A few years ago, sustainability discussions in the food industry focused on packaging, transport, and energy efficiency. Today, the focus has shifted. A new reality has emerged that places suppliers, not factories, at the centre of climate strategy. If you work in ingredient sales, this shift is already reshaping your world. The fastest route to reducing emissions in food manufacturing now runs through the supply chain, and ingredient suppliers hold the key. The Reality Behi

Agriculture accounts for a quarter of global greenhouse gas emissions—but where do those emissions actually come from? This beginner-friendly guide breaks down the key gases, major emission sources like land-use change and livestock, and why understanding them is crucial for food companies aiming to reduce their Scope 3 footprint.

Why food companies and farmers don’t need perfect data to begin product footprint analysis—and how to use what’s available for Scope 3.

Food manufacturing is one of the biggest, yet most overlooked, sources of emissions.

Discover how unavoidable food waste in manufacturing can be transformed into sustainable opportunities with innovative by-product uses.