All Sustainability articles – Page 12
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NewsReSea Project calls on UK bakers to tackle plastic pollution
The Danish environmental company is urging bakery operators to sign up to commitments to remove plastic from the planet’s oceans and rivers
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NewsVale of Mowbray appoints staff to new sales-focused roles
Nathan Yates joins the pie maker to drive non-retail sales while Ruth Dennison takes up the position of senior account manager
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NewsWrights Food Group teams up with Too Good To Go
The move has helped Wrights reduce food waste from its 15 shops to less than 1%
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NewsCosta announces trial of 100% recyclable fibre coffee lids
The move forms part of the chain’s mission to halve carbon emissions per coffee serving by 2030 and reach net zero by 2040
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NewsPork pie maker Vale of Mowbray adds solar panels to factory
The installation of the panels means a minimum of 14% of the pie manufacturer’s annual electricity usage will be solar generated
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NewsPuratos offers environmental analysis of ingredients
The bakery ingredients supplier has launched a service providing life-cycle assessments (LCAs) of its products to help customers gauge the sustainability of their supply chains
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NewsGreggs Pledge one year on: progress assessed by bakery giant
Greggs has published an update on its community and sustainability strategy so far, as well as outlining commitments for 2022
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FeatureHow are bakery sector giants becoming more sustainable?
We round up some of the significant environmental commitments and goals large manufacturers in the bakery space have made within their wider ESG strategies
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NewsDefra announces changes to Extended Producer Responsibility
The government’s response to an industry consultation has revealed adjustments to the cost liabilities placed on producers for packaging waste
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NewsCosta commits to carbon emission reduction targets
The chain aims to become a net zero business by 2040 and halve emissions per coffee serving by 2030
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WebinarsWatch: How to make your craft bakery more sustainable
In this free webinar, our panel of experts discuss the steps craft bakeries can take to make their operations more sustainable by sharing their experiences and offering up practical and actionable advice
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FeatureFuture bakery trends: what does the next 75 years look like?
To celebrate its 75th anniversary, British Bakels has teamed up with food futurologist Lyndon Gee to see what the next 75 years could have in store for bakery
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FeatureHow are the biggest bread players tackling sustainability?
British Baker looks at the strategies, goals and targets put in place by Hovis, Kingsmill and Warburtons to reduce their environmental footprints
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FeatureWhich are the most sustainable fats for bakery?
With consumers increasingly conscious of ethical issues in the supply chain, how can bakers best balance taste, quality and sustainability in their choice of fat?
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NewsHiggidy hires sustainability manager in environmental drive
Megan Welch takes up the role at the vegetarian-led pastry brand following its B Corp certification and recently announced plastic-reduction efforts
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FeatureCan craft bakeries ditch the plastic habit?
Sourcing alternative materials, managing costs and working with suppliers are some of the challenges to be overcome on the journey to a plastic-free operation
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InterviewWonky warriors: how Earth & Wheat gives purpose to surplus
Fourth generation baker James Eid founded the wonky bakery subscription box last year, rescuing 300 tonnes of surplus in the process
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Product NewsIngredients round-up: Bakels, Dawn and I.T.S unveil NPD
Vegan-friendly toppings, natural flavour enhancers and indulgent, but sustainable, cream fillings are among the new products available to bakers
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Product NewsPieminister uses pastry off-cuts to make carbon neutral beer
The pie specialist has teamed up with Tapestry Brewery and GENeco to produce a beer from pie crust trimmings
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NewsInvestor group calls for action on National Food Strategy
A coalition of 18 institutional investors, representing over £3 trillion in assets under management, has called on the UK government to introduce mandatory reporting for food businesses