PureCircle announces ambitious 2020 sustainability goals





Posted by Jack Mans, Plant Operations Editor — Packaging Digest, 6/12/2013 9:23:32 AM

PureCircle, a leading producer and marketer of high puC - daily - PureCircle_logo.jpegrity stevia products, announced today that it has expanded its Sustainability program and set an ambitious 2020 goal to reduce carbon, water, waste and energy use across its supply chain from farm to sweetener.

These goals mark a significant commitment to making a positive impact on the food and beverage industry’s environmental footprint and helping to tackle the global obesity challenge. PureCircle’s efforts will enable a cumulative reduction of the food & beverage industries’:

       • Carbon emissions by one million metric tons by 2020
       • Water consumption by two trillion liters by 2020
       • Calories in global diets by 13 trillion by 2020


When setting these ambitious commitments, PureCircle drew from the industry leading work it has undertaken to measure its carbon and water footprint. PureCircle was the first in the stevia industry to measure and publish results of the carbon and water footprint from farm to sweetener.


In Fiscal 2012, it completed its second carbon footprint, which together with the 2011 study formed the basis for the 2020 goals. These goals show that PureCircle stevia has a significantly lower environmental footprint than other natural mainstream sweeteners (high fructose corn syrup (HFCS), beet and cane sugar) based on publically available benchmarks.


Building on the progress the company has already made to reduce its carbon emissions and water use, the 2020 goals layout PureCircle’s commitments to have zero untreated waste to landfill and support 100,000 farmers by 2020. PureCircle‘s own vertically integrated supply chain, allows for innovation and traceability from farm to final stevia ingredient.


Ajay Chandran, Global Marketing and Sustainability Director said: “It is PureCircle’s vision to lead the global expansion of stevia as the next mass volume natural sweetener that is grown, processed and delivered in a way that respects people and the planet. Our 2020 goals, published today, demonstrate this vision in action. Our customers and consumers can be assured of our long-term commitment to further embedding sustainability principles and practices across our integrated supply chain, which will result in improved products with a reduced impact.


“As the world’s largest stevia producer and supplier, we recognize the unique role we can play in helping the food and beverage industry to reduce its impact on the environment and tackle the global obesity challenge, with our goals articulating the significant role we can play in this respect.”

The 2020 goals serve as an important next step in PureCircle’s sustainability journey, following the company’s publication of its Sustainability Commitment in 2011 and first Carbon and Water Footprint in 2012.


To learn more about PureCircle’s 2020 Sustainability Goals, visit: http://purecircle.com/company/corporate-social-responsibility/our-2020-sustainability-goals





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London?S Food And Drink Industry

London?S Food And Drink Industry

Food and drink is the second largest manufacturing sector in London. It is also the manufacturing sector which has performed the best in the capital over the last five years. West London Business says that 10 per cent of all London jobs are linked to the food and drink sector in some way.

According to a mapping study of the capital’s food and drink production industry funded by the European Union, there are 870 businesses in London’s food and drink supply chain with a total estimated turnover of £3.3 billion. The same research also suggested that 94 per cent of the businesses in the sector are small and medium-sized enterprises with a turnover of less than £1 million each.

There are thousands of restaurants in the capital and thousands of food and drink outlets. West London Business estimates that eating out contributes £8 billion a year to London’s economy.

Different parts of London are famous for different kinds of food and drink.

West London has been a magnet for businesses in the food and drink sector for 80 years. According to West London Business, the local chamber of commerce, the sector employs 15,000 people in the area. There are 140 businesses involved in the food industry on the Park Royal Industrial Estate alone, employing 6,000 people. One of these is the recently opened Park Royal Food Innovation Centre, which supports the development of London’s small and medium-sized food and drink enterprises.

Sugar production has a long tradition in East London. Today, Tate & Lyle, with its Silvertown works, is the only cane sugar refiner in the UK. East London also has a strong brewing tradition. The Black Eagle brewery at 91 Brick Lane produced beer until 1989, the Albion brewery until 1959 and the Anchor Brewery in Mile End road until 1975. These days, East London is better known for its curry restaurants, particularly along Brick Lane.

North London is the chosen location for many small businesses active in food and drink processing. Enfield provides the home for London’s only flour mill, G. R. Wright & Sons, at Ponders End. North London Business, the local chamber of commerce, helps small and medium-sized enterprises in the area to network, meet new contacts and do business with each other through North London Food Linx.

South London is the base for a number of innovative businesses, such as Lambeth-based Today Was Fun, a supplier of organic teas. The company, founded by Sharyn Wortman, increased its international sales approximately ten-fold between 2005 and the end of 2007 and won the Best Newcomer award in UK Trade & Investment’s 2008 London Passport to Export Awards.

London Mayor Boris Johnson recently called on food businesses in London to step up efforts to reduce their carbon footprint. This followed the publication of a report commissioned by the Greater London Authority and the London Development Agency that found Londoners’ eating habits to be responsible for more greenhouse gases each year than the entire national output of Estonia.

The sector is responding. The vast majority of London’s food and drink production companies service local retailers and food services. Only a small proportion supply national retailers. One ‘green’ food business is Lambeth-based Today Was Fun, whose green tea was the first carbon neutral tea. That’s according to the CarbonNeutral Company, which carries out a simple calculation to establish how much carbon is produced in making and transporting the tea. The business neutralises its impact on the environment by buying carbon credits to cover emissions.

Part of the aim of the Park Royal Food Innovation Centre in West London is to promote sustainable local food and drink production. The centre, which opened in October 2009, acts as a hub for food processing companies in London, helping them to achieve growth by providing a range of specialist services which will encourage them to innovate in terms of new products, processes, packaging, healthy eating and sustainability.

Saving water is a big issue for London’s food and drink businesses. According to the Food and Drink Federation (FDF), the UK food and drink industry takes 430,000 cubic metres from the public water supply every day, accounting for approximately 10 per cent of all industrial use. It also takes about a tenth of all water abstracted from rivers and other water courses. This amounts to another 260,000 cubic metres a day.

Jenny Reed is a freelance researcher who is currently starting a business and seeking out business advice online.

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vivbizclub.com What’s up everybody? We’re coming at your here live from our Viv offices and today we are giving y’all 4 quick tips to purchasing compostable hot cups. Here it is. 4 tips – under 3 minutes. Tip #1 – You’re looking for hot cups that are BPI certified and meet ASTM standards D6400 and D6868. What you’re looking for though is that there is proper labeling of those compostability standards. That means you’re looking for 1) a green stripe on your cups and 2) the word compostable. That’s how you know that the cups go in a compost container and that’s how the folks at composting and recycling facilities know that this cup is compostable. Tip #2 – You’re looking for a bio-plastic lining inside the cup. Take a deep look in there. I know you can’t tell if it’s a bio-plastic, but trust me it is. Bio-plastic lining is important because 90+% of composting facilities don’t accept hot cups that don’t have a bio-plastic lining. There are a lot of hot cups out there with a PE lining – that’s polyethylene. These hot cups are not accepted at composting facilities. Don’t buy them. Tip #3 – You’re looking for hot cups that are PCF or ECF – what does that mean? Well, you’ll often see two types of hot cups – you’ll see the white and you’ll see the brown. Brown are processed chlorine free (PCF) or elemental chlorine free (ECF). If you don’t need to buy white hot cups, we highly recommend going brown because chlorine is a toxin that can leach into your ground water and if you don’t
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