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Food and beverage

Articles for Food and beverage covering Environment, energy, and water, Carbon management and net zero, Sustainable supply chain and human rights, relevant standards, and practical improvement resources.

Key management topics

Environment, energy, and waterExplore related articles and resources.Carbon management and net zeroExplore related articles and resources.Sustainable supply chain and human rightsExplore related articles and resources.

Common standards and frameworks

ISO 50001ISO 14064-1SBTiISO 46001ISO 20400EcoVadisISO 14067GLEC

Featured articles

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Food and beverage

Refrigeration and refrigeration equipment consume high energy. How can the food industry improve its energy performance?

During each customer questionnaire, annual inventory or audit period, food industry managers often need to reorganize raw material weight and origin, energy, refrigerant, water use, packaging materials, losses and logistics information. The real difficulty is usually not filling in the last number, but the scattered information, different calibers, and confirming who provided it, who reviewed it, and why the previous version was modified. When the food industry dealt with energy management in the past, each unit often collected the weight and origin of raw materials, energy, and data based on their own forms and understandings.

Environment, energy, and waterISO 50001energy management+1
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Food and beverage

How can food companies move from organizing carbon inventories to carbon reduction goals?

Completing a form, obtaining a statement or calculating a result does not mean that the food industry has done a good job of scientific carbon reduction. True management also includes data boundaries, risk classification, evidence quality, division of responsibilities and improvement tracking. A credible path to carbon neutrality usually begins with an inventory, setting boundaries and benchmarks, then promotes reductions in sequence, and finally deals with remaining emissions that are difficult to eliminate. In the past, when the food industry dealt with scientific carbon reduction, each unit often collected the weight of raw materials, origin, and energy according to their own forms and understandings.

Carbon management and net zeroISO 14064-1SBTi+4
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Food and beverage

How do food factories establish water efficiency and water management systems?

The requirements for the food industry from retail channels, consumers, farmers, suppliers, competent authorities and verification agencies are gradually moving from policy commitments to specific data, calculation basis and improvement records. In terms of water resources management, companies must not only deliver results, but also explain data boundaries, methods, division of responsibilities and supporting evidence. When the food industry dealt with water resources management in the past, each unit often collected the weight and origin of raw materials, energy, refrigerant, water use, packaging materials, losses and materials based on their own forms and understandings.

Environment, energy, and waterISO 50001ISO 46001+3
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Food and beverage

How does the food industry manage the sustainability data of agricultural products and raw material suppliers?

Completing a form, obtaining a statement or calculating a result does not mean that the food industry has done a good job in supplier sustainability management. True management also includes data boundaries, risk classification, evidence quality, division of responsibilities and improvement tracking. Supplier management should not only look at whether they respond to questionnaires, but also conduct risk classification based on procurement importance, location, industry risks, severity of deficiencies, and quality of supporting evidence. In the past, when the food industry dealt with supplier sustainability management, each unit often relied on its own forms and understandings.

Sustainable supply chain and human rightsISO 20400EcoVadis+2
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Food and beverage

How does food carbon footprint integrate raw material, production, packaging and transportation data?

During each customer questionnaire, annual inventory or audit period, food industry managers often need to reorganize raw material weight and origin, energy, refrigerant, water use, packaging materials, losses and logistics information. The real difficulty is usually not filling in the last number, but the scattered information, different calibers, and confirming who provided it, who reviewed it, and why the previous version was modified. In the past, when the food industry dealt with product carbon footprints, each unit often collected the weight of raw materials, origin, and energy according to their own forms and understandings.

Carbon management and net zeroISO 14067GLEC+2
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