SIG Combibloc has outlined the challenges in attaining full supply chain sustainability of the major raw material for its Europe-made aseptic cartons and hailed the environmental and commercial benefits secured.
Fonterra and Stonyfield Farm are this month outlining eco-commitments they claim can, or are already, improving their operational sustainability through focuses such a cutting packaging waste or cow burps respectively.
You can try your best to avoid it, but when it comes to measuring carbon footprint, almost everything we do these days, either as a business or individuals, is likely to have a negative impact on the environment.
One leading British retailer is defying tradition by selling Edam cheese without its trademark red wax coating or skin as part of efforts to cut down on waste and costs, though says it is not looking to extend the focus to its other cheeses.
US researchers are taking an increasingly global approach in meeting national commitments to cut down on the amount of greenhouse gas (GHG) emissions generated by dairy farming to aid an industry push for greener practices.
As consumers seek out food with a reduced carbon footprint, some experts believe a dietary shift from red meat and dairy consumption may be more effective than turning to locally sourced products, suggests new analysis.
As stakeholders across the dairy supply chain look to put cows’ backsides at the forefront of efforts to cut greenhouse gas (GHG) emissions, researchers suggest consumer acceptance will be a major factor in any successful solution.
As UK dairy processors continue to push ahead with developments in reusable packaging schemes like bagged milk, further work is required within the supply chain for wider long-term success, claims one processor.
Traditional packaging development drivers such as creating brand identity, high speed filling, convenience and even protection have fallen in importance compared to environmental issues, suggests new findings.
Food and supplement manufacturing firms in the US are set to benefit more than ever before by installing solar panel energy systems at their facilities, as the benefits of tax cuts and grant programs start to take effect.
The food industry’s new sustainability roundtable will seek to unify all the green assessment methods now in use and under development, says the CIAA’s environmental director, rather than developing yet another approach from scratch.
The priority of the new Sustainable Consumption and Production (SCP) Roundtable is to reduce the confusing array of different labels and statements appearing on food packages but fostering agreement on scientific assessment of environmental impact.
While no one sector should bare the brunt of European initiatives to drive sustainable energy, the Commission suggests that the dairy industry could be one area to benefit in the medium and long term from green initiatives.
Manure and other waste products like leftover whey are heralding a new era for powering cheese production at one US dairy, however the jury is out on the cost and practical feasibility for wider rollouts across Europe.
European processor Emmi has become the latest dairy group to attempt to play up its environmental credentials after announcing a new scheme to make greater use of what it calls ‘greener’ energy in its operations.
With a seemingly endless number of halls pushing greener solutions at this year’s Emballage trade show, one possible future for packaging could be in looking to the past and getting back to design basics.
The first shipment of sustainable palm oil is set to arrive in Europe next week; but even if manufacturers do not use the oil directly they can still buy into the movement with certificates that allow them to state their support, explained the RSPO president.
Some New Zealand-based environmental groups are getting confrontational amidst claims that the country’s dairy industry remains ‘generally very unwilling’ to take action over its potential impacts on climate change.
With dairy farming now accounting for 1.2 per cent of total global greenhouse gas emissions, more critical research is needed by European stakeholders to improve environmental sustainability, says a new report.
Enzyme technology can be a more economical and environmentally friendly way of converting low value agricultural produce and transgenic plants into high-value industrial products like health foods and sweeteners, says a new review.
A new US study charting a 64-year fall in the carbon footprint of producing milk in the country, reflects wider global success in adopting sustainable milk production, according to one national dairy association.
It is no longer enough for ingredients firms to look at their water and carbon footprint, says Symrise’s innovation chief, but sustainability should be a primary consideration for new product development.
The manufacturer of a paperboard and plastic hybrid milk bottle says it is looking to extend the use of the product to dairies across the UK, amidst growing global pressure on the industry to cut its waste and environmental impact.
Green aspiring beverage manufacturers need greater support from governments in turning to materials like recycled Polyethylene terephthalate (rPET) in their packaging, says the British Soft Drinks Association (BSDA).
As the UK's Carbon Trust initiates a scheme to reward companies for genuine carbon emission reduction, a new study will determine how influential a company's sustainability image is in terms of consumers' purchasing decisions.