News and our stories GROUP

Pre-harvest activities, in particular, are critical to boost productivity. This year, Barry Callebaut is supporting 10,000 farmers in Côte d’Ivoire and Ghana with pre-harvest interventions by providing external labor and subsidized soil inputs. In the coming crop season, we aim to scale our new approach deploying large-scale labor teams to reach more farmers in our supply chain.

A joint cocoa diversification project with Prova improves vanilla farmer livelihoods in Madagascar – and supplies Barry Callebaut customers with sustainable vanilla.

Combined with our long-established expertise in innovation and sustainability, Ecuador is the perfect match for Barry Callebaut to build a dedicated hub to power cocoa farming research to support cocoa farming resilience and productivity.

Barry Callebaut’s long-term reforestation project in the Agbo 2 Forest seeks to restore the forest, protect one of the world’s most biodiversity-rich and fragile ecosystems and support cocoa farmer livelihoods.

CDP, the gold standard of environmental reporting, has again recognized Barry Callebaut for our work with suppliers to achieve our science-based targets, tackle climate change and become carbon and forest positive.

Out of nearly 12,000 companies which were scored by CDP in 2021, Barry Callebaut is one of 24 high-performing companies, securing a place on CDP’s prestigious ‘A List’. After ranking for four years in a row as a CDP global climate leader with a score of A- for our climate reduction efforts, we are now for the first time, making the ‘A List’ as a leader in corporate action and transparency on deforestation.

Cleantech Solar’s project at Barry Callebaut’s cocoa factory in Pasir Gudang, Malaysia

Barry Callebaut has reduced by more than -17% its carbon intensity per tonne of product since the start of Forever Chocolate in 2016.

Barry Callebaut has been ranked by Sustainalytics as the #3 out of 203 companies in the packaged food industry.

In September 2020, we launched the world's first coconut charter to work on sustainable coconut production. This was a promising start. Now, together with Nestlé, we are taking the next big step by launching a scorecard to define and develop the previously underestimated issue of sustainable practices in coconut production.

In collaboration with Gold Standard and Agolin, Barry Callebaut has developed a new methodology to quantify and certify CO2 insetting for dairy within our chocolate supply chain.

Chocolate as nature intended, revealed by chefs: a unique couverture chocolate made from 100% pure cacaofruit

Our cocoa pioneer brand Van Houten is innovating with a powdered chocolate drink made from Ruby chocolate. This cutting edge development in chocolate will be offered to the hospitality sector, specifically baristas and coffee bars. Almost 200 years after its revolutionary invention of the cacao press, our brand Van Houten is taking another step forward and confirming its status as a pioneer.

Originating from the Amazon basin, cocoa’s natural habitat lies under the shade canopies of humid rainforests. Today, most of the world's cocoa comes from small, sun-drenched farms in West Africa. Driven by increasing consumer demand, cocoa farming encroachment into forests and other lands to increase yields, has caused deforestation and habitat degradation. A highly biodiverse cocoa farm has been shown to be drought, disease and pest resilient, and produce higher yields.