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

For millions around the world, coffee is more than a beverage—it’s a ritual. The scent. The steam. The silence before the first sip. It’s how mornings begin and conversations unfold. Coffee is culture. Comfort. Energy. Identity. But what’s hidden in that cup is a story that few want to talk about. One that starts in tropical soils, snakes through energy-intensive processing, and ends with emissions that rival some of the world’s dirtiest supply chains. If your coffee could ta

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.

Discover how breweries can reduce emissions at every stage of production with actionable strategies and life cycle assessments.