All Sustainability articles – Page 13
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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
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NewsMacphie chairman recognised at family business awards
Alastair Macphie received the Outstanding Contribution Award at The Herald Scottish Family Business Awards for his efforts in driving the business’ sustainability agenda
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NewsBakkavor to pump £13m funding into refrigeration upgrades
The asset finance deal with HSBC has given the green light for the replacement of three plants at sites in Lincolnshire and West Lothian
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NewsPremier Foods pledges to boost nutritional value of products
The Mr Kipling owner has also made several sustainability commitments as part of its newly launched ‘Enriching Life Plan’
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NewsEarth & Wheat expands service with vegan broken biscuit box
The subscription service is adding a vegan sweet and savoury broken biscuit box to its range to mark World Vegan Day on 1 November
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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