News & Stories

Zurich - The Swiss Platform for Sustainable Cocoa was launched today, and Barry Callebaut is proud to be one of the founding members. This platform will play an important role in creating the market pull for sustainably sourced cocoa.

Solo Gelato plans to disrupt the ice cream industry with their innovative NESPRESSO-style capsule system for instant fresh ice cream. Barry Callebaut has been helping to bring this goal to fruition.

Through its Farm service program, Barry Callebaut is working with cocoa farmers to improve their productivity and herewith their income.

What is sustainable dairy? Together with the Food Animal Initiative (FAI) we have formulated 15 principles that answer this question.

We’ve been working together with our customer Edward Marc Chocolatier to transform the livelihoods of women cocoa farmers across West Africa. The venture is showing that sustainability is not only supporting communities and the environment but also makes business sense.

Becoming a carbon positive business in the next seven years means we have to rethink how we do things. At our cocoa and chocolate processing plant in Quebec, Canada, teams have come up with a new way to treat and preheat beans that reduces the consumption of natural gas. It has also brought some extra benefits to our commercial output.

Together with the French Development Agency AFD, Barry Callebaut executed a study to benchmark cocoa farmer poverty in Côte d’Ivoire. Much work remains to be done to support cocoa farmer income.

By 2025, 75% of the global workforce will comprise of millennials. Today, we hear from three of our employees who recently attended one of the biggest international events, One Young World, an annual summit that brings together millennials from around the globe.

In the wake of the climate discussions in Bonn, the leading cocoa and chocolate companies signed together with the Ivorian and Ghanaian governments the Frameworks for Action of the Cocoa and Forest Initiative on 16 November.