News and our stories GROUP

Barry Callebaut launched its first Forever Chocolate Pilot in Indonesia. This is the first of a series of five pilot programs planned in cocoa origin countries that are intended to test theories of change in our quest to accelerate impact in sustainable cocoa production. We aim to increase the income of farmers, eradicate child labor and become carbon positive. Oliver Von Hagen, who is responsible for the Forever Chocolate pilots, provides further details.

The Cocoa Horizons Foundation has released its year-end review highlighting the efforts and achievements it has implemented in 2016/17.

If the chocolate industry does not commit to reducing its carbon footprint and achieve zero net deforestation in its supply chain, the ecosystems that provide chocolate ingredients will rapidly erode. Obviously, we could not let that happen.

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.

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

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.

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.

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