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NewsLovingly Artisan upgrades with wood pellet-powered oven
The four-deck Polin model will double bread-making capacity and help reduce the craft baker’s environmental footprint
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NewsBako secures deal with Too Good To Go app
The wholesaler is partnering with the food waste fighting app which allows free sign-up for all its customers
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NewsKingsmill makes fibre, recycling, and charity commitments
The bread brand’s Slice of Kindness Pledge promises solutions for health and the environment, as well as support for Save the Children and a community fund
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NewsPremier Foods appoints sustainability director
The new hire joins the Mr Kipling owner in the newly created role after heading up sustainability and packaging at Coca-Cola Europacific Partners
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NewsGreggs commits to 100% Fairtrade chocolate by end of 2021
The move is part of the Greggs Pledge and will see it source all chocolate for its products, which include brownies and choc chip cookies, from Fairtrade accredited sources
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NewsSustainability Initiative of the Year 2021 finalists named
Green energy initiatives, waste reduction, recycling and sustainable sourcing are just some of the things the finalists have implemented
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NewsPladis rolls out recyclable caddies across snacking range
The snacking tubes, which will also be used for Cheeselets, are paper-based and form part of Pladis’ goal to make all its packaging recyclable, reusable or compostable by 2025
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NewsGreencore to trial plastic-free sandwich packaging
The business will run ‘test and learn’ trials with Sainsbury’s and Co-op for paper-based sandwich packaging. The news comes as Greencore posts its Q3 trading update
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NewsAddo Food Group commits to net zero target
The savoury pastry specialist has embarked on a new sustainability strategy by signing up to the UN-backed Science Based Targets Initiative
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Product NewsBakels adds to True Caramel range with millionaires NPD
The latest addition merges two of the most popular flavours in bakery into one ingredient which can be used for a variety of applications
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NewsWonky bread supplier seeks UK bakery partners
Earth & Wheat is looking to partner with UK independent bakeries on the redistribution of baked goods which may otherwise have ended up in the bin due to their appearance or overproduction
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NewsDina Foods awarded £5,000 green funding boost
The Mediterranean food supplier is one of 12 places on London’s Better Futures+ programme, which helps identify what businesses can do to become more sustainable
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NewsWonky bread subscription rescues 30,000kg of baked goods
Earth & Wheat has distributed 30,000kg of baked goods, including crumpets, flatbreads and pancakes, from the bin since its launch in March 2021
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Promotional featurePaper work: how bakeries can increase value and improve sustainability
With economic health and environmental awareness both important to modern bakeries and their customers, a greater understanding of baking paper deployment can help on both fronts… sometimes in surprising ways, says Food Paper.
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NewsLess than half of UK bakeries have food waste reduction plan
Research by surplus app Too Good To Go reveals that only 42% of bakeries polled have operations guidelines or documentation that provides best practice for minimising food waste